Tuesday, 2 December 2008

Brown Rice Biscuits Recipe


These are a fantastic crunchy and tasty gluten free biscuit.

Chefs crisp brown rice biscuits are very easy to make and use only a few ingredients.

No additives or starches d in this crunchy gluten free biscuit recipe, all ingredients are 100% natural.

Also use no butter or dairy products are used in this recipe which makes it a great vegan biscuit recipe.




Ingredients for Brown Rice Biscuit Recipe


6oz Brown rice flour
3oz Light brown sugar
4oz Sunflower margarine
2 Tbsp Rapeseed oil or vegetable oil
3oz White rice flour
1oz Fine Cornmeal flour (fine polenta)
2 tsp Vanilla essence


Picture of brown rice biscuit pastry dough.



How to make crunchy brown rice biscuits


Mix together the brown rice, white rice, cornflour and sugar.

Add oil and margarine mix well or rub together using your fingers.



Little by little add tiny amounts of cold water until the mixture starts to clump together.

Do not pour a lot of water into the biscuit mixture or it will turn into a loose batter.



Bring the mixture together using your hands and mold into a ball of biscuit dough.




Take a piece of gluten free biscuit dough and place it onto a well greased and floured baking tray.



Spread the dough outwards using your fingers.



You should be left with a flat sheet of biscuit dough.




Take a sharp knife and carefully slice the edges off and cut the biscuit shapes directly onto the tray.

Use a skewer to place small holes in theBold top of each biscuit.

Cook in a hot oven at 200C for 15-20 minutes or until golden.



Remove from the baking tin straight away and leave to cool on a cooling rack.


Align Centre

Once cooled store in an air tight container.


Enjoy Chef Jeenas tasty vegan gluten free crunchy brown rice biscuits.




5 comments:

Anonymous said...

Hello Jeena,

This is a marvelous cake :). Will love to try.
Jeena, if I would like to substitute salted/unsalted butter in a recipe, do you know which one is the best for baking? Healthy and low fat but doesn't affect the moisture and the rising of the cake. Says a Chocolate rich cake. I am not sure if low fat olive oil spread works.

Thanks,
Nellie

Jeena said...

Hi Nellie,

The best margarines to use as a healthier buttter is any non-hydrogenated vegan margarine. They usually use seed oils, are low in saturated fats and are great for baking.

Thanks, Jeena. :-)

Anonymous said...

Thank you Jeena. That is great to know. Thanks for always updating lots of Vegan/Vegetarian recipes.
Love your blog :) (Nellie)

Jeena said...

I am glad you love my blog Nellie. Feel free to email me with anymore questions about recipes on my blog at jeenaskitchen@gmail(dot)com

I will be updating plenty more vegan recipes so keep logging on.

Jeena. :-)

YSL said...

Dear Jeena,

Love your site!!
Thanks for all these great recipes.
I made this brown rice biscuit today and indeed the taste was great, only problem I had was the biscuit became to crumbly..can u tell me why is that so?
Do you have anymore other recipes tat uses brown rice powder and polenta?

Thanks,
TSL