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Gluten free shortbread cookies

Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!

As I most recently have a little time, I was browsing on the internet last week. Looking for fresh, stirring tips, inspirational recipes that I’ve never used before, to surprise my loved ones with. Hunting for a long time unfortunately could not find lots of interesting stuff. Just before I thought to give up on it, I stumbled on this tempting and simple dessert simply by chance. It looked so yummy on its photo, that called for urgent actions.

It absolutely was not difficult to imagine how it is made, how it tastes and how much boyfriend will love it. Actually, it is rather easy to keep happy the guy in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyhow, I got into the website: Suncakemom and then followed the detailed instuctions that have been accompanied by great snap shots of the method. It really makes life much easier. I can suppose it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you ordinarily have gross hands so that i really appreciate the commitment she placed in to build this post .

With that said I am empowered presenting my very own recipe in a similar way. Thanks for the idea.

I was fine tuning the main formula to make it for the taste of my loved ones. I must say that it was a terrific outcome. They loved the taste, the structure and loved having a sweet such as this in the midst of a busy workweek. They quite simply requested more, more and more. Thus next time I’m not going to make the same mistake. I am gonna twin the amount to make them delighted.

This was inspired by Gluten free shortbread cookies from SunCakeMom

Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.

Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.

Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.

Flatten the dough with a fork.

Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.

Melt chocolate.

Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.

Dip them into shredded coconut.

In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.

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