Cooking Basics | Dairy Free | Gluten Free | Snacks | Vegan
Homemade Brown Rice Crackers
Brown rice crackers are baked not fried, and are made with a handful of simple pantry staples. They’re delicious on their own or with chicken salad, dip, etc. Gluten free, dairy free, & nut free.
For more crunchy snacks, next try my homemade popcorn, rice paper chips, or tropical trail mix.
Ingredient Notes
- Brown rice flour
- Ground flax – also called flax meal.
- Seasonings – kosher salt, nutritional yeast, smoked paprika, onion powder to flavor the crackers.
- Olive oil
- Maple syrup – a small amount rounds out the flavors.
How to Make Brown Rice Crackers: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Whisk dry ingredients in a large bowl then mix in the wet ingredients, using your hands to knead the dough together until a ball forms.
- Divide the dough in half. Place one half back in the bowl covered with a kitchen towel. This helps prevent it from drying out.
- Roll it out. Place half the dough on a piece of paper and use a rolling pin to roll it out until it’s about 1/16th of an inch thick.
- Transfer to baking sheet. Transfer the parchment paper with rolled out dough onto your half sheet pan. If any cracks form during the transfer just piece them back together with your fingers.
- Score the dough. Use a butterknife to score the dough into squares (don’t cut all the way through). This helps the crackers break apart easily after they’ve baked. Continue until all the dough is used. You’ll need 2 baking sheets.
- Bake until golden brown, then transfer the crackers to a wire cooling rack. They’ll continue to crisp up as they cool. Cool completely before storing.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this homemade crackers recipe using what you already have? Here are some ideas…
- No olive oil? – avocado oil or melted refined coconut oil will also work.
- No maple syrup? – you can sub honey, granulated sugar, or leave it out completely.
- Variations – make any flavor combination you want by switching out the seasonings.
Helpful Tips
- I haven’t tried making this cracker recipe with any other type of flour. I believe the starch in the brown rice is what really helps it crisp up so nicely. I’ve used both Authentic Foods superfine brown rice flour and Anthony’s Organic Brown Rice Flour with success.
- Let the crackers cool completely before storing, otherwise, the trapped warm air will soften the texture.
- The squares don’t need to be the same size. A human made them, not a machine. ✌🏼
- If you find the dough sticking to the rolling pin, add another piece of parchment paper on top when rolling it out.
More Crunchy Snacks
Did you try this homemade crackers recipe? If so, please leave a comment & a star rating below. Thank you!
Homemade Brown Rice Crackers
Brown rice crackers are baked not fried, and are made with a handful of simple pantry staples. They're delicious on their own or with dip. Naturally gluten free, dairy free, & nut free.
Ingredients
- 2 cups brown rice flour spooned and leveled
- ¼ cup golden ground flax also called flax meal
- 1 heaping teaspoon diamond crystal kosher salt reduce to ½ heaping teaspoon if using anything else
- 1 teaspoon nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¾ cup water
- ¼ cup olive oil
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 425℉.
- Mix dry ingredients. In a large mixing bowl, whisk together brown rice flour, flax meal, salt, and spices.
- Form dough. Mix in the water, oil, and maple syrup. Use a wooden spoon or silicone spatula to mix until a shaggy dough forms, then use your hands to knead the dough until a ball forms. If the dough is too dry, add 1 more tablespoon of water and continue kneading to form a dough. If it’s too wet, sprinkle with a little more brown rice flour.
- Divide dough in half. Place one dough ball back in the bowl covered with a kitchen towel. This helps prevent it from drying out.
- Roll it out. Place the other dough ball on a piece of parchment paper and use a rolling pin to roll it out until it’s about 1/16 of an inch thick. The edges will crack when rolling it out, so piece it together with your hands. This is a very playful recipe.
- Transfer to baking sheet. Transfer the parchment paper with rolled out dough onto your half sheet pan. If any cracks form during the transfer just piece them back together with your fingers.
- Score the dough. Use a butterknife to score the dough into squares (don't cut all the way through). This helps the crackers break apart easily after they’ve baked. Continue until all the dough is used. You’ll need 2 baking sheets.
- Bake. Bake for 16-17 minutes. They can go from soft to burnt really quickly, so check after 16 minutes. Then add one more minute if needed and quickly remove from the oven. I suggest baking one pan at a time on the middle rack for even cooking. Keep in mind that they’ll continue to crisp up as they cool. Let cool completely before breaking into squares and storing.
Notes
Makes about 150 crackers, but this number will vary depending on how big or small you cut them and how many you eat along the way. 🙂
See the blog post for step-by-step photos, helpful tips, and a make it your way section with substitutions & variations to use what you already have.