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Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils
5 from 36 votes

Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils

Air Fried Gluten Free Crackers combine red lentils, lupin flour, gluten free baking flour, and seeds such as sesame and hemp to create a nutrient-dense, savory cracker dough. The dough is kneaded to a pliable consistency, rested, then portioned and cooked in an air fryer to achieve a crispy texture. Aromatic spices like cumin, red chili flakes, and fenugreek add depth of flavor.

Prep Time
30 mins
Cook Time
15 mins
Soaking and Resting Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 16 1 oz.
Calories: 97 kcal
Course: Snacks
Cuisine: Indian, American, International

Ingredients

Protein/Pantry
  • 120 g red lentil Dhuli Masoor - Dry : ½ cup dry/ 4.2 oz
  • 100 g lupin flour 1 cup/ 3.5 oz
  • 25 g gluten free baking flour 3 Tablespoon/ 0.8 oz.
  • 2 tablespoon sesame seeds Til
  • 2 tablespoon hemp seed Bhang ke Beej
Oil & Spices
  • 6 tablespoon neutral cooking oil Avocado Oil, generic cooking oil
  • 1 teaspoon cumin seeds Jeera
  • 1 teaspoon red chili flakes Kuti Lal Mirch
  • 2 tablespoon fenugreek leaves Kasuri Methi, dry
  • 1 teaspoon salt Namak
Produce
  • 70 g onion Shallots or Pyaaz: ½ cup/ ½ of small size/ 2.4 oz

Instructions

    Cup of Yum
  1. Rinse lentils 3-4 times with tap water or until water runs clear, then soak rinsed lentils atleast for an hour in warm water.
  2. After an hour drain soaked lentils well using colander and transfer rinsed, soaked and drained lentils to blender jar.
  3. Add specified quantity of oil and just enough water to facilitate the blending. TIP: Add water in small increment to avoid end up with more than required water in blended lentils.
  4. Transfer blended lentil to a wide bowl and all rest of the ingredients, lupin flour, Gluten free baking flour, chopped onions, dry fenugreek leaves, sesame seeds, hemp hearts, cumin seeds, red chili flakes and salt.
  5. Knead all ingredients together in a dough with hand into a semi-sticky dough that’s moldable with your hands and not crumbly. TIP: Dough mixture is going to be sticky so oil well your hands.
  6. Cover and rest the dough for minimum of 30 minutes either with clean kitchen towel or cling wrap.
  7. After resting the dough divide into three or four equal parts using bench scraper or a big knife.
  8. Take one part, make a ball and roll into a ¼ inch thick dough sheet with a rolling pin. While working keep the remaining dough parts covered to avoid drying them out.
  9. Use a knife, a pastry cutter, or a small cookie cutter to cut the dough approximately into 1.5 inch squares or in your desired shape.
  10. Use a spatula and carefully transfer the crackers to air fryer basket or on a cookie sheet if baking. Ensure that the pieces aren’t touching or too crowded. This will help them evenly cooked.
  11. Air fry @ 325oF for 7 minutes first side and after flipping another 4-5 minutes more or until slightly start getting brown from edges. Keep a close eye after flipping the crackers be careful not to burn all the hard work.
  12. Remove from air fryer and let the crackers cool down.
  13. Repeat the process with remaining parts of dough as well.
  14. Enjoy immediately or store leftovers in an airtight container at room temperature for up to 3-4 weeks.

Nutrition Information

Calories 97kcal (5%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Sodium 148mg (6%) Potassium 87mg (2%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 51IU (1%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 1 oz.

Amount Per Serving

Calories 97

% Daily Value*

Calories 97kcal 5%
Carbohydrates 6g 2%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 148mg 6%
Potassium 87mg 2%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 51IU 1%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.