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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


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