Oh, How I Miss Crackers!
Ok, so I have to admit…I miss crackers! I have not been able to find a gluten free cracker recipe that is made without brown rice (yay, not a fan of brown rice, or better yet brown rice does not like me), so I decided to create a recipe to suit my needs.
This gluten free cracker recipe is so easy! I threw this recipe together in 10 minutes and was enjoying homemade crackers in a half hours time! Now that is what I am talking about, Yum!
Let’s dive into this simple recipe. I promise, you will be amazed how easy this recipe is and you will wonder why you have waited so long to tackle a gluten free cracker recipe!
Step by Step Instructions
First, put the ingredients in a food processor. A dough will form. This is a forgiving dough! If it is too wet, add a little tapioca flour and knead in. If it is too dry, add a little more water to create a nice smooth dough.
Roll out the dough right on a cookie sheet. No need to grease the cookie sheet, there is enough fat in the dough that it will not stick to the cookie sheet while baking. You might need to flour the dough with a little tapioca flour to prevent the dough from sticking to the rolling pin.
Roll the dough out super thin like the picture below. The thinner the dough, the crispier the cracker. I like to roll mine out super thin!
With a pizza cutter, cut the dough into desired shapes. I like 1-inch squares, but you can cut them in any shape. Prick the dough with a fork and then brush the top with melted butter. Add coarse salt to the top (I like my crackers salty).
Bake the crackers anywhere from 12-20 minutes. The time varies widely depending on how thin you roll them out. Keep an eye on them. When they start to turn golden brown, they are done.
Allow to cool, they will crisp up even more, and then store in an airtight container in your pantry.
That’s it! Easy, right? I can’t wait to hear from you all, I know you are going to love this gluten free cracker recipe as much as we do! Enjoy!
Gluten Free Cracker Recipe
Prep Time: 5 minutes- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: snacks
- Method: baking
- Cuisine: american
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Pin RecipeDescription
The easiest gluten free cracker recipe made with white rice flour!
Ingredients
- 1 cup white rice flour
- 1/3 cup of water
- 2 tbsp melted butter
- 1/2 tsp sea salt
- tapioca flour for dusting
- coarse sea salt and butter to top crackers (optional)
- additional spices and herbs (optional)
Instructions
- Preheat oven to 325ºF.
- In a food processor, place the white rice flour and 1/2 tsp sea salt. Pulse several times to mix.
- Add in butter and pulse a few times.
- Slowly add in water until a ball of dough forms. If the dough is too crumbly, add a bit more water, if it becomes too wet, knead in a little tapioca flour. It is an easy dough to work with.
- On a floured surface (I did this right on a baking sheet), roll out dough very thin. The thinner the better. If dough starts to stick, dust with some tapioca flour to prevent sticking.
- Cut the dough with a pizza cutter into 1 inch squares. With a fork, poke holes throughout the dough.
- Brush with some more melted butter and coarse sea salt (this is optional, but I love a buttery and salty cracker).
- Bake for 12-20 minutes (time varies depending on how thin the dough is).
- Crackers are done when they become slightly golden.
Notes
Nutritional Information: Calories: 134 Fat: 4.2g Carbs: 21.3g Protein: 1.4g
Nutrition
- Serving Size: 1 serving
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This cracker recipe looks wonderful and I think it will come in handy to have in my collection. Thank you very much!
What temperature do you bake these at? They look delicious!
325 F, so sorry! Thanks for catching that!
my daughter is allergic to wheat, rice and corn, what flour can be substituted for the rice flour?
Thanks
You can try tapioca flour.
Buckwheat….which is not actually wheat
could you use brown rice flour instead?
This recipe has been tested for white rice flour. You certainly can try it and report back and let us know how it turns out 🙂
I would love to try this recipe, but I’m on the Wheat Belly diet and we are to avoid rice and tapioca starches. Do you know how I can modify this recipe? Thanks for your help – I love your website.
Betty
Well, Betty, those are the two main ingredients. It would be a whole different recipe without them. I am not really sure what the actual wheat belly diet is, so hard for me to say, sorry.
Halle could you run these through a pasta machine I wonder??
It is a really easy dough to work with and rolls out nice. I don’t think it is stiff enough to run through a pasta machine, but I could be wrong.
Excited to try. Other recipes, goopy! I like small ingredient list and overall simplicity.
★★★
Can I use olive oil instead of butter? AND
How long will these keep?
★★★★★
Yes, you sure can use olive oil and they should keep for 2-4 weeks, but mine are always gone in a few short days! 🙂
Didn’t have any rice flour so used tapioca flour. Baked 15 minutes at 375, put under broiler for 2 min. They were crispy like saltines. Used as a bed on an appetizer with baby figs and gorgonzola cheese with a balsamic reduction drizzle. The crackers stayed crispy even when wet. These are great!!!
★★★★★
I love your rendition, Mike! I’m going to have to try this variation this week. Thanks for sharing.
Like the recipe,but I will try the brown rice flour. That’s all I have on hand. Sounds good as I’m a cracker lover too.
I think brown rice flour will work just fine. Let us know how it turns out!
I have no tapioca flour,what can I use for replacement? Hoping you can help.
Tapioca is just for dusting. I put a sheet of plastic wrap on top and rolled mine right on the cookie sheet, completely forgetting the tapioca flour.
Thank you for this. I will try Mike’s version. And thank you Halle for publishing the nutrition info.