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  • ¾ cup tapioca starch
  • 1 cup brown rice flour
  • 1/3 cup xyla*
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick cold butter, cut into small cubes
  • 2 large eggs
  • 1 Tablespoon gluten free vanilla extract
  • 1/3 cup cold vanilla almond or coconut milk


  1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and spray with coconut oil spray.
  2. Whisk together the flour, sugar, baking powder, xanthan gum and sea salt.
  3. Work in the cold butter cubes using your hands until the mixture is crumbly with pea-sized or just larger bits of butter remaining.
  4. In a small mixing bowl whisk together the eggs, milk and vanilla. Add to the dry ingredients, stirring until well combined. The dough should be cohesive and very sticky. Place the dough in the refrigerator for about 15 minutes to firm slightly.
  5. Next, using a large spoon, scoop out large spoonfuls and place onto prepared baking sheet. I like this because it keeps them looking rustic.
  6. Bake for about 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes on the baking sheet before transferring to a cooling rack or serving.

Recipe Notes

*if candida is not an issue, use coconut sugar.