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.