Gluten Free shortbread

From "how can it be gluten free" book by America's test kitchen, but the original recipe had more sugar. And it did not use the rice pulp, instead it used 2 C gluten free flour. And since it was flour, it held more butter, so the recipe called for 14 TB butter.

METHOD

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.