Xanthan Gum Free Vanilla Zucchini Rice Cracker Bites
These crispy little bites prove you don't need any binders beyond what's already in your pantry to get a satisfying snap. Rice flour and tapioca starch team up naturally to create structure and that light, airy crunch — no gums required. The real secret weapon is the zucchini: squeezed bone-dry before it goes into the dough, it adds just enough moisture and a subtle earthiness without making things soggy. A touch of vanilla powder and maple syrup give these crackers a gently sweet, almost floral note that makes them genuinely interesting on their own or paired with a creamy dip. Rolling the dough paper-thin is the move here — get it close to 1/16 inch and you'll be rewarded with crackers that shatter in the best possible way. They crisp up even more as they cool, so resist the urge to taste-test straight from the oven (or don't — we won't judge). Whether you're snacking solo or setting out a little spread, these are the kind of homemade crackers that 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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