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560 grams GF flour (300g superfine brown rice flour, 110 g tapioca starch/flour, 100 g corn starch, 50g superfine white rice flour) (about 4.5 cups GF flour)
100 grams superfine white sugar (about 1/2 cup)
100 grams regular white sugar (about 1/2 cup)
4 tablespoon Saco buttermilk blend
2 teaspoons baking soda
1 teaspoon lemon peel powder (Penzeys)
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 packages/flavors freeze-dried fruit (2 oz. packages 100% natural)*
4 tablespoons powdered sugar (1 tablespoon per bag of freeze-dried fruit)
8 tablespoons Spectrum shortening
4 tablespoons solid coconut shortening
200 grams (about a generous 3/4 cup) coconut milk
2 teaspoons vanilla
1/2 teaspoon Fiori di Sicilia (King Arthur Flour)
560 grams GF flour (300g superfine brown rice flour, 110 g tapioca starch/flour, 100 g corn starch, 50g superfine white rice flour) (about 4.5 cups GF flour)
100 grams superfine white sugar (about 1/2 cup)
100 grams regular white sugar (about 1/2 cup)
4 tablespoon Saco buttermilk blend
2 teaspoons baking soda
1 teaspoon lemon peel powder (Penzeys)
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 packages/flavors freeze-dried fruit (2 oz. packages 100% natural)*
4 tablespoons powdered sugar (1 tablespoon per bag of freeze-dried fruit)
8 tablespoons Spectrum shortening
4 tablespoons solid coconut shortening
200 grams (about a generous 3/4 cup) coconut milk
2 teaspoons vanilla
1/2 teaspoon Fiori di Sicilia (King Arthur Flour)
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