Homemade Crispy Gluten-free Rice Crackers

This week we’re venturing into the brand new territory of homemade crackers. I thought I’d start with a rice cracker as a nod to my gluten-free friends. Recently, one of my gf friends told me that she most misses being able to crunch on a good crisp cracker when appetizers are served. With that in mind, I went looking for a simple rice cracker.

My family loves these crunchy crackers made from brown rice and are calling for much more experimentation with various seasonings and ingredients. I’m excited about all the different variations that we’ve brainstormed and I’ll be keeping y’all posted on how that research is developing.

Crispy Gluten-Free Homemade Rice Crackers

Crispy Gluten-Free Homemade Rice Crackers with cheese

Crispy Gluten-Free Homemade Rice Crackers with salsa

Crispy Gluten-Free Rice Crackers

Ingredients:

  • 3 c. brown rice flour
  • 1 1/3 c. brown rice, cooked
  • 1 t. flax seed (optional)
  • 1 t. sesame seeds (optional)
  • 1/2 t. salt
  • 1/3 c. olive oil (next time I’m going to try sesame oil!)
  • 2/3 to 3/4 c. water

Directions:

Preheat the oven to 375°.

You can use either a mixer or a food processor for these crackers. I recommend dividing the recipe in half if you plan to use your food processor. I personally think that’s the best tool for the job, but don’t hesitate to try your mixer on this.

In the food processor, whir together the rice flour, flax seeds, sesame seeds, and salt. Add in the cooked rice.

Rice for Crispy Gluten-Free Homemade Rice Crackers

Drizzle in the oil and continue to process until smooth.

Very slowly drizzle in the water. Don’t make this too wet or it will be very hard to roll out. You want this to be the texture of very, very thick cookie dough.

Prepare your baking sheets by oiling them. I found that my baking STONES worked best for these crackers. I made sure that I used the stones that were thoroughly cured. I wiped them with a little extra oil to make sure they were ready.

I used both my stone jelly roll pan and a couple of pizza stones. I found that the pizza stones were the easiest to use because I could roll out the dough very thin without bumping into the edges of the pan.

Knead the dough once or twice after you’ve rubbed some extra rice flour on your hands. Place a lump of dough on each pan or stone and start spreading. I did the first part with my hands and finished up with a rolling pin that had been rolled liberally in the rice flour.

Use a knife to score the Crispy Gluten-Free Homemade Rice Crackers

The goal is to roll the dough as thin as you can without tearing it up. The thinner the dough, the crispier the crackers will be. If you need to sprinkle a little more rice flour on the top of the dough to keep it from sticking to the rolling pin, then go for it.

After the dough is rolled out very thin, use a pizza cutter or knife to score into squares or triangles. (We all agreed after the fact that sprinkling the top of the crackers with a little bit of garlic salt would have made these crackers absolutely perfect.)

Bake for 20-25 minutes or until the crackers start turning golden  brown. How long you need to bake the crackers will really depend on what kind of pan you use to bake them and how flat you roll them out.

Crispy Gluten-Free Homemade Rice Crackers after bakingBake Crispy Gluten-Free Homemade Rice Crackers on a pizza stone

Let the crackers cool on the pan after you take them out of the oven.

We found that these great little crackers work well for cheese or hummus and are also really good for dipping in homemade salsa!

Crispy Gluten-Free Homemade Rice Crackers make a great appetizer

Some of our brainstorms:

We’re going to try using different seasonings and seeds in these crackers to get different flavors. I also want to try making these with white rice and white rice flour. I realize that brown rice is always healthier, but variety is good. I also want to try a cornmeal version of these that will go with the salsa as well.

In addition to being gluten-free, these crackers are also great for my vegan friends (as long as I don’t top them with cheese!)

Crispy Gluten-Free Homemade Rice Crackers with cheese

Crispy  Homemade Gluten-Free Rice Crackers

 

I’m delighted to discover this world of homemade crackers. The ingredients list on the side of any cracker box is not a pretty thing.

Barb

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Homemade Crispy Gluten-free Rice Crackers

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients

  • 3 c. brown rice flour
  • 1 1/3 c. brown rice, cooked
  • 1 t. flax seed (optional)
  • 1 t. sesame seeds (optional)
  • 1/2 t. salt
  • 1/3 c. olive oil (next time I'm going to try sesame oil!)
  • 2/3 to 3/4 c. water

Instructions

Preheat the oven to 375°.

In the food processor, whir together the rice flour, flax seeds, sesame seeds, and salt.

Drizzle in the oil and continue to process until smooth.

Very slowly drizzle in the water. Don't make this too wet or it will be very hard to roll out. You want this to be the texture of very, very thick cookie dough.

Prepare your baking sheets by oiling them. I found that my baking STONES worked best for these crackers. I made sure that I used the stones that were thoroughly cured. I wiped them with a little extra oil to make sure they were ready.

I used both my stone jelly roll pan and a couple of pizza stones. I found that the pizza stones were the easiest to use because I could roll out the dough very thin without bumping into the edges of the pan.

Knead the dough once or twice after you've rubbed some extra rice flour on your hands. Place a lump of dough on each pan or stone and start spreading. I did the first part with my hands and finished up with a rolling pin that had been rolled liberally in the rice flour.

Roll the dough as thin as you can without tearing it. The thinner the dough, the crispier the crackers will be. If you need to sprinkle a little more rice flour on the top of the dough to keep it from sticking to the rolling pin, then go for it.

After the dough is rolled out very thin, use a pizza cutter or knife to score into squares or triangles. (We all agreed after the fact that sprinkling the top of the crackers with a little bit of garlic salt would have made these crackers absolutely perfect.)

Bake for 20-25 minutes or until the crackers start turning golden brown. How long you need to bake the crackers will really depend on what kind of pan you use to bake them and how flat you roll them out.

Let the crackers cool on the pan after you take them out of the oven.

Notes

gluten-free vegan

http://www.mysisterskitchenonline.com/2012/06/12/homemade-crispy-gluten-free-rice-crackers/

 


13 thoughts on “Homemade Crispy Gluten-free Rice Crackers

  1. I have friends who are gluten free so I decided I will be trying these either this week or next. Thanks for the recipe! 🙂

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  3. Oh MY Gosh! I love you! I am so glad a friend referred me to your blog. I discovered I have gluten intolerance and suffer terribly without much options in this world. Thank you for sharing this recipe. I look forward to more gf goodies.
    PS. One of my fav crackers is the nut thins (SOOOO expensive tho) so i will try adding crushed almonds, etc to this recipe.

  4. I’m right in the middle of making this recipe (so excited!), but after adding the water my dough is not sticking together (little pellets of dough)… do I need to add more water? I already added 3/4 cup and have followed the directions very closely… any tips would be much appreciated! Thank you!

    • Kelly, this recipe is really affected by how much humidity is in the environment. Add a little extra water very slowly until it holds together like pie crust.
      Barb

  5. I went ahead and added more water (another 1/2 cup, meaning 1 1/4 cup total) and it stuck together much better. They are in the oven right now so I will let you know how they turn out. I also added the garlic and sea salt sprinkled on top, so I will report back on that as well! 😉

  6. These look delicious and I’m excited to make them…I just want to clarify the amount of rice that is supposed to be used. Is it meant to be 1 1/3 cups of dry rice that has been cooked, or 1 1/3 cups of already cooked rice? Thanks for your help.

  7. Pingback: How To Make Gluten Free Crackers | my gluten free diet

  8. “The ingredients list on the side of any cracker box is not a pretty thing.” True that! Not to mention that you can pay three or four dollars for a couple OUNCES of food!! They’re like $16 a pound. For that much, I’m getting really good steak, not box crackers.

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