Gluten-Free Almond Chicken Crisps

• 12 cup cooked chicken, finely chopped
• 13 cup gluten-free low sodium chicken broth
• 2 tablespoons low-sodium gluten-free cornflour
• 2 tablespoons brown rice flour
• 2 tablespoons sweet rice flour
• 13 cup egg substitute
• 2 12 tablespoons olive oil
• 1 34 tablespoons smoked almonds, chopped
• 1 teaspoon parsley flakes
• 1 teaspoon gluten-free steak sauce
• 12 teaspoon garlic powder
• 13 teaspoon seasoning salt
• 14 teaspoon guar gum
• 14 teaspoon pepper

1. Preheat oven to 450F, and line a large baking sheet with foil.
2. In one bowl, combine the chicken and almonds, in another the flour and guar gum; set aside.
3. In a large saucepan, combine broth, oil, parsley, steak sauce, salt, garlic and pepper; bring to a boil.
4. Add flour mixture all at once, and stir until a ball begins to form.
5. Remove from heat.
6. Add the egg substitute and beat until smooth.
7. Stir in the chicken and almonds, and drop by heaping teaspoonfuls onto baking sheet.
8. Bake 12-14 minutes, or until golden brown.

chicken, chicken broth, cornflour, brown rice flour, sweet rice flour, egg substitute, olive oil, almonds, parsley flakes, steak sauce, garlic, salt, guar gum, pepper

Taken from www.food.com/recipe/gluten-free-almond-chicken-crisps-348205 (may not work)