Gluten Free Black Sesame Rice Crackers

These gluten free black sesame rice crackers are crispy, savory, and honestly just really satisfying to snack on.

They have a nutty sesame flavor with a hint of garlic, and they come out of the oven perfectly crunchy. Great on their own or with your favorite dip.

The recipe is simple and uses basic pantry ingredients like rice flour, sesame seeds, and a few seasonings. Nothing complicated at all.

And yes, they are 100% gluten free. If you have been missing that satisfying cracker crunch, these will make you very happy.

The dough comes together in minutes, and the hardest part is just rolling it thin enough. Once you get the hang of it, you will want to make these all the time.

Why You’ll Love This Recipe

Irresistibly Crispy and Snappy – These crackers bake up paper-thin and shatter with a satisfying crunch that rivals any store-bought version.

Rich Nutty Flavor – The toasted sesame oil and black sesame seeds create a deep savory flavor that keeps you reaching for more.

Naturally Gluten Free – Made with rice flour instead of wheat so everyone at the table can snack without worry.

Ingredients

• 1 cup White Rice Flour
• 1/4 cup Sweet Rice Flour
• 3 tbsp Black Sesame Seeds
• 1 tbsp White Sesame Seeds
• 1 tsp Soy Sauce (gluten free tamari)
• 1 tbsp Toasted Sesame Oil
• 1/2 tsp Salt
• 1/4 tsp Garlic Powder
• 1/2 cup Warm Water

How to Make

Step 1

Preheat your oven to 350F and line two large baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the white rice flour, sweet rice flour, black sesame seeds, white sesame seeds, salt, and garlic powder.

Step 3

Add the toasted sesame oil, soy sauce, and warm water to the dry ingredients. Stir until a smooth dough forms. The dough should be pliable and slightly tacky but not overly sticky. Let it rest for 5 minutes.

Step 4

Place the dough between two sheets of parchment paper and roll it out as thin as possible, about 1/16 inch. The thinner the dough, the crispier and more delicate the crackers will be.

Step 5

Remove the top parchment and score the dough into rectangles or squares. Transfer the bottom parchment directly onto a baking sheet.

Step 6

Bake for 16 to 20 minutes, rotating the pan halfway through, until the crackers are completely dry, firm, and lightly golden around the edges. Watch carefully during the last few minutes to prevent burning.

Step 7

Let the crackers cool completely on the baking sheet until they are fully crisp and snappy. Break apart along the scored lines and store in an airtight container.

My Tips

Use Warm Water, Not Hot

The recipe calls for warm water, and the temperature actually matters here. Water that’s too hot can start cooking the rice flour and make the dough gummy and hard to work with.

Aim for water that feels warm to the touch but not uncomfortable. Think slightly warmer than room temperature. This helps the dough come together smoothly without creating any weird clumps or a sticky mess.

Roll the Dough Paper Thin

Getting the dough thin enough is the single biggest factor in whether these crackers turn out crispy or chewy. You want it about 1/16 inch thick, which is roughly the thickness of a credit card.

Rolling between two sheets of parchment paper is the way to go since the dough won’t stick to your rolling pin. If the dough keeps springing back, let it rest for another 5 minutes and try again.

Don’t worry if the edges are uneven. You can trim them or just leave them for rustic-looking crackers. What matters is that the thickness is even across the whole sheet so everything bakes at the same rate.

Score Deep Enough to Actually Break Apart

When you score the dough, press your knife or pizza cutter down firmly so the lines are deep, almost cutting all the way through. If you barely scratch the surface, the crackers won’t snap apart cleanly after baking.

A pizza cutter or a bench scraper works better than a regular knife here because you can press straight down without dragging or shifting the dough around on the parchment.

More Tasty Recipes

• Gluten Free Black Sesame & White Chocolate Cookies
• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers

FAQ

Why do I need both white rice flour and sweet rice flour?

White rice flour gives the crackers their light, crispy texture, while sweet rice flour acts as a binder that helps hold everything together. Without the sweet rice flour, the dough would be too crumbly and hard to roll out, and the crackers would fall apart.

The combination of the two is what makes these crackers sturdy enough to snack on but still delicate and snappy. Don’t skip the sweet rice flour or substitute regular rice flour for it – they behave very differently.