For those who are sensitive to, or are trying to avoid corn, you don’t have to miss out on everyone’s favorite movie theater snack! Made with rice cakes, this corn-free popcorn is just as crunchy, buttery and salty as the corn-based counterpart. Gluten-free, dairy-free, easily made vegan.
I have been on the hunt for a popcorn substitute for AGES, you guys. Seriously. Popcorn used to be my ALL TIME favorite snack for evenings.
Once I realized through my Whole 30 Experience that I was sensitive to popcorn (really, the mold that often grows on popcorn…more info on that in my Mold Story).
For all of you who may be avoiding corn for whatever reason it may be, you have just found your new BFF. Ok, so maybe I am exaggerating a little bit, but I swear you guys, I have made this four times since I figured this out last week.
It couldn’t be any easier to make this corn-free popcorn either. Seriously, all you have to do is break up some plain rice cakes into little bits and top with butter or olive oil and salt. THAT’s it!
And seriously, if you’re craving the texture and crunch of real popcorn, then you will love this stuff! I don’t think I’ve ever been quite so passionate about a recipe I have made, this one finally makes me feel like I’m no longer left out when it’s movie night.
I can think of so many flavor combinations to make this into something unique as well. I’m a huge fan of garlic, so a garlic parsley butter popcorn would be BOMB. Also, I imagine it would be easy to make into a sweet popcorn by sprinkling some neutral-tasting coconut oil, followed by some sugar and cinnamon. Can you say YUM?!
If you give this corn-free popcorn a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Corn-Free Popcorn (Gluten-Free, Vegan)
Ingredients
- 3 plain rice cakes
- 1 teaspoon butter, ghee or olive oil use olive oil for dairy-free or vegan
- 1/4 teaspoon salt, or to taste you may need less if your rice cakes are pre-salted and if you use salted butter
Instructions
- Break up rice cakes into small, bite-size pieces and place in a bowl.
- In a small microwave-safe dish, melt butter. Skip if using olive oil.
- Drizzle butter, ghee or olive oil all over the rice, mixing as your pour.
- Slowly sprinkle salt over the top, making sure to mix, so the salt coats evenly.
- Enjoy!
10 comments
This is brilliant! I haven’t tried it yet but know enough to know it will be great!! I always put brewers yeast on my popcorn to get that cheese taste without the dairy while gaining all the added benefits. I’m making this tonight for guests with a touch of brewers yeast! Thank you for your insightful approach!
You’re welcome Jennifer! I hope you and your guests enjoyed it!
What rice cakes do you use? Curious because all of the ones I have come across contain corn still.
I use the Quaker brand, the only ingredients are rice and salt.
Deanna, I also did the Whole30 a few years back, and the only food I had a super strong bad reaction to was corn. Popcorn was my most favorite snack!! I can’t believe to hear someone else had same experience. My RA doctor said that I should add in a little corn into my diet, since some people have a reaction after cutting out a food due to stomach no longer producing the bacteria to break it down. So I did do that, and it stopped (noticeably) bothering after a while. But, now I’m trying to follow the blood type diet to help with weight loss, less bloating, and mainly heartburn. I am SO EXCITED to try this snack out. I’m heading to the store tonight for it! Thank you so so much. I was bummed to see that some brands of rice cakes have corn in them still. I did notice the lightly salted ones did not.
Hi Yolanda, it’s so interesting that you have pretty much all the same issues I have! I’m glad you’re finding some relief and I hope the blood type diet helps you out. I usually buy the lightly salted rice cakes for this recipe. I love it so much that I still eat it as a snack pretty much weekly. I hope you enjoyed it!
I just need to say: BLESS YOU! I just recently discovered that I am either allergic or sensitive to corn and it’s caused a lot of inflammation so I’m new to cutting it out and popcorn was one of the saddest things for me to give up. I cannot wait to try this. Thank you!
Amanda, this makes me so happy! I hope you really enjoyed the “popcorn”!
You could also make popped sorghum. It tastes a lot like popcorn and it looks like itty bitty popcorn pieces when it pops.
How cool, I didn’t know that was possible. Thanks for the insight!