Subject: | |
From: | |
Reply To: | |
Date: | Sun, 1 Apr 2007 18:04:06 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I read a shortbread recipe in the current issue of the "Everyday with Rachel
Ray" magazine and decided to see if I could make it gluten free. It only
listed 3 ingredients. Flour, sugar, and butter. I substituted the flour with
cornstarch and was very pleased with the results. Give it a try & see what
you think.
one (1) cup cornstarch (or whatever you use for flour)
one third (1/3) cup brown sugar
one (1) stick unsalted butter
Preheat the oven to 350 degrees. Using an electric mixer, combine the flour
(cornstarch), butter and sugar. Press the dough evenly into a 9 inch square
baking pan. Bake until golden around the edges, 18 to 20 minutes. Let the
shortbread cool slightly in the pan, then cut into 16 squares and transfer
to a rack to cool completely. As Rachel Ray says, Yumm-O!!
* Send administrative questions to mailto:[log in to unmask] *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|
|
|