1/2 c almond meal 3/4 c gluten - free flour blend 1/4
c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
dry mix 1 c corn flour 1/2
c sweet rice flour 1/4 c sorghum flour 1/4 c potato starch 1/2 c fine cornmeal 1/4 c + 2 T sugar 1 t kosher salt
Not exact matches
Gluten free alternative: Mary, one of my readers wrote in to say she made the tart gluten and wheat free by substituting 1
c almond
flour and 1/2
sweet rice flour for the 1 1/2
c of regular
flour, «It was delicious!!!»
My family is gluten intolerant but I was dying to try this recipe so I used a gluten free
flour mix from http://www.artofglutenfreebaking.com/: 1 1/4
C (170g) brown
rice flour 1 1/4
C (205g) white
rice flour 1
C (120g) tapioca
flour 1
C (165g)
sweet rice flour (also known as Mochiko) 2 scant tsp.