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

○Scone...Black bean kinako / sausage and chick bean curry
○Cookie...Cheese salty / walnut snowball
○Muffin...Matcha / Tako & Edamame Ahijo with Kokura Anne
○Vi Scottie...Walnut brown rice germ / cheese & herb salty flavor
○Chiffon cake...Cranberry & pistachio/hijiki
○Pound cake...Carrot cake, miso, root vegetables, ginger, etc.

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

■Setsuko Otsuka
A culinary researcher. Shirokami Kodama yeast technology advisor. New technology advisor for rice flour products.
A leader in making bread for Shirokami Kodama yeast and developing rice flour technology.
In April 2013, the Japan Rice Flour Cooking Association was established and presided over Sarah Gluten-free Cooking Hiroo.

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