Brown Rice Crackers

Ingredients

• 125 g (1 cup)brown rice flour
• 14 g (2 tablespoons)ground flaxseed
• 2.5 ml (1/2 teaspoon)sea salt
• 80 ml (1/3 cup)water
• 30 ml (2 tablespoons)coconut oil
• 5 ml (1 teaspoon)maple syrup

Instructions

1. 1

   Prepare the oven

   Heat the oven to 220°C (425°F). Line a baking sheet with baking parchment and set it aside.

2. 2

   Mix the dry ingredients

   Put the brown rice flour in a medium bowl. Add the ground flaxseed and sea salt, then stir to combine.

3. 3

   Combine the liquids

   Mix the water, coconut oil and maple syrup. Pour this into the dry ingredients and stir until everything is combined.

4. 4

   Form the dough

   Use your hands to bring the mixture together into a dough. If it feels too dry, add a little water; if it is too wet, sprinkle in some brown rice flour.

5. 5

   Cover the dough

   Lay a sheet of cling film or baking parchment on a clean work surface and put the dough on it. Cover the dough with another sheet of cling film or baking parchment.

6. 6

   Roll it thin

   Roll the dough to about 3 mm (1/8 inch) thick, taking care not to break it.

7. 7

   Cut the crackers

   Cut the dough into your preferred shapes with a knife or biscuit cutter, then transfer them to the prepared baking sheet. Repeat until all the dough is used.

8. 8

   Bake and cool

   Bake for 15 minutes, or until golden brown. Move the crackers to a cooling rack and leave them to cool completely and harden. Serve as they are or with vegan cheese.

What are brown rice crackers?

These are crisp, thin crackers made with brown rice flour rather than wheat flour. This American-style homemade version combines the flour with flaxseed and a little maple syrup.

The simple dough is rolled between sheets, which makes it easier to handle and helps produce an even, thin sheet for baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 1g protein, 7g carbs, 2g fat.

The brown rice flour supplies most of the carbohydrates, while the coconut oil contributes most of the fat; the flaxseed adds a little protein and fibre. Pair a portion with a protein-rich dip or vegan cheese and some sliced vegetables for a more varied plate.

Choosing the ingredients

Rice flour: brown rice flour forms the base and gives the crackers their characteristic mild, grainy flavour. Measure it carefully so the dough does not become unnecessarily dry.

Flaxseed: ground flaxseed is mixed into the flour and contributes to the crackers' texture. Use ground rather than whole seeds for this recipe.

Coconut oil: this adds fat to the dough and helps bring it together. Maple syrup adds a small touch of sweetness alongside the sea salt.

Getting the dough right

Moisture: bring the mixture together by hand after stirring in the liquids. If it crumbles and will not hold, add water a little at a time; if it feels sticky or very soft, dust in a little more rice flour.

Handling: covering the dough above and below with baking parchment or cling film helps prevent sticking as you roll. Work steadily and avoid pulling the dough, which can make thin areas tear.

Rolling and cutting

Thickness: aim for about 3 mm so the crackers bake through and become crisp. Try to keep the sheet an even thickness, as thicker sections may remain softer.

Shapes: a knife makes simple squares or rectangles, while a biscuit cutter gives you other shapes. Transfer the cut pieces carefully to the lined baking sheet.

When are they done?

Colour: begin checking at 15 minutes and look for a golden-brown finish. The recipe gives colour as the main cue, so keep an eye on the crackers towards the end of baking.

Cooling: the crackers harden as they cool, so let them reach room temperature on a rack before judging their final crunch.

Serving ideas

Dips: serve the cooled crackers alongside a dip for a simple snack or sharing plate. Their mild flavour suits a range of accompaniments.

Toppings: vegan cheese is one suggested pairing. You can also arrange the crackers with other savoury nibbles for entertaining.

Recipe notes & tips

• Add water in small amounts so the dough does not become too wet.
• Roll the dough between baking parchment or cling film to make it easier to handle.
• Aim for an even thickness across the sheet for more consistent baking.
• Leave space between the cut pieces on the baking sheet.
• Cool the crackers fully on a rack before storing them.

Variations

• Herb flavour: stir dried herbs into the flour mixture before adding the liquids.
• Seeded finish: scatter a few extra ground flaxseeds over the dough before cutting.
• More savoury: add a little extra sea salt to the dry ingredients.
• Different shapes: use a biscuit cutter for rounds or cut the dough into small squares.
• Sweet pairing: serve the crackers with a sweet dip to complement the maple syrup.

Common mistakes to avoid

• Adding too much water: the dough can turn sticky, so add it gradually and stop once it is pliable.
• Leaving the dough too dry: it may crumble while rolling, so work in a little extra water.
• Rolling unevenly: thick patches may stay softer, so aim for a consistent 3 mm sheet.
• Skipping the liner: the dough may stick to the tray, so line the baking sheet with baking parchment.
• Judging them while hot: the crackers harden as they cool, so let them cool completely before assessing the texture.

How to store

Once completely cool, store the crackers in an airtight container at room temperature and use within several days for the best crunch. If they soften, briefly warm them in the oven and let them cool again before serving.

Frequently asked questions