I am thankfully, neither diabetic nor gluten-intolerant but it just so happened that the recipe that caught my attention as I was browsing some of my recipe books was for these Chinese Almond Cookies made purely with brown rice flour, thus becoming gluten-free, and sweetened with only diabetic-friendly coconut sugar replacing all the sucanat/brown sugar originally called for in the recipe. Since I eat Calrose brown rice on a daily basis, I had a lot on hand and milled my own flour using my hand-cranked grain mill which, by the way, took me what seemed like HOURS to finish. I thought that milling only 2 cups of brown rice would be an easy task but I underestimated how hard the grains were and was only able to turn the crank close to 5 seconds each time. The good thing about that snafu though was that I was able to get a good arm workout from it! :-) If you're also milling your own brown rice flour for this recipe 3/4 - 1 cup of grains would suffice.
The cookies were really delicious with a nice sandy texture from the brown rice and just the right sweetness from the coco sugar. This was so easy to make too -- well only if you don't count the milling part LOL -- and because of the lack of gluten in the brown rice flour, it's not sensitive to over-mixing as well.
