Gluten Free Pistachio Crisps Recipe
Servings: 8 Servings
Calories: 245kcal
Ingredients
- 1½ cups good quality All Purpose Gluten Free Flour Blend
- 1½ teaspoons xanthan gum
- 1 tablespoon dry active yeast
- 1 envelope unflavored gelatin
- 1 ½ teaspoons kosher or fine sea salt - use divided
- ½ teaspoon agave nectar - sugar or honey
- 6 tablespoons extra virgin olive oil - use divided
- 2/3 cup hot tap water - (around 110 degrees is perfect)
- ½ cup roasted and salted pistachios
- ¼ cup brown sugar
Instructions
- Preheat oven to 450 degrees and line two baking sheets with silicone baking mats or parchment paper.
- Combine the flour, xanthan gum, yeast, gelatin, ½ teaspoon salt, agave (or sugar or honey), 2 tablespoons olive oil, and hot water in the bowl of an electric mixer fitted with regular beaters or a whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down bowl once. Turn mixer to high and mix for 3 minutes. The dough may clunk around in the mixer at first then soften up, this is fine. The dough will be soft and sticky.
- Dust a work surface, generously with more All Purpose Gluten-free Flour Blend or white rice flour and knead the dough a few times until it is smooth and no longer sticky. Divide dough into two equal portions. Roll each portion of the dough out very thin to fit the baking sheet. Brush 2 tablespoons of olive oil on each piece of dough, going all the way to the edges.
- Finely chop the pistachios and combine with the remaining teaspoon of salt and brown sugar. Sprinkle the mixture evenly over the top of the dough. Bake for 13 – 15 minutes or until crispy and browned. Break into pieces
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 93mg | Fiber: 4g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg