1 cup shortening
1 cup sugar
2 eggs, beaten
½ tsp. vanilla
2 cups rice flour (white rice, or sweet rice works best, not brown rice.)
2/3 cups potato starch (not potato flour, potato STARCH)
1/3 cup tapioca starch/flour
11/2 tsp. Xanthum gum
2 tsp baking powder
½ tsp. soda
½ tsp. salt
¾ cup sour cream
PS: Check labels on everything...especially if anything like the cour cream is low fat...a lot of things that are light or low fat add food starch containing gluten.
In large mixing bowl beat together shortening and sugar; beat in eggs and vanilla.
In medium mixing bowl combine dry ingredients. Add to creamed mixture with sour cream. Mix well.
Cover bowl and chill bowl at least one hour.
On rice floured surface roll out to ¼ inch thickness. Cut into desired shapes.
Place on ungreased cookie sheet. Bake at 350 degrees for 8 minutes. Do not over bake.
I made my own cream cheese frosting with cream cheese, powdered sugar and butter. They are very yummy!
(If you don't have potato starch, but have potato flour, you can use it, it just has a grittier texture.)
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2 comments:
Yep....gunna have to try this. The dr.'s thinking Ari might be allergic to wheat gluten.
No way! Everyone around me is coming up allergic!
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