Gluten-Free Garlic Crispy Rice Crackers

These crackers…

Ohhh these crackers.

Before we get into my story of how it took me five batches to get the right consistency and flavor, I want to give you a little 411 on why I’m sharing these with you today.

So, the inspiration started when I bought a package of rice crackers from the health food store. I had never had them before but I thought they were pretty good. I looked at the back of the ingredient list and I almost fell over from shock! The ingredients simply read: rice flour, safflower oil, garlic powder, salt, and sesame seeds.

Simple ingredients!? Awesome.

Then obviously, my next train of thought ran to, “Wow, I could probably recreate these and share them on my blog.”

If you didn’t know already, it’s always about my blog, folks. 24/7, 365 a year… non-stop thinking about the blog and what I could make and share with you!

So anyway. I thought with such simple ingredients, it would probably be an easy thing to replicate.

That was a few weeks ago.

Fast forward to yesterday: I was totally wrong!

Holy garlic crispy rice crackers batman!

This recipe took me five batches of crackers to get the right consistency, flavor, and thinness. First I used the sweet rice flour because naturally, my first instinct is to use anything with the word sweet on it or associated with it. Boy was I wrong!

Sweet and garlic do not mash my friend.

When I switched over to the regular white rice flour, the taste was much much better. After 4 more attempts, I finally reached the right flavor ratios. It’s a good thing these only take 7 minutes to prep and 15-20 minutes to cook!

The most important thing to make note when cooking these garlic crispy rice crackers is to really spend time and make sure you roll it out as thin as you can get it.

Thin = Crispy

Crispy + Crunchy = Yummy

You’ll want to bake them until they are golden brown which means you may have to sacrifice a few end pieces (these will turn really brown).

Side note: During these five batches, I had to sacrifice most of my sesame seeds to Andrew so he could pour them through a funnel and into a few bowls. The enormous mess of sesame seeds EVERYWHERE was totally worth the 15-20 minutes of not having a toddler at my feet so I could really focus on getting the flavors right. I should have taken a picture for you to see just how many sesame seeds covered the ground (in a 7 foot radius) and table.

One of the batches he got up from what he was doing and said, “I’m going to stop playing now because I’m going to be a chef. I’m going to be a chef mommy.” We had fun cooking together but then he almost sliced me with the pizza cutter because he wanted to cut them his way so then I put an end to that.

Mama doesn’t need to be a pizza cutter, thank you.

Gluten-Free Garlic Crispy Rice Crackers
 
Ingredients
Equipment Needed
Ingredients
  • 1 cup white rice flour (I love Bob's Red Mill rice flour)
  • ¼ cup sesame seeds
  • 1½ tsp garlic powder
  • ½ tsp unrefined sea salt (this is my favorite)
  • 1 tsp sunflower oil (cold pressed)
  • ⅓ cup water, plus half of a ⅓ cup (view image below in directions)
Instructions
  1. Preheat oven to 400 degrees
  2. Place flour, sesame seeds, garlic powder, sea salt in a bowl and mix well with a fork.
  3. Pour the sunflower oil, mix well (it won't make a huge difference in consistency at this point)
  4. Pour the water in the bowl (the measuring cup is an image of the second ⅓ cup -- notice how the water is at the halfway point); mix well
  5. On a siplat mat or parchment paper, place dough and knead (or just kind of mash together) until a ball forms
  6. Put some sunflower seed oil on your rolling pin and roll out as thin as you could possibly go without tearing the dough. If you do, just mend together with your fingers.
  7. Score the dough with a pizza cutter or knife to desired cracker size
  8. Place in the scored dough in the oven and bake for 15-20 minutes or until golden brown
  9. Let cool, then break apart!

This post is sponsored by Bob’s Red Mill. However, the opinions and photos are of my own. Authenticity is important so I would never promote any brand or product that I wholeheartedly don’t believe in.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Naturally Loriel's values. More



About

Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.


'Gluten-Free Garlic Crispy Rice Crackers' has 35 comments

  1. November 11, 2014 @ 2:30 pm Renee Kohley

    Ohhh! I’m trying this! I have to pack gluten free crackers for my daughter for school EVERY day because they have snack time and she can’t have the crackers they have – gf crackers are freaking expensive!

    Reply

    • November 13, 2014 @ 7:43 am Loriel

      They are expensive! You can make a big batch of these fairly quickly, too.

      Reply

  2. November 11, 2014 @ 3:08 pm Amanda

    My son loves all things crackers, so this will have to be made sometime soon. They sound, and look, yummy.

    Reply

    • November 13, 2014 @ 7:42 am Loriel

      They really are and they have the perfect crunch!

      Reply

  3. November 11, 2014 @ 3:20 pm Jessica

    gosh, these look great. I can not wait to try them. we love crackers.

    Reply

    • November 13, 2014 @ 7:42 am Loriel

      We’re cracker people too!

      Reply

  4. November 11, 2014 @ 3:24 pm Emily @ Recipes to Nourish

    These looks so good! My Little Love will love these. I can’t wait to make them. Thanks for sharing.

    Reply

    • November 13, 2014 @ 7:42 am Loriel

      Hope you enjoy them! 🙂

      Reply

  5. November 11, 2014 @ 3:51 pm Sarah @ Sensibly Sustainable

    Yum! These look delicious and simple! …and I have Totally been there with occupying the toddler, lol… would have loved to have seen that pic!

    Reply

    • November 13, 2014 @ 7:42 am Loriel

      Ugh! I know, I totally should have taken a picture. It was a straight up HOT mess. Good thing my husband wasn’t home to see it. He’d have a coronary attack!

      Reply

  6. November 11, 2014 @ 5:21 pm linda spiker

    These are so perfect and pretty it’s hard to believe they are gluten free! Pinned:)

    Reply

    • November 13, 2014 @ 7:41 am Loriel

      Right? Who said gluten-free couldn’t be pretty? 🙂

      Reply

  7. November 11, 2014 @ 5:50 pm Tina @ Oh Snap! Let's Eat!

    Awesome! Now I have something to go with all that guacamole I love to eat 🙂

    Reply

    • November 13, 2014 @ 7:41 am Loriel

      Oooo that sounds delicious! I may have to whip up a batch of guac and more crackers.

      Reply

  8. November 11, 2014 @ 8:54 pm Jessica

    Once again…you have knocked this recipe out of the park! Gluten-free rice crackers!? Can’t wait to make these so I can be certain of the ingredients I’m using (unlike those crackers I buy at the store). …and I love Bob’s Red Mill!!!

    Thank you, thank you!!!

    Reply

    • November 13, 2014 @ 7:40 am Loriel

      Yay! They are tasty! 🙂

      Reply

  9. November 11, 2014 @ 9:52 pm Kim

    Wow…I can’t wait to make these. My kids are always munching on stuff, it’d be nice to have a yummy healthy alternative. Thanks so much!! 🙂

    Reply

    • November 13, 2014 @ 7:40 am Loriel

      If your kids love crunchy things to munch, they will definitely enjoy these. 🙂

      Reply

  10. November 11, 2014 @ 11:21 pm Megan Stevens

    You take such lovely photos! 🙂 The crackers look great and I love the addition of garlic!!

    Reply

  11. November 12, 2014 @ 11:22 am Anni

    Those are so pretty! Cracker-making has been one big challenge for me. I’m definitely going to have to try this recipe.

    Reply

    • November 13, 2014 @ 7:39 am Loriel

      Oh man, you seriously won’t believe how easy this is. I would say the hardest part is getting them the right thin-ness but even that is not so bad.

      Reply

  12. November 12, 2014 @ 9:25 pm The Provision Room

    Wowie! not only do these look delicious, they are GORGEOUS!!!

    Reply

  13. November 13, 2014 @ 1:59 am Susanne

    These really look great. I have always wanted to try to make crackers. Thanks for putting in all the hard work to get this right for us.

    Reply

    • November 13, 2014 @ 7:14 am Loriel

      Thank you! They are incredibly easy to make and you’ll feel like you don’t know what took you so long to make them!

      Reply

  14. November 13, 2014 @ 12:28 pm Trish

    I POSTED AND PINNED YESTERDAY AND GOT A GREAT RESPONSE FROM A READER ON FACEBOOK SO EXCITED TO MAKE FOR A HOLIDAY PARTY!! TRISH

    Reply

  15. January 9, 2016 @ 1:35 pm Jessi

    How do you store them? Can i make them and send them in the mail to my mom or do they need to be refrigerated?

    Reply

    • January 9, 2016 @ 1:51 pm Loriel

      They can be sent in the mail. Just keep them in an air tight container.

      Reply

  16. February 9, 2016 @ 1:07 pm Maria

    Hi, Loriel. Thank you for posting this recipe. I tried following carefully each of the directions, but I found that my dough was very grainy and in need of some moist. I kept looking at the picture you posted of your dough to make sure mine looked at least similar. So, I kept adding 1/2 tsps of water as I worked it. They took longer to cook and came out very hard (I know crackers are hard, but mine were really hard and coarse). Any ideas of what you think I may have done wrong?

    Reply

    • February 23, 2016 @ 3:42 pm Kell Brigan

      I haven’t tried the recipe yet, but you might add more oil instead of more water. With more water you get that harder consistency, i.e. like in water crackers.

      Reply

  17. February 23, 2016 @ 3:39 pm Kell Brigan

    Not to be a smart aleck, but…
    1/3 cup = 2/6 cup
    One-half of 1/3 cup = 1/6 cup
    1/6 + 2/6 cup = 3/6 cup
    3/6 cup = 1/2 cup
    So, 1/2 cup water?

    Reply

  18. August 17, 2016 @ 3:39 pm Jennifer Peterson

    I am cooking these right now, using coconut oil instead and skipped the garlic, but added a little black pepper..so far look great! Thankyou for your recipe!

    Reply

  19. September 6, 2016 @ 10:28 pm suzanne

    I tried this twice – dough does not stay together and tastes chalky – not good !! Does not look anything like your picture

    Reply

  20. January 4, 2017 @ 9:10 am Ten Real Food Snacks For Kids - Growing Up Herbal

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