Gluten-Free Buttermilk Crackers are the perfect replacement snack for all you moms with cracker-loving kids. Or even just the moms who love crackers themselves. 😉 With no artificial favors, food colorings, or sweeteners, they’re a great healthy option.
Gluten-Free Buttermilk Rice Crackers.
After finding out we needed to go gluten-free, crackers were a hard thing for my family to give up. I had been making homemade crackers for years (taught by my crunchy-before-it-was-cool mom), and they were the perfect snack for my kiddos.
After scouring the internet (not really, I try not to scour anything) I found this simple recipe and thought I’d give it a try. A few tweaks later, it was a hit! My family, self included, gobbled up the crackers. 😉 They now regularly ask for them, and I don’t mind obliging.
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Gluten-Free Buttermilk Rice Crackers
Free of gluten, eggs, and refined sugar, with dairy-free option.
- 2 cups brown rice flour
- 1 cup starch (I use tapioca starch)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk of choice (either whole milk or coconut milk will work)
- 1 tablespoon apple cider vinegar
- 1/2 cup flax meal
- 1/4 cup olive oil
- 2 tablespoons honey
Preheat oven to 400.
Whisk together dry ingredients, except flax meal, in a large bowl. Set aside.
In liquid measuring cup, combine milk and vinegar. Let curdle for about 5 minutes.
Stir in flax meal and let soak for another few minutes.
Stir in oil and honey.
Pour liquid ingredients into dry ones and mix until a ball forms.
Knead to form a smooth dough.
Divide dough in half and place on two lightly greased cookie sheets.
Roll out thinly and cut into squares with a pizza cutter or knife.
Prick all over with a fork, and sprinkle with extra salt.
Bake for 20-30 minutes, or until crispy on the edges.
Need more crackers? Check out my other easy gluten-free cracker recipes: