Gluten Free Herb Crackers and a Giveaway!

When I made my Homemade Wheat Thins the other day, a lot of you wanted a gluten free cracker as well.  This recipe is more for adults than kids, but it’s so good!  But first, let me tell you about the giveaway.

If you need help on your knife skills like I do, this giveaway is for you!  I used this mezzaluna from Joseph Joseph to cut the herbs in this recipe.  Let me tell you it worked so well!  Makes me wonder why it took me so long to get one!  Joesph Joseph is also going to give a mezzaluna to one lucky winner.


All you need to do is:

Like My Whole Food Life on Facebook
Like Joseph Joesph on Facebook
Leave a comment under this blog post

Contest is open to US residents only. Winner will be chosen on  Tuesday, August 27, 2013.  Good luck!  Now onto the recipe.

This giveaway is now closed.


Gluten Free Herb Crackers

Gluten Free Herb Crackers and a Giveaway!

Prep Time 20 min Cook Time 30 min Serves 30 crackers     adjust servings


  • 2 cups cooked brown rice or quinoa
  • 1 /4 cup chia seeds
  • 6 basil leaves chopped
  • 2 T fresh parsley chopped
  • 1 tsp fresh rosemary
  • 1 tsp fresh chives
  • salt and pepper to taste
  • About 4 T water


  1. Preheat oven to 350. 
  2. In a food processor , blend up the rice and the chia seeds. 
  3. Then add in the remaining ingredients and pulse until a dough starts to come together. 
  4. Tear two pieces of parchment paper the size of your baking sheets
  5. Place 1 piece of parchment on the counter top. 
  6. Put half the dough onto the parchment. 
  7. Tear some plastic wrap to put between the rolling pin and the dough.  This will prevent the dough from sticking to the rolling pin
  8. Roll the dough out pretty thin. 
  9. Transfer the dough and the parchment paper to a baking sheet.
  10. Repeat these steps with the other half of the dough. 
  11. Bake in the oven for 15 minutes. 
  12. Remove the pans and carefully cut the dough into squares with a pizza cutter
  13. Carefully flip each square over and bake for another 15-20 minutes, or until crispy. 


Recipe Notes

You can probably do the whole thing in the dehydrator as well if you want to keep them raw. I got around 30 crackers in my batch. Store them in a container with dry rice scattered at the bottom. The rice will absorb the moisture and keep the crackers crispy. Enjoy!

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153 thoughts to “Gluten Free Herb Crackers and a Giveaway!”

  1. I love your recipes! My son just recently had to go gluten free so it has been a blessing to have great recipes to use. Would love one of these to make homemade crackers!
    1. Hi Kasha! You are the winner! I just emailed you so check your spam folder and get back to me within the next 48 hours. Congrats!!
  2. I have other Joseph Joseph products, but haven't seen this one. Having RA it's always hard on my hands to chop foods. Would love to try this type of knife!
  3. These look delicious! Thank you for your recipes. They have been a healthy and refreshing blessing to our gluten-free, casein-free and refined sugar-free household!
  4. Hello, I just tried these tonight and for some reason they stuck to the baking paper and I could not get them off :( What did I do wrong? I break off the sides and tried and they were really tasty, id like to get them right as they were so nice. I used quinoa, Thanks
  5. Just an ordinary non stick baking paper. I used only quinoa. Should I try to mix them with rice? Now, when i let them cool, I could take them off the paper, but i could not turn them to bake from both sides.

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