These rice and almond thin crackers, sprinkled with sea salt, are super crispy and crunchy.
These crackers are fun to make and make an excellent vehicle for soft and hard cheeses, charcuterie, hummus, dips, and just salted butter.
If you keep them in an airtight container, they will stay crisp for several days. The hardest part is not grabbing a handful every time you pass the cracker jar.
I recently fell in love with the almond and rice crackers made by Blue Diamond Almonds. They come in a variety of flavors and remind me of the texture of Senbei (Japanese Rice Crackers).
The recipe for these crackers are an attempt to figure out how to recreate them based on the ingredients listed on the different boxes.
These crackers aren't exactly like the ones by Blue Diamond (I suspect the Blue Diamond ones may have a higher percentage of rice flour, and possibly glutinous rice flour), but these resulting crackers are really good!
Plus, you know exactly what is included in the recipe.
Ingredients:
Almond Flour: I used finely ground blanched almond flour, but you can grind your own unblanched almonds for a little more color and texture.
Rice Flour: I used white rice flour, but you can also use a 50/50 blend of white and brown rice flour. I'm tempted to try these with glutinous (or sweet) rice flour, but I haven't given it a try. Let me know if you do.
Potato Starch: You might have to buy it online (I found it at Whole Foods). In a pinch, you can substitute corn starch 1:1, but it might be a little more crumbly.
Egg Whites: You will need about one and a half egg whites (50 grams).
Additional Ingredients: Toasted sesame seeds, sea salt, unsalted butter, garlic powder, and water. You can substitute Everything Bagel seasoning for the sesame seeds and any kind of seasoning for the garlic powder. Suggestions include onion powder, Italian seasoning blend, or paprika.
Equipment You May Need:
My favorite tool for making these crackers is a rolling pin with thickness rings. It's been a game changer for whenever I want to roll things out to an even thickness. I used the 1/16th inch ring for these crackers.
Other than that, all you'll need are half sheet pans and parchment paper. You will use parchment paper for both rolling out the dough and lining the pans.
Bear in mind, the crackers will not brown because they don't contain wheat flour (which usually is malted), sugar, honey, or any other sweetener.
More Cracker Recipes You May Also Enjoy:
Sourdough Crackers with Gruyère and Thyme
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
This month's Bread Baker's theme is Gluten Free Bread.
- Coconut Banana Zucchini Bread from A Day in the Life on the Farm
- Gluten Free Oat Crackers from Ambrosia
- Gluten Free Sourdough Bread from A Messy Kitchen
- Keto Coconut Flour Bread from Sneha’s Recipe
- Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
- Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories
Rice and Almond Thin Crackers with Sea Salt
Ingredients
- 160 grams (1 cup) rice flour
- 80 grams (1/2 cup) potato starch
- 120 grams (1 cup) almond flour
- 1 teaspoon course sea salt, plus more for sprinkling
- 1/4 cup toasted sesame seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 70 grams (5 tablespoons) unsalted butter, melted
- 50 grams (1 1/2) egg whites
- 1/2 cup lukewarm water
Instructions
- Line two baking sheets with parchment paper and heat the oven to 325 degrees F.
- Whisk together the rice flour, potato starch, almond flour, salt, sesame seeds, garlic powder, and black pepper in a large bowl.
- Add the butter, egg whites, and water, and knead the dough in the bowl until it comes together.
- Between two sheets of parchment paper, roll a handful of the dough until it is 1/16 inch thick. Using a 2 inch round cookie cutter, cut the rolled out dough into rounds and place them on the parchment lined baking sheet. They can be placed fairly close together.
- Lightly sprinkle the tops of the crackers with some sea salt and gently press it into the crackers with your hands.
- Bake the crackers on the center rack for 12 to 15 minutes, until crisp. While the crackers are baking, continue to roll, cut, and sprinkle the dough. Cool the crackers on the pans for a few minutes and then transfer to a wire rack.
- Store the cooled crackers in an airtight container.
Nutrition Facts
Calories
21.95Fat (grams)
1.31 gSat. Fat (grams)
0.41 gCarbs (grams)
2.2 gFiber (grams)
0.24 gNet carbs
1.95 gSugar (grams)
0.07 gProtein (grams)
0.5 gCholesterol (grams)
1.43 mgHow to stay up to date with Karen's Kitchen Stories?
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We love senbai crackers too! My kiddo would particularly love these, she likes to spread Boursin on crackers.
ReplyDeleteMe too!! I always have a tub of it on hand, lol.
DeleteYour crackers look perfect Karen and I buy my Boursin cheese by the 3 pack at Costco.
ReplyDeleteGreat minds! It's great in baked potatoes too.
DeleteBoth me and my son love crackers and your recipe is definitely on our list Karen. Thank you so much!
ReplyDeleteLove to snack on these thin addictive crackers.
ReplyDelete