The rice cookies with cranberries, baked in a traditional oven or an air fryer, melt in your mouth and have a delicious flavor. They are perfect for those who are gluten intolerant, or as a light and digestible alternative for those who want to try new flavors.
In this recipe, I created a tasty mix of gluten-free flours and added a natural additive, guar gum powder, to improve the dough’s elasticity and create a faux gluten network.
Being gluten-free, rice flour would never achieve a compact consistency like when using wheat flours. Xanthan gum powder does the same job, but if you don’t have either, the cookies will turn out just fine.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup potato starch
- 1/4 cup cornstarch (Maizena)
- 1 tsp guar gum (or xanthan gum – optional)
- 1/3 cup sugar
- 1 tsp baking powder
- 1 pinch fine salt
- 1/4 cup sunflower oil
- 1/4 cup plant-based milk (or cow's milk)
- 1 egg (large)
- 1 packet vanillin (powdered)
- 1/3 cup dried cranberries
Steps
In a bowl, combine all the powdered ingredients: rice flour, potato starch, cornstarch, sugar, pinch of salt, powdered vanillin, baking powder, and guar gum (or xanthan gum), an optional ingredient that mimics the gluten network.
Mix the powders well together, then add the liquid ingredients: oil, milk, and the whole egg. Use a fork to mix the dough and add the dried cranberries.
Knead the ingredients in the bowl until you have a smooth and compact dough, that will not need to be manipulated for long.
At this point, cover it and let it rest for at least 30 minutes.
If you don’t have guar gum or xanthan gum, the cookies will still turn out fine, but the dough will be less compact and less manageable, which will not roll out perfectly with a rolling pin. However, with the help of a spoon, you can take a portion and form the cookies with hands previously moistened with water. (see below photo of dough without additive)
After the rest time, take a portion of the dough and place it between two sheets of parchment paper and roll it out with a rolling pin to the thickness you want for your rice cookies with cranberries.
Use a cookie cutter or a mold of the desired diameter (I used one of 2.5 inches) to cut out the cookies and place them on a baking sheet or in the air fryer’s basket, where you will have placed a sheet of parchment paper to prevent sticking.
Bake the cookies at 340°F for 13-15 minutes, depending on thickness and size, either in the traditional oven or the air fryer. Let them cool before serving, and if you like, you can also sprinkle them with powdered sugar.
(see below photo of cookies made without additive and shaped by hand)
