Simply serve them with a straightforward, low-carb mustard sauce or 1/2 tablespoon of mayonnaise to create these simple, fresh-tasting crab cakes that are ideal for dinner any night of the week.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 5 cups |
Ingredients
- ½ cup powdered milk
- 2 cups rice flour
- 1 cup potato starch
- ⅔ cup tapioca flour
- ½ cup gluten-free infant rice cereal
- 3 tablespoons powdered egg whites
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ¼ teaspoon cream of tartar
- ¼ teaspoon ascorbic acid
- ¾ cup butter
Instructions
- Grind the powdered milk until fine.
- Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.
- Either brown or white rice flour can be used.
- Lard, shortening, or coconut oil can be substituted for the butter, if desired.
Nutrition Facts
| Calories | 3800 kcal |
| Carbohydrate | 514 g |
| Cholesterol | 428 mg |
| Dietary Fiber | 9 g |
| Protein | 75 g |
| Saturated Fat | 100 g |
| Sodium | 3223 mg |
| Sugars | 52 g |
| Fat | 161 g |
| Unsaturated Fat | 0 g |
Reviews
I use this often for pancakes and biscuits. Today, I made this with 1/2 cup powdered buttermilk for some pancakes and they were delicious.