Gluten Free Rosemary Rice Crackers
Crispy, herby, and deeply satisfying, these homemade crackers are built entirely from white rice flour and tapioca starch — no wheat, no substitutions, no compromises. The combination of those two flours gives the dough a surprisingly workable texture that rolls out thin and bakes up genuinely snappy, which is the thing store-bought alternatives so often get wrong. Fresh rosemary and a whisper of garlic powder pack in real flavor, while a brush of olive oil and a finish of flaky sea salt make each cracker taste like something from a fancy cheese board. Rolling the dough directly on the parchment-lined pan is a smart move — it keeps things tidy and means you're not fighting sticky dough on a separate surface. The scoring trick lets you bake the whole sheet at once and simply snap them apart once cooled, so the texture stays even across all six servings. They crisp up further as they cool, so resist the urge to judge them straight from the oven. Pair them with your favorite dip, a soft cheese, or just eat them plain — they're that good on their own.
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Learn more →Ingredients
6 servings
- 1 ½ cups white rice flour
- ¼ cup tapioca starch
- ½ tsp fine salt
- ¼ tsp garlic powder
- 1 ½ tbsp fresh rosemary, finely chopped
- 3 tbsp olive oil
- 6–7 tbsp cold water
For brushing
- 1 tbsp olive oil, for brushing
For topping
- ½ tsp flaky sea salt, for topping
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the white rice flour, tapioca starch, fine salt, garlic powder, and chopped rosemary until evenly combined.
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