Gluten-Free Toasted Onion Buckwheat Crackers - dummies

Gluten-Free Toasted Onion Buckwheat Crackers

By Jean McFadden Layton, Linda Larsen

When preparing this flavorsome recipe for gluten-free toasted onion buckwheat crackers, you need to grind your own raw buckwheat flour — the store-bought variety is toasted. Buy raw buckwheat kernels and grind them to a powder. You may have to visit a health food store or co-op to find flaxseeds, although they’re becoming more available in regular grocery stores or online.

Preparation time: 20 minutes

Cooking time: 60 minutes

Yield: 60 servings

1 cup raw buckwheat

1-1/2 cups boiling water

1 medium onion, finely chopped

1/4 cup golden flaxseeds

1/4 cup plus 1 tablespoon (49 grams) sweet rice flour

1 teaspoon smoked paprika

1/2 teaspoon salt

2 tablespoons olive oil

  1. Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper and set aside.

  2. In a medium saucepan, stir the buckwheat into boiling water. Bring back to a boil and then turn the heat to low and simmer for 15 minutes, until the buckwheat kernels are very soft.

    Drain off the excess water, letting the buckwheat sit in the strainer for a few minutes. The drier the buckwheat, the crispier the cracker.

  3. In a dry frying pan, cook the onion until it’s well browned and the liquid evaporates, stirring frequently.

    Be careful to not let the onions burn.

  4. When the onions are completely browned, reduce the heat and add the cooked buckwheat. Cook for 1 minute.

    The mixture will begin to form a ball. Remove from heat.

  5. Grind the flaxseeds in a spice grinder or coffee mill until they’re a fine powder.

  6. In a medium bowl, combine the flaxseeds, sweet rice flour, smoked paprika, and salt.

  7. Add the flaxseed mixture and olive oil to the buckwheat mixture in the pan. Beat for 1 minute.

    The groats may get a bit mushy; that’s fine.

  8. Divide the dough in half. Spread out each half onto a prepared cookie sheet until the sheet is completely covered with dough. Score the dough into 2-inch squares.

  9. Bake for 15 minutes and then rotate pans. Bake 15 minutes longer.

  10. Remove the cookie sheets from the oven. Slide the crackers, with the parchment paper, directly onto the oven racks.

  11. Bake 10 to 15 minutes longer, until the crackers are well browned and crisp.

    Move them to a wire rack to cool completely.

Per serving: Calories 20 (From Fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 20mg; Carbohydrate 3g; Dietary Fiber 1g; Protein 1g.

The baking time varies depending on the size of your cookie sheets and how thin you make the crackers.