Mary’s Gone Crackers Copycat (Gluten-Free)

There’s something truly satisfying about the snap of a perfectly crisp cracker. I remember discovering Mary’s Gone Crackers years ago at a farmer’s market. The earthy aroma, the intriguing seed-studded texture – they were unlike anything I’d tasted. My wallet didn’t always love the price, but my taste buds were definitely hooked! That’s why I was thrilled to discover a recipe that lets me recreate that iconic, gluten-free crunch at home, allowing me to experiment with flavors and keep my pantry stocked with these addictive little crisps without breaking the bank.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yields: 30 crackers
• Dietary Type: Gluten-Free

Ingredients

• 1 cup brown rice (dry)
• 1 cup quinoa (dry)
• 3-4 tablespoons tamari (you may need more or less) or 3-4 tablespoons Bragg’s liquid aminos (you may need more or less)
• 1/4 cup sesame seeds
• 1/4 cup flax seed (whole)
• Optional: dry onion flakes, poppy seeds, caraway seeds -or- 1/3 cup chopped rosemary, 1/2 cup parmesan cheese

Equipment Needed

• Saucepan for cooking rice
• Saucepan for cooking quinoa
• Food processor
• Cookie sheet
• Quart-sized freezer bag

Instructions

1. Begin by preheating your oven to 365°F (185°C). This slightly unusual temperature seems to work best for achieving that perfectly crisp texture.

2. Now, prepare the brown rice and quinoa. It’s important to cook them separately, as they have different cooking times and water ratios. Cook according to package instructions. Generally, that means simmering each grain in water (usually a 2:1 ratio of water to grain) until the water is absorbed and the grains are tender.

3. Once the rice is cooked, transfer it to a food processor. Begin blending while adding the tamari or Bragg’s liquid aminos a tablespoon at a time. Continue processing until the rice no longer looks like individual grains but rather forms a cohesive, almost paste-like mixture. The goal is to have a mixture that binds together well.

4. Add the cooked quinoa to the food processor and give it a few whirls. You don’t want to completely pulverize the quinoa; just incorporate it into the rice mixture. The mixture should start to form a sticky ball in the processor.

5. At this point, you have a choice. The original recipe suggests removing the dough ball and incorporating the sesame seeds, flax seeds, and any optional add-ins by hand. However, for convenience, you can simply add everything to the food processor and pulse a few times to distribute the ingredients evenly.

6. The resulting dough will be quite sticky. To manage this, use a teaspoon-sized cookie dough scoop to portion out the dough onto an oiled cookie sheet, spacing the portions about 2 inches apart. Important Note: Do not use parchment paper or wax paper, as the crackers will stick to them. Oiling the cookie sheet directly is crucial.

7. To flatten the crackers, lightly spray one side of a quart-sized freezer bag with oil. Place a portion of dough under the oiled bag and press down to flatten it into a very thin cracker. Aim for paper-thinness, ensuring the middle is as thin as the edges. A circular pressing motion can be helpful. If the crackers start to stick to the bag, just add a little more oil. Oily fingers can also help prevent sticking.

8. Once the crackers are shaped, lightly sprinkle them with sea salt.

9. Bake in the preheated oven for approximately 20 minutes, or until they reach a lovely golden-tan color. If you’ve added Parmesan cheese, the color will be even richer. Keep a close eye on them, as baking times can vary depending on your oven. The crackers should be firm and crisp when done.

Expert Tips & Tricks

• Rice and Quinoa Consistency: The consistency of your cooked rice and quinoa is crucial. If they’re too wet, the dough will be overly sticky and difficult to work with. If they’re too dry, the crackers may crumble. Adjust the cooking time accordingly to achieve the right texture.
• Tamari/Bragg’s Adjustment: Start with 3 tablespoons of tamari or Bragg’s liquid aminos and add more gradually until the rice forms a cohesive mixture in the food processor. The amount needed will depend on the moisture content of your rice.
• Thin is Key: The thinner you press the crackers, the crispier they will be. Don’t be afraid to really flatten them out.
• Oven Watch: Ovens can vary, so keep a close eye on the crackers during the last few minutes of baking to prevent burning.
• Even Baking: Ensure the crackers are evenly spaced on the baking sheet for uniform baking.
• Cooling Time: Let the crackers cool completely on the baking sheet before attempting to remove them. This allows them to crisp up further and makes them easier to handle.

Serving & Storage Suggestions

Serve these delicious gluten-free crackers with your favorite cheeses, dips, or spreads. They’re also fantastic on their own as a satisfying snack.

Store the cooled crackers in an airtight container at room temperature. They should stay crisp for up to a week. If they start to lose their crispness, you can re-crisp them in a low oven (around 300°F/150°C) for a few minutes. These crackers don’t freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446.3 kcal	N/A
Calories from Fat	116 g	26%
Total Fat	13 g	19%
Saturated Fat	1.6 g	8%
Cholesterol	0 mg	0%
Sodium	764.2 mg	31%
Total Carbohydrate	69.4 g	23%
Dietary Fiber	9 g	35%
Sugars	0.8 g	3%
Protein	14.7 g	29%

Variations & Substitutions

• Seed Sensations: Experiment with different seed combinations. Pumpkin seeds, sunflower seeds, or chia seeds would all be delicious additions.
• Spice It Up: Add a pinch of chili flakes or a dash of cayenne pepper for a spicy kick.
• Herb Garden: Fresh herbs like thyme, oregano, or basil can add a lovely aromatic dimension.
• Cheesy Goodness (Dairy-Free): For a vegan alternative to parmesan cheese, use nutritional yeast.
• Grain Swaps: While this recipe is specifically for brown rice and quinoa, you could experiment with other gluten-free grains like millet or sorghum, though you may need to adjust the liquid and cooking times.

FAQs (Frequently Asked Questions)

Q: Why do my crackers stick to the baking sheet even though I oiled it?
A: Make sure you’re using enough oil and that it’s evenly distributed. Also, ensure the crackers are completely cooled before attempting to remove them, as they become firmer and easier to handle as they cool.

Q: My cracker dough is too sticky to work with. What can I do?
A: If the dough is too sticky, it likely means there’s too much moisture. Try adding a tablespoon or two of rice flour or quinoa flour to absorb some of the excess liquid.

Q: Can I use a different type of soy sauce other than tamari?
A: Yes, but tamari is naturally gluten-free. If you use regular soy sauce, be sure to check the label to ensure it’s gluten-free if needed. Bragg’s Liquid Aminos is another good alternative.

Q: How do I make sure the crackers are thin enough?
A: The key is to use consistent pressure when pressing them out. Use a flat-bottomed object (like the bottom of a measuring cup or a small plate) in addition to the freezer bag to ensure even thinness.

Q: Can I make the rice and quinoa ahead of time?
A: Absolutely! Cooking the rice and quinoa in advance can save you time. Just make sure they’re stored properly in the refrigerator and brought to room temperature before using them in the recipe.

Final Thoughts

So, ditch the expensive store-bought crackers and embrace the joy of homemade goodness! This Mary’s Gone Crackers copycat recipe is a fantastic way to create a delicious, gluten-free snack that you can customize to your heart’s content. Don’t be afraid to experiment with different flavors and textures, and most importantly, have fun in the kitchen! I encourage you to give it a try and share your creations and feedback – I’m sure you’ll be pleasantly surprised by the results. These crackers are particularly delightful paired with a creamy avocado dip or a sharp cheddar cheese. Happy baking!