Description

Uma receita de salgadinho sem glúten, crocante e saborosa, ideal para festas, lanches e acompanhamentos. Feita com farinha de arroz e polvilho doce, agrada toda a família.

Ingredients

2 cups Rice flour
1 cup Sweet cassava starch (polvilho doce)
3 tbsp Cold unsalted butter
1 unit Egg
1 tsp Salt
4 to 5 tbsp Cold water
3 tbsp Grated Parmesan cheese (optional)

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Instructions

In a large bowl, mix rice flour, sweet cassava starch, and salt. If using Parmesan, add it now
Add cold butter cut into cubes. Use your fingertips to mix until a crumbly mixture forms
Add the egg and stir with a spatula. Then add cold water, one tablespoon at a time, until the dough is smooth and pulls away from your hands
On a lightly rice-floured surface, roll out the dough to 0.5 cm thickness. Cut into sticks, balls, or desired shapes
Place pieces on a greased or parchment-lined baking sheet. Bake in preheated oven at 180°C (350°F) for about 20 minutes, until golden and crispy. Cool before serving

Notes

Always use cold ingredients for a crispy texture.

Do not overwork the dough; mix just until combined.

For a vegan version, replace the egg with 1 tablespoon of hydrated flaxseed.

Store in an airtight container at room temperature for up to 5 days, or freeze unbaked for up to 3 months.

Reheat in oven for 5 minutes to restore crispiness; avoid microwave.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Appetizer
Method: Baking
Cuisine: Brazilian