RECIPE
DRY INGREDIENTS
1 Cup Rice Flour
1/2 Cup Coconut Flour
1/2 Cup Tapioca Starch
1/4 Cup Quinoa Flour
1/2 Tsp xanathan Gum
1/2 Coaco Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
WET INGREDIENTS
1 Cup Coconut Milk
3 Large Eggs
1 2/3 Cup Sugar
1 Tsp Vanilla
2 Tbsp Apple Cider Vinegar
2 Tbsp Distilled Water
- Pre-heat oven to 350 degrees
- Combine dry ingredients in a bowl
- Mix the wet ingredients in a bowl using a mixer.
- Combine dry and wet ingredients in a bowl.
- Spoon batter into cupcake papers 20 mins.
- Add sprinkles, icing, or coloured sugar crystals for decoration
I made these delicious gluten free shortbread cookies for Christmas and they turned out better than I expected. It seems that I type that every time I try something new. Anybody who bakes gluten free anything knows how much experimentation is involved! Baking gluten free is basically an on going learning process. It's my goal to master gluten free baking and venture out and try some deep fried goodies. Every time I succeed baking something delicious I'll always share. Try this quick easy recipe!
DRY INGREDIENTS
1/2 Coconut Flour
1/2 cup White Rice Flour (finely ground)
1/2 cup Quinoa Flour
1/2 tsp of Xanathan Gum
1/2 cup (60 grams)
1/4 teaspoon salt
WET INGREDIENTS
1/4 cup Icing Sugar
1 cup unsalted butter, (softened)
2 teaspoon pure vanilla extract
- Pre-heat oven to 350 degrees
- Combine dry ingredients in a bowl
- Mix the wet ingredients in a bowl using a mixer.
- Combine dry and wet ingredients in a bowl.
- Spoon onto a cookie sheet and bake for 10-15 mins.
- Add sprinkles, icing, or coloured sugar crystals for decoration
