Ingredients
Wet Ingredients
6 Tablespoons of butter, melted
⅔ cup of turbinado sugar
Grated rind of 1 large lemon
1 ½ teaspoons vanilla
Juice of 1 lemon
2 large eggs
Dry Ingredients
2 teaspoons baking powder
1 ½ cups brown rice flour
½ cup white rice flour
⅓ cup tapioca flour
⅓ cup potato flour
1 teaspoon xanthan gum
¼ teaspoon salt
1 ½ Tablespoons poppyseeds
Instructions:
Using a whisk, combine the first six ingredients thoroughly until foamy. Sift together the dry ingredients in a separate bowl. Add half of the dry mixture to the wet mixture and mix very well until smooth. Mix in the remaining dry ingredients. On a piece of parchment paper, shape the dough into a flat loaf shape and wrap with the ends of the parchment and refrigerate for 1 hour.
Preheat the oven to 350 and unwrap the dough. Place the parchment and the dough onto a cookie sheet and bake for 25-30 minutes until the edges are just beginning to brown. Remove from the oven and spray with water. Allow cooling for 15 minutes. Using a very sharp knife (not serrated) slice the dough into one-inch pieces and lay flat. Return to oven for 30-35 minutes, turning once halfway. Try not to eat all at once.