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Rice flour gives shortbread a wonderful tenderness. Substitute cornstarch if you don't have rice flour on hand.


Preheat the oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.

In a large bowl, sift together the flours, cornstarch, and salt.

Cream the butter with the sugar until light, about 4 minutes, scraping down the sides of the bowl as needed. Stir in the flour mixture until just blended.

On a lightly floured surface, or between two sheets of wax or parchment paper, roll out the dough to ¼-inch thickness, sprinkling with flour as needed to prevent sticking. Cut the dough into 2-½ squares and place the squares on the prepared baking sheet an inch apart.

Bake until the edges of the shortbread are lightly golden, about 20 minutes. Cool on a wire rack. Yields approximately 18 cookies.

*White Rice Flour or Cornstarch may be substituted for Brown Rice Flour.



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Products Used in this Recipe

Gluten Free
Brown Rice Flour

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Whole Wheat Pastry Flour

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Flours & Meals
Unbleached White All Purpose Flour

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Gluten Free
Corn Starch

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