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Date: | Tue, 4 Aug 2009 16:09:00 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
All,
I'm so sorry about the missing recipe. I thought it was attached.
Enjoy,
Mignon
I read a shortbread recipe in the current issue (April 2007)
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!!
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