Gluten-Free Bakar Khani
Indulge in the irresistible charm of **Gluten-Free Bakar Khani**, a lighter twist on the classic South Asian sweet pastry. This recipe features a delightful blend of **rice flour** and **almond flour** to create a flaky, tender texture while staying completely gluten-free. A touch of **cardamom powder** lends a warm, aromatic essence, perfectly complementing the buttery richness. Enhanced with psyllium husk powder for structure, these golden delights are baked to perfection in just under 30 minutes. Whether enjoyed with your morning tea or as an afternoon snack, these subtly sweet, melt-in-your-mouth biscuits are a celebration of flavor and tradition. Quick to prepare and ideal for gluten-sensitive eaters, this **easy gluten-free pastry recipe** is a must-try for any baking enthusiast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rice flour
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter, chilled and cubed
- 0.25 cup Granulated sugar
- 0.5 teaspoon Cardamom powder
- 0.5 cup Cold water
- 1 large Egg, beaten (optional, for brushing)
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine rice flour, almond flour, psyllium husk powder, baking powder, and salt. Mix well.
Add the chilled, cubed butter to the flour mixture. Use your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Add granulated sugar and cardamom powder to the bowl. Stir to combine.
Gradually add cold water to the mixture, stirring gently with a spatula until it forms a soft dough. The dough should hold together but not be sticky. Adjust water quantity if necessary.
Turn the dough onto a lightly floured surface (using rice flour) and gently knead a few times until smooth.
Roll the dough out to about 1/4-inch thickness. Using a round cookie cutter, cut out circles and place them on the prepared baking sheet.
Optionally, brush the tops of the pastries with a beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes or until the Bakar Khani turns golden brown.
Remove from the oven and let them cool on a wire rack. Serve with tea or coffee.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 54.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
