GLUTEN FREE SHORT BREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Rice flour 110 g / 2/3 c110 c
  • Corn starch 75 g / ½ c75 c
  • Icing sugar 80 g / ½ c80 c
  • Potato starch 40 g / ¼ c40 c
  • Tapioca 20 g . / tbsp.
  • Butter becel 170 g / ¾ c170 c
  • Almond extract 1.25 ml/¼tsp

Directions

  • Cream butter with almond.
  • Sift dry ingredients together.
  • Combine using a paddle until smooth.
  • Form into balls and flatten slightly.
  • Bake in a 350 F oven until set but not coloured

Notes

Reprinted from Celi-Yak News Winter 2012

Categories: Cookies  Gluten-Free 

Author Credit: Red River College Culinary Arts

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