1-1/2 cups brown rice flour
3/4 cup quinoa flour
1-1/2 cups potato starch
2 teaspoons baking powder
1 cup granulated sugar
3/4 cup grapeseed oil
2 teaspoons pure vanilla extract
1/2 cup chocolate chips
Mandelbrot, or Mandel bread, is a classic Jewish cookie dating back to the early 19th century. Like its Italian cousin, biscotti, this cookie is meant to be crispy, and enjoyed with a warm cup of coffee or tea. This Mandel bread recipe is gluten-free, and calls for chocolate chips, but you can also try stirring in walnuts, almonds, and other mix-ins for something different!
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or baking mats, then set aside.
2. In a medium bowl, sift together all flours (brown rice flour through potato starch). Whisk in baking powder and set aside.
3. In a separate large bowl, beat together eggs, sugar, oil, and vanilla for approximately 1 minute. Begin to slowly add the flour mixture until dough begins to form. Fold in chocolate chips and place in refrigerator for 2 hours or overnight.
4. Remove dough from refrigerator. Using lightly oiled hands, divide the dough into 4 pieces, placing two pieces on each prepared sheet. Shape each section of dough into long rows; each one will be about 3 inches wide.
5. Bake for 30 minutes or until bread begins to turn golden brown. Remove from oven and use a sharp knife to cut immediately into 1-inch pieces. Be sure to protect hands because pan will still be hot! Transfer cookies to a baking rack to cool completely. Store in an airtight container.
Active Time: 15 minutes
Total Time: 1 day (including dough resting time)