Citric Acid Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely satisfying snack — subtly sweet from maple syrup and real vanilla powder, with a gentle earthiness from freshly grated carrot baked right into the dough. The base is rice flour and tapioca starch, which gives each bite a delicate, crisp texture that snaps cleanly once cooled. For anyone navigating a citric acid sensitivity, store-bought crackers can be a minefield of hidden additives and preservatives, so having a reliable homemade option is a real win. Every ingredient here is straightforward and naturally free of citric acid — no citrus derivatives, no mystery "natural flavors," just pantry staples you can trust. Coconut oil keeps the dough pliable and helps the crackers bake up with beautifully golden edges without any dairy. The rolling-and-scoring method means you get uniform, snackable squares without any fussy cutting before baking — just roll, score, bake, and snap. They're wonderful on their own or paired with a simple dip, and they store well once fully cooled.
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Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
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