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Gluten-free braided cookie
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
20 servings
Ianê
@iane_martelli- Ingredients
- Recipe
- Oat flour1 cup
- Zaya flour or rice flour1 cup
- Almond flour1/2 cup
- Sour cream or cream or butter1/4 cup
- Xylitol or demerara sugar (crush in a blender to get very thin)1/2 cup
- Milk of your choice1/4 cup
- Egg1 unit(s)
- Pinch of salt1 to taste
- Cachaça or vinegar1 tablespoon
- Cinnamon1 to taste
- Mix all ingredients in a bowl until smooth. Place in the fridge for at least 1 hour.
- Line a surface with rice flour, place the dough and make small balls. Open each ball with a rolling pin but place cling film on top to help open. Cut 2 strips of dough and braid them. Cut each braid to the desired size and join each end so the dough doesn't come off between them when baking. Do this process until you run out of dough.
- Sprinkle cinnamon on top and bake in a preheated oven at 200 degrees for 20 minutes or until golden brown.
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