Using very few ingredients, you can make this gluten free fortune cookie recipe in no time at all. Now you can have a complete gluten free Chinese meal. You can have so much fun with these! Create custom fortunes for your friends and family.
Gluten Free Fortune Cookie Recipe
Gluten free fortune cookies recipe to go with your Asian meals, just like the restaurants, but safe! The almond extract makes them extra special and flavorful.
- 3/4 cup superfine white rice flour (Vitacost.com or Authentic Foods brands)
- 1/2 cup GMO-Free gluten free cornstarch (Bob's Red Mill) (or potato starch or tapioca flour)
- Scant 1/2 teaspoon xanthan gum
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup + 2 teaspoons water
- 3 Tablespoons neutral flavored cooking oil
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Gluten free olive oil spray or non-stick baking spray (or oil)
- Print out fortunes on pieces of paper and cut to no larger than 1/2 x 2-inches and set them aside. Oil a baking sheet and set it aside. Gather two glasses , a pair of gloves and a wooden spoon and set them aside as well. Preheat the oven to 300 degrees Fahrenheit.
- Whisk rice flour, cornstarch, xanthan gum, salt and sugar together.
- In a separate bowl, whisk water, egg, oil and vanilla and almond extracts together.
- Add the wet mixture to the dry mixture and whisk together until no longer lumpy.
- Pour four tablespoons of batter on separate areas of the prepared pan. (Do not bake more than four at one time as you will not be able to mold more than that before they set.) Remove any lumps, if necessary. Spread the batter out so they measure 3-inches in diameter. Then shake the baking sheet to level the batter.
- Place on the center shelf of your oven and bake for about 15 minutes or until the edges are lightly golden brown.
- Remove the cookies from the oven immediately and quickly fold the cookie over the rim of drinking glass. Slip in the fortune and immediately fold the cookie around the wooden spoon standing in a glass.
- Slip it off of the spoon and transfer it to a container that is will keep it closed until it sets. (I like to use a shot glass, but if you do not have one large enough, use your imagination. Even a small, clean rubber band will work. Do this step with all four cookies.
- Store the cookies at room temperature as it keeps moisture from developing which softens the cookies. A paper bag works nicely.
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