Gluten-Free Vegetable Crackers are vegan too! Packed full of nutrition from healthy ingredients like flaxseed, you're going to love them.
Crackers are the perfect food for snacking, make ideal finger foods for parties or can even be enjoyed for a quick and easy lunch. But if you need to avoid gluten, finding suitable crackers can be a challenge.
Luckily, this recipe for gluten free crackers takes that worry away! Equally as delicious as regular crackers but perfect for everyone to enjoy, these gluten free vegetable crackers come in at just 9 calories each. What isn’t there to love?
A brief history of crackers!
Have you ever wondered exactly who invented crackers?
There seem to be many claims as to where they first originated. One theory has it that crackers were made in the late 1700s in Newburyport, Massachusetts. It was thought that crackers were made as a long-lasting snack for sailors to take to sea, as biscuits would go stale very quickly. While the original cracker recipe (which consisted only of flour and water) sounds quite boring, it did provide a solution for sailors and became very popular.
Another theory has it that in the early 1800s a sailor was making a cross between a biscuit and a cracker, which appeared to be nameless at the time, and burnt what he was making. This gave him the idea of naming the recipe ‘cracker’, due to the crackling noise they made when he burnt them. This inventive sailor also realised how popular crackers were becoming as a snack and went on to make them more flavorful, inventing a type of cracker called ‘soda crackers’. These then paved the way for saltines.
Why these crackers are good for you
You can find dozens of cracker varieties that include lovely seeds, spices or herbs to enhance their flavor. But this recipe uses carrot pulp to make these crackers even healthier.
Instead of using regular flour, the recipe calls for quinoa flour which is gluten free. In fact, quinoa flour is packed full of nutrients and protein - so not only does it help to add structure to your baked goods, but it's good for you too. It has a light texture, so you don’t end up with dense, unenjoyable food.
The only downside to quinoa flour is that it can have a slightly bitter taste, although that can be removed if you toast it prior to using it. Toasting it is very easy - simply spread the flour onto a baking sheet, in an even layer. Bake on the center rack of your preheated oven (300 degrees Fahrenheit) for an hour, mixing the flour every 20 minutes to avoid it burning. Cook until the flour has turned golden brown and cool before using it.
If you feel daunted by toasting quinoa flour or simply want to use another gluten free flour, why not consider using oat flour instead? Or, you can try sorghum flour which is similar to quinoa flour but is much more mellow in flavor. Whichever flour you choose to use, do always just check that the facility in which it is made is gluten free too to ensure that contamination is avoided.