I had the hardest time with crackers. They are a great snack, but store bought ones are either:
- super duper expensive ($8 a box, ARE YOU KIDDING ME??!)
- not very tasty
- containing something my son can’t eat (which seems like practically EVERYTHING some days)
- or weird franken-ingredients that I don’t really want to feed my family
My first cracker recipe was a huge hit, Gluten Free Dairy Free Cheese Crackers. We still make those….but I don’t really want to spend the money on all the Daiya cheese all the time. It is an every once in awhile recipe now for us.
But this recipe uses very few ingredients and the crackers are super crisp and sturdy like a ‘Wheat Thin!’ Perfect for dipping!
And my kids will eat the entire batch in one sitting if I let them, little stinkers.
Bottom line, these are a staple in our house now. You will almost always find a container in the freezer if you visit!
Brown Rice Crisps: Gluten Free & Vegan 'Wheat' Thins
- 2 cups brown rice flour I use Planet Rice Sprouted Brown Rice Flour, which I buy in 25 pound bags from Azure Standard. It is great stuff.
- 1/2 cup tapioca flour
- 1 teaspoon sea salt plus more to sprinkle
- 1 teaspoon paprika
- 1/2 teaspoon guar gum
- 1/2 cup palm shortening or allowed butter
- 2/3 cup cold water
- 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees.
In the bowl of a food processor, pulse the dry ingredients through the guar gum a few times to blend.
Drop the palm shortening in in chunks, and pulse until cut in, but still pea sized chunks of fat visible.
Mix the water and vanilla and pulse in until the dough comes together.
Reach your hands in and gather the dough into your hands...the dough should press together and hole easily. Knead a couple of times to bring it all together, and divide into 4 equal chunks, wrapping each on a piece of plastic wrap or parchment.
Start with on chunk, using either parchment paper, or a non-stick baking mat, place the dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet. Roll out as evenly as possible...the edges are usually a but thinner, this is OK.
Using a pizza cutter or knife, gently slice the large rectangles into apx 2" squares.
Sprinkle with a touch of sea salt, and bake in the oven for about 10 minutes.
At this point, I pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and crisp...about 1-4 minutes...depending on how thin you got them!
Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!