GLUTEN FREE SHORT BREAD
CATEGORIES
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
  1. Cream butter with almond.
  2. Sift dry ingredients together.
  3. Combine using a paddle until smooth.
  4. Form into balls and flatten slightly.
  5. Bake in a 350 F oven until set but not coloured
RECIPE BACKSTORY
Reprinted from Celi-Yak News Winter 2012