Gluten-Free Rice and Millet Flour Crackers

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Having wanted to supply baked goods that are gluten-free for a while now, I thought these crackers would be a fantastic place to start. Butter is used to get a better texture, as my experiments with olive oil resulted in dry crackers.


  • 1 ¾ cups rice flour (preferably brown)
  • ¾ cup, and an additional 2 tablespoons millet flour (To make your own, grind millet in a spice mill)
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • ¼ cup water
  • 2 large eggs
  • 2 tablespoons butter, unsalted (cut into 1/4-inch portions)
  • 2 tablespoons extra virgin olive oil (if choosing to omit butter, use 1/4 cup olive oil)
  • 2 tablespoons seeds (Can use sesame, nigella, charnushka or poppy)

Nutritional Information

Nutritional analysis per serving (85 servings)
24 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 5 milligrams cholesterol; 16 milligrams sodium

The information shown is estimate based on available ingredients and preparation. This should not be used in place of a professional nutritionist’s advice.


  1. Preheat oven to 375, and line 2 baking trays with parchment/baking paper. In the bowl of a food processor (with a steel blade), combine the flours, sugar & salt – pulse a couple times to properly combine. Adding the butter, pulse until a crumbly mixture results. In a measuring cup, combine the water, eggs, & olive oil. Turn on the processor. While the machine is running, add the liquids & process until the dough starts coming together. The resulting dough should be soft. If it seems wet, add 1-2 tablespoons of rice flour.
  2. Remove from the food processor & divide into two. Roll out each of the portions into thin sheets, and sprinkle with the seeds. Use your rolling pin to gently press the toppings into the surface of the dough. Finally, slice the dough into rectangles or squares, and place on the baking sheets.
  3. Bake for 15 minutes, until crisp & lightly browned.


  • To prepare in advance: In an airtight container, these crackers will keep for roughly a week.