I hate when there are other people at the grocery store.
Nine times out of ten when I shop, there is someone in my way, either making their way slowly down an aisle or standing right in front of the product I need. Supermarket Murphy’s Law!
I could need the most random, specialized asparagus-scented lizard oil, and without fail, someone will be lingering right there, studying each label with a calculated ‘I’ve-got-all-day’ precision.
My shopping is very focused, in that I enter with a list, and want to get out as quick as can be, possibly only pausing to determine if I want the house olive oil or the on-sale exotic variety, and all the while wondering why we can’t make appointments to shop (fifteen minute intervals for everyone!).
A product I buy quite often for my oldest daughter is gluten-free rice crackers.
She loves them, but they are a bit on the expensive side. Go figure, a company trying to profit off of the gluten-free craze? Nooooooo…
Alas, one day it hit me that I could quite possibly make these myself!
With certain kitchen staples, like mayo and ketchup, it is definitely more convenient for us to buy it from the store, but with something that has a high turnover rate, like crackers, making them at home is much more economical.
What I came up with was nothing short of awesome.
They’re easy to put together, quick to make, kid-friendly, allergy-friendly, and DEE-licious! They remind me of the pricey Artisan flatbread crackers that specialty stores sell, which equals a big bite of yum. 😀
- 1 c. brown rice flour the finer, the better!
- 1/2 t. sea salt
- 1/8 t. smoked paprika optional
- 2 T. olive oil
- 4-8 T. water as needed
- Preheat the oven to 400 degrees.
- Mix the flour, salt, and paprika, if using.
- Stir in the oil until the mixture is crumbly.
- Add in the water one tablespoon at a time until the dry ingredients are moistened; the dough should NOT be sticky.
- Make a large ball with the dough.
- Place the dough onto a piece of parchment paper, large enough to fit your baking sheet.
- Place a piece of plastic wrap atop the dough and roll it out to about 1/8 inch in thickness.
- Cut the dough with a pizza roller or just bake it whole (I like to bake mine whole).
- Bake 20-25 minutes, until the edges are browning and the center feels solid to the touch.
- Cool and break apart.
Nutrition facts based on using all brown rice flour and the optional smoked paprika.
WW points (new system): 1
Adapted from this recipe
I’ve also substituted half of the rice flour with chickpea (half chickpea, half brown rice) and buckwheat (ground raw groats; half buckwheat, half brown rice) with great results; the time to bake is just slightly less for chickpea flour.
This is my favorite brown rice flour to use in this recipe, as it is finer in texture.
I love the addition of paprika, but feel free to play with spice/herb additions as you like!
Do you enjoy the grocery store?