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
Equipment Needed
  • 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)
  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.

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  1. 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!

    1. 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!

  2. 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!!!

  3. 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!! 🙂

    1. 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.

  4. 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?

  5. 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?

    1. 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.

  6. 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?

  7. 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!

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

  9. I followed the recipe exactly.
    Baked according to directions and crackers are rock hard. Afraid of cracking my teeth.
    How do I make them softer to chew?

  10. Great recipe -thanks for figuring this out! On a cold snowy day I needed to come up with a gluten and dairy free appetizer. I didn’t want to go out so had make something from my pantry and fridge. I didn’t have rice flour but made some in my Vitamix – super easy. Made some crackers with kelp sea salt, smoked paprika, sesame seeds. The kelp sea salt was the favourite. Any ideas on how to prevent the crackers from curling up? I’m going to try it again with parchment on top and something to weigh it down – maybe pie weights. Yummy!

  11. Hi Loriel,
    Will they stay crispy for along time stored in the fridge or can I make these without oil & store them in the cupboard? ☺ Thanks

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