Sun Dried Tomato Crackers4x4 3.jpg

Sundried Tomato Quinoa Crackers


  • 1 cup quinoa flour
  • 1⁄2 cup superfine brown rice flour
  • 1 teaspoon guar gum
  • 1 teaspoon aluminum-free baking powder
  • 1⁄2 teaspoon fine sea salt<
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 cup cooked quinoa (see method here)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 5 sundried tomatoes, rehydrated in water, drained, and finely chopped
  • 12 tablespoons cold water, more or less as needed
  • Coarse sea salt, for garnish


  1. First start by toasting the quinoa flour. This will reduce the bitter flavor that can sometimes accompany this ingredient. Heat a dry non-stick skillet over medium heat and add the quinoa flour to the pan. Toast until the flour is lightly browned, tossing or stirring constantly so that it doesn’t burn (watch it carefully because it can burn quickly), about 5 minutes. Remove from the heat, transfer to a bowl, and let cool completely.
  2. Preheat the oven to 350oF. Add the toasted quinoa flour, brown rice flour, guar gum, baking powder, salt, pepper, and cooked quinoa to a food processor fit with the steel blade. Pulse until combined.
  3. In a small mixing bowl, whisk together the oil and honey. Turn the food processor on and slowly add the mixture. Keeping the food processor going, add the sundried tomatoes followed by the cold water, adding one tablespoon of cold water at a time until the dough starts to form a ball.
  4. Turn the dough out on a parchment-lined surface and form it into a ball with your hands. Pat the ball into a rectangle and cover it with another piece of parchment paper. Roll the dough between the two pieces of parchment until it’s about 1/8-inch thick. Remove the top layer of parchment and carefully slide the other piece (with the dough on it) onto a baking sheet. Using a pizza cutter or sharp knife, cut the dough into squares. Choose whatever size you would like, but I chose to cut them to about 1-inch squares. Sprinkle with coarse sea salt.
  5. Bake the crackers for 15–20 minutes, rotating the pan halfway through, until they are brown and fairly crispy. Let the crackers cool completely before breaking apart. Store in an airtight container for up to 2 weeks.


Makes about 40 crackers.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Crackers Dairy Free Magazine Quinoa
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