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March 27, 2015

by Alyssa

Garlic Rosemary Quinoa Crackers

Garlic Rosemary Quinoa Crackers - thin, crispy and perfect for dipping | recipe on simplyquinoa.com

The first time I made homemade quinoa crackers, it was a complete disaster. It was right after I went gluten-free and I discovered Mary's Gone Crackers (<- which I love!) but the price tag? Not so much. Especially when you're a broke post-college gal like me.

After looking at the label and reading the ingredients though (p.s. did you know they have quinoa?), they didn't seem too hard to make on my own. I decided to test my gluten-free prowess in the kitchen and give it a go.

I followed a recipe I found via my trusty friend Google – who of course you can always trust (right?) – and like I said, total fail. They were hard to work with, there was brown rice-quinoa gloop all over my kitchen, they were hard to bake and tasted like awful. Nothing like the packaged variety. (bye bye paycheck)

So for a while there, I kept my distance. Me and homemade crackers were not friends.

That was until I discovered quinoa flour.

How to toast quinoa flour + a recipe for Garlic Rosemary Quinoa Crackers | simplyquinoa.com

Initially, the taste of quinoa flour really threw me for a loop. It was like nothing I had ever tasted before – very pungent, kind of grassy, and strong. I think I made pancakes or something and whew they were almost too hard to eat.

And then I figured out the secret: toasting it.

If you've ever noticed the distinct flavor of quinoa flour, and it's deterred you from using it much, then toasted quinoa flour is going to rock your world. It's nutty, mild and goes well with everything. From cookies, to pancakes, to muffins and yes, crackers. It's now one of my favorite flours to use in my baking.

Usually when I toast quinoa flour, I'll make a giant batch and roast it in the oven on low heat for a few hours. I didn't have the time with this recipe, so I simply added what I needed to a dry skillet and toasted it right on my stovetop. Both methods are extremely effective, the upside of this one being it's faster, but the downside being you have to do it every time you want toasted quinoa flour.

How to make quick quinoa crackers using quinoa flour + psyllium husks | recipe on simplyquinoa.com

With the base of these quinoa crackers being the toasted quinoa flour, I knew I was going to need something to make them pliable. This is a dough that you roll out (like pie crust), but since quinoa flour doesn't have gluten, there's nothing there to act as a binder.

The times that I've made crackers before, I haven't made them super thin because the dough ends up cracking when you roll it too much. This time around I wanted them to be really thin and crispy (like these ones that I found from Pinch of Yum).

Garlic Rosemary Quinoa Crackers - thin, crispy and perfect for dipping | recipe on simplyquinoa.com

I mean look how thin I could roll the dough. AND they're gluten-free! Whaaat!?

I was shocked. Seriously floored with the results. The dough was totally pliable, soft and smooth, just like I remember gluten-based doughs being. I could roll them out until they were almost paper thin.

And the result? Oh man, so good. Perfect for dipping into hummus, guac, salsa, vegan queso, bean dip, you name it.

The BEST gluten-free crackers ever >> Garlic Rosemary Quinoa Crackers | recipe on simplyquinoa.com

These quinoa crackers are AMAZING - they're also gluten-free + vegan | recipe on simplyquinoa.com

The crackers really are simple, in every sense of the word. They're made completely in the food processor, take only 10 minutes to bake and they're full of rustic charm. Just broken into whatever-sized pieces you like, I love how they look tossed into a bowl and served with a few different dips.

Next time you need an easy appetizer or fun happy hour snack, these quinoa crackers need to happen.

Garlic Rosemary Quinoa Crackers - thin, crispy and perfect for dipping | recipe on simplyquinoa.com

The flavors are so wonderfully simple too. Just a sprinkling of fresh rosemary, a touch of garlic powder, some coarse sea salt and cracked pepper. It doesn't get more straightforward, or any more delicious. Pure and easy, just the way we like it around here.

So friends, if you've been a) hesitating jumping on the quinoa flour train OR b) the homemade cracker train, we're putting those doubts to rest with this recipe. It's a must-try and I know you're going to really love them.

Oh and if you're not feelin' the rosemary, go with what feels right. You know what you like – have some fun 🙂

xo Alyssa

p.s. if you make this recipe, I'd love to see a picture! Tag @simplyquinoa or #simplyquinoa on Instagram!

Garlic Rosemary Quinoa Crackers - thin, crispy and perfect for dipping | recipe on simplyquinoa.com

Garlic Rosemary Quinoa Crackers

Next time you need an easy appetizer or fun happy hour snack, these quinoa crackers need to happen.
Prep Time 10 minutes
Cook Time 10 minutes
Rest 2 hours
Total Time 2 hours 20 minutes
Servings 20 crackers
Calories 50kcal
Author Alyssa
Print Pin
Garlic Rosemary Quinoa Crackers - thin, crispy and perfect for dipping | recipe on simplyquinoa.com
5 from 2 votes


  • 1 cup toasted Ancient Harvest quinoa flour*
  • 1/2 cup brown rice flour
  • 1 teaspoon psyllium husks here's the oneI use
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • Dash of stevia or 1 teaspoon sugar optional
  • 2 tablespoons olive oil
  • 1/2 cup + 2 tablespoons cold water


  • Preheat the oven to 450 degrees. Toast your quinoa flour using our stovetop method. Allow the flour to cool for 5 minutes before adding to a food processor along with the brown rice flour, psyllium, rosemary, garlic, salt, pepper, stevia and oil. Pulse until evenly distributed.
  • Add the water and pulse again the dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
  • Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You'll probably need to sprinkle the dough with a little flour so that it doesn't stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
  • Bake the crackers for 4 - 5 minutes per side, watching closely so they don't burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 - 2 hours so they get super crispy.
  • Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.


Follow this tutorial for toasting your quinoa flour: How to Toast Quinoa
adapted from Pinch of Yum


Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

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  1. I’m a little confused about the serving size. You said it yields 6 servings, but how many crackers in one serving? Or does it only make 6 crackers?

    • It kind of depends how big the pieces are that you break up. I just updated it to reflect 20 crackers (which are going to be on the larger side). Hope that helps!

  2. Hi Alyssa, could you please tell me how I could store these? I’m looking to make a big batch to have on hand if possible. I’m due to have my second baby in a few weeks, and as it’s extremely hard to get both vegan and gluten free options at the hospital here in Australia (we usually stay in a few days after baby is born), I’m making a few of your energy balls, granola bars and crackers to take with us. Loving your recipes! Thanks so much.

    • I just keep these in a plastic bag! As long as you let them really dry out in the oven (and get super crunchy), they shouldn’t get soft at all!

  3. These look absolutely amazing! However, I can’t use oil in my food, and was wondering what other liquid would work well. Butter, water, veggie broth?

    • It will be much harder to roll out and keep them together. You could try using a gum like xanthan, but I haven’t tested!

  4. You are a genius! I can’t believe I came across the recipe. Toasting the quinoa flour- I never would have thought of that. Plus, I have been sprinkling whole organic psyllium husk from India over some of my meals to fill me up faster AND I’ve been researching baking homemade crackers. When I got to the part about psyllium being a binder I got so excited! Yes, of course Psyllium! Thank you!

  5. The link to your pb quinoa crackers with homemade Nutella doesn’t work. I would love the recipe! Can you fix the link or email it to me? Thanks!!


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