Personally, I had no idea how many foods and condiments had wheat in them. Like soy sauce! Silly me, I always assumed it was made of soy. And my family disagrees with any attempt I make to use a Lesser Noodle than one made from wheat flour since the alternatives have a Funny Texture.
My friend has seen the extent to which wheat rules the Western world, as she can't even eat at some restaurants like Texas Roadhouse (to which I always want to add the word "massacre") because everything has something wheat about it, even the marinades. So bringing pleasure to a friend with a sweet tooth? Right up my alley!
Know anyone with a gluten issue? Here is my more than acceptable recipe for:
GLUTEN FREE SHORTBREAD FINGERS
1 Cup Sweet Sorghum Gluten-free flour
1/4 Cup White Rice flour
4 Tablespoons Agave Sweetener
1/2 Cup room temperature, softened butter
MIX all ingredients until fluffy
PAT dough into 5 inch x 8 inch rectangle on rice-floured counter
(if the dough is too sticky, sprinkle rice flour on top of the dough to pat)
CUT into 12 fingers. I like to use my pizza cutter, and usually I feel the need
to poke a design into the cookies with a fork. Makes me feel all bake-y.
|See? Pizza cutted. And fork poked. And very irregularly shaped.|
BAKE at 325 F for 20 minutes. I'm assuming you know to put the unbaked
cookies onto a baking pan first.
COOL on pan before removing, since these cookies are very tender and
fragile (like me) before cooled.
Remove gently, eat, enjoy.
Substitute 1/2 Cup almond flour for 1/2 Cup of the sorghum. Nice, nutty taste.
Didn't I almost sound like I knew what I was doing? So redemptive in my cooking world.
Skimmer's Recap: Seriously? It has what, like 4 ingredients?