Introducing 43 gluten-free snacks that you can make as soon as you think.
From popular "scones", "cookies", "muffins" and "bi Scottie", to chiffon cakes and pound cakes.
The texture of crispy and fluffy is not considered to be zero flour.
This is a collection of recipes by Setsuko Otsuka, a specialist in rice flour.

○Scone...Black Bean Kinako / Sausage & Chick Bean Curry
○Cookie...Cheese salty / walnut snowball
○Muffin...Matcha with Kokura bean paste / Tako & Edamame ahijo
○Bi Scottie...Walnut brown rice germ / Cheese & herb saltiness
○Chiffon cake...Cranberry & Pistachio / Hijiki
○Pound cake...Carrot cake / miso / root vegetables and ginger

★From sweet snacks to salty meals!
★All menus include 4 types of marks indicating the use or non-use of eggs and dairy products!

■Setsuko Otsuka
A cooking researcher. Shirokami Kodama Yeast Technical Advisor. A new technology advisor for rice flour products.
He is a leader in making bread for Shirokami Kodama yeast and developing rice flour technology.
Established the Japan Rice Flour Cooking Association in April 2013 and presided over Sarah Gluten-Free Cooking Hiroo.