Kristin's Homemade Rice Crackers

Finally!  A delicious cracker that's both easy, crispy (and stays crispy for several days!), and can be easily modified to add desired flavors.  I've tried many cracker recipes that just didn't have the taste and texture I was wanting - which mean I often ended up making our favorite 'cheez-it' style crackers.  But, I still wanted a plain cracker that could be used for dipping or topping without having cheese added into the dough.  The trick, I found, is using cooked short-grain brown rice - it's stickiness is perfect for these crackers.  I loved brushing these with a spicy chipotle-infused olive oil before baking, but you can use the olive oil of your choice.  These are ready to eat fresh out of the oven, or you can cool them to eat later.  Enjoy!

Delicious homemade gluten-free crackers, ready for toppings!  

Kristin's Homemade Rice Crackers
Makes about 24

Preheat oven to 350 F.

Mix together with a spoon:
1/2 cup cooked short-grain brown rice
1/2 cup Kristin's Gluten-Free Flour Mix
1/4 tsp salt
1/8 tsp baking soda

Add:
5 Tbsp cold water

Mix until dough just holds together.  You can add another tablespoon of water if it's too crumbly.  

Scoop dough onto parchment paper.  Top with plastic wrap and roll dough until it's nice and thin - however thing you want your crackers is how thin you should roll it.  Remove plastic wrap.  Slice the parchment paper onto a cookie sheet.

Brush the top with:
1 Tbsp olive oil (herb-infused or chipotle-flavored olive oils are delicious)

Sprinkle the top lightly with:
fresh ground salt

Bake at 350 F for 15 minutes.  Remove from oven.  Slice into cracker-sized squares and flip all squares over. (OR, you can flip the whole thing first, then slice into cracker-sized squares). 
Bake an additional 5-10 minutes.

Cool on a wire rack and eat hot, warm or cool.  Great with sharp cheddar cheese, or any favorite cracker toppings.  Store in a tightly-sealed Tupperware.  These are best within the first few days to retain crispness.