Rice Crackers – Gluten Free


  • 2 cups cooked white rice
  • ½ cup un-husked golden flaxseeds (or linseeds)
  • ½ cup water
  • 2 tblspn olive oil
  • 2 tblspn gluten free soya sauce
  • Flavors – see Variations


  • Preheat oven to 170 degrees C
  • Soak the flaxseeds in ½ cup water for at least 15 minutes
  • In a food processor blend together the rice, soaked flaxseeds and the liquid (they should have gone gooey), olive oil & soya sauce. Process until smooth paste – give it 4 – 5 minutes
  • In batches put approx. 3 tblspn in a bowl and mix in your flavors (see variations below). Repeat for as many flavors as you like.
  • Place approx. ½ of this flavored mixture (ie approx. 1 ½ tbspn) on a piece of baking paper – place another sheet of baking paper over. Roll the mixture under the paper – as even as you can to approx. 1 mm thick
  • Carefully remove one layer of the paper – “cut” the flat mixture into cracker size/shape with a pizza cutter of blunt knife (take care not to score the baking paper)
  • Bake for 20 minutes – remove from paper and turn over. Continue to bake until dry and crisp (approx another 10 – 20 minutes)


  • Lots


  • Flavors
    • Toasted sesame seeds
    • Toasted fennel seeds
    • Toasted cumum seeds
    • Tumuric powder
    • Chilli – finely chopped fresh, dried, powder, paprika, or all of these


Can be re-crisped by baking again for 5 minutes or so

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