A few months ago, via a not so pleasant test (I bet you can guess what test I am talking about), I found out that my body attacks itself every time I eat gluten. This causes my digestive system and body’s inflammation to go bananas. Mentally, I happen to feel the exact opposite when I eat gluten, but you have to listen to your body so no more gluten for me. Gluten and I have been BFF’s all my life, so this relationship was a hard one to break, but I can tell you, these gluten free crispbreads really help to mend my broken heart.
The trick to making tasty gluten free crackers, is to add a lot of seeds and textures. In this gluten free crispbread cracker recipe, I used pumpkin seeds, sunflower seeds, whole oats, flaxseed meal and uncooked red quinoa. Yes, you read that correct, UNCOOKED RED QUINOA. It adds such a delightful crunch to these crackers. Sometimes, I also add a 1/4 cup of dried fruit for chewiness, too.
DID YOU KNOW THAT QUINOA IS A SEED, NOT A GRAIN?
Quinoa is actually a seed from a Goosefoot plant. How a seed from a plant named “goosefoot” gets named “quinoa” is completely perplexing to me, but I love it. Quinoa is closely related to spinach + beets and is a complete protein!
NATURAL BINDERS ARE KEY IN GLUTEN FREE BAKING!
Without the glueiness of gluten, you need an alternate source of stickiness to hold the cracker dough together. My favorite is flaxseed meal. When combined with water, flaxseed meal gels up and is the perfect way to replace gluten (or an egg) in a recipe.
Flaxseed Fun Health Fact: Flaxseeds MUST be consumed ground or else your body can’t digest/access the nutrients inside of them. They will literally pass through your digestive system whole, which is not ok as flaxseeds are packed with tons of healing omegas and lignans, that you don’t want to go through you unabsorbed!
Pair these crisp gluten free crispbread crackers with your favorite sweet or savory topping! There you have the perfect snack or easy breakfast. My favorite toppings are either avocado + salt or yogurt + cucumbers!