Mini Gluten-Free Crackers

These mini gluten-free crackers are easy, tasty and healthy. These are packed with nutrients!

These mini gluten-free crackers are easy, tasty and healthy. These are packed with nutrients!

Last week, while experimenting in my kitchen, I made these gum-free, mini gluten-free crackers. My version came out tasting great, so I am feeling very happy and content as I pen down the recipe for today’s post. My day is made when my kitchen experiments become successful! Yes, these random experiments are tiring, time-consuming and some would even call them crazy, but when you get something new and good out of your hard work, it just thrills you, isn’t it?

Ingredients for gluten-free crackers by Purabi

Ingredients for mini gluten-free crackers. Clockwise from left: flaxseeds, cumin seeds, almonds, Brazil nuts, fennel seeds, white poppy seeds and dried curry leaves.

Two weeks back, while grocery-shopping, I just happened to see a pack of flaxseeds in a supermarket here in Mumbai, and without thinking twice, I added this incredible antioxidant to my cart. Frankly, before this, I had never used flaxseeds, and had only eaten them sprinkled over multi-grain breads. So I was eager to use them in my kitchen in my own Indian way. Flaxseeds are easily available in India, although by different Indian names. Flaxseeds are called alsi in Gujrati, Hindi and Punjabi; jawas in Marathi and tishi in Bengali.

Gluten-free crackers by purabi 2-001

So I thought I should share this healthy, gluten-free recipe with you all today. These mini gluten-free crackers are not only beneficial for those with Celiac disease, but for anyone, as these are rich in fibre, omega-3 fatty acids and other nutrients. I would love to make them again and again as these mini crackers are just fun to pop into the mouth. The marriage of curry leaves, cumin, turmeric and fennel seeds add a good touch of Indian flavor to these baked goodies. I think, these qualify as great kiddie lunchbox snack as well, as these are tasty, crunchy, cute and loaded with nutrients! We loved these mini gluten-free crackers with a simple dip made by mixing hung curd with a little chaat masala and chopped green chillies.

The powder or flour obtained after dry-roasting the seeds and grinding.

The powder or flour obtained after dry-roasting the seeds and grinding.

However, there are a few things which I would like to mention here before you try this recipe. When you grind the toasted flaxseeds and then start kneading (by hand), these give out a lot of oil, which is normal. Even while baking, oil comes out of these gluten-free crackers. This is a blessing in disguise, as this oil makes the crackers crisp. The only problem with flaxseed powder and sorghum flour is that these are not flexible, unlike gluten-rich flours. So when you try to roll the dough with a rolling pin, it is quite brittle to handle. I tackled with the brittleness by adding an egg to the dough, which acted as a binder. I am sure, xanthan gum would give better results, but I have a thing for this gummy ingredient and I avoid it in my recipes. Adding the egg already did the trick and I could easily make mini crackers by pressing very small dough balls in between the palms of my hands: mission accomplished. The rest of the process (the actual baking) was a breeze!

started kneading Gluten-free cracker dough

The dough looked like this when i just started kneading.

The dough and the crackers: ready to be baked!

The dough and the crackers: ready to be baked!

Mini Gluten-Free Crackers

Ingredients

  • Flax seeds or alsi: 200 g
  • White poppy seeds or khus-khus: 100 g
  • Brazil nuts: 8
  • Almonds: 7
  • Cumin seeds: ½ tsp
  • Dried curry leaves: 10–12
  • Sorghum flour or jowar atta: ¾ cup
  • Turmeric powder: ¼ tsp
  • Cooking salt: ¾ tsp
  • Sugar: 2 pinches
  • Egg: 1
  • Water: Just enough to bind the dough

Instructions

  1. Toast the first six ingredients for 3–4 min on a medium flame.
  2. Make a fine powder of these ingredients, after these come at room temperature.
  3. Transfer the powder to a bowl. To this, add the turmeric powder, salt and sugar and mix well by hand. Add an egg and the sorghum flour. Pour in water in small spurts, just enough to make a tight dough. Knead for 5 min. The dough will be oily and a bit brittle.
  4. Refrigerate the dough for 20 min. After 20 min, make very small balls out of the dough and flatten each by pressing each ball in between your palms, as thinly as possible.
  5. Bake at 220C for 30 min, flipping each cracker at the end of 15 min.
  6. Cool on a wire rack and store in an air-tight container. I liked eating these with homemade yogurt, flavoured with green chillies and chaat masala.
http://www.cosmopolitancurrymania.com/mini-gluten-free-crackers/

 

  • Denise@From Brazil To You

    These crackers besides being gluten-free look very wholesome, Purabi! I’d love to have dipped some of them into the flavored yogurt.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thank you so much for your comment, Denise. I am sure, you’ll love these Gluten-free crackers. Have a nice day!

  • kitchenriffs

    I’ve done almost nothing with flax seeds – I’m really behind the curve, because I know they’ve become so popular! These crackers look great. We’ve been playing with cracker recipes, and these look extremely tasty. It’s so much fun to play in the kitchen, isn’t it? Good stuff – thanks.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Oh, thanks John! Yes, these were such tasty little pieces of joy. My kids took half of them to school and ate them happily. Hubby loved it too, with my simple yogurt dip. All the crackers were over in a day…

  • anthony stemke

    Hi Purabi. Love these. I use flaxmeal in place of eggs sometimes when baking, and flax oil in blender smoothies. Proud to see you reach out and try something new.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Anthony, thanks for your motivating words. I made these crunchy crackers keeping in mind Indian taste preferences as well! These crackers were yum! I am going to make the next batch this weekend…

      I have read that people use flaxmeal in place of eggs, but never tried this egg-replacement for eggless cakes. I think, I must try this!

  • http://curryandcomfort.blogspot.com/ Curry and Comfort

    What a treat!! I love cumin in snacks like this. :) I know this is tasty. :)

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thank you for your comment, Curry and Comfort! The smell of roasted cumin seeds makes me nostalgic of my childhood days, when my mom used masalas only made at home. It reminds me of a plethora of pickles and chutneys I had, some common and some rare, made by my mom and granny!

  • Asha Shivakumar

    These crackers looks so good and healthy looking. I’m glad you found it in India…
    Nice to meet you Purabi.:)

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Hi Asha! Yes, flaxseeds (alsi) are available in India in supermarkets like Big Bazaar and HyperCITY. Brazil nuts are available in the latter one, or one can order online as well!

  • justonecookbook

    Such a healthy cracker recipe! Cumin seeds and curry leaves are definitely unique ingredients that made me interested!

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Nami, these addictive baked fellas have a lightly spiced flavour, which is enjoyable even by kids. Thank you for your comment on my post!

  • http://wokwithray.net/ Wok with Ray

    These crackers are perfect with a cup of tea. All of the ingredients are nutritious and healthy. I hope you are having a great week, Purabi! :)

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thanks Ray! These crackers were fun to eat and I loved the mild spiciness in these!! :)

  • Kimby

    Purabi, your recipe and method interested me because I’m not big on the flavor of gums either. Your substitution turned out successfully and your dip sounds tasty, too!

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thanks Kimby! I prefer using natural products as I have two small kids. I am glad that you liked it! :)

  • Minnie Gupta

    Great use of flax seeds Purabi. Not a great fan, I think the spices you used would beautiful blend the flavors.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thanks Minnie. These tasted great, you know! :)

  • Sissi_Withaglass.com

    These are definitely one of the most original crackers I have seen. They also look very tasty. They would make a perfect afternoon snack for me. I must say that I have had the gum for several years and never used it! I saw it once in an Indian grocery shop and bought it out of curiosity… then I had no idea how to use it.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thanks for your comment, Sissi. In India, gum is called gondh and is used in making laddoos or sweet balls. These act as a binder. Whatever is the culinary use, I somehow like to stay away from this ingredient.

  • Abbe Odenwalder

    I have yet to taste flax though my daughter raves about it. What I love is the flavor you put in this cracker. I’m not a fan of bland crackers. This would be a fun recipe to try. Thanks!

  • Vicki Bensinger

    These sound wonderful. I love these ingredients and just saved the recipe to try later.

  • Nava Krishnan

    Its nice to try new recipes but sometimes the outcome is not welcomed by my family. My other half will not say anything but the expression on his face will give me the message. Interesting that you had the crackers perfectly despite its your first attempt. Flaxseeds are expensive over here and I mostly depend on our local ingredients. Nevertheless, I am tempted to try out these crispy crunchy looking crackers

  • Bam’s Kitchen

    Great little healthy recipe for us gluten intolerant ones. Flax seeds are so nice. I but the preground kind and put it my morning oatmeal and all kinds of things. Nice little cracker for snacking.

  • Juliana

    This little crackers look great Purabi…like the ingredients in it!
    Hope you are having a wonderful week :D

  • Balvinder

    It was so nice to see your comment after a long time. From your post I read that now you are living in Mumbai. Howz life? Your crackers sound wonderful. I love to use different seeds and nuts with gluten free whole grain flours. The use of curry leaves and turmeric is something new for me.

  • Kiersten @ Oh My Veggies

    These look so good–and easy too!

  • TheKitchenLioness

    These gluten free crackers look wonderful – they have a great warm color and I like the ingredients such as flxseed that you used in the recipe! Healthy snacking at its best!

  • http://www.masalaherb.com/ Helene Dsouza

    what an intriguing flavor combo Purabi! Where do you get brazil nut, I want too :D
    interesting that you added dried curry leafs. our curry plants are growing fast and we got some young once too so I was thinking how I could use them otherwise then in curries etc. Thanks for the idea!

  • Jenn and Seth

    these crackers look fantastic! I’d love to be snacking on these right now!

  • http://www.brooklynfarmgirl.com/ Pamela @ Brooklyn Farm Girl

    I’m always wanting to try new cracker recipes because they are one of my favorite snacks, thank you!

  • http://www.cosmopolitancurrymania.com/ Purabi Naha

    Thanks Helene. I am sure, you can order Brazil nuts online. I bought these from HyperCity Mall in Mumbai. I love the aroma of curry leaves…it increases my appetite! :)

    Have a great weekend, Helene!