Butterfingers Gluten Free Shortbread

I love shortbread. I love making my own and putting it into gift tins as Christmas presents. I always use rice flour and everyone loves the crumbly texture and flavour.

Recently I was browsing the gluten free aisles of Woolworths Warilla and spotted my favourite brand of Shortbread - Butterfingers.

This deliciously smooth pure butter shortbread is gluten free (tested) and has been made for people with a wheat intolerance. Look out for new flavour varieties on the supermarket shelf. 

Butterfingers Gluten Free shortbread is packaged in a single sealed tamper-evident inner and packed into cartons of 12.

For further product information please contact info@butterfingers.com.au

Rice Flour Pancakes

• Delicious dessert rice flour pancakes, also suitable to eat with your favourite curry.
• 

  Amount Convert	Ingredient
  2 cups	McKenzie's Rice Flour
  2 1/2 teaspoons	Ward's Baking Powder
  2 teaspoons	brown sugar
  To taste	McKenzie's Natural Sea Salt
  2 cups	milk
  1	egg
  2 tablespoons	butter or margarine melted

• 
• Mix and then sift, McKenzie's Rice Flour, Ward's Baking Powder, sugar and McKenzie's Natural Sea Salt.
• Beat the mixture while adding the milk, egg and melted butter or margarine. Let mixture rest for 10 minutes.
• Preheat generously greased fry pan until hot. Cook rice pancakes and eat immediately. Enjoyable as a dessert or to mop up delicious curry sauce.

Burnt Butter Macadamia & Marmalade Biscuits

 

Ingredients
Makes about 20 – 25 biscuits


100g unsalted butter at room temperature
50g unsalted butter
75g castor sugar
175g ORGRAN plain flour *
30g rice flour (or cornflour)
70g chopped macadamia nuts
3 tablespoons marmalade


Method
Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly. Cream the remaining room temperature butter and castor sugar together in an electric mixer.


Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand. Stir in the macadamia nuts and marmalade, adding the cooled nut-brown butter. Stir well to combine, then divide the mixture in two and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks then roll up tightly in cling film and place on a flat surface and refrigerate for a couple of hours or overnight until ready to use.


Pre-heat the oven to 180C and line a couple of baking trays with baking paper. Slice the biscuit dough into even rounds about 1-1.5cm thick and bake for 10-12 minutes. Allow to cool before serving.


* Note: Orgran Plain Flour has been subsituted for Wheat flour


Source: ABC The Cook and the Chef

Almond and Rice Flour Bread with Poppy Seeds

75 minutes Prep: 20 minutes Cook: 55 minutes
108 calories per serving view nutrition facts

Ingredients
1/2 cup almonds whole, with skins
1 1/2 cups rice flour, brown
4 tsps baking soda
1/4 tsp salt
3 tsps poppy seeds
1/2 cup yogurt, low-fat
1/2 cup water
1 large egg
1 large egg whites
2 tbsps vegetable oil

Directions

Preheat oven to 350 degrees F. Butter an 8 x 4 inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed (the flour will prevent the nuts from turning oily). Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.

Source: San Francisco Chronicle by Jacquline Mallorca, re-posted on RecipeLand

[Photo to come]