gluten free quinoa crackers

Vegan, Parve and quick to make - a naturally gluten free cracker

If you use quinoa flour miss out the stages to make the grain into flour. You can also use this as a pancake mix by adding an egg. Shown with homemade jam -

100g (3.5 oz) quinoa grain (seeds) or flour
50g (2oz) potato flour (farina)
¼ tsp salt
80ml (3fl oz) water

If you are using quinoa grain (seeds), soak in warm water for a minute to remove the soapy bitter taste it can have. Heat a dry skillet or frying pan on the hob. Rinse quinoa in a sieve, add to hot pan to dry off and toast slightly (2 minutes).

Remove pan from heat and carefully pour grain into a liquidizer or coffee grinder and zap to turn into flour.

**Decant into a mixing bowl, add the potato flour, salt and the water. Mix into a dough. Form the dough into 6 pieces about the size of a golf ball. Reheat the skillet/pan. Roll the dough out between cling film (saran wrap) as thinly as you can handle and cook in the pan for about 1½ minutes on each side. Repeat with remaining dough.

Can be used immediately as unleavened bread or if you allow to cool turns into a reasonable cracker

**start here if using quinoa flour

Gluten Free Quinoa Crackers