Gluten Free Vanilla Zucchini Rice Cracker Bites
These little crackers are proof that gluten-free snacking doesn't have to mean settling for something cardboard-dry or flavorless. Rice flour and tapioca starch form the base, giving each bite a satisfying snap and a light, crisp texture that holds up beautifully once cooled. The real surprise is the finely shredded zucchini worked right into the dough — it adds just enough moisture to bring everything together while keeping the crackers tender rather than brittle. A touch of vanilla powder and a hint of maple syrup give them a subtly sweet, almost bakery-like quality that makes them genuinely craveable on their own. Rolling the dough paper-thin between two sheets of parchment is the key move here, and scoring before baking means you get clean, even little squares without any fuss. They crisp up further as they cool, so resist the urge to snack straight from the oven — though that part is admittedly hard. Pile them with your favorite toppings or enjoy them plain; either way, they disappear fast.
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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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