for Iced Ginger Bars (Gluten-Free) | Food Stuff

Name: for Iced Ginger Bars (Gluten-Free) | Food Stuff
Ingredients: 1 teaspoon baking soda; 200 grams whole grain brown rice flour; 60 grams buckwheat flour; 4 ounces (1 stick/1/2 cup) organic butter; 1 cup organic confectioners sugar; 100 grams cornstarch; 2 extra large eggs (I use eggs from my backyard chickens); 9 ounces gluten-free flour (see above) or all-purpose flour (2 cups); 2 tablespoons golden syrup; 1 1/4 teaspoons ground cinnamon; 2 1/2 teaspoons ground ginger; 4 teaspoons ground ginger; 1/4 teaspoon ground nutmeg; 2 tablespoons honey; 3 tablespoons molasses; 150 grams potato starch; 50 grams potato flour; 250 grams white rice flour; 6 ounces (1 1/2 sticks/3/4 cup butter) organic salted butter, softened, plus more for the pan; 9 ounces organic sugar (scant 1 1/4 cups); confectioner's sugar for sprinkling, or the icing below; 40 grams tapioca flour; 150 teff flour

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Ingredients

1 teaspoon baking soda
200 grams whole grain brown rice flour
60 grams buckwheat flour
4 ounces (1 stick/1/2 cup) organic butter
1 cup organic confectioners sugar
100 grams cornstarch
2 extra large eggs (I use eggs from my backyard chickens)
9 ounces gluten-free flour (see above) or all-purpose flour (2 cups)
2 tablespoons golden syrup
1 1/4 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
4 teaspoons ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons honey
3 tablespoons molasses
150 grams potato starch
50 grams potato flour
250 grams white rice flour
6 ounces (1 1/2 sticks/3/4 cup butter) organic salted butter, softened, plus more for the pan
9 ounces organic sugar (scant 1 1/4 cups)
confectioner's sugar for sprinkling, or the icing below
40 grams tapioca flour
150 teff flour