Cooking and Serving: 32 minutes | 80 crackers
Ingredients
1 cup (160 g) superfine white rice flour | ½ cup (80 g) potato starch | 1 cup (120 g) almond meal, (you can grind your own from whole raw almonds)
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 80 crackers
Ingredients
1 cup (160 g) superfine white rice flour
½ cup (80 g) potato starch
1 cup (120 g) almond meal, (you can grind your own from whole raw almonds)
1 teaspoon kosher salt
5 tablespoons (70 g) unsalted butter, melted
1 (25 g) egg white, at room temperature
6 tablespoons lukewarm water, plus more as needed
Instructions
MAKE THE DOUGH
In a large bowl, place the superfine white rice flour, potato starch, almond.
meal and kosher salt, and whisk to combine well. Create a well in the center.
of the dry ingredients and add the butter, egg white and 6 tablespoons (3.
fluid ounces) water, and mix to combine. Add more water 1/4-teaspoonful and knead it in with clean hands until the dough holds.
together well without crumbling. Divide the dough in three roughly equal.
pieces. Place one on a large piece of parchment paper and cover the other two.
ROLL OUT THE DOUGH AND BAKE THE CRACKERS
Cover the dough on the parchment with a second piece of parchment paper and.
roll out into a rough rectangle as close to 1/8-inch thick as possible.
Remove the top sheet of parchment paper and cut out rounds with a 1 1/2-inch.
cookie cutter. Lift the rounds off the parchment with a small offset spatula.
or flat knife and place, about 1-inch apart, on the prepared baking sheets.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown and dry to the touch (about 12 minutes). Remove from the.
oven and allow to cool completely on the baking sheet. They will cool.
quickly. Gather the scraps and press together with one of the remaining.
pieces of dough. Repeat the process with the remaining dough. The final.
scraps of dough can be placed on a baking sheet as-is and baked.
Store the cooled crackers in a sealed glass container at room temperature.
They will remain crispy when stored this way for at least a week.
ROLL OUT THE DOUGH AND BAKE THE CRACKERS
Cover the dough on the parchment with a second piece of parchment paper and.
roll out into a rough rectangle as close to 1/8-inch thick as possible.
Remove the top sheet of parchment paper and cut out rounds with a 1 1/2-inch.
cookie cutter. Lift the rounds off the parchment with a small offset spatula.
or flat knife and place, about 1-inch apart, on the prepared baking sheets.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown and dry to the touch (about 12 minutes). Remove from the.
oven and allow to cool completely on the baking sheet. They will cool.
quickly. Gather the scraps and press together with one of the remaining.
pieces of dough. Repeat the process with the remaining dough. The final.
scraps of dough can be placed on a baking sheet as-is and baked.
Store the cooled crackers in a sealed glass container at room temperature.
They will remain crispy when stored this way for at least a week.
Notes
* ½ cup (80 g) potato starch
* 1 cup (120 g) almond meal, (you can grind your own from whole raw almonds)
* 1 teaspoon kosher salt
* 5 tablespoons (70 g) unsalted butter, melted
* 1 (25 g) egg white, at room temperature
* 6 tablespoons lukewarm water, plus more as needed
* Preheat your oven to 325°F. Line 3 large rimmed baking sheets with unbleached
parchment paper, and set them aside.
* In a large bowl, place the superfine white rice flour, potato starch, almond
meal and kosher salt, and whisk to combine well. Create a well in the center
of the dry ingredients and add the butter, egg white and 6 tablespoons (3
fluid ounces) water, and mix to combine. Add more water 1/4-teaspoonful and knead it in with clean hands until the dough holds
together well without crumbling. Divide the dough in three roughly equal
pieces. Place one on a large piece of parchment paper and cover the other two
ROLL OUT THE DOUGH AND BAKE THE CRACKERS.
* Cover the dough on the parchment with a second piece of parchment paper and
roll out into a rough rectangle as close to 1/8-inch thick as possible.
Remove the top sheet of parchment paper and cut out rounds with a 1 1/2-inch
cookie cutter. Lift the rounds off the parchment with a small offset spatula
or flat knife and place, about 1-inch apart, on the prepared baking sheets.
Place the baking sheet in the center of the preheated oven and bake until
lightly golden brown and dry to the touch (about 12 minutes). Remove from the
oven and allow to cool completely on the baking sheet. They will cool
quickly. Gather the scraps and press together with one of the remaining
pieces of dough. Repeat the process with the remaining dough. The final
scraps of dough can be placed on a baking sheet as-is and baked.
* Store the cooled crackers in a sealed glass container at room temperature.
They will remain crispy when stored this way for at least a week.
In place of both the superfine white rice flour and potato starch, you can use 1
3/4 cup (245 g) of my basic gum-free gluten free flour blend.
Nutrition information is automatically calculated, so should only be used as an