Wheat Free Shortbread
Yield
1 dozenPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice flour
|
|
| ½ | cup |
barley flour
or oat flour |
* |
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
rice syrup
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice flour
|
|
| 118 | ml |
barley flour
or oat flour |
* |
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
rice syrup
|
* |
Directions
Mix all ingredients well to make a smooth dough.
Roll out ¼ inch thick and cut into desired shapes.
Bake on an ungreased cookie sheet for 17 minutes at 375℉ (190℃).
