Crunchy Arrowroot Delights
These gluten-free crunchy arrowroot biscuits are a vegan and dairy-free treat packed with natural flavors. Made with a blend of tapioca flour, chickpea flour, and arrowroot flour, they offer a deliciously light and delicate texture. Perfectly sweetened with sugar and flavored with natural ingredients, these biscuits are sure to satisfy your cravings for a scrumptious gluten-free snack.
ingredients
- 1 cup tapioca flour
- 1/2 cup chickpea flour
- 1/4 cup arrowroot flour
- 1/2 cup sugar
- 1/2 cup oil (e.g., sunflower oil, coconut oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, combine the tapioca flour, chickpea flour, arrowroot flour, sugar, and salt.
- 3.
Add the oil, vanilla extract, and almond extract to the dry ingredients. Mix well until the dough comes together.
- 4.
Divide the dough into 12 equal portions and roll each portion into a ball.
- 5.
Place the dough balls onto the prepared baking sheet and gently flatten each one with a fork, creating a crisscross pattern.
- 6.
Bake for 12-15 minutes, or until the edges turn golden brown.
- 7.
Remove from the oven and allow the biscuits to cool on a wire rack.
- 8.
Once cooled, store in an airtight container to maintain their crunchiness.
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