Gluten Free shortbread
In food processor combine:
1 C rice pulp (from making rice milk), or use another cup of gluten free flour
1 C gluten free flour (I use a mixture of brown rice flour, tapioca starch, and potato starch)
1 tsp xanthan gum
1/3 C sugar
1/2 tsp salt
Now add: 10 TB cold butter cut into chunks
Process until the butter is evenly combined.
Preheat oven to 400 F
Pat the dough into a 9" circular pyrex dish. Use a small biscuit cutter to remove a circle in the middle. Pat the extra dough from the circle into the remaining area, and smooth the top.
Lower oven temp to 250 or 300 F
Bake for 20 minutes
Score with a knife and poke holes with fork
Turn off heat, let it remain in oven while turned off for an hour.