Rice Chex is a classic gluten-free cereal known for its light, crispy texture and mild, slightly sweet rice flavor. While you can buy it at the store, making it at home allows you to control the ingredients and enjoy it fresh, warm from the oven. This recipe produces crunchy, airy pillows of rice cereal that are perfect for breakfast or for making your favorite Chex Mix snack.
Ingredients
- 2 cups (370 g) white rice flour (finely ground, not brown rice flour)
- 1/2 cup (60 g) tapioca starch
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (120 ml) water, plus more if needed
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, salt, and baking soda until well combined.
- Add the water, vegetable oil, and vanilla extract (if using) to the dry ingredients. Stir with a wooden spoon or your hands until a stiff dough forms. If the dough seems too dry and crumbly, add water one tablespoon at a time until it comes together. It should be pliable but not sticky.
- Turn the dough out onto a lightly floured surface (use rice flour). Knead it a few times until smooth, about 2 minutes.
- Divide the dough into 4 equal portions. Roll each portion into a thin rope about 1/2 inch (1.25 cm) in diameter. Cut the ropes into small pieces, about 1/4 inch (6 mm) long. You can use a knife or a bench scraper.
- Spread the small dough pieces evenly on the prepared baking sheet. They can be close together, but try not to overlap them too much.
- Bake for 25-30 minutes, stirring every 10 minutes, until the pieces are lightly golden and crisp. They will puff up slightly and become crunchy as they cool.
- Remove from the oven and let cool completely on the baking sheet. The cereal will harden as it cools. Once completely cool, store in an airtight container.
Tips
- Use fine rice flour: For the best texture, use finely ground white rice flour. Brown rice flour will work, but it will have a nuttier flavor and a slightly denser texture.
- Don’t overwork the dough: Over-kneading can make the cereal tough. Mix just until the dough comes together.
- Cut evenly: Try to cut the dough pieces uniformly so they bake evenly. Smaller pieces will be crunchier, while larger ones will be more pillow-like.
- Check for doneness: The cereal is done when it is lightly golden and firm to the touch. It will crisp up more as it cools, so don’t overbake.
Serving Suggestions
Serve this homemade rice chex cereal with cold milk and fresh fruit like sliced bananas or berries. It also makes a great topping for yogurt parfaits, or you can use it in your favorite Chex Mix party mix recipe. For a sweet treat, drizzle with a little honey or maple syrup.
Variations
- Cinnamon Rice Chex: Add 1 teaspoon of ground cinnamon to the dry ingredients.
- Chocolate Rice Chex: Add 2 tablespoons of cocoa powder to the dry ingredients and increase the sugar to 1/3 cup (65 g).
- Savory Rice Chex: Omit the sugar and vanilla, and add 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder to the dry ingredients. Use this in a savory snack mix.
Storage and Reheating
Store the cooled rice chex cereal in an airtight container at room temperature for up to 1 week. To maintain crispness, you can add a silica gel packet (food-safe) to the container. If the cereal becomes soft, spread it on a baking sheet and reheat in a 300°F (150°C) oven for 5-7 minutes until crisp. Allow to cool completely before storing again.
Frequently Asked Questions
Can I use brown rice flour? Yes, you can substitute brown rice flour, but the texture will be slightly denser and the flavor more nutty. You may need to add a little more water to the dough.
Why is my cereal not crispy? This usually happens if the dough pieces are too large or if they are underbaked. Make sure to cut them small, and bake until they are lightly golden. They will also crisp up as they cool, so don’t remove them from the oven too early.
Can I make this cereal without tapioca starch? Tapioca starch helps create the light, airy texture. You can substitute cornstarch or potato starch, but the result may be slightly different. Arrowroot powder is another good option.
Is this recipe truly gluten-free? Yes, as long as you use certified gluten-free rice flour and tapioca starch, this recipe is gluten-free. Be sure to check all ingredient labels.
Can I fry the dough instead of baking? Yes, you can deep-fry the small dough pieces in oil at 350°F (175°C) for 1-2 minutes until golden and puffed. Drain on paper towels. This will give a richer flavor and a different texture.
How do I make this into a sweet snack mix? After baking and cooling, toss the cereal with melted butter, brown sugar, and a pinch of salt. Spread on a baking sheet and bake at 250°F (120°C) for 15 minutes, stirring once. Let cool completely before serving.
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- Tallow French Fries: Crispy, Golden & Easy
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