Introducing 43 gluten-free (no flour) snacks that can be made immediately if you think.
From the popular "scones", "cookies", "muffins" and "biscotti", to chiffon cakes and pound cakes.
The crispy and fluffy texture is not considered to be zero flour.
This is a collection of recipes by Setsuko Otsuka, a rice flour specialist.

○Scone...Black bean kinako / sausage & chick bean curry
○Cookie...Cheese salty/walnut snowball
○Muffin...Matcha with Kokura Ann / Octopus & Edamame Ahijo
○Biscotti...Nuttle brown rice germ / Cheese & herb salty taste
○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 that indicate the use or non-use of eggs and dairy products!

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