Gluten-Free Chia Crackers – Nyoutritious
Inspo contributor Regina Barker’s latest recipe is gluten-free. Read about her new twist on her popular Chia crackers:
Chia Cracker 2.0
The chia cracker craze continues! Since my chia crispbread crackers continue to be one of the most popular and reviewed recipes here I thought it was about time to give you my 2.0 version for the gluten free version.
Going gluten free is beneficial on many levels – a primary reason being gut health. I have previously explained how a healthy digestive system is at the core of a healthy body. Since gluten is known to irritate the intestinal walls, promote inflammation, and disrupt the digestive systems ability to properly absorb nutrients, it is often with great surprise that people find that omitting gluten from their diet gives them relief from a number of digestive imbalances, such as headaches, skin disorders and stubborn weight, which suddenly shifts with little effort. I have witnessed many people shift their health for the better by cutting out gluten, and though it can be a little hard in the beginning , the benefits far outweigh the initial inconvenience of getting used to the new ingredients and ways of cooking. On that note, I have a new and delicious recipe for a gluten free sandwich bread coming up next week… So stay tuned!
This recipe is simple and alternative to regular crackers, which are made from refined, full of gluten and usually super processed ingredients. They are fab for children and a filling solution to a small in between meals snack. I absolutely adore them and have made them more than any other recipe on here, and for a number of different occasions… and they are always a win.
The recipe is super straight forward, but if you’re unsure about how to roll out the dough, check out my original recipe, which has a couple of extra pics of this process that might help.
Hope you love these!
Gluten-Free Chia Crackers:
- ¾ cup (175 ml) water
- 6 tbsp (60g) chia seeds (whole)
- 6 tbsp (50g) buckwheat flour
- 4 tbsp (35g) sesame seeds
- 4 tbsp (40g) pumpkin seeds, finely chopped into an almost flour-like texture
- ¼-1/2 tsp sea salt
- 2 tbsp poppy seeds