Gluten-Free Pistachio Crisps By Carol Kicinski

6-8 appetizer servings

1 ½ cups All-purpose Gluten-Free Flour Blend
1 ½ teaspoons Xanthan gum
1 tablespoon Dry active yeast
1 envelope Unflavored gelatin
1 ½ teaspoons Kosher or fine sea salt, use divided
½ teaspoon Agave nectar, sugar, or honey
6 tablespoons Extra virgin olive oil, use divided
2/3 cup Hot tap water
½ cup Roasted, salted pistachios
¼ cup Brown sugar


Preheat oven to 400° and line two baking sheets with silicon baking mats or parchment paper.
Combine the flour, xanthan gum, yeast, gelatin, ½ teaspoon salt, 2 tablespoons olive oil, agave (sugar or honey), and hot water in a bowl . Mix on low with electric mixer using regular beaters or whisk attachment (not dough hook or paddle attachment) until combined. Scrape down bowl once. Turn mixer to high and m ix for 3 minutes. The dough may clunk around in the mixer at first then soften up, this is fine. The dough will be soft and sticky.
Dust a work surface with more all-purpose gluten-free flour blend or white rice flour and kneed the dough a few times until it is smooth and no longer sticky. Divide dough into two equal portions. Roll each portion of dough out very thin to fit the baking sheet. Brush 2 tablespoons of olive oil on each piece of dough, going all the way to the edges.
Finely chop the pistachios and combine with the remaining teaspoon of salt and brown sugar. Sprinkle the mixture evenly over the top of the dough. Bake for 13-15 minutes or until crispy and browned. Break into pieces.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!