It's not easy giving up soy, wheat, and corn products. Especially, when you're an Italian/Spanish female whose diet has always consisted of foods on the BerFOODa Triangle.
I haven't had a lot of luck with rice flour, so far. I find the texture of rice flour, specifically in pizza & tortillas, to be bland and gelatin like. But in the midst of my frustration & anger, me and Dane were able to create something else. Something, damn tasty!
Our rice crackers are delicious! No joke, I am so happy we did this because all the other rice crackers I found at the store contained sesame seeds, something I am HIGHLY allergic to.
RICE FLOUR CRACKERS
1.5 cups of Rice Flour
1/2 cup of Tapioca Flour
1 cup of boiling water
2 tbsp of melted butter or olive oil
*Feel free to use however much you would like. The seasoning will be used to flavor your crackers, so you can't really go overboard. Feel free to use your favorite flavors, per your own allergies or tastes. I used Zesty Moose's Chili Lime Finishing Salt. It's my favorite seasoning, I use it on EVERYTHING!
1. Mix & knead the flours & water until you have a nice ball of dough.
*Rice flour is extremely sticky so use the olive oil & flour as needed.
2. Take your ball of dough & flatten (with rolling pin) onto a cookie sheet.
*We used plastic wrap with olive oil to do this, as we put our crackers in an air fryer.
3. Once your dough is flattened, cut your dough into small square pieces and brush with butter or olive oil. * Feel free to make these as small or as large as you would like.
4. Prepare crackers for baking. You can do this 1 of 2 ways:
A) Air Fryer - for 12-15 minutes.
*We did this and they came out AMAZING!
B) Oven - 325' degrees for 12-20 minutes.
5. Let sit to cool & enjoy!
For best results, let the dough sit in the refrigerator over night.