Complexity: Easy


  • ¾ cup brown rice flour
  • ¼ cup potato starch
  • 1 tbsp quinoa flour
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp black pepper
  • 1 tsp herbs de provence
  • 1 tbsp unsalted butter (at room temp)
  • 5 tbsp water


  1. Preheat oven to 350°. Line 2 baking trays with parchment paper and set aside.
  2. Place dry ingredients in a bowl and mix until well blended. Add butter and knead until combined throughout.
  3. Add water and knead until dough forms a ball. The dough should hold together when pressed firmly. Add water by the teaspoon if the dough is too crumbly but be careful not to make the dough too sticky. Once the dough comes together, set it aside for a few minutes to soften up before continuing to work
  4. Divide the dough in two, this makes it easier to handle. Wrap the unused portion in plastic wrap to prevent it from drying out while you work.
  5. Dust a sheet of parchment paper with tapioca starch or very fine white rice flour in preparation for rolling out the dough. Place the dough on the parchment paper, flatten slightly and dust the top very lightly with the tapioca starch Using a rolling pin, roll the dough until it is about 1/8th – 1/16th of an inch thick (the thinner the dough the crunchier the cracker, you will eventually figure out what works for you). Flip the dough and dust lightly with flour from time to time to prevent it from sticking to the surface of the parchment paper. If the dough ball was cracking at the edges this should smoothen out once you start to roll out the dough.
  6. Once the dough is rolled out, use a 2¼” cookie cutter to cut crackers. Place the crackers on the baking trays. Re-roll the scraps and repeat until all the dough is finished. Alternately you can roll out the dough into a rectangle and simply score the dough to make square or other shaped crackers. Using this method transfer the entire sheet of dough on the parchment paper to a baking tray as is, funky edges and all, it’s all edible and no re-rolling needed!
  7. Bake for 6½ minutes, each side (a longer or shorter baking time will also affect the final crunchiness). The crackers will be lightly browned when done.
  8. Cool and store in an airtight container (preferably glass).