Just made some yummy rice milk and wonder what you could do with the left-overs (rice pulp)? It’s not much, but throwing it away seems too wasteful? How about using them in these rice pulp crackers!
They don’t need much time, so you can make them right after you’re done with your rice milk. And you really don’t need many ingredients! Quick and easy, just how we all love it!
The best part? You can male them with many different flours: wholemeal, regular, ancient grains, and gluten-free! And yes, no eggs, egg replacer or flax seeds needed—rice pulp does this job for us!
This recipe is based on left-overs from 200g/1 cup cooked rice. How much rice pulp you end up with depends a little on how much liquid you squeezed out. Or on what kind of rice you used. But don’t worry, in the end, that doesn‘t matter all too much because you can simply adapt the recipe by adding more water or flour.
Variations for your rice pulp crackers
Pizza-Crackers: add a tablespoon tomato paste and 1 teaspoon dried oregano. You might need to add a bit more flour, if the dough turns out to be too wet.
Spice it up: instead of the herbs, you can also use other spices like cumin, chilli, smoked paprika or turmeric.
Cheesy Crackers: I’m not the biggest fan of nutritional yeast, but if you are, you can absolutely use it. 1 tablespoon will probably be enough—just try the dough and see, whether you need more. Alternatively, you can use a teaspoon each onion and garlic powder.
What can I use instead of rice pulp?
Rice pulp is a great binder, however, you can also use chia or flax seeds instead. Or the left-overs from making any other grain milks, like oat or spelt, will taste great in these crackers.
It also doesn’t matter, if it’s rice pulp from brown or white rice, they’re all fine (because rice is rice at the end).
Nut or coconut pulp might not work so well, or you need to adjust a lot in the recipe (like using more flour). This cracker recipe is rather adapted to rice pulp.
How to make these crackers gluten-free
Rice pulp is already gluten-free which is great! Choosing the right gluten-free flour would be the next step. I reckon any flour that is a bit more absorbent will work well in this recipe, like oat, chickpea or quinoa.
Almond flour might not be the best choice because it needs more binding and rice pulp can’t do that much. Maybe you can add ground flax or chia seeds to assist it.
📖 Recipe
Ingredients
Dry Ingredients
- 120g / 1 cup flour wholemeal, white, gf
- 1 teaspoon baking powder gf, if needed
- ½ teaspoon salt plus more to sprinkle
- ½ tablespoon dried herbs optional
Wet Ingredients
- 1 batch rice pulp from 1L/32oz rice milk
- 1 tablespoon olive oil
- water
Instructions
- Preheat oven to 200°C/400°F. Mix all dry ingredients together.
- Then add olive oil, rice pulp and water (if needed). It depends a little, how much liquid is left in your pulp. I only needed to add ½ tablespoon water.
- Form into a ball and roll out on a floured surface or in between two pieces of parchment paper. I usually spread it over a whole baking tray, rectangular shape and 2-3mm / ⅛” thick.
- Sprinkle with extra salt, if you like, and cut into small squares with a sharp knife or a pizza wheel. Prick each piece with a fork.
- Bake for about 10-15 minutes. You might need to remove the edge pieces after 10 minutes, so they don’t burn.
- Let your crackers cool down on a rack and store in an airtight container.
