Oral Allergy Syndrome Friendly Vanilla Potato Rice Cracker Bites

Total time55 min

Prep time20 min

Cook time25 min

Oral Allergy Syndrome Friendly Vanilla Potato Rice Cracker Bites

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Ingredients

4 servings

For the dough

1 medium russet potato (about 8 oz), peeled and cut into 1-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked potato in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid potato, tap it and change its rating to Red.
1 cup white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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2 tbsp tapioca starch
2 tbsp coconut oil, melted and cooled
1 tbsp pure maple syrup
1 tsp pure vanilla powder
¼ tsp fine sea salt
1–2 tbsp water, as needed

For baking

1 tsp coconut oil, for brushing

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Place the potato chunks in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potato is completely tender and a fork slides through without resistance, about 12–15 minutes. Drain thoroughly and return the potato to the warm saucepan for 1–2 minutes to steam off any excess moisture.

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