Your Gluten Free Recipes

2/3 C. Dark brown sugar, tightly packed

1/4 Pound Unsalted Butter

1/2 C. Light Corn Syrup

1/3 C. Sweet White Rice Flour

1/3 C. Tapioca Flour

Preheat the oven to 325 degrees F.

Heat the brown sugar, butter, and light corn syrup in a medium saucepan over medium heat. Bring just to a rolling boil, then immediately remove from heat.

Add the chopped pecans, sweet white rice flour, and tapioca flour, use a rubber spatula to thoroughly combine.

To make tuilles, pour 2 tsp of batter per tuile on to a parchment lined stoneware baking sheet*, and only 2 per baking sheet. The batter will spread to make sure they are spaced well apart. Bake the tuiles one baking sheet at a time, on the center rack. Bake for 6 - 10 minutes, until evenly caramel in color.

Remove the tuiles from the oven and allow to cool for 30 seconds before handling. If you are using a stone ware baking sheet as recommended, remove parchment paper from stoneware to cool tuiles. Use a small spatula to lift the tuiles from the baking sheet. Roll each tuile around a wooden dowel, we find the rolling pin for sugar paste flowers works well, and allow to cool for 5 minutes before removing the dowel.

Bake the second sheet of tuiles and repeat the cooling and rolling until all the batter is used. Set aside to cool completely.

These tuiles can be eaten plain, like cookies or filled with whip cream, mousse, or cream cheese.