Log in

No account? Create an account

Rice cookie and crackers experiment

Update, August 26, 2013: Changed ingredient proportions.

In my quest to find food I can actually eat without getting sick, I've made rice cookies and crackers today. The main ingredient is white rice flour from Bob's Red Mill. On the back of the package, there's a recipe for a pie crust that I used as a starting point.

Makes 18 mini muffins, baked for up to 10 minutes at 425F.

1.25 cups rice flour (was 3/4 cup)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon canola oil (was 1/4 cup)
1 cup water (was 3/4 cup)
10 packets SweetnLow

Cookie flavorings
Cocoa powder
Vanilla essence

Cracker flavorings
Lemon thyme
Coarse sea salt

The results were edible, if a bit gooey. I could definitely use less liquid next time. Perhaps as little as 1/2 cup. Or I could just double the amount of rice meal and increase the baking powder by 50%.

Among the cookies, the cinnamon was the outstanding flavor. They were delicious. As suspected, the cocoa both didn't taste enough and wasn't sweet enough. The anise got noticeably better within the half hour that it took to finish them. I think that's because of the fat content.

Among the crackers, or savory mini scones, or whatever they should be called, the lemon thyme was fantastic but would have been even better if I had ground the leaves. They're larger than normal thyme leaves. The regular thyme and basil were great too. Although the crackers suffered more from being gooey. Somehow I have a stronger preference for firmness when it comes to savory foods.

The dash of coarse sea salt on top of each savory rice scone definitely helped.

Cookies before
I mixed the flavorings into the batter after I'd poured it into the holes. That gave me more control over dosage. Next time I'll probably make only one flavor and mix the flavoring into the batter before pouring it into the muffin holes.
Rice cake experiment: cinnamon, anise, cocoa

Crackers before
As you can see, it takes quite a lot of flavoring for each cracker.
Rice cracker experiment: thyme, basil, lemon thyme

On a plate after baking
A bit gooey, but all definitely edible.