The production of gluten free crackers is challenging because the formation of a gluten network is required. This study investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC), pregelatinised starch (PGS), and cold water swelling starch (CWSS) on gluten free crackers made of rice flour. The evaluations of pasting properties, dough rheological properties, textural properties, acoustic emissions, and structures were included in this study. Gluten free cracker doughs were more solid-like compared to wheat doughs based on their frequency dependence shown in the mechanical spectra. However, PGS significantly increased the fluid-like property and shapeability. The addition of MC at a high level significantly modified the pasting profile and a secondary swelling and breakdown might occur. As for the crackers, PSY and PGS crackers had comparable textural properties and sound release to wheat crackers, while CWSS crackers were slightly weaker. However, MC did not improve the textural properties compared to rice crackers because the interaction between the MC molecules was limited at the low water addition level, which limited its functionality in cracker making.