Gluten-Free Bakar Khani
Delight in the timeless flavors of traditional Bakar Khani with this modern twist—a gluten-free adaptation that's just as flaky, rich, and indulgent as the original! Our Gluten-Free Bakar Khani combines the nutty essence of almond flour with the light crispness of rice flour, ensuring a buttery, melt-in-your-mouth texture. Enhanced with a touch of cardamom for a warm, aromatic profile, this recipe includes psyllium husk for perfect dough consistency and structural integrity, making it suitable for all your gluten-free baking needs. These golden, subtly sweet pastries are the perfect complement to a steaming cup of tea or coffee, whether for breakfast or a cozy afternoon treat. With simple ingredients and an easy-to-follow process, this recipe allows you to bring a taste of South Asian charm into your kitchen, completely gluten-free!
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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)
Directions
Step 1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine rice flour, almond flour, psyllium husk powder, baking powder, and salt. Mix well.
Step 3
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.
Step 4
Add granulated sugar and cardamom powder to the bowl. Stir to combine.
Step 5
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.
Step 6
Turn the dough onto a lightly floured surface (using rice flour) and gently knead a few times until smooth.
Step 7
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.
Step 8
Optionally, brush the tops of the pastries with a beaten egg for a glossy finish.
Step 9
Bake in the preheated oven for 20-25 minutes or until the Bakar Khani turns golden brown.
Step 10
Remove from the oven and let them cool on a wire rack. Serve with tea or coffee.
Nutrition Facts
| Serving size | (778.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2889.1 |
| Total Fat 152.8g | 0% |
| Saturated Fat 66.9g | 0% |
| Cholesterol 441.0mg | 0% |
| Sodium 1727.1mg | 0% |
| Total Carbohydrate 343.4g | 0% |
| Dietary Fiber 33.0g | 0% |
| Total Sugars 54.1g | |
| Protein 52.5g | 0% |
| Vitamin D 111.4IU | 0% |
| Calcium 335.6mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 476.5mg | 0% |
Source of Calories