Gather ’round, snack lovers, because today I’m about to take you on a journey into the heart of savory goodness with my secret weapon: a delightful fusion of crispy sesame crackers that’ll have you wondering why you haven’t been making them your whole life! Let’s dive into this culinary love story where sesame seeds get cozy with rice flour, and together they create the snappiest, crunchiest treat you’ll want to nibble on all week.
I have created a fantastic rice cracker recipe that combines white and tapioca flours for an airy, crispy texture. Sesame seeds—both black and white—provide a uniquely nutty richness that elevates the flavor.
A whisper of soy sauce adds delicious depth. These gluten-free crackers make an excellent snack.
Ingredients
- White Rice Flour: A gluten-free flour high in carbohydrates, it provides energy and a mild flavor.
- Tapioca Flour: Known for its chewy texture, it’s a carbohydrate-rich thickener.
- Sesame Seeds: Rich in calcium and healthy fats, they add nutty flavor and crunch.
- Sunflower Oil: Contains vitamin E and healthy fats, helping to create a crispy texture.
- Soy Sauce: Adds umami and a savory flavor boost, enhancing the overall taste.
Ingredient Quantities
- 1 cup of white rice flour
- 1/4 cup of tapioca flour
- 1/2 teaspoon of salt
- 1 tablespoon of white sesame seeds
- 1 tablespoon of black sesame seeds
- 1/4 cup of sunflower oil or vegetable oil
- 1/4 cup of water
- 1 tablespoon of soy sauce
How to Make this
1. Set your oven to 350°F (175°C) to warm up. While it does, get out a baking sheet (make sure it’s not too thick, or your scones will take longer to bake and brown). Line the sheet with parchment paper, and if you have it, use an 8″-by-8″ square. If you don’t have that exact size, any square that approximates those dimensions will also work.
2. In a mixing bowl, combine white rice flour, tapioca flour, and salt.
3. Incorporate the white and black sesame seeds into the dry mixture, making sure to combine them thoroughly. This ensures the sesame seeds are evenly distributed throughout the dry components, which is particularly important since they are technically not dry ingredients themselves.
4. In a different small bowl, whisk the sunflower oil, water, and soy sauce together until they are completely blended.
5. Combine the liquid ingredients with the dry ingredients and stir until blended and a wet dough forms.
6. Split the dough into 2 or 3 smaller pieces to make it easier to work with.
7. Put a part of the dough between two sheets of parchment and roll it to about 1/8-inch thickness.
8. Remove the top parchment paper with care and cut the dough that has been rolled into small squares or into whatever shape you desire.
9. Move the cut shapes to the baking sheet you have prepared, leaving a little space between each cracker. It helps to have an offset spatula or a butter knife handy for this stage.
10. Preheat oven to 400 degrees F.
In a large bowl, combine the first six ingredients; stir in the cheese and butter. From here, you have two options. Either roll out the dough 1/8 inch thick on a lightly floured surface, then cut it into 2-inch squares and transfer the squares to a parchment-lined baking sheet, or, instead of rolling out the dough, use a food processor to pulse it into pieces small enough that they won’t re-form when the food processor is pulsed. Whichever way you choose to form the dough into a square shape, bake for 15 to 20 minutes. Let them cool completely and serve in whatever way suits you.
These easy cheddar cheese crackers are perfect for cheese lovers. You may find them irresistible; they may not last long in your kitchen after they’re baked.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Small bowl
6. Whisk
7. Rolling pin
8. Knife or dough cutter
9. Offset spatula or butter knife
10. Measuring cups
11. Measuring spoons
FAQ
- What can I use instead of tapioca flour?You can replace tapioca flour with cornstarch or potato starch in the same amount for comparable effects.
- Can I use a different oil instead of sunflower or vegetable oil?Indeed, you can utilize various other neutral oils, like canola or grapeseed, without your finished dish tasting different. These oils simply aren’t that flavorful.
- Are these rice crackers gluten-free?This recipe is indeed gluten-free because it uses rice flour and gluten-free soy sauce, but always check the packaging to ensure that your ingredients are certified gluten-free.
- How long will the rice crackers stay fresh?After they have cooled completely, place them in a sealed container, and they should remain fresh for at least a week.
- Can I omit the sesame seeds?Certainly, you can leave out the sesame seeds; however, they contribute a lovely texture and taste. You might also decide to use only one type of seed, or even none at all, as the recipe will still work perfectly.
- What can I add for extra flavor?You can incorporate flavorful herbs such as rosemary or spices like garlic powder into the dough to boost the flavor.
- What should the dough texture be before baking?The dough must possess a texture that is smooth and that can be easily folded, like a slightly soft playdough that is rolled out without cracking. That means it can dean easily (forget about any kind of schstick), that it can be formed easy (again, stchick-free), and that it can be rolled out without any kind of cracking or tearing action (think: working as if using a quality rolling pin without having the dough stick to its surface).
Rice Crackers Recipe Substitutions and Variations
1/4 cup of tapioca flour. You can substitute cornstarch or potato starch.
1 tablespoon of white sesame seeds: Substitute with chia seeds or flaxseeds.
A tablespoon of black sesame seeds can be replaced with poppy seeds or additional white sesame seeds.
1/4 cup sunflower oil or vegetable oil:
Substitute with olive oil or melted coconut oil.
1 tablespoon of soy sauce. Substitute with tamari or coconut aminos for a gluten-free version.
Pro Tips
1. Toast the Sesame Seeds: Before mixing the sesame seeds into the dry ingredients, lightly toast them in a pan over medium heat for a few minutes until they become fragrant. This will enhance their flavor and add a deeper, nuttier taste to the crackers.
2. Chill the Dough: After forming the dough, wrap it in plastic wrap and chill it in the refrigerator for about 30 minutes. This can make it easier to handle and help the crackers maintain their shape during baking.
3. Uniform Thickness: Use rolling pin guides or spacers to ensure your dough is rolled out evenly to 1/8-inch thickness. This helps the crackers bake consistently, avoiding undercooked or overly browned areas.
4. Experiment with Flavors: Consider adding a pinch of garlic powder or onion powder to the dry ingredients for an extra savory flavor. Alternatively, a bit of cracked black pepper can add a nice kick.
5. Check Baking Time: Keep a close eye on the first batch of crackers to determine the optimal baking time in your oven. Different ovens bake differently, and you might find that your crackers brown perfectly a few minutes earlier or later than the suggested time.
Rice Crackers Recipe
My favorite Rice Crackers Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Small bowl
6. Whisk
7. Rolling pin
8. Knife or dough cutter
9. Offset spatula or butter knife
10. Measuring cups
11. Measuring spoons
Ingredients:
- 1 cup of white rice flour
- 1/4 cup of tapioca flour
- 1/2 teaspoon of salt
- 1 tablespoon of white sesame seeds
- 1 tablespoon of black sesame seeds
- 1/4 cup of sunflower oil or vegetable oil
- 1/4 cup of water
- 1 tablespoon of soy sauce
Instructions:
1. Set your oven to 350°F (175°C) to warm up. While it does, get out a baking sheet (make sure it’s not too thick, or your scones will take longer to bake and brown). Line the sheet with parchment paper, and if you have it, use an 8″-by-8″ square. If you don’t have that exact size, any square that approximates those dimensions will also work.
2. In a mixing bowl, combine white rice flour, tapioca flour, and salt.
3. Incorporate the white and black sesame seeds into the dry mixture, making sure to combine them thoroughly. This ensures the sesame seeds are evenly distributed throughout the dry components, which is particularly important since they are technically not dry ingredients themselves.
4. In a different small bowl, whisk the sunflower oil, water, and soy sauce together until they are completely blended.
5. Combine the liquid ingredients with the dry ingredients and stir until blended and a wet dough forms.
6. Split the dough into 2 or 3 smaller pieces to make it easier to work with.
7. Put a part of the dough between two sheets of parchment and roll it to about 1/8-inch thickness.
8. Remove the top parchment paper with care and cut the dough that has been rolled into small squares or into whatever shape you desire.
9. Move the cut shapes to the baking sheet you have prepared, leaving a little space between each cracker. It helps to have an offset spatula or a butter knife handy for this stage.
10. Preheat oven to 400 degrees F.
In a large bowl, combine the first six ingredients; stir in the cheese and butter. From here, you have two options. Either roll out the dough 1/8 inch thick on a lightly floured surface, then cut it into 2-inch squares and transfer the squares to a parchment-lined baking sheet, or, instead of rolling out the dough, use a food processor to pulse it into pieces small enough that they won’t re-form when the food processor is pulsed. Whichever way you choose to form the dough into a square shape, bake for 15 to 20 minutes. Let them cool completely and serve in whatever way suits you.
These easy cheddar cheese crackers are perfect for cheese lovers. You may find them irresistible; they may not last long in your kitchen after they’re baked.
