[Sca-cooks] Period Flour Query and shortbread

[Susan Fox]

I use 1 part rice flour, sometimes mochiko since that is easily 
available, to 3 parts white flour.  My Scottish friends all say it's 
like grandmother made... Win!

Selene

Anne-Marie Rousseau wrote:
> Yep, that's my recipe too. Though I've been known to accidentally throw in
> candied ginger, powdered ginger and fresh minced ginger... ;)
>
> Hmm. Rice flour would do some interesting things to the texture. Might have
> to try that!
>
> --AM
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Sue Clemenger
> Sent: Friday, February 09, 2007 8:07 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Period Flour Query and shortbread
>
> I've always wondered about that...well, at least since I saw my first
> shortbread recipe that included rice flour, and thought WTF?
> What effect would reducing the gluten have on the shortbread? Make it more
> tender or something? When I make it, I just use regular unbleached flour,
> sugar, and unsalted butter...yumm....
> --Maire, actually thinking of making some this weekend so that she can get
> the butter out of the house before Lent starts in a couple of weeks....