Parmesan, Rice Flake Crackers
Author: 
 
Ingredients
  • 1 cup rice flakes
  • ¼ cup chickpea flour (a small amount is low Fodmap)
  • 4 tbsp white rice flour
  • 12 tbsp tapioca flour
  • ½ tsp salt
  • 2 tsp dried oregano
  • ¼ cup olive oil
  • 2 eggs
  • 3 tbsp grated Parmesan cheese
Method
  1. Preheat oven to 180°C/350°F.
  2. In a bowl, combine rice flakes, flours, salt and dried oregano. Mix well.
  3. In another bowl lightly beat the eggs. Blend in the olive oil and cheese.
  4. Combine wet and dry ingredients. Knead the dough until well combined. If it is a little too wet, add some more rice flour; if it is a little too dry, add some water.
  5. Between two sheets of baking paper, roll out the dough evenly and as thin as possible, to ⅛-1/4”/0.5cm thickness. Remove top paper. With a knife or pizza cutter, scour the dough into desired shapes. Transfer onto baking sheet (with bottom baking paper).
  6. Bake for 12 minutes (depending on thickness of the crackers) or until edges turn golden brown. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve fresh.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/parmesan-rice-flake-crackers/