Make Your Own Crackers (Gluten Free!)

by Merissa on January 29, 2014

in Recipes

How to Make Your Own Brown Rice Crackers! - Little House Living

Make Your Own Crackers

Looking for a great new cracker recipe to try? We came up with this one over the holidays because I hadn't found a good gluten free cracker that I liked yet and I was desperate for some crackers and cheese ball! Even if you don't need to eat gluten free, you can use all brown rice flour instead and these should still turn out, a great way to get some extra whole grains in your diet!

How to Make Crackers

Brown Rice Crackers

By: Merissa
This crunchy little cracker recipe is perfect if you are gluten free or if you just want an extra helping of whole grains without trying!

Yield - 4 servings


  • 1 cup All Purpose Gluten Free FlourΒ Β (Or just Brown Rice Flour)
  • 1 Tablespoon butter
  • 1 teaspoon oil (I used olive oil)
  • pinch of brown sugar or raw sugar
  • water
  • 1/2 teaspoon salt
  • butter and salt for brush on tops of crackers


  • In a mixing bowl, mix together the flour, melted butter, oil, sugar, and salt. I use a fork to get the wet ingredients incorporated.
  • Start adding in water slowly, you will need around 1/3 cup of water total. Keep adding water and mixing the ingredients with your hands until it forms a nice dough. Don't add too much water or you will have a soggy mess.
  • Once you've form a dough, place it on a greased baking sheet (I used a non-greased stoneware pan), and roll out.
  • Roll with a rolling pin until very thin, at least 1/8 inch or thinner, without tearing it.
  • Using a pizza cutter, score the crackers.
  • With a pastry brush, brush more melted butter over the tops of the crackers and sprinkle with salt.
  • Bake at 400 degrees for about 15 minutes or until crackers are crispy and slightly brown, let them cool before serving.


Yum, we love these tasty little crackers! They are perfect for eating with cheese or with dips. Over the holiday season we had them with a cheeseball. Here's a great super simple Cheese Spread recipe you can try with them!

How to Make Crackers

We have a few other great cracker recipes here on Little House Living you may want to check out!

Homemade Graham Crackers
Homemade Saltine Crackers
Homemade Cheese-It's
Wheat Crackers

What is your favorite pairing with crackers?


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7:00 am

{ 44 comments… read them below or add one }

1 Alexandra S. January 29, 2014 at 7:59 am

Thanks for a new recipe.


2 Shannon January 29, 2014 at 8:41 am

For added flavor and crunch you can add soy/tamari/Bragg’s liquid aminos to the water and then sprinkle the tops of the crackers with sesame and flax seeds. Thank you for a great base recipe for crackers.


3 Elise January 29, 2014 at 4:20 pm

Those look really good! Crackers are something we miss having around, so I try new recipes fairly frequently. Yours looks so simple, I can’t wait to try them!


4 Ashley P. January 29, 2014 at 6:45 pm

Thanks so much!!!! I just started on gluten free and felt so overwhelmed at the store. I wanted some crackers to go with the hummus I was making and couldn’t find any!


5 Kerry January 29, 2014 at 10:41 pm

Thanks, Merissa!
Do you think a bean flour could be used, for variety?


6 Merissa January 30, 2014 at 7:12 am

I haven’t tried it but I’m thinking it could be used in this recipe! If you try it I’d love to know how it turns out!


7 Carol January 30, 2014 at 8:37 am

Could you provide nutritional info for the cracker recipe?


8 Merissa January 30, 2014 at 8:45 am

Hi Carol, I’m not a dietitian or nutritionist, this is simply a recipe created in my kitchen. I do think there are websites out there which allow you to put in the ingredients of an item and find out the “nutritional value”, that may be helpful for figuring that info out.


9 Pam January 30, 2014 at 11:41 am

This looks like a great recipe for me to try. I would like to eat more gluten free, but the GF crackers I have tried from the store I have not liked.


10 Becky January 30, 2014 at 12:06 pm

I have never heard of this before, but I intend to make them! πŸ™‚ You keep me healthy! πŸ˜‰


11 Ingrid January 30, 2014 at 12:35 pm

Hi Merissa,

Did you use unsalted butter?


12 Merissa January 30, 2014 at 12:55 pm

I don’t, I usually use salted.


13 Adrienne @ Whole New Mom February 1, 2014 at 8:10 am

LOVE this. Just found you on Ahalogy via this and your magic eraser. You think just like I do. Would love to keep in touch! GREAT blog.


14 Lauren February 1, 2014 at 9:37 pm

I’m curious about these-crackers I have made in the past are too hard to chew- how are these? I am looking for a gfree cracker and these look great but wanted to know if they are crazy hard to eat. Thanks!!


15 Merissa February 2, 2014 at 7:25 am

These are really nice and crispy thanks to the addition of butter in the dough πŸ™‚


16 Trang April 30, 2016 at 12:32 pm

I had the same problem with Lauren, it’s too tough, I reduced the amount of oil and butter. is that the reason?
but why does reducing oil and butter matter? because some health problem of my mom I can’t add butter. are there any way to substitute it?


17 Merissa April 30, 2016 at 12:37 pm

Yes, the butter is mainly what makes the big difference in the soft and flakiness of the crackers. Can you use any kind of butter alternative?


18 Laurel Nguyen February 2, 2014 at 12:24 am

I am going to try these tomorrow. I have a grain mill, so I ground up some of my brown rice to make fresh brown rice flour. I hope they taste as yummy as they look.

BTW, I LOVE your website! I visit at least once daily! Thanks for taking the time to share your knowledge with us “city folk.”


19 kathy February 2, 2014 at 8:26 pm

I made these and they are so good . They are not to crunchy. I did turn the heat down a bit and watched them closely.

My only concern was eating all of them, and they are kinda high in calories . I used gluten free flour. Lots of calories. But those babies got a cracker craving out of my way. Thanks so much for the recipe.


20 Maria @ Box of Stolen Socks February 5, 2014 at 8:56 am

Hi Merissa, I am visiting your blog from the Monday Block Party! Great recipe! I use brown rice flour a lot! I think I will make these crackers very soon!


21 Made From Pinterest February 6, 2014 at 9:30 pm

We’re always on the hunt for gluten free recipes! Thanks for sharing this cracker recipe. They look yummy!


22 Kay (A Ranch Mom) February 7, 2014 at 6:56 pm

These look like a good recipe for GF people.
Thanks for sharingover at the #WWDP!


23 Antionette Blake February 7, 2014 at 9:30 pm

I like these, I am not much of a baker but I think I could make these. Thank you so much for sharing the recipe and for linking up with us at #WWDParty. Have an awesome weekend.


24 Heather {Woods of Bell Trees} February 7, 2014 at 10:14 pm

These look awesome!


25 April @ The 21st Century Housewife February 10, 2014 at 9:47 am

Your crackers look really delicious and I love that they are healthier and gluten free as well. As for my favourite cracker pairing – it has to be a good aged cheddar and crackers for me πŸ™‚


26 Merissa February 10, 2014 at 10:02 am

Yes, there is nothing better than a good crunchy cracker topped with sharp cheese!


27 Nicole February 26, 2014 at 11:24 am

Hi, nice website and concept, I saw you’re in S. Dakota, we loved the. Badlands. I’m interested in trying the natural red velvet cake too. On this recipe, I used my own brown rice flour that I make myself with my coffee grinder. But I think the grains were too big because the dough was very difficult to roll without cracking, and whereas the crackers did bake fine, they turned out very crumbly and grainy. Problem with getting finer grade flours is that I live in Mexico and they’re just not commercially available here and shipping from the U.S. would be astronomical. Any suggestions?


28 Merissa February 26, 2014 at 11:26 am

Is there any flour available to you that would be more finely ground? Gluten free things are very picky and this recipe does need a finely ground flour to be able to work.


29 Brenda Miller April 21, 2014 at 5:50 am

I ground black rice and brown rice together. Turned out a dark flour and since I was on the Fast Metabolism Diet, I used coconut oil and olive oil, instead of butter. They were really good!


30 Jen Koss May 3, 2014 at 8:03 pm

These look fantastic! Could regular rice flour be used instead of brown rice flour? I’m on quite a restricted diet due to kidney failure and I can’t eat brown rice because it’s very high in phosphorous.


31 Merissa May 4, 2014 at 7:23 am

I would think it would be fine. I generally use a mix of a few different flours and it still works great.


32 Samantha June 5, 2014 at 11:06 pm

Looks good! I know some gluten free people that would eat these right up! Thanks for sharing at Tips and Tricks!


33 ang June 10, 2014 at 1:56 pm

My sister eats GF and would love this recipe, I’m sending her the link now! Thanks for sharing this at Cook it! Craft it! Share it! I pinned this to our party board and can’t wait to see what you share this week!


34 Betsy January 11, 2015 at 7:15 pm

These sound wonderful! How long will the crackers store for?


35 Merissa January 12, 2015 at 8:08 am

They never last longer than a few days for us πŸ™‚


36 Tanya February 3, 2015 at 4:33 pm

Thank you for the awesome recipe. I made the crackers with Gluten free Bob’s red mill’s flour ( I did not have enough brown rice) but the crackers turned out great. Finally a successful recipe!


37 Kathy M April 19, 2015 at 6:21 pm

I just made a batch of these crackers and a batch of another recipe I found. I liked these the best out of the two although I think I may reduce the salt next time and make them a little thinner. I’m trying to stop myself from eating them all now so I can have some with my guacamole later this week.
Any idea how long these will last in a tupperware container?


38 Merissa April 19, 2015 at 7:27 pm

I’ve kept them for at least a week before they start to taste a bit stale. Glad you liked them!


39 Emily August 25, 2015 at 4:08 pm

Could i Use white rice flour… Not brown? these sound so yummy! πŸ™‚


40 Merissa August 26, 2015 at 9:51 am

You can always give it a try, I generally keep brown rice flour on hand so I don’t have much experience with white but I would guess it’s similar. πŸ™‚


41 Linda January 24, 2016 at 3:42 pm

What I find when I make these crackers, when I. Eat them it has a strong after bite left in the mouth and burning in throat. Would putting a bit of lemon juice in the recipee, help to nurtrilize the acid taste?
Thanks for a suggestion.


42 Mallory G. August 27, 2016 at 11:50 pm

Your recipe looks good. But I’d like to warn you that brown rice DOES have GLUTEN in it. So celiacs can’t use that. Please put that up as a warning to celiacs. The symptoms are horrendous and it’s hard enough reading through ingredients and being surprised after already having eaten it when it turns out that something labelled as “gluten-free” actually wasn’t.


43 Lee October 9, 2016 at 2:55 pm

Thank you for an easy recipe! Does the dough refrigerate or freeze well?


44 Merissa October 9, 2016 at 7:59 pm

I haven’t tried that with it yet so I’m not sure.


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