Tags » Glutinous Rice (flour)

Custard ice skin mooncake (奶黄冰皮月饼)

My simplified recipe:

Custard filling:
1, Mix (50g) sugar and 2 eggs in a bowl and beat until it’s dissolved.
2, Then add (80g) milk, (15g) dry milk, (25g) wheat starch, (40g) melted butter and stir well. 172 more words


Gluten Free Potato Scones

Tattie scones, as they are called in Scotland.

I have a soft spot for these! Delicious for breakfast with an egg, served with soup or  use as a gluten free base for canapés. 156 more words

Gluten Free

Gluten Free Shortbread

It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours. 134 more words

Gluten Free