“Froot Loops”

INGREDIENTS

1 cup

all-purpose gluten-free flour (I use Better Batter)

1/2 tsp

xanthan gum (omit if using Better Batter)

2 tbsp

cornstarch

2 tbsp

cultured buttermilk blend (I use Saco brand)

50 g

finely ground freeze-dried fruit (ground in a blender until a fine powder results)

1/8 tsp

kosher salt

3/4 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

Penzey’s lemon peel powder (optional)

1/2 cup

granulated sugar

7 tbsp

confectioner’s sugar (plus more for dusting, if necessary)

3 1/3 tbsp

vegetable shortening, melted

1/4 cup

cream or milk (not nonfat), at room temperature