Thursday, October 30, 2014

Sesame Rice Crackers

These delicate, crispy crackers are perfect for serving alongside cocktails. For a pretty contrast, use a mixture of black and white sesame seeds. 

Sesame Rice Crackers 

You can use all white rice flour or all brown rice flour for these gluten-free crackers, but be sure to avoid using sweet rice flour, which is starchier and will create a sticky dough that is hard to work with.

Yield: about 3 dozen crackers
  • 3/4 cup white rice flour 
  • ¾ cup brown rice flour 
  • 2 tsp baking powder (use gluten free) 
  • 3/4 teaspoon salt 
  • 2 tablespoons sesame seeds 
  • 1 cup boiling water 
  • 1 tablespoon oil 
  • 1 teaspoon sesame oil 

Oven: 350 degrees F

  1. Sift flour, baking powder, and salt into mixing bowl. Add sesame seeds and stir to combine. 
  2. Add boiling water, oil, and sesame oil, and stir to form a stiff dough. Let the dough cool down enough to handle, about 5 minutes. 
  3. Divide the dough into 2 parts and roll each as thinly as possible, between sheets of parchment. Transfer dough (on parchment sheet) to baking sheet. Score using a paring knife or pastry wheel. 
  4. Bake the sheets in preheated oven at 350 degrees F for 5 minutes, then increase the heat to 425 degrees F and bake an additional 10 to 15 minutes or until golden brown. Remove crackers from the oven, let cool, break apart, and store at room temperature in a tightly sealed container.


  1. I'm on a homemade cracker kick right now...adding these to the list

  2. I've avoided making homemade crackers because they always seemed like such a pain to make. You make it sound so easy, I'm going to have to break down and do it!


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