GLUTEN FREE SHORT BREAD
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Why I Love This Recipe
Reprinted from Celi-Yak News Winter 2012
Ingredients You'll Need
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