Gluten-Free Quinoa and Chia Seed Crackers with Garlic and Rosemary

These crackers earn their keep twice: they’re sturdy enough for hummus and interesting enough to eat plain, with toasty quinoa flavor and chia seeds that crackle. Garlic and rosemary keep them savory rather than virtuous-tasting.

Yield: About 50 crackers · Time: 50 min

Ingredients

• 1 cup (110 g) quinoa flour
• 1/2 cup (60 g) tapioca starch
• 3 tbsp chia seeds
• 1 tsp dried rosemary, crushed
• 1/2 tsp garlic powder
• 3/4 tsp salt, plus flaky salt for topping
• 2 tbsp olive oil
• 6–8 tbsp cold water

Directions

1. Whisk the flours, chia, rosemary, garlic powder, and salt.
2. Work in the olive oil, then enough water to form a firm, rollable dough.
3. Roll between parchment to 1/16 inch, peel the top sheet, and score into squares.
4. Sprinkle with flaky salt and slide the parchment onto a baking sheet.
5. Bake at 350°F (175°C) for 18–22 minutes until the edges brown; cool, then snap apart.

Pro tip: Bake in batches by thickness — pull the edge crackers early if they color faster than the middle ones.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.