Crispy! Gluten-Free Kinako Rice Flour Cookies
Have you ever tried kinako? It's toasted soybean flour, and it's a popular ingredient for Japanese sweets. What's more, you can make gluten-free cookies with it. Follow this recipe and you'll have mildly sweet cookies with an addictive crunch.
Kinako (Soy Flour)
White sesame oil
･･･ 177 Calories
･･･ 1 mg
･･･ 9 g
･･･ 3 g
･･･ 21 g
･･･ 1 g
･･･ 1 mg
Preheat the oven to 338 °F (170°C).
Combine ingredients A in a bowl and whisk.
In a separate bowl, combine ingredients B and whisk.
Add bowl B to bowl A and mix to make the dough.
Place the dough on a sheet of parchment paper and stretch it out to 5 mm with a rolling pin. Use a cookie cutter to cut the dough into your preferred shapes. Bake in the oven for 13-15 minutes.
- Vegetable oil, rice oil, and rapeseed oil can substitute for white sesame oil.
- You can use soy milk in place of milk.
- If the dough doesn't hold together, increase the amount of milk.