Amaranth crackers made with Gluten-Free Amaranth flour is a high nutrition cracker recipe. Google it and get surprised with the benefits of Amaranth flour.
Amaranth plan benefits include lowering high cholesterol level, support the digestive system, a good source of protein, helps in weight loss, strengthen the eyesight, and also work as an antioxidant. It’s a gluten-free seed so people who are gluten intolerant, these Amaranth crackers are perfectly suitable for them.
Going bald? Smile now. These Amaranth crackers can help. Amaranth flour also helps in treating baldness. The zinc in amaranth strengthens hair follicles.
Amaranth basically belongs to Mexico and Central America. Because it has protein, minerals, and vitamins, soon it started exporting to various part of the world. But it is still majorly grown and consumed in Central America.
Gluten-Free Amaranth Crackers using Amaranth Flour
A few days back I received a few packs of some amazing millets from Pristine Organics and the moment I opened the box, I was filled with joy. It was Amaranth flour. Then only I decided what I am going to make with this amazing flour. So without much brainstorming, I baked these Amaranth crackers using sourdough discard.
If you do not have Amaranth flour available with you, you can try my whole wheat sourdough crackers which is also as delightful as these Amaranth Crackers.
These are guilt-free and gluten-free snacking partner and the addition of sesame seeds added the crunch in every bite. Once baked, these crackers can be stored in an airtight container for a week.
For me, these crackers should always be there is my bag while traveling. You don’t need any dip or sauce to gobble these Amaranth crackers as these are loaded with herbs, garlic, and chili flakes.
After preparing the dough, you can immediately bake them but for best flavor, I prefer to rest the dough for 12 hrs. Now without wasting time let’s get to the recipe.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
|Oven Temp||160 °C|
|Baking Time||20 min|
|MW Convection Temp||150 °C|
|Baking Time||20 min|
|Cooling Time||15 min|
Gluten-Free Amaranth Crackers Recipe
For this recipe, I preferred using salted butter. Now using your fingertips, mix butter into dry ingredients until it looks like bread crumbs.
Add 1 tablespoon water at a time to bind the dough. We need to make a firm dough, so do not add extra water. Just bind it and cover it with cling wrap.
Refrigerate the dough for minimum 12 hours. This 12 hr rest will enhance the flavor by letting the starter work on it and add sourness to it. However, if you want to bake them immediately after preparing the dough, then you can do that as well. But in that case, flavors will not be mature.
After 12 hrs rest, place the dough between two sheets of parchment paper and roll it into a thin sheet of 1¼ inches thickness.
Meanwhile, keep the oven for preheating at 160 °C.
Place all the shaped crackers on a lined baking tray. I always prefer to use a lined baking tray for crackers and cookies. So avoid using a greased tray to keep the shape intact. Bake these Amaranth crackers in a preheated oven at 160 °C for 20 minutes or until the edges turn golden.
After 20 minutes of baking take the tray out from the oven. Let the crackers rest on the hot tray for 5-10 minutes as immediately shifting to the cooling rack can break the crackers.
Let these Amaranth crackers cool down a bit and then you can enjoy this guilt-free snack anytime with anything.
One thing I can bet is you can’t stop at just once. The first bite of these crackers will make you remind of famous Monaco biscuits. Try this recipe to please your family and friends and let me know your views via leaving a comment.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. The theme for this month is “Bread with Seeds”.
- Amaranth and Honey Bread from What Smells So Good?
- Brioche Buns from Simply Inspired Meals
- Cheddar Poppy Seed Bread Sticks from Food Lust People Love
- Dinner Rolls With Seeds In Paper Tea Cups from Sneha’s Recipe
- Everything Sourdough Bagels from A Day in the Life on the Farm
- Gul Poli-Tilgul Poli – Jaggery and Sesame Seeds StuffedIndian Flatbread from Cook With Renu
- Kaak from Sara’s Tasty Buds
- Nordic Stone Age Bread from All That’s Left Are The Crumbs
- Poppy Seed Rolls from Ambrosia
- Seeded Sourdough Boule from Bread Therapy
- Seeded Turmeric and Leek Levain from A Messy Kitchen
- Sesame Crackers from Anybody Can Bake
- Sesame Scallion Bread from Karen’s Kitchen Stories
- Wholewheat Poppy Seed Dinner Rolls from Sizzling Tastebuds
- Now using your fingertips, mix butter into dry ingredients until it looks like bread crumbs.
- Add 1 tablespoon water at a time to bind the dough.
- Cover it with cling wrap and refrigerate it for 12 hrs.
- After 12 hrs rest, place the dough between two sheets of parchment paper and roll it into a thin sheet of 1/4th-inch thickness.
- Meanwhile, keep the oven for preheating at 160 °C.
- Using a cookie butter or sharp knife, cut the desired shapes and prick every cracker with a fork.
- Place all the shaped crackers on a lined baking tray and bake in a preheated oven at 160 °C for 20 min.
- After baking take the tray out from the oven.
- Let the baked crackers rest on the tray for some time before shifting them on a cooling rack.
- Amaranth crackers with sesame seeds are ready to serve.
- This is tried and tested recipe. In case you want to change any ingredient, then final outcome will also change.
- You can use any gluten free flour for this recipe.
- Butter adds the flavour as well as helps to bind. Do not think about replacing it.
- You can add spices of your choice.
- 12 hr refrigeration helps to enhance the flavour.
- Keep the dough firm and hard. Do not add more water.