* Batch Mixture of Rice Flour (keep refridgerated when not using, store so you can easily dip in and make more of your favorite treats.)
6 cups Brown Rice Flour
2 Cups Potato Starch (not Potato Flour)
1 cup Tapioca Flour
* Spoon Flour into a measuring cup with a flat top that you can level off with a knife, rather than scoop with the measuring cup into the flour. This is important with Gluten Free Baking in order not to have the flours too densely packed. Do this with all your measuring of Gluten Free flours.
1/2 Cup of Milk
1/2 Cup of Raisans
2 Cups of Brown Rice Flour Mixture
1/4 Tsp. each of Cloves, Ginger, Nutmeg and Cinnamon
1 Tablespoon of Sugar
1 Tablespoon of Baking Powder
*3/4 Tsp of Xanthum Gum (double if using Guar Gum)
1/2 Tsp of Salt
5 Tablespoons (or 1/3 Cup of Margarine) ; cut into small pieces
2 Large Eggs
* Carefully measure Xanthum or Guar Gum, even an 1/8 Tsp too much can cause baked goods to crumble.
Preheat oven to 375 F and line baking sheet with parchment paper or spray baking stone, what have you.
Combine milk and raisans in measuring cup and set aside.
Combine flour, spices, sugar, baking powder, Xanthum or Guar gum, and salt in bowl. Cut in Margarine until it resembles coarse meal.
Beat Eggs with electric mixer until light and foamy. Add milk and eggs to flour mixture and mix at low speed for 1 minute. Spoon rock cake dough into little mounds on baking sheet and bake for 20-25 minutes. Sprinkle with sugar upon removing them from oven. Enjoy!