These Crunchy, Savory, Vegan Gluten-Free Crackers use only few ingredients and are so easy to make at home. You are going to love the irresistible flavor of these low carb protein rich crackers. These gluten free crackers are perfect as a pre-dinner nibble either with a dip or a chunk of cheese or even with a hot cup of tea. Made with whole-grain, nutrient dense ingredients, these gluten free vegan crackers will keep you coming back for more.
Easy Gluten-Free and Vegan Crackers
After sharing my popular Multigrain Baked Methi Mathri and Baked Namak Para recipe, I received so many requests for gluten free recipe as well from my followers. The gluten free crackers recipe initially sounded like an easy request, but it actually took several trials to perfect the recipe. I subsequently end up with tons of crackers to enjoy from those trials. Once I perfected the recipe, the process of making them was easy.
High Protein and Low Carb Snack
These healthy baked lentil crackers are high in protein and free of gluten. Red lentil and Lupin flour are perfect gluten-free alternatives to make these crackers high in protein and low in carb.
The added fat makes them flaky and bit of gluten free baking flour helps with the crispiness of the crackers. A perfect balance of the two makes these crackers spot-on in texture when air fried or baked. Cumin seeds, red chili flakes, dry fenugreek leaves, chopped onions and salt adds up the right flavor to these crackers. Addition of sesame seeds and hemp hearts level them up in protein as well as other essential micro nutrients.
Why you should try these crackers?
- Made with wholesome ingredients.
- Loaded with protein, micronutrients and fiber.
- Low in carbohydrates, fat and sugar.
- Gluten free and Vegan.
Red Lentils: Gluten Free & High in Protein
Among the legume family, lentils are rock stars, because they have unique health benefits. Lentils are high in fiber and complex carbohydrates, while low in fat and calories. Lentils are good for gut health, lowering blood sugar and fighting heart disease. High protein content makes lentils a perfect option for those looking to boost their protein intake. Since, lentils are naturally gluten-free, making them a healthy alternative for gluten-free recipes also.
Lupin Flour: A High-Protein, Fiber-Rich Flour
Lupin flour is milled from hulled Lupin beans. Compare to other legumes, Lupin is uniquely high in protein (up to 40%) and in dietary fiber and low in fat and contains minimal starch. Lupin Flour is also gluten-free and makes a popular choice for low carb, high protein recipes.
Lupin Beans are also part of legumes and closely related to peanuts and soy beans. If you are allergic to peanuts and soy you might want to make sure that lupin flour is safe to use and doesn’t trigger any allergy reaction.
Role of Hemp Hearts & Sesame Seeds
These little seeds enhance the nutrient profile of the recipe. They sources of fibers, healthy fats, plant-based protein, many important vitamins, minerals and antioxidants. Addition of the tiny seeds elevates and offer great health benefits.
Hemp hearts are great source of protein and contain all the essential amino acids making them a complete protein source, which is very rare in plant-based diet. Hemp hearts are also a source of Omega-3 and -6 fatty acids. In short hemp hearts are nutrient-dense and great to incorporate in diet.
Sesame Seeds are tine oil rich seeds really great for heart health. Regular consumption of sesame seed can help in reducing high blood pressure, triglycerides, and LDL cholesterol and improves overall heart health. Unhulled sesame seeds are also great source of calcium which can help improving bone health. If you are not allergic to sesame seeds addition of these into diet help improving overall health.
How to Customize Gluten Free Vegan Crackers?
Flavor of the crackers can be cusomize as per your liking. You can try experimenting with Italian seasoning, rosemary, everything bagel seasoning, taco seasoning, chili lime like Tajin, tomato paste with herb the provence blend, turmeric, curry powder, or make them cheesy with nutritional yeast, options are endless.
How to Air-Fry Gluten Free Crackers?
Air fryer is a small countertop convection oven, which uses a fan to circulate hot air. Any recipe which is baked can be air fried as well. I have cooked these gluten free crackers in the air fryer. I air fried the crackers @ 325oF for 7 minutes first side and fipped to cook another side for another 4-5 minutes. Keep a close eye after flipping the crackers.
How to Bake Gluten Free Crackers?
Prepare a baking sheets with either parchment paper or Silicon baking liners and keep them aside. Preheat the oven at 375oF for regular baking and at 340oF for convection baking. Bake crackers from first side for 12 minutes and then flip and bake for another 6-8 minutes. Keep a close eye after flipping the crackers.
Tips to get Perfect Crispy Gluten Free Crackers:
- Do not reduce the quantity of oil. Since we are air frying/baking them, we really need that quantity of oil in the dough. For every cup of flour, I have added 4 tbs of oil.
- First add oil when blending the soaked lentil and then add water in small increments only just enough to facilitate the blending.
- The consistency of dough is very important. Dough needs to be stiff but enough hydrated. Not dry stiff or soft moist.
- Dough is going to be little sticky, so oil your palms and fingers well when working with dough.
- Thickness of crackers: Roll the dough into ¼ inch thick sheet. I highly depends on Joseph Joseph Adjustable Rolling Pin to achieve the right thickness of my baked snacks. I used ¼ inch thickness disc to roll the dough into ¼ inch thick sheet.
- Air frying or baking time is equally crucial low temperature longer cooking time will yield hard texture crackers whereas on high temperature the outer surface gets brown too quickly leaving center of the crackers uncooked. Follow the temperature mentioned depending upon which cooking method you opt for.
How to store Gluten Free Crackers?
Now that we’ve learned how easy it is to make your own gluten free crackers, let’s talk about how to store them so that the crackers don’t get soft and stale. To store these crackers, allow them to cool fully and then store them in an airtight container not zip lock bag or plastic bag. The longer crackers would be shield from the air, the fresher and crispier they will remain. These homemade crackers can last for about 3-4 weeks in an airtight container in a cool dry place.
So, what are you waiting for! Gather all the ingredients and make your first batch of gluten free vegan crackers!
Ingredients Required to Make Gluten Free Crackers:
Protein/Pantry
- Red lentil (Dhuli Masoor) : ½ cup dry/ 120 gm/ 4.2 oz
- Lubin Flour: 1 cup/ 120 gm/ 4.2 oz
- Gluten Free Flour: 3 Tablespoon/ 25 gm/ 0.8 oz
- Sesame Seeds (Til): 2 Tablespoon/ 20 gram
- Hemp Seeds (Bhang ke Beej): 2 Tablespoon/ 20 gram
Oil & Spices
- Oil (Avocado Oil): 6 Tablespoon
- Cumin Seeds (Jeera): 1 Teaspoon
- Red Chili Flakes (Kuti Lal Mirch): 1 Teaspoon
- Dry Fenugreek Leaves (Kasuri Methi) – 2 Tablespoon
- Salt (Namak): 1 Teaspoon
Produce
- Onion or Shallots (Pyaaz): ½ cup/ ½ of small size/ 70 gm/ 2.4 oz
Method to make Gluten Free Crackers:
- Rinse lentils 3-4 times with tap water or until water runs clear, then soak rinsed lentils atleast for an hour in warm water.
- After an hour drain soaked lentils well using colander and transfer rinsed, soaked and drained lentils to blender jar.
- Add specified quantity of oil and just enough water to facilitate the blending.
TIP: Add water in small increment to avoid end up with more water than required in blended lentils.
- In a wide bowl, transfer blended lentils and all rest of the ingredients, lupin flour, Gluten free flour, chopped onions, dry fenugreek leaves, sesame seeds, hemp hearts, cumin seeds, red chili flakes and salt.
- Knead all ingredients together in a dough with hand into a semi-sticky dough that’s moldable with your hands and not crumbly.
TIP: Dough mixture is going to be sticky so oil well your hands.
- Cover and rest the dough for minimum of 30 minutes either with clean kitchen towel or cling wrap.
- After resting the dough divide into three or four equal parts using bench scraper or big knife.
- Take one part, make a ball and roll into a ¼ inch thick dough sheet with a rolling pin. While working keep the remaining dough parts covered to avoid drying them out.
- Use a knife, a pastry cutter, or a small cookie cutter to cut the dough approximately into 1.5 inch squares or in desired shape.
- Use a spatula to carefully transfer the crackers to air fryer basket or on a cookie sheet if baking. Ensure that the pieces aren’t touching or too crowded for evenly cooking.
- Air fry @ 325oF for 7 minutes first side and after flipping another 4-5 minutes more or until slightly start getting brown from edges. Keep a close eye after flipping the crackers be careful to avoid over cooking of crackers.
- Remove from air fryer and let the crackers cool down.
- Repeat the process with remaining parts of dough as well.
- Enjoy immediately or store leftovers in an airtight container at room temperature for up to 3-4 weeks.
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― Virginia Woolf, The Common Reader
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Other Healthy Snack Recipes on EYP:
Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils
Ingredients
Protein/Pantry
- 120 g Red lentil Dhuli Masoor – Dry : ½ cup dry/ 4.2 oz
- 120 g Lupin Flour 1 cup/ 100 gm/ 3.5 oz
- 30 g Gluten Free Baking Flour 3 Tablespoon/ 25 gm/ 0.8 oz.
- 2 TBSP Sesame Seeds Til: 2 Tablespoon
- 2 TBSP Hemp Seeds Bhang ke Beej
Oil & Spices
- 6 tbsp Oil Avocado Oil: 6 Tablespoon
- 1 tsp Cumin Seeds Jeera: 1 Teaspoon
- 1 tsp Red Chili Flakes Kuti Lal Mirch: 1 Teaspoon
- 2 TBSP Dry Fenugreek Leaves Kasuri Methi
- 1 tsp Salt Namak: 1 Teaspoon
Produce
- 70 g Onion Shallots or Pyaaz: ½ cup/ ½ of small size/ 70 gm/ 2.4 oz
Instructions
- Rinse lentils 3-4 times with tap water or until water runs clear, then soak rinsed lentils atleast for an hour in warm water.
- After an hour drain soaked lentils well using colander and transfer rinsed, soaked and drained lentils to blender jar.
- Add specified quantity of oil and just enough water to facilitate the blending. TIP: Add water in small increment to avoid end up with more than required water in blended lentils.
- Transfer blended lentil to a wide bowl and all rest of the ingredients, lupin flour, Gluten free baking flour, chopped onions, dry fenugreek leaves, sesame seeds, hemp hearts, cumin seeds, red chili flakes and salt.
- Knead all ingredients together in a dough with hand into a semi-sticky dough that’s moldable with your hands and not crumbly. TIP: Dough mixture is going to be sticky so oil well your hands.
- Cover and rest the dough for minimum of 30 minutes either with clean kitchen towel or cling wrap.
- After resting the dough divide into three or four equal parts using bench scraper or a big knife.
- Take one part, make a ball and roll into a ¼ inch thick dough sheet with a rolling pin. While working keep the remaining dough parts covered to avoid drying them out.
- Use a knife, a pastry cutter, or a small cookie cutter to cut the dough approximately into 1.5 inch squares or in your desired shape.
- Use a spatula and carefully transfer the crackers to air fryer basket or on a cookie sheet if baking. Ensure that the pieces aren’t touching or too crowded. This will help them evenly cooked.
- Air fry @ 325oF for 7 minutes first side and after flipping another 4-5 minutes more or until slightly start getting brown from edges. Keep a close eye after flipping the crackers be careful not to burn all the hard work.
- Remove from air fryer and let the crackers cool down.
- Repeat the process with remaining parts of dough as well.
- Enjoy immediately or store leftovers in an airtight container at room temperature for up to 3-4 weeks.
