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Soft Biscotti
¾ cup sorghum flour
½ cup potato starch
½ cup tapioca flour
½ cup pure cane sugar
2 tsp. Rumford® baking powder
½ tsp. xanthan gum
1/3 cup Spectrum® shortening
1/3 cup cold water or rice milk
Preheat oven to 400◦F
Mix all dry ingredients with a wire whisk. Cut in the shortening with a pastry cutter until corn meal texture is achieved. Stir in the rice milk or water until the dough begins to pull from the bowl. It will appear very dry. Press the dough firmly onto a sheet of aluminum foil, into about a 6x6 inch solid square, about ¾-inch thick. Gently slice the dough into six even sized bars. Do not attempt to separate the bars, but do slice them completely. Place the sliced dough, foil and all, onto a baking sheet and bake for 20 minutes. Cool completely. Once cooled, gently separate the bars and drizzle with desired glaze.
For chocolate glaze as you see here:
¼ cup Enjoy Life® chocolate chips
1 tsp. grape seed oil (or other compatible oil)
2 tsp. rice milk
Melt all the above ingredients together until it reaches a pourable consistency.
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