The Japanese Non-Gluten Rice Flour makes these crackers crunchy, delicious, and seriously addictive. Very simple to make, they and can be flavored to taste with chopped rosemary or other fresh or dried herbs of your choice.
Super convenient on their own when you are on the run or as a mid-afternoon wholesome snack, they are also ideal to serve with dips, soups, or salads and will add an extra special touch to cheese or charcuterie boards.
Keep them in an airtight container for up to a week or freeze for up to 2 months.
Fun fact: Crackers can be traced back to the 18th century.
YIELD: 30 crackers
PREP TIME: 15 min
BAKE TIME: 10-12 min
RECIPE TYPE: American | Snack | Gluten -free
- 2/3 cup Japanese Non-Gluten Rice Flour
- 1/2 teaspoon baking powder
- 1/3 cup tapioca flour
- 1/2 teaspoon flaky salt plus more for sprinkling
- A pinch of cumin (optional)
- 2 tablespoons ground flaxseeds
- 2 eggs, lightly beaten
- 1/4 cup unsalted butter, melted and cooled
- 2 tablespoons sesame seeds, to garnish
Preheat the oven to 375°F/190°C/gas 5. Line a large baking sheet with a silicon baking mat or parchment paper and set aside.
Combine Japanese Non-Gluten Rice Flour, baking powder, tapioca flour, salt, cumin if using, and flaxseeds in a mixing bowl and add the eggs and butter; knead to form a dough, then wrap it in plastic food wrap and chill for about 10 minutes.
Roll the dough to about 1/8-in thickness and cut into about 2-inch squares, gathering and re-rolling until all the dough has been used.
Transfer the crackers to the prepared baking sheet, spacing them about 1 1/2-inch apart.
Using a fork, prick each square in the center, then sprinkle with salt and sesame seeds, lightly pressing them onto the crackers.
Bake for about 10-12 minutes, or until the edges are golden brown. Transfer to a wire rack and cool completely before storing in an airtight container.
- Add some ground nuts, seeds, or grated parmesan to the dough.
- For color and extra flavor, add 1/2 teaspoon smoked paprika or turmeric to the dough.