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We love this recipe. Our only adaptations are, first, that we do not use greaseproof paper to roll them out – it’s not necessary and of course would render the crackers non-waste-free. Second, we add nutritional yeast to the dry ingredients (about 2-3 tablespoons) for a ‘cheesy’ kick. Handy hint: we cut the crackers to be quite large, so we can use it instead of slices of bread for picking up chunkier dips or salads.
These are the best damn homemade crackers ever BUT they are slightly more fiddly than the crackers above because rice flour is much trickier to work with than pea flour or wheat flour. If you have a bit more time and want to make a real crowdpleaser, these are the ones for you! They are also oil-free, so are the heart-friendliest of the bunch (but you wouldn’t know they are oil-free when you taste them!)
NB: We adapted this crackers recipe from the legendary Angela Liddon’s recipe, which you can find here. Our main adaptations: