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Air Fried Gluten Free Crackers Made with Lupin flour and Lentils
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5 from 12 votes

Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils

Crunchy, savory, vegan, Gluten Free Crackersrecipe that only takes a few ingredients and easy to make in air-fryer.
Prep Time30 minutes
Cook Time15 minutes
Soaking and Resting Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Snack
Cuisine: American, Global, Indian
Diet: Gluten Free
Keyword: Gluten Free Crackers
Servings: 16 1 oz.
Calories: 97kcal



Oil & Spices


  • 70 g Onion Shallots or Pyaaz: ½ cup/ ½ of small size/ 2.4 oz


  • Rinse lentils 3-4 times with tap water or until water runs clear, then soak rinsed lentils atleast for an hour in warm water.
    Red lentils being washed with water
  • After an hour drain soaked lentils well using colander and transfer rinsed, soaked and drained lentils to blender jar.
    Washed red lentils in a 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.
    Flours being blended in a jar for gluten free crackers
  • 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.
    All ingredients on blended flour ready for mixing
  • 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.
    Prepared dough for the Gluten Free Crackers
  • 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.
    Dough cut into four pieces
  • 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.
    dough rolled into a sheet
  • 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.
    rolled sheet cut into individual crackers
  • 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.
    gluten free crackers after baking from both sides
  • 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.
    gluten free crackers baked from one side and then flipped over
  • Remove from air fryer and let the crackers cool down.
  • Repeat the process with remaining parts of dough as well.
    rolled sheet cut into individual crackers
  • Enjoy immediately or store leftovers in an airtight container at room temperature for up to 3-4 weeks.



Calories: 97kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 148mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg