Eating a gluten-free diet this holiday? That’s no reason to go without a little short bread! Try this recipe from “125 Best Gluten-Free Recipes” and indulge a little!
2/3 cup rice flour
1/2 cup cornstarch
1/2 cup GF icing sugar
1/4 cup potato starch
2 tbsp tapioca start
3/4 cup soft butter (or butter substitute)
In a bowl combine rice flour, cornstarch, icing sugar, potato starch and tapioca start. Mix and set aside.
Using a separate bowl and a mixer, cream butter. Slowly beat in dry mix until combined, scarping the bowl.
Gather the dough, kneading in any remaining dry ingredients. Dough will be soft, handle gently and try not to add extra flour. Roll into 1″ balls. Place 1″ apart on baking sheets and flatten with a fork dipped in rice flour.
Bake in a preheated oven (300*F) for 15-25 min until set but not brown. Cool on rack.
