Gluten-Free Patisserie - Marin Magazine

Ingredients

• 3 cups brown rice flour
• ¾ cup sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ¾ teaspoon xanthan gum
• 6 ounces chilled butter, cubed
• 1 tablespoon orange zest
• 2 eggs
• 12 ounces cream (plus 2 tablespoons for brushing)
• ¼ cup currants, soaked and drained
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons candied orange peel, diced (optional)
• 2 tablespoons turbinado sugar