On Tue 25 Apr 2006 09:05:29a, Thus Spake Zarathustra, or was it andrew
queisser?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>>
>> Substituting rice flour or cornstarch for part of the flour will also
>> produce a crisper cookie.
>>
>> --
>> Wayne Boatwright @¿@¬
>
> Is that because of the gluten? In that case, would the same effect be
> achieved by using a lower-gluten flour?
>
> Thanks,
> Andrew

Sorry, I have no idea, but I know it works. It's a common addition to some
shortbread recipes that have a crisp texture.

--
Wayne Boatwright @¿@¬
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