1 cup butter, softened
1 cup powdered sugar
4 tablespoons gluten-free flour (I used Jules)
1 cup milk
1 tsp. vanilla extract
cocoa powder (as much or as little as you want)
Directions:
In a small saucepan cook flour and milk until it becomes doughy, stirring constantly. Cool to room temperature.
Beat butter and sugar together until fluffy.
Beat both mixtures together on high speed until smooth. Add cocoa powder, and mix. Add vanilla and beat until combined.
Refrigerate about 1/2 hour until it is of spreading consistency.
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