I have made crackers a few times. Those Mary’s Gone Crackers copycats were big hit in my house.
This time, I was looking for something with a similar crunch, but a bit different flavor – perhaps a little less nutty. I wanted something similar to those packages of Japanese senbei crackers I get at Whole Foods, or perhaps the sesame rice rounds I get at Trader Joe’s. I wanted a cracker that met somewhere in the middle. I definitely wanted to keep it gluten free, but with a good crunch. I also didn’t want to have to run out and buy too many new ingredients.
These crackers fit the bill. I had everything on hand. Definitely happy with the way they turned out and will make again – perhaps with a few flavor tweaks. These crackers are great with tapenade or hummus, or anything you would pair with a chip or cracker!
Sesame Rice Crackers
1 1/4 cup rice flour
1/4 cup sweet rice flour
1 cup roasted sesame seeds
3.5 tbsp. soy sauce or tamari
3 tsp. sesame oil
1 cup warm water
Preheat oven to 350.
Mix everything together in a mixing bowl. The dough shouldn’t be too sticky and should come together. You can add a little more rice flour if it seems too sticky and wet.
Let the mixture sit for five minutes.
Spray a large baking sheet.
Pull of little teaspoon size pieces of dough and roll in to balls.
Similar to my previous cracker recipe, take a small square of oil sprayed parchment paper and press the ball on to the pan. You can use your hands, or you could use a heavy glass.
You want the cracker dough to be very thin, but you don’t want it to rip. Even if it rips though, it’s still tasty.
The crackers do shrink a little in the oven – so it’s ok if your dough rounds are touching.
Bake in oven for around 15-17 minutes. Check to make sure they don’t burn,
Cool on rack.