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 had been searching on the internet yesterday. Attempting to find fresh, intriguing tips, inspiring dishes that We have never tried before, to amaze my loved ones with. Searching for a long time but could not find any interesting things. Just before I thought to give up on it, I came across this fabulous and easy treat by luck at Suncakemom. The dessert seemed so yummy on its image, that called for prompt actions.
It was easy to imagine how it is created, its taste and just how much my hubby will want it. Actually, it is extremely simple to delight the guy in terms of treats. Anyways, I got into the website and then followed the comprehensive instuctions that have been accompanied by impressive images of the task. It really makes life much simpler. I can suppose it is a slight inconvenience to shoot pics in the midst of baking in the kitchen as you may usually have sticky hands and so i seriously appreciate the time and energy she placed in to build this post and recipe conveniently followed.
With that in mind I’m empowered to present my own formulas similarly. Appreciate your the concept.
I had been fine tuning the main recipe to make it for the taste of my family. Need to mention it was a great success. They prized the taste, the structure and enjoyed having a delicacy like this in the middle of a busy week. They basically wanted even more, more and more. So the next time I’m not going to make the same mistake. I’m likely to multiply the amount .
If you liked this Gluten free shortbread you may find more like this at 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.