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!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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	778.4 grams (778.4g)

Amount per serving	% Daily Value*
Calories	2889

Total Fat 152.80g	196%
Saturated Fat 66.90g	335%
Polyunsaturated Fat NaNg
Cholesterol 441mg	147%
Sodium 1727mg	75%
Total Carbohydrate 343.40g	125%
Dietary Fiber 33.00g	118%
Total Sugars 54.10g
Protein 52.50g	105%

Vitamin D 111IU	557%
Calcium 336mg	26%
Iron 8mg	45%
Potassium 477mg	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.

Source of Calories

Fat: 46.5%

Protein: 7.1%

Carbs: 46.4%