Wheat Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from maple syrup and vanilla powder, with a gentle earthiness from freshly grated carrot baked right into every bite. The base is built on rice flour and tapioca starch, which means anyone navigating a wheat-free lifestyle can munch away without scanning labels for hidden grain derivatives. Coconut oil gives the dough a tender, slightly crisp texture that holds up beautifully once the crackers cool and snap apart along those scored lines. The rolling-and-scoring method is satisfying to pull off, and the result looks far more impressive than the short ingredient list would suggest. They're light enough to pair with a dip or a smear of nut butter, but honestly good enough to eat straight off the wire rack. Batch baking these on a weekend means you'll have a safe, crunchy snack ready to grab all week long.
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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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