Gluten-Free Amaranth Crackers with Herbs de Provence

gluten-free crackers
What, exactly, is amaranth and why should we eat it? Amaranth has been around for a long, long time, domesticated some 6,000 to 8,000 years ago. The Aztecs relied on it as major food crop, and it has long been an important food source in India and Africa, among other places, where it thrives in low-water conditions.

Amaranth is a complete (lysine-packing) grain that's loaded with protein, calcium, iron, magnesium, phosphorus, and potassium, and--bonus!--it's gluten-free. Check out this page for more info on this powerhouse grain, including amaranth recipes.

The nutty, earthy flavor of amaranth pairs well with herbs de Provence (rosemary, savory, marjoram, thyme, and lavender) in this crunchy cracker. Sturdy enough to stand up to spreadable cheeses, they're especially good with chevre and Bel Paese.

Amaranth Crackers with Herbs de Provence

Yield: about 2 dozen crackers

1 cup amaranth flour
3 tablespoons olive oil
3 tablespoons water
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon herbs de Provence (rosemary, savory, marjoram, thyme, and lavender flowers)
Coarse salt for sprinkling

Oven: 350 degrees F

1. Place flour, oil, water, baking powder, salt, and herb blend in bowl of food processor.

2. Process until dough comes together. It will be fairly dry and crumbly; do not add extra moisture. Knead a few turns until smooth. If dough is sticky, dust with additional flour.

3. Place dough on parchment sheet, cover with another parchment sheet, and roll out to a thickness of about 1/6 inch. Use a cookie cutter (if desired) to cut shapes. Place crackers on parchment-lined baking sheet. Dock crackers with a fork and sprinkle with coarse salt if desired.

4. Bake crackers for 12 to 15 minutes, or until edges are golden. Remove from oven, let cool completely on rack, and store in an air-tight container.


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