Average: 5 (1 vote)
Active time
40 minutes
Total time
1 hour
32 crackers

½ cup sesame seeds

½ cup millet

1 tablespoon butter, softened

1 large egg, lightly beaten

1 tablespoon water

½ cup brown rice flour

1 tablespoon black bean flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

  1. Preheat oven to 400°F.
  2. Combine sesame seeds, millet and butter in a food processor or blender; process until a grainy paste forms (much of the millet will remain whole), scraping the sides of the food processor as needed. Transfer mixture to a bowl. Add egg and water to millet mixture, stirring until fully incorporated.
  3. In a medium bowl combine the rice flour, black bean flour, baking soda, baking powder and salt.  Add millet mixture to flour mixture; stir together until combined. Knead briefly in bowl to form a dough.
  4. Divide dough in half; cover one half to prevent drying. Divide the remaining half into 16 portions and roll into balls. Working with one portion at a time, place on a lightly greased baking sheet and press flat with the heel of your hand. Repeat pressing until the dough forms a roughly 3-inch disk. Repeat with the remaining dough balls.
  5. Bake at 400°F for 10 minutes or until just beginning to brown and crisp. Transfer to a wire rack to cool. Repeat procedure with the remaining dough.
  6. When cooled completely, store in an airtight container.


Recipe and photo courtesy of Kathryn Conrad.

How'd it Taste?

Jim Pitre
Perfect alternative to store-bought wheat crackers. About 1/2 way through making the first batch, I decided to use my old tortilla press to create a more compact cracker - and it worked perfectly. Strongly recommend using the press to make the shape and size you want with less mess and ending up with a stronger cracked to boot
Thanks for sharing that great tip! It sounds like they turned out really well.

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