As I approach the end of my bread baking project, I also find myself approaching the end of my flour supply. During the past month and a half of baking, I haven’t used quinoa flour very much – which is a shame considering its’ nutritional value. Quinoa flour is a rare non-meat source of all 8 essential amino acids.
This recipe for a quick and easy cracker relies entirely on quinoa flour. It is adapted from the book Gluten Free & Vegan Bread by Jennifer Katzinger.
Rolling out the dough.
Ingredients
- 1½ cups quinoa flour
- ¼ cup olive oil (the original recipe calls for coconut oil)
- 1 tps baking soda
- 1 tsp sea salt
- Fresh ground pepper
- ½ cup water
Method (prep time 20 minutes, bake time 20 minutes)
- Preheat oven to 350°. Lightly grease a sheet pan
- In a large bowl, mix all ingredients using a paddle tool.
- On a clean counter space, generously sprinkle quinoa flour. Roll the dough out until it is about an eighth of an inch in thickness. Cut dough into cracker shapes (dough can make about 12 crackers)
- Transfer uncooked crackers to sheet pan. Using a fork, prick each cracker. Sprinkle additional salt and pepper on top of each. Bake for 20 minutes at 350°.
GF-Breads 