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Rice crackers (gluten-free crackers)

Masses120 minutes60 people50 calories
1/52/53/54/55/5 (4 votes)
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By Ascen Jimenez

rice-crackers

These rice crackers They are made without using wheat flour so they are suitable for coeliacs. They can be “personalized” with different jams, with almonds, cherries or by covering them with chocolate, as if they were traditional butter cookies.

The taste is different from the pasta always. Neither better nor worse, just different. It reminds me of the taste of baby food rice of the babies (maybe because I have them recent), but I like them.

Núria and Tita, I promised you some time ago some pastry recipe with rice flour. I hope you like today's one.

Rice crackers (gluten-free crackers)

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Some gluten-free cookies made with rice flour and cornstarch. They are suitable for coeliacs and are reminiscent of butter pastes although the taste is different.

  • Ascen Jimenez
  • Recipe type: masses
  • Calories: 50
  • Rations: 60
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 yolk
  • 100 butter g
  • 100 g of cornstarch
  • 200 g of rice flour
  • 200 g of cream for cooking
  • Vanilla. It can serve: zest of a piece of pod, a few drops of vanilla aroma, or vanilla powder. (Optional)
  • 100 g of sugar
  • 1 double sachet of baking agent (2 colors)

And for garnish (optional):

  • Jam, almonds, fondente chocolate, cherries ...

Preparation

  1. We put all the ingredients in the glass and mix by programming 15 seconds, speed 5.

  2. We lower with the spatula what has been left on the walls and, if we see it necessary, we mix a few more seconds with the same speed.

  3. We wrap the dough in film and put it in the fridge, where it will be approximately 20 minutes.

  4. After that time, we take out the dough. With two spoons we are making small balls (even smaller than a walnut) and we are depositing them on a baking tray covered with baking paper. We have to leave some space between them so we will need to bake the cookies in several batches.

  5. We sprinkle the cookies with rice flour and crush them slightly, either with the goblet, if we want them to have a smooth surface, or with a fork if we prefer that they have a small drawing. If we want to add jam, cherries or almonds, now is the time.

  6. We bake the first batch in a preheated oven at 160º for 15 minutes. And we do the same steps until all the cookies are done.

  7. Once cold they can even be sprinkled with icing sugar or covered totally or partially with melted chocolate.

Equivalences with TM21

Thermomix equivalences

More information - Rice flour


Discover other recipes of: Celiac, Recipes for Kids, Cake shop

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  1.   Nuria-52 said
    ago 10 years

    We make the rice flour with the thermo, right… ..

    Reply to Núria-52
    1.    Ascen Jimenez said
      ago 10 years

      Yes, yes, we do it ourselves. I leave you here the link of the recipe http://www.thermorecetas.com/2014/05/20/harina-de-arroz-precocida/
      A hug!

      Reply to Ascen Jiménez