Saturday, May 4, 2013

Gluten Free Cashew Rice Crackers

(about 60 crackers)

I haven't made these crackers in ages. I used to use peanuts, but this time I tried cashews and loved the result.

1 cup rice flour
3/4 - 1 cup water
1/4 tsp salt or to taste
1 cup coarsely chopped dry roasted cashews
2 tbsp melted butter

Preheat oven to 375°F.

Line a couple of cookie sheets with parchment paper. Set aside.

Place the rice flour into a bowl and slowly pour in 3/4 cup water while stirring the mixture until it's very smooth. Stir in the salt, cashews and melted butter.

The resulting mixture should have the consistency of a thin pancake batter. When dropping a teaspoonful of batter onto the parchment paper, it should spread out without being too runny. Add more water, a tablespoon at a time until your batter begins to spread out. If you added too much water, then add small amounts of rice flour to thicken it up again.

Drop the cracker mixture by the teaspoonful onto the parchment paper. The batter should spread out to about 2 inches or so. I was using the back of the spoon to push them slightly further and shape them a bit. You might have to experiment.

Bake for about 20- 25 minutes or until they are golden brown. Cool and store in an air-tight container.

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