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
Ingredients:
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
Directions:
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.
Enjoy!
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About Hindy Garfinkel
I enjoy trying out different flavored crackers. The last one i tried was a cheesy cracker and it was very yummy. I want to try these sesame ones too coz i am a big fan of sesames, especially toased ones…yum!
I don’t have rice flour… Can i use regular flour instead?
– abeer @ http://www.cakewhiz.com
You may need to play with the amounts, but wheat flour should work as well.
i never tried making crackers at home…do they come out thin enough?
You need to make sure you press it thin. They should be paper thin, but not rip. You get a hang of it after the first batch. I use my hands and the square of parchment paper. I have also tried using a sheet of sprayed parchment paper with a rolling pin.
I love rice crackers, never even thought of making my own. Thanks
I always have rice flour on hand – and it really is so easy to make.
Rice crackers are my favorite cracker to eat with a little avocado and sea salt! mmmm
Yum! I love avocado on anything!
These look yum! Thanks for sharing!
Yeah for gluten-free. I can make these for my hubby. Thanks for sharing.
I’m usually scared away by these sort of recipes, but this sounds super easy, thanks!
Sounds really good, this was one of my favorite childhood snacks.
The recipe seems to have too much water. Tried to make it and it was very watery with the recipe.
I’m sorry you had difficulty with the recipe. Did you use the same flours and the same amounts? I just made another batch this week using the same measurements. Haven’t had a problem.
I love black sesame rice crackers and was delighted to find this recipe. Which I will try tomorrow. One question Is the oven temp Celsius or Farenheit
Fahrenheit. Enjoy!