So much for dieting!

Gluten-free Dairy-free Spiced Persimmon Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1 cup peeled persimmon, pureed 1 teaspoon baking soda 1 cup +2 tablespoons brown rice flour(or sorghum) 1/2 cup almond flour 1/2 cup +2 tablespoons tapioca starch 1/2 cup brown sugar (or coconut sugar) 1/2 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 tsp salt 1 beaten egg 1 cup chopped pecans or walnuts 1 cup raisins 1/2 cup melted palm oil shortening, vegan margarine or butter (I used shortening) Directions Preheat oven to 375F. Cover a baking sheet with parchment paper and reserve. Whisk your baking soda into the persimmon puree and reserve. Combine your dry ingredients from brown rice flour through spices and salt. Stir in persimmmon puree. Fold in your beaten egg and then your nuts and raisins. Pour the melted shortening over the dough and stir to combine. Scoop out small spoonfuls of dough (a full regular spoon or a scant tablespoon works well) onto your prepared baking sheet. Bake for 12 minutes or until cookies are baked but still slightly soft. They are very tender when first baked but firm up as they cool. Notes I used about 2 ripe hachiya persimmons for this recipe but I think any nicely ripened persimmon would work. The pictured cookies were frozen first, and then baked. The first time around, I used the room temperature dough and they spread out more, which looks a bit prettier. Either way they taste great! You can freeze the dough and bake later in a preheated oven at 375F. Just add a few minutes on to the baking time. I usually throw my dough into a quart ziploc freezer bag and label with baking instructions and recipe title. However, when you cut off the cookies you get funny block-shaped cookies then. I recommend you freeze them in a tube shape or freeze them on wax paper in spoonfuls just how you’d like to bake them for the prettiest cookies. Freezing cookie dough gets rid of some of the graininess of gluten-free flour and also results in a fatter cookie. This recipe is also good baked straight out of the bowl, but we like the flexibility of freezing the leftovers so we can have fresh cookies any time we want.

Rating:  9 Original Source:  Inspired by online gluten recipes but my original creation. Please do not replicate without my permission. Recipe ID:  1581 Added:  December 3, 2011 Last Modified:  December 4, 2011

Looking for more gluten-free cookie recipes? Try these:
gluten-free cookie roundup
Grain-free coconut raisin cookie recipe
Stevia Sweetened Sugar Cookie Recipe
Rosemary Lime Cookie Recipe
Gluten-free Dairy-free Thin Mint Cookie Recipe
Chocolate Peppermint Cookie Recipe
Soft Molasses Vegan Cookie Recipe
Coyote Cookie Bar Freezer Fudge Recipe
Chocolate Frosted Coconut Cokie Recipe
gluten-free cookie smores recipe
Cocoa Bean Cookie Truffles
Grain free Chocolate Raisin Rum Cookie Recipe
Dairy-free Peanut Butter Chocolate Thumbprint Macaroon Cookie Recipe

This recipe was shared with Gluten-free Wednesdays and Real Food Weekly

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled 1/3 cup brown sugar 1/2 cup + 2 tbsp. sugar 1/2 tsp. lemon, lime, or orange zest 2 tsp. gluten-free vanilla (I use Costco’s Kirkland) 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp cloves 1/4 tsp. allspice 1/2 tsp. salt 1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well) 1 tbsp +1 tsp. ground flaxseed 3/4 cup sorghum flour 1/4 cup brown rice flour (or millet, or additional sorghum) 1/2 cup tapioca starch flour 1/4 cup arrowroot starch flour 1 1/4 tsp baking powder 1 cup shredded carrots 1 cup raisins 1/2 cup shredded coconut (or coconut flakes if you have them) 3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand) Directions Prepare cookie sheet with parchment paper and preheat oven to 375F. Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again. Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture. Add your flax egg to the margarine and sugar mixture and mix it all together. Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time. Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm. Cool on parchment paper for 10 minutes before removing to a cooling rack. Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!

Rating:  9 Original Source:  Inspired by Isa Moskowitz but my own original creation. Please do not replicate without permission. Recipe ID:  1558 Added:  June 7, 2011 Last Modified:  June 7, 2011

At a recent Celiac Bay Area potluck one of our members brought some yummy yellow cupcakes topped with chocolate frosting. It turned out she was one of the first in our area to score the new Betty Crocker mixes (at Nob Hill grocery, for you locals) and so she brought some cupcakes for the group to try. My non GF DH was extremely enthused and kept stealing them- and I thought they were pretty tasty as well. Later on I made some blueberry cupcakes with the mix, and I found that while the texture is good they really aren’t kidding about the vanilla. Add it or the mix is a tad bland. Nevertheless, with gluten-free cake texture is half the battle and my DH proclaimed them indistinguishable from the “real” thing. Buy Betty Crocker Gluten Free Yellow Cake Mix on Amazon

We tried the Betty Crocker Gluten-free Devil’s Food Cake mix second, after we’d tried the yellow cake mix. As it happens, I don’t especially like chocolate cake, or devil’s food cake, and so it wasn’t especially exciting to me. The texture was good, though, and the DH seemed to enjoy it slathered in prepared chocolate frosting. I probably wouldn’t buy this again, but if you like chocolate cake or devil’s food cake… or chocolate cupcakes, this may be the mix for you. Buy Betty Crocker Gluten Free Devil’s Food Cake Mix on Amazon

The third Gluten-Free Betty Crocker mix we tried was the brownie mix. I’ve had my share of gluten-free brownie mixes in the past, from Gluten-Free pantry or Pamela’s, and I enjoyed them. This mix is equal to those specialty mixes, although it must be said that it is a very sweet mix. In fact, the first ingredient is sugar. We had no trouble polishing this batch off, and I would buy it again although I might not buy a whole case of it as I somehow don’t think that would be compatible with losing post-pregnancy inches. Buy Betty Crocker Gluten Free Brownie Mix on Amazon

The one gluten-free mix we couldn’t find at our local Nob hill was the Betty Crocker mix for chocolate chip cookies. Cookies are actually my favorite sweet- I prefer them by far to cake or cupcakes or even brownies, and so I was sad not to be able to try it. Luckily, the PR company representing Betty Crocker contacted me and offered me a sample pack of the four mixes and so I was able to get the mix after all. The DH mixed up the batch. One funny thing about these Betty Crocker mixes is that the DH has been more enthused/less intimidated by the package and so has been baking more with them than he ever had with regular gluten-free mixes. One more advantage to a mix offered by a mainstream company like Betty Crocker- family members may be more receptive and willing to mix it up for you (and them) to enjoy! The DH did make some grumbly comments about not really needing a mix for cookies- and I do see his point. After all, we’ve been happily making the recipe on the Tollhouse chocolate chip package for years just subbing rice flour or Betty Hagman’s gourmet blend for the flour (no xanthan gum needed). However, with that recipe you need to have chocolate chips on hand, and with a mix you can just add a few commonly held ingredients and have cookies anytime. I thought the cookies were excellent and just as good as our Tollhouse versions, if not better. The DH was slightly less enthused- but that didn’t stop him from gobbling them up! I would buy this mix again, although a case might be a bit too much temptation (and calories) for a new momma.
Buy Betty Crocker Gluten Free Chocolate Chip Cookie Mix on Amazon

The fun thing about these mixes, besides how easy it is to prepare them, is that you can use them for those traditional “box mix” recipes. There are some very fun recipes on the Betty Crocker web page using these mixes:

Bette Crocker Gluten-Free Mix Recipes
(including Banana Muffins, Brownie Ganache Torte with Raspberries, and Gluten-free Carrot Cake)

I’d like to host a contest at my blog over the next week- starting today, July 30th, and closing on August 6th. The winner will receive a Betty Crocker “Sweet Treats” prize pack that includes all four (4) samples of the dessert mixes, two (2) Free coupons for any of the varieties, a grocery tote bag, magnetic grocery list and pen. (Prize pack depicted above.) Unfortunately only US residents are eligible as Betty Crocker is not available in Canada or other international locations and this is a company sponsored contest. To enter, simply share the URL of your favorite (non-GF) recipe using a baking box mix (yellow cake, chocolate cake, brownie, or cookie mix) or type the recipe in the recipe in the comments below. Please share any credits. (Do not use any of the Bette Crocker recipes from their web site- the goal is to come up with some new options.) Ideally this would be an original recipe, but an old family favorite (credited to author) is welcome too. I will select one recipe to make in my kitchen, adapting for the Bette Crocker mixes, and the reader who submitted that recipe will then receive the Sweet Treats Prize Pack. To make it fair, I will read the recipes to my DH, who will choose the recipe that sounds the most appealing to him “blind” (without knowing who submitted them.) Looking forward to seeing your recipes!

Our contest is over, but Gluten-free Steve has a current thread of Betty Crocker GF Mix recipes – check them out and share your ideas!

They perfectly match my passion for tea and innovative gluten-free products. I love the fact that you get two in a neat package so that they don’t go stale after opening, unlike a whole bag of cookies. This is a fine example of a quality gluten-free gourmet baked good that doesn’t taste inferior to its gluten equivalent in any way. What I want to know is why they aren’t in every tea shop in the country- and why they haven’t been picked up by retailers like Starbucks or Peet’s coffee. The flavor of the shortbread is wonderful, and buttery without being cloying, unlike Pamela’s gluten-free shortbread cookies (yuck).

The Nibble picked them as a top pick, saying:
“We have eaten many gluten-free cookies, feeling sorry for those with gluten allergies. They will be very happy to discover that Biscottea’s gluten-free cookies are almost as tasty as the regular wheat flour. They are a bit less sweet (we wish the sweetness were on par with the regular cookies), but the excellent tea flavors are virtually identical. Made with gluten-free all purpose flour and sorghum flour, they are a real find for anyone in need of a gluten-free treat. The gluten-free flavors include Blueberry, Chai, and Earl Grey.”

For the record- I hate the Nibble’s review. The whole pitying thing- totally unnecessary. There might be some crummy prepared GF cookies out there, but there are also some delicious ones produced by Whole Foods Gf bakehouse and GF bakeries and the ones I make at home are awesome, so I don’t need anyone mourning MY loss, thank you very much. ;) That aside- I don’t know how sweet the gluten version is, but personally I prefer a cookie that isn’t super-sweet, and saying that they are ALMOST as tasty as gluten-free? Let’s not even go there, people. Nevertheless, I guess any publicity is good publicity, and I’m for anything that increases the gluten-free yummy options in my life!

That aside, whenever a company tries to produce gluten-free products alongside a gluten-line, I get a little worried. The allergen line on the cookie says “Made with Gluten-Free Ingredients: Produced on Shared Equipment, In a Facility using Nuts and Tree Nut Products.” I wondered what that meant- and what the equipment was shared WITH, since they didn’t say.

I emailed the company, and this is what they had to say:
All of the ingredients purchased to produce the shortbread are gluten-free and stored separately from products containing gluten. All equipment used in the baking process is thoroughly washed down and cleaned at the end of the work week. All gluten-free products are produced first at the beginning of the work week before the equipment has been exposed to any products containing gluten. Finished gluten-free product is fully packaged, specially marked, and stored separately before production of any products containing gluten can begin.To ensure the safety of our consumers who purchase BISCOTTEA gluten-free shortbread cookies, we send random samples from every batch. Test results are linked to the batch by lot number and batch code. Our products are released for sale with results of less than 5 parts per million. ” – correspondence from Derek Still of Biscottea.

Of course I prefer a dedicated facility, but if you’re going to have a shared facility, their precautions sounded good enough for me- at least until proved otherwise. So, I got up my courage and bit into my first gluten-free Biscottea…

Biscottea Earl Grey Tea Shortbread: I started with their intriguing Earl Grey Tea Shortbread cookie. This delightful shortbread cookie has great texture and crunch, with a mild buttery flavor that is beautifully complimented with the Earl Grey flavoring. You must like Earl Grey (and its bermagot flavoring) to enjoy this cookie, as it is thoroughly infused. I would almost call the flavoring “soapy” but again, it is the bermagot and not any fault of the product. I had one in the interest of taste-testing… and then I gobbled up the second one because I just couldn’t resist it. It is rare that I find a gluten-free packaged cookie that tempts me, or one that I feel that I would actually buy on my own, but these shortbread cookies are wonderful, and yes, I would actually buy them myself. In fact, I really want to know where I can buy more…
Texture: 9/10
Flavor: 9/10 (providing you like bermagot)
Overall Impression: 9/10 I will go out of my way to acquire more.

Purchase Gluten-Free Earl Grey Tea Shortbread Cookies with ShopOrganic
Amazon’s Page for Biscottea Gluten-Free Earl Grey Tea-Infused Shortbread Cookies

Biscottea Gluten-Free Chai Shortbread:
The very next morning after I had the first Earl Grey GF shortbread, I opened a package of their Chai flavor. I had heard on Twitter that the chai tasted a bit like bean flour, so I was a little nervous. But, when I actually tasted it, I thought the shortbread was quite lovely and did indeed taste like Chai. I noticed that the chai spices did not include tea itself, so I was a little disappointed by that as I felt the black tea might have added an additional punch of flavor. However, I couldn’t personally detect bean flour- just cardamon. I gave the DH a bite and he said very happily that it was like eating Chai and didn’t taste gluten-free at all. This Chai shortbread was a real winner and thoroughly enjoyable, although it didn’t have the strong tea-infused flavor I fell in love with in the Earl Grey Shortbread. I loved that it didn’t overdo the cinnamon like some lower quality Chai blends. I could really taste the ginger and cardamon.It would be perfect for any lover of chai tea- and I found it an extremely pleasant snacking cookie that I might buy again- especially if I could get it in an assorted pack of gluten-free shortbreads. (Hint, hint…)
Texture: 9/10, everything a shortbread cookie should be
Flavor: 7/10- lovely but would be even lovelier with black tea as an ingredient!
Overall Impression: 8/10 Good and enjoyed by the non GF DH- I would possibly buy this again. If there was more of a tea flavor likelihood would go up even more..

Biscottea Gluten-free Chai Shortbread Cookies at Shop Organic
Biscottea Gluten-Free Chai Tea-Infused Shortbread Cookies on Amazon

Biscottea Gluten-Free Blueberry Tea Shortbread Cookie: This blueberry tea cookie was out of stock everywhere I checked, so it may be a popular variety. I never tend to drink fruity caffeinated teas (although I love Celestial Seasoning fruity herbal tea). I was intrigued by the fact that it was made with white tea, and greatly looking forward to trying this cookie, although sad that it would be my last sample of Biscottea. *sniff* When I bit into the shortbread, I could definitely taste the authentic blueberry flavoring. I’m very leery of artificial flavors and this cookie had a real, natural, concentrated blueberry flavor that I enjoyed. The cookie did somehow seem a little more dry than the other flavors, and try as I might I couldn’t detect any trace of the white tea used in the cookie. I ate the first one and enjoyed it, but the nicest part was when I bit into the second cookie and got a burst of blueberry essence. I could see enjoying this shortbread with white tea or some other nice tea, but I don’t know that I would buy it again just because to me it didn’t reach the same special gourmet flavor level that the other gluten-free, tea infused cookies achieved. But, maybe this is just the snob in me that doesn’t care for fruity caffeinated beverages… This shortbread may be perfect for those who love fruit flavors and aren’t looking for a strong tea flavor in the cookie.
Texture: 7/10, this pack may have been less fresh as the cookie was a bit dry.
Flavor: 6/10, good for those that enjoy fruit flavors in their cookies or tea, less interesting if you want a strong tea flavor.
Overall Impression: 6/10 A fine cookie, but I wouldn’t personally buy it again unless it was in a multi-flavor package…

Biscottea Gluten-free Blueberry Tea Shortbread Cookies at Shop Organic
(currently out of stock)
Biscottea Gluten-Free Blueberry Tea-Infused Shortbread Cookies on Amazon

If you haven’t had a gluten-free Biscottea with your tea yet- it’s high time to try it! Now, if you will excuse me, I’m going to go pine over my tea cabinet and try to wish myself another gluten-free Earl Grey shortbread cookie. *sigh*

Another Review of Biscottea at Gluten-free is Life

After last month’s exhausting and extraordinarily rich yule log recipe, I was really relieved that this month’s recipe was much simpler, and also lower in calorie. Our instructions were as follows:
- use one of the batters given to make a tuile
- shape it either prior (using a stencil) or right after baking and
- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..
-And finally, bend it, shape it, anyway you want it!

I loved the butterfly example that we were given to inspire us, and perhaps next time I’d make butterflies, but since Valentine’s Day is coming, I thought it would be fun to make heart shaped cookies. After all the chocolate last month, the idea of making them with delicate lemon and vanilla flavoring really appealed to me. And, when I started thinking of light sauces or creamy desserts, somehow vanilla custard called my name. Luckily I had a lot of beautiful whole vanilla beans thanks to a Costco find. The wonderful thing about working with fresh vanilla is that it makes the whole house, and your skin smell absolutely delicious. The cookies were quite easy to convert to gluten-free simply by subbing a gluten-free flour, and I didn’t even really feel the need to add xanthan gum. The only trouble I ran into is that after taking the whole (half batch) out of the oven, I was only able to shape about half of them as the rest cooled and hardened. Next time I’d probably cut the parchment paper so I could take half out and leave the rest in to stay warm. The stencil part was pretty easy and fun too- I caniballized half of a (huge) silicon baking sheet that I had to make my hearts. I’d always hated the baking sheet and found it way too big to work with. Now I still have a smaller baking sheet, if I want to use it, but I also have a sheet of cute heart stencils as well. Yay! And it didn’t cost a dime. For my shaping tools, I folded cardboard in half to make triangle shaped cooling racks. It worked fine, at least while the tuiles were still warm. I used some strawberry jam as a red fruit element for topping the custard- it wasn’t as smooth as I might have liked, but it was fun to play with.

The DH proclaimed the cookies a huge success. They were definitely easy enough to make again. I have lots of ideas for the future as far as flavoring goes, too. There is a scrumptious sounding savory option I’d love to try.. but for sweets, I think I’d enjoy trying to make lavendar-vanilla tuiles. Honey, almond, or anise flavorings would be lovely as well.

Unlike some Daring Baker Challenges, this is really one that is very doable and fun, and yields impressive results. I’d love to try making cone shaped tuiles, basket shapes, or even fortune cookie tuiles like some of my Daring Baker peers. I hope you’ll take the time and look at some of our other Daring Bakers’ creations- there are so many interesting, creative approaches to the challenge!

Check out my other completed Daring Baker Challenges:
GF Yule Log
GF Vegan Pizza
GF Eclairs
GF Danish
GF DF Cheesecake Pops
GF Vegan Party Cake

Vanilla Custard Recipe Dessert  Dairy  American

Ingredients 2 cups low-fat (1%) milk 1 3-inch piece vanilla bean, split lengthwise 1/4 cup sugar 2 teaspoons cornstarch 1 large egg Directions Put milk in a heavy saucepan and add the seeds from your vanilla bean and then the whole bean. Heat but do not let come to a boil. Combine sugar and cornstarch in a bowl and whisk together until smooth. Whisk egg in and then begin adding hot milk, whisking it in slowly. When it is entirely added into the pan, pour it back into the pan and bring to a boil on the stove and let thicken. Chill and enjoy.

Rating:  7 Original Source:  Based on Bon Appetit recipe Recipe ID:  1355 Added:  January 28, 2009 Last Modified:  January 29, 2009

Gluten-Free Lemon Vanilla Tuile Recipe Dessert  Alternative Grains  European

Ingredients Recipe: Yields: 20 small hearts/6 large (hearts are just an example) Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch 65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner�s sugar 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted Gluten-free flour mix such as Bette Hagman’s Gourmet Blend* 1 tsp. lemon flavoring Butter/spray to grease baking sheet Oven: 180C / 350F *Bette Hagman�s Gourmet Blend, mixed in bulk: 3 cups white rice flour 1 cup potato starch 1/2 cup tapioca starch flour Directions Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Add the lemon flavoring. Be careful to not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the heart. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven�t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. If you don�t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones�. Notes This was a recipe taken from a book called �The Chocolate Book�, written by female Dutch Master chef Ang�lique Schmeinck. To make my heart stencils, I traced a heart shape onto half of a silicon baking sheet (that I didn’t like) and cut them out.

Rating:  8 Original Source:  �The Chocolate Book�, written by female Dutch Master chef Ang�lique Schmeinck Recipe ID:  1356 Added:  January 29, 2009 Last Modified:  January 29, 2009

This week the Gluten-Free Menu Swap is Hosted by In My Box with a theme of nuts and seeds. One of my favorite nuts recently is the walnut- full of good fats and zinc, it’s a powerhouse first thing in the morning. I like to have brown rice or a hot cereal, a little yogurt, blueberries and a small handful of walnuts for breakfast. Perfect! My other favorite nut- possibly technically a seed- is the pine nut that I often use as a cheese substitute, either whole and toasted or soaked and ground into a cheesy sauce for pizza. Love it! I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. Also, thank you for your patience. I will be posting the roundup of the “adopt-a-gluten-free blogger: Thanksgiving Edition” on Monday.

Sunday: Italian
Gluten-Free Pizzas with pine nut “cheese,”*(Perfect for our nut and seed theme!) roasted sweet potato, and roasted portobella mushroom slices

Tuesday: Indian
Potato Masala
Dal
Special Indian Rice

Wednesday: Vegan
Vegan Pot Pie Recipe

Saturday: Japanese
Kabocha Pumpkin Salad
Vegan Chirashi Zushi (all vegetable)

This week I posted a recipe for
Vegetarian Zucchini Enchiladas
and the perfect Indian Cumin Potato Recipe with Indian spinach dip.

For the Holiday Season I’m taking a brief rest from my Salad of the Week series and starting a new, less healthy but fun series on Cookies of the Week! I’ll start this time with a new snickerdoodle cookie recipe. It could still use some tweaking, but as written (and without xanthan gum) yielded a angel-feathery crispy and buttery sweet cookie.

Gluten-Free Snickerdoodle Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1/2 cup butter, softened 1 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1 large egg 1/2 teaspoon vanilla 1 1/2 cups Rebecca Reilly’s GF Blend (2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch- blend and then measure amount for recipe) 1 tsp. xanthan gum (optional) Sugar sprinkle 4 Tablespoons granulated sugar 1 1/2 teaspoons cinnamon Directions Cream butter in mixer bowl and then gradually add sugar while blending. Add ingredients through vanilla and combine. Sift in flour slowly along with xanthan gum while beater is turning. When dough is combines, shape into a ball and chill for at least an hour in the refrigerator. Preheat oven to 375 F. Then combine sugar and cinnamon in a small dish. Take out the ball of dough and shape small balls of dough, using a small spoon or your fingers. Dip the balls of dough in the cinnamon sugar. Bake on baking sheet lined with aluminum foil for 10-12 minutes. Let cool for a few minutes and then remove from pan using a sharp, metal spatula. Place on a cooling rack. Enjoy! Notes Tasty but very rich and sweet. My first snickerdoodle attempt but not my last! I did not use xanthan gum but will next time.

Rating:  7 Original Source:  Based on classic recipe found online, converted to be gluten-free. Please do not replicate without my permission. Thanks! Recipe ID:  1333 Added:  December 14, 2008 Last Modified:  December 14, 2008