Emulsifier Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely satisfying snack — crisp at the edges, lightly golden, and subtly sweet from a touch of vanilla and maple syrup. The shredded zucchini is the secret weapon here, adding just enough moisture to bind the dough without any emulsifiers, gums, or additives that so many store-bought crackers rely on. Rice flour and tapioca starch do all the structural work, creating a delicate, gluten-free bite that snaps cleanly when you break it apart. Squeezing the zucchini completely dry is the key step — it keeps the dough workable and ensures the crackers bake up firm rather than soft or chewy. Rolling the dough paper-thin between two sheets of parchment is easier than it sounds, and the scored grid makes breaking them apart oddly satisfying. They crisp up even more as they cool, so resist the urge to eat them straight from the oven — though it's hard. Serve them plain, pile on a little nut butter, or just snack on them by the handful straight off the baking sheet.
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Learn more →Ingredients
4 servings
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ tsp pure vanilla powder
- ½ cup zucchini, finely shredded and squeezed dry
- 2 tbsp coconut oil, melted
- 1 tsp maple syrup
- 3–4 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.
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