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This recipe was not tested by Bob's Red Mill. Whole Grain! Gluten Free, Low Cal, Low Carb, Low Fat, Low Sugar, Organic, Soy Free. Net Carbs = 14g.


Step 1

Preheat oven to 325°F. Line three 9x13-inch baking sheets with parchment paper.

Step 2

Combine rice flour, quinoa flour, rice protein powder, salt and baking soda in a bowl and set aside.

Step 3

With a hand mixer, combine melted butter, eggs, honey, stevia and 1 cup slippery elm bark mix. Slowly add dry and mix, adding water as needed, until a smooth dough forms.

Step 4

Roll or pat dough to 1/4-inch thick and cut into desired shapes.

Place on prepared baking sheets and bake until lightly golden, about 20 minutes.


*Slippery Elm Bark Mix: mix 1/4 cup slippery elm bark with enough hot water to equal 2-1/2 cups.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 48 (approx.)


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Products Used in this Recipe

Gluten Free
Organic Brown Rice Flour

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Gluten Free
Organic Quinoa Flour

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Gluten Free
Baking Soda

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