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Ingredients30 m servings 70
Original recipe yields 8 servings (2 dozen)
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.
- Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.
- Bake in the preheated oven until golden brown, about 10 minutes.
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- Cook's Note:
- These are not crispy, but they will hold a dip!
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 70 calories; 3.1 10.2 2.2 0 112 Full nutrition
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