Rice Crackers
Prep:
|
Cook:
30-40 minutes
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Easy
Ingredients
1 cup white rice flour
½ tsp salt
Herbs (rosemary , Hyssop may be used)
2 TBSP olive/canola oil
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150 grams white rice flour
½ tsp 2.5 ml) salt
Herbs (rosemary, Hyssop may be used)
2 TBSP (30 ml) olive/canola oil
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Rating
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Dietary Therapies
CDED P1
MED
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Instructions
- Heat the oven on low heat, 320 °F (160° C)
- Mix all the ingredients together in a medium bowl.
- Flatten the mixture on a non-stick baking sheet and place another sheet over the dough. With a rolling pin, straighten out the mixture until even and desired thickness.
- Remove the upper sheet and place in the oven for 10 minutes.
- Remove the tray from the oven and make slices into desired cracker size with a thin-bladed knife.
- Place back in the oven and bake for another 20-30 minutes until the crackers are dry and golden.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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