Cooking and Serving: 41 minutes | 6 servings
Ingredients
1 cup (140 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if using Better Batter) | 2 tablespoons (16 g) cornstarch, (replace with more Cup4Cup if that is your
Description
Prep Time: 30 minutes | Cook Time: 11 minutes | Total Time: 41 minutes | Servings: 6 servings
Ingredients
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if using Better Batter)
2 tablespoons (16 g) cornstarch, (replace with more Cup4Cup if that is your
2 tablespoons (12 g) cultured buttermilk blend, (or dry milk powder)
50 g finely ground freeze-dried fruit, (ground in a blender until a fine
⅛ teaspoon kosher salt
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon lemon peel powder, (optional)
½ cup (100 g) granulated sugar
7 tablespoons (50 g) confectioner’s sugar, (plus more for dusting, if
3 ⅓ tablespoons (40 g) vegetable shortening, melted (I like Spectrum brand)
¼ cup cream or milk, at room temperature
Instructions
Gather scraps and reroll as necessary
With either a toothpick or a plain #2 piping tip, press a small hole in the.
center of each round of dough. If using a toothpick, move it in a tight.
circular motion to widen the hole or it will seal up during baking.
Place the baking sheet in the center of the preheated oven, and bake for 4.
minutes. Remove from the oven and allow to cool slightly. If any of the.
centers have closed during baking, gently prod them back open with a.
Turn the oven temperature down to 250°F, and place the baking sheet back in.
the center of the oven to dry out (and become crisp) for about 7 minutes.
Remove from the oven and allow to cool completely on the baking sheet. The.
loops will crisp further as they cool.
Gather scraps and reroll as necessary
With either a toothpick or a plain #2 piping tip, press a small hole in the.
center of each round of dough. If using a toothpick, move it in a tight.
circular motion to widen the hole or it will seal up during baking.
Place the baking sheet in the center of the preheated oven, and bake for 4.
minutes. Remove from the oven and allow to cool slightly. If any of the.
centers have closed during baking, gently prod them back open with a.
Turn the oven temperature down to 250°F, and place the baking sheet back in.
the center of the oven to dry out (and become crisp) for about 7 minutes.
Remove from the oven and allow to cool completely on the baking sheet. The.
loops will crisp further as they cool.