Gluten-Free Rice Flour Crackers
By the Gluten Free Recipes team ·
Crispy and satisfying, these gluten-free rice flour crackers offer a delightful crunch with a subtle savory flavor. Perfect for dipping or enjoying on their own, they are a simple yet elegant snack.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 6 ingredients — including white rice flour, olive oil, sugar — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rice Flour Crackers: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rice Flour Crackers: This recipe relies on naturally gluten-free rice flour and avoids any gluten-containing grains. Always ensure your rice flour is certified gluten-free.
Ingredients
- 1 cup white rice flour
- 2 tbsp olive oil
- 1 tsp sugar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2-3 tbsp water
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the white rice flour, sugar, salt, and black pepper until well combined and no clumps remain.
- 2
Add the olive oil to the dry ingredients and mix with a fork or your fingertips until the mixture resembles coarse crumbs. Gradually add the water, one tablespoon at a time, mixing until a cohesive dough forms that is just slightly sticky.
- 3
Place the dough ball between two sheets of parchment paper and roll it out very thinly, about 1/16th of an inch thick. This thinness is crucial for achieving a crispy texture. Carefully peel off the top layer of parchment paper.
- 4
Using a pizza cutter or a sharp knife, score the dough into desired cracker shapes, such as squares or rectangles. You can also use cookie cutters for fun shapes. Prick each cracker a few times with a fork to prevent puffing during baking.
- 5
Carefully slide the parchment paper with the scored dough onto the prepared baking sheet. Bake for 15-20 minutes, or until the edges are golden brown and the crackers feel firm to the touch. Allow them to cool completely on the baking sheet before breaking them apart along the scored lines.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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