Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gluten-Free Multigrain Crackers
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 30 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 46
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 26 mg
These homemade gluten-free crackers have a satisfying crunch and lots of texture from a mix of sunflower, pumpkin and sesame seeds. The recipe is simple to make and uses a store-bought package of cooked rice and quinoa that you just heat up in the microwave and puree in a food processor. From there, you can use the seasonings and toppings suggested in the recipe or customize your own flavor combination.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 30 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 46
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 26 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Microwave the rice-and-quinoa blend as the label directs. Let cool slightly, about 5 minutes, then transfer to a food processor. Add the nutritional yeast and garlic powder. Season with 1 teaspoon salt (use only 1/2 teaspoon if the rice blend contains salt) and a few grinds of pepper. Puree to form a thick, sticky paste, then pulse in 1 tablespoon water. Add 2 tablespoons each of the sunflower and pumpkin seeds and 1 tablespoon sesame seeds. Pulse 2 or 3 times, just to incorporate.
- Lightly coat a sheet of parchment paper with cooking spray. Using a greased rubber spatula, scrape the dough onto the parchment and pat into a square. Spray another sheet of parchment and place it greased-side down on top of the dough.
- Roll out the dough until 1/8 inch thick (about a 10-by-12-inch rectangle). Peel off the top parchment sheet and sprinkle the dough with the remaining sunflower, pumpkin and sesame seeds. Place the parchment sheet back on top and gently press the seeds into the dough using the rolling pin. Cut the dough with a greased knife or pizza cutter into 1 1/2-inch squares. Slide the dough (on the parchment) onto a baking sheet.
- Bake until the tops of the crackers are dry, about 25 minutes. Let cool slightly for 5 minutes, then break apart the crackers and spread them out on the baking sheet. Return to the oven and continue baking until the crackers are fully dry, crisp and lightly browned around the edges, 10 to 15 more minutes. Let cool completely.
