The Gourmet Mama

I used my grain mill the other day to make several kinds of flour and one of the flours I made was from brown rice. The idea was to start using it to give my son with intestinal issues a bit of a change in his diet. These chips were the first thing I tried to make with the flour and they were so good that he ate the entire first batch in a flash and didn’t let anyone else have a taste!

While I found the base recipe here, many people said that plain rice flour is pretty boring, so I adjusted things and made the recipe one that was full of flavor, since my kids won’t eat dip. It was a big hit and I suspect we’ll be making these pretty often. My only complaint is that there are none leftover for the next day! Oh, and they can be a little fragile, but no worries, the kids will gobble up the broken bits.

Lemon Garlic Rice Chips

Makes about 50 small crackers

1/2 c. brown rice flour
1 Tblsp. oil
1/2 Tblsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. dried basil
salt to taste
1/2-2/3 c. water

Preheat the oven to 375°.

Mix the garlic powder and basil into the rice flour and add salt to taste.

Stir in the oil until the mixture looks sandy, then add half the water and stir. The amount of water required will depend on the flour, since some are more absorbent than others. You want the mixture to spread out thinly when you drop a spoonful onto the baking tray, but it shouldn’t be translucent.

Drop half spoonfuls of the mixture onto a greased baking tray and pop in the oven. The mixture will set fairly quickly, so check it frequently. At about 5-7 minutes, the crackers will be firm to the touch. Flip them over and bake for another 3-5 minutes or until the edges turn golden brown.

Put the crackers on a plate to cool . . . if you can. I think we had four batches before a single cracker got to cool! The kids were eating them so fast out of the oven, I thought they were going to burn their mouths!

If any last, pop them in an airtight container for the next day.