Gluten-Free Rice Flour Crackers

Ingredients

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• 1 cup white rice flour Shop
• 2 tbsp olive oil
• 1 tsp sugar Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• about 1/3 cup water

Instructions

1. 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. 2 Add the olive oil to the dry ingredients and mix with a fork or your fingertips until the mixture resembles coarse crumbs. Add the water one tablespoon at a time, mixing after each, until the dough holds together when pressed and feels just slightly sticky; rice flours vary, so you may need a little more or less. Gather the dough into a ball.
3. 3 Place the dough ball between two sheets of parchment paper and roll it out very thinly, about 1/16th of an inch thick (roughly 12 by 16 inches). This thinness is crucial for achieving a crispy texture. Carefully peel off the top layer of parchment paper.
4. 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. 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.

Tips & Notes

• Choose white rice flour labeled gluten-free, since some rice flour is milled on equipment shared with gluten grains. A finely ground rice flour also gives a smoother, less sandy cracker.
• Thin edges brown first. Break off any edge crackers that are golden and return the rest to the oven for a few minutes so the center pieces crisp without the edges burning.
• Store cooled crackers airtight at room temperature. If they soften, spread them on a sheet pan and re-crisp at 300°F for about 5 minutes, then cool before packing.

Common questions