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 searching on the web last week. In need of fresh, interesting tips, inspirational meals that I have never tried before, to impress my family with. Searching for a long time unfortunately couldn’t find too many interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and simple dessert simply by chance. The dessert seemed so scrumptious on its photo, it required quick action.

It absolutely was simple enough to imagine just how it is created, its taste and how much my husband will enjoy it. Mind you, it is very easy to impress the man in terms of treats. Anyhow, I got into the webpage: Suncakemom and followed the simple instuctions that were combined with great graphics of the method. It just makes life much simpler. I can suppose it is a bit of a inconvenience to take photos in the midst of baking in the kitchen because you will often have gross hands so I pretty appreciate the hard work she devote for making this post .

That being said I’m encouraged to present my own, personal recipe similarly. Many thanks the thought.

I was fine tuning the main formula to make it for the taste of my loved ones. I have to mention it absolutely was an awesome outcome. They enjoyed the flavour, the structure and loved having a sweet such as this during a lively workweek. They basically asked for lots more, more and more. So the next occasion I’m not going to commit the same miscalculation. I am going to multiply the volume .

Gluten free shortbread cookies is 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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