Rice flour is a perfect substitute for wheat flour. Make breads, cakes, pastries, pasta, and pancakes.
Ingredients: 1/2 cup unsalted butter, 1/4 cup sugar, 1/2 tsp. pure vanilla extract, 2/3 cup all-purpose flour, 1/3 cup almond flour, 2 tbsps. rice flour, 1/8 tsp. salt.
Cooking Directions: Preheat oven to 300 degrees. mix the butter and sugar until smooth. Beat in the vanilla extract. In a separate bowl whisk together the flours (all purpose, almond, and rice) and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated. Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score the top of the shortbread into 12 even pieces. Place in preheated oven and bake until it is nicely browned about 45-55 minutes.
Ratings & Reviews
Perfect for making Holland Crunch bread!Christina, Garden Grove, CA
great works well in my gluten free bakingbarbara, Riverside, CA
Love your rice flour and use it all the time.Dana, Hampton Falls, NH
I love it. I actually use to make my dog treats. They love their homemade treats.Theresa, Monument, CO
Long Grain Milled Rice. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 28g (~1 oz.)
|Amount per serving|
|Calories from Fat||3|
Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: United States