Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::8
Yield::4 dozen crackers
Ingredients
1 cup cooked brown rice
1 cup cooked quinoa
2 teaspoons tamari (gluten-free soy sauce) (Optional)
1 tablespoon water, or as needed (Optional)
¼ cup chia seeds
¼ cup sesame seeds
¼ cup flax seeds
salt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
Bake until crackers are dry and crisp, 2 to 3 minutes more.
Recipe Tips
To make a second batch of these crunchy gluten-free crackers, refrigerate half of the dough for about a week.
The baking time will vary depending on the thickness of the crackers, but making them thinner is best.