4 c. GFCF flour mix (1 part white rice flour, 1 part sweet rice flour, 2/3 part cornstarch (use arrowroot or potato starch), 1/3 part tapocia flour/starch)
3 tsp. xanthum fun
1 (16 oz?) can crushed pineapple
1 c. shortening (I think Crisco is soy based)
2 tsp. baking powder (I use Featherweight brand - no corn and no aluminum)
3 tsp. cinnamon
2 egg (use an egg replacement here)
Heat oven 375`. In large bowl stir all ingredients until well mixed. Drop by tbsp. (more like roll between your hands and place) 2" apart on greased cooky sheet. Bake 20 minutes until lightly browned. Store in tightly covered container. Makes 2 1/2 dozen.
I freeze mine in small packages - however many I want for lunch per day. Then I freeze them all in a big ziplock bag. Each morning I take out one package worth and put it in my cooler. After lunch, they are ready to eat!