Gluten-Free Rice and Millet Flour Crackers

Name: Gluten-Free Rice and Millet Flour Crackers
Cook time: 15 min
Total time: 15 min
Yield: Eighty to 90 crackers
Ingredients: 1 3/4 cups rice flour (preferably brown rice flour); 3/4 cup plus 2 tablespoons millet flour (I make mine by grinding millet in a spice mill); 3/4 teaspoon salt; 1 teaspoon sugar; 1/4 cup water; 2 large eggs; 2 tablespoons unsalted butter, cut into 1/4-inch pieces; 2 tablespoons extra virgin olive oil (or omit the butter and use 1/4 cup olive oil); 2 tablespoons seeds, like as sesame, charnushka nigella or poppy seeds

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 3(35)
Notes: Read community notes

I’ve been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting crackers were too dry.

Featured in: Homemade Whole Grain Crackers

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Ingredients

Yield:Eighty to 90 crackers

1¾cups rice flour (preferably brown rice flour)
¾cup plus 2 tablespoons millet flour (I make mine by grinding millet in a spice mill)
¾teaspoon salt
1teaspoon sugar
¼cup water
2large eggs
2tablespoons unsalted butter, cut into ¼-inch pieces
2tablespoons extra virgin olive oil (or omit the butter and use ¼ cup olive oil)
2tablespoons seeds, like as sesame, charnushka nigella or poppy seeds

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 375 degrees. Line two baking sheets with parchment. Combine the flours, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter, and pulse until the flour mixture is crumbly. Combine the water, eggs and olive oil in a measuring cup. Turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon or two of rice flour.
Step 2
Remove from the food processor. Divide into two portions, and roll out each portion into thin sheets. Sprinkle on the seeds. Using the rolling pin, gently press the topping into the surface of the dough. Cut the dough into squares or rectangles, and transfer to the baking sheets.
Step 3
Bake 15 minutes or until lightly browned and crisp.

Tip

Advance preparation: These crackers will keep for about a week in an airtight container.

Ratings

3 out of 5

35 user ratings

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Janice White2 years ago

I made exactly as directed but found the dough very dry. I added an extra egg and forged ahead. A nice platform for the nigella seeds that have been languishing…

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