3/4 cup sugar
1 1/4 cup plus 2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon gluten-free vanilla
1/8 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoon ground cinnamon
- If dough is too soft, cover and refrigerate 1 hour or until chilled.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking