Gluten Free Rice Flour Vanilla Wafers!

I LOVE Nilla wafers. I don’t know if that’s a thing for most people- or if its one of those things that you buy just to use as a base for other desserts. But I can easily buy a box and polish them off within a few days.

Since I just used gluten free Nilla wafers in the creamsicle cheesecake bar recipes that I just posted (and used them in a make your own pie recipes also in the club). I figured it was a good time to dig through my many binders of printed out recipes from the past and bring back both of my vanilla wafer recipes. You’ll find two options back to back here in the club. This version using two forms or rice flour - sweet and regular rice flour (though make sure they are both labeled as superfine) or you can opt for the grain free almond flour version. They taste nearly identical so you really cant go wrong with either option.

Gluten Free Rice Flour Vanilla Wafers

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Author: Brittany Angell

Prep time: 3 MinCook time: 20 MinInactive time: 30 MinTotal time: 53 Min

Ingredients

• 9 Tbsp Butter (regular or earth balance buttery sticks to make them dairy free) at room temperature.
• 3/4 cup Organic Cane Sugar
• 1/4 Tsp salt
• 1 Tbsp Vanilla Extract
• 1 Large Egg
• 1/2 Packed Cup +2 Tbsp Superfine Sweet Rice Flour (100 grams)
• 1/2 cup packed Superfine White or Brown Rice Flour. (60 grams)
• 1/3 cup Potato Starch (60 grams)
• 3/4 Tsp Xanthan Gum

Instructions

1. Preheat oven to 330 degrees. Line a baking sheet with parchment and set aside.
2. Add to the bowl of a stand mixer (or using a hand mixer in a large bowl) cream the butter, sugar and salt together. Once combined add in the egg & vanilla and beat again until it comes together.
3. Add the remaining ingredients and mix to combine. Cover the bowl of dough with ceran wrap for 30 minutes and chill it in the freezer giving the butter time to solidify so that the dough is firmer.
4. Oil your hands and take heaping tsp's of chilled dough and roll into a smooth ball then flatten in a sand dollar shape.
5. Place on the parchment lined baking sheet allowing them 1/2 inch to spread and bake for 20-23 minutes rotating the pan halfway through the baking time.
6. Let the cookies cool completely before removing them from the pan. Store in the fridge or freezer in a sealed container.

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