Xanthan Gum Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful surprise — subtly sweet from maple syrup and vanilla, with a gentle earthiness from freshly grated carrot that makes them feel wholesome and snackable all at once. The combination of rice flour and tapioca starch does all the structural heavy lifting here, so there's absolutely no need for any gum-based binder to hold things together. That's a real win for anyone who has struggled to find crispy, satisfying crackers without that ingredient lurking in the mix. The dough comes together like soft clay, rolls out beautifully between two sheets of parchment, and bakes into a golden, dry-edged sheet that snaps apart with a deeply satisfying crack once cooled. Coconut oil keeps the texture light and just a little crisp without weighing things down. They're the kind of cracker you'll find yourself reaching for straight off the wire rack before they even make it to a serving plate.
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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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