How to make
The quinoa, millet and brown rice grains are grinded into fine flour. The water, salt, poppy seeds and sesame seeds are added to them.
Knead a smooth dough, by sprinkling with cornstarch until it stops sticking.
The dough is formed into a ball and rolled out between two layers of cling film into a thin crust - about 2 mm. To avoid the danger of sticking, it can be greased with oil or lightly sprinkled with more starch.
Cut it into small rectangles, which are then arranged in a tray covered with baking paper.
The gluten-free crackers are baked at 390°F (200 degrees) in a preheated oven for 10 minutes or until they start to aquire a ligh golden color and when you touch them, they are not sticky, but have hardened and dried.
Once they have cooled, the crispy crackers are served with your favorite pate or vegetable spread.
*Keep in mind that they are quite hard because of the rice flour, but they are very tasty and healthy.
However, if you don't like hard crackers, you can replace the rice with more quinoa or add just a little of it and the rest can be sesame seeds.
Enjoy!
