Kosher Celiac Cookery
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Breads

Banana Tea Bread

Burger Buns

Buttermilk B’fast Pancakes


Chapattis

Cheesy Tomato Corn Bread

Chollah Bread

Fadge

Italian Style Bread

Mini Corn breads

Pesach Nut Bread

Pesach Flat Bread & Crackers

Quinoa Bread

Quinoa Crackers

Socca -  Neapolitan Flat Bread

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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

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 -

quincrackers.jpg


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