Wednesday, May 19, 2010
This recipe is posted for my friend Laura who loves these crackers. I stopped making them a while ago due to Sam's starch and milk (of any kind) senstivities, and my sensitivity to rice flour. I created this recipe to have great rice crackers to put hummus on since we were cutting out wheat at the time. My family loved these crackers when I used to make them. They store well in a large Ziploc bag in the pantry until they are all eaten.
Rice Cracker Recipe
1-1/4 cups brown rice flour
1/2 cup white rice flour
1/4 cup potato starch or tapioca flour (Bob's Red Mill brand)
1/2 tsp salt
2 tbsp olive oil
1 cup rice milk
Olive oil non-stick cooking spray
Preheat oven to 325 degrees. Mix dry ingredients together with a fork. Add the olive oil and cut it in with a fork until the mixture resembles coarse meal. Add the rice milk and mix thoroughly.
Separate the dough into 2 equal parts. Spray 2 cookie sheets with olive oil non-stick spray. Put a ball of dough on each cookie sheet in an elongated shape like a football. Cover with a big sheet of plastic wrap and use a rolling pin to roll out dough to a very thin sheet (almost transparent) covering the whole cookie sheet. Use a pizza slicer to cut columns and rows of small square crackers (1" x 1" or so). Use a fork to prick holes in each cracker. Spray the crackers with the olive oil non-stick spray and lightly sprinkle with salt.
Bake in the oven for 30 minutes. Take out the lightly browned crackers (you will have to break them apart along the seams for some of them) to cool on a table top and put the rest of the crackers back in the oven for additional 10 minute increments until all of the crackers are lightly browned. This will take approximately 1 hour of baking time total. When crackers are all cooled, put them in a large Ziploc bag and store them in the pantry.