Ingredients
Scale
- 1 cup fine white rice flour
- 1/2 cup tapioca starch
- 1/4 cup sorghum flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/3 cup granulated sugar
- 2 tablespoons coconut oil or unsalted butter, melted
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 teaspoon lemon or orange zest
- 3 to 5 tablespoons milk or dairy-free milk, as needed for dough
- Natural color options: 1 teaspoon each of beet powder, blueberry powder, turmeric, matcha, or spirulina
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment.
- Whisk rice flour, tapioca, sorghum, xanthan, baking powder, salt, and sugar in a bowl.
- Stir in melted coconut oil, egg white, vanilla, and zest. Add milk 1 tablespoon at a time until you get a soft, slightly tacky dough that holds together like modeling clay.
- Divide the dough into 3 to 5 small bowls and mix a different natural powder into each for color.
- Roll each color into very thin ropes, about the width of a pencil lead. Cut small pieces and shape them into rings with your fingers.
- Arrange on baking sheets and bake for 10 to 12 minutes, until set and just starting to color.
- Reduce the oven to 225°F and bake another 20 to 30 minutes to dry the loops until they crisp up. Cool on the pans.
Notes
Keep the rings small for best crunch; use natural powders for coloring.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free