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2 Gluten-Free Cracker Recipes (Seed & Corn Herb)
Two crunchy crackers: a multi-seed version with sunflower, flax, pumpkin and sesame, and a herby corn-flour version with basil, turmeric and olive oil.
20 min prep / 120 min total
236 kcal
5.2g protein
20 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 100 gsunflower seeds
cracker 1
- 100 gflaxseed
cracker 1
- 100 gpumpkin seeds
cracker 1
- 50 gsesame seeds
cracker 1
- 150 ggluten-free flour
cracker 1
- 200 mlhot water
cracker 1
- 100 mlolive oil
cracker 1
- 150 ggluten-free flour
cracker 2 (rice flour works well)
- 100 gcorn flour
cracker 2
- 1 tspbasil
cracker 2
- 1 tspturmeric
cracker 2
- 1 tspbaking powder
cracker 2
- 125 mlwater
cracker 2
- 50 golive oil
cracker 2
Instructions
Cracker 1: mix 100g each of sunflower, flax, pumpkin seeds and 50g sesame with 150g gluten-free flour, a pinch of salt, 200ml hot water and 100ml olive oil.
Roll out 4-5mm thick on parchment, score into crackers, sprinkle with salt and bake at 150°C for 30-.
Cracker 2: mix 150g rice-based gluten-free flour with 100g corn flour, 1 teaspoon each basil, turmeric and baking powder, plus salt.
Add 125ml water and 50g olive oil; chill the dough for , then roll 2-3mm thin and cut into crackers.
Bake at 180°C for until crisp.
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