4.3 from 20 votes
Try these Quinoa and Buckwheat Crackers as a low-carb, gut-friendly cracker recipe
Quinoa and Buckwheat Crackers
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Bread, Crackers, Side Dish, Snack
Servings: 4 ten-inch crackers
Calories: 228 kcal
Author: Lisa Richards
  • 1 cup quinoa flour, plus more for rolling out dough
  • 1/2 cup light buckwheat flour
  • 1 tsp. psyllium husk powder
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1/2 cup water
  • Dried herbs of your choice (optional)
  1. Preheat oven to 425 degrees F ( 220 degrees C ). If you have a pizza stone, place it in the oven as it is preheating.
  2. In a large bowl, add quinoa flour, light buckwheat flour, psyllium husk powder and salt. Whisk to combine. 

  3. Add olive oil and work it in with your fingers until mixture resembles a course meal. Then add water and stir until dough is thoroughly combined.

  4. Turn dough out onto a lightly floured surface and knead until it comes together into a smooth ball, about a minute.
  5. Divide dough into four portions. Working with one portion at a time, shape dough into a flat disc, sprinkle both sides liberally with quinoa flour, then place disc between two pieces of parchment paper. 

  6. Roll out dough disc as thin as you can, sprinkling with more quinoa flour as needed to keep dough from sticking to parchment paper. Carefully remove the top piece of parchment paper, and sprinkle dough with dried herbs (optional). 

  7. Transfer bottom piece of parchment paper with dough onto a baking sheet or onto preheated pizza stone. Bake cracker for 7 to 8 minutes, or until edges begin to brown. Repeat with remaining portions of dough.

  8. Cool crackers for an hour, then break into pieces and serve.