Thursday, April 26, 2012

Gluten Free Durham Reader Shares Cookie Recipe

I recently received this tip from Minerva, a Gluten Free Durham Reader who was  experimentng with baking treats for a 4 year old celiac. See her recipe and comments befow:

I adapted this from a ginger cookie recipe in an old book out of need to provide cookies to a 4 year old celiac, using whatever ingredients I had available at the time. They came out great! I call them "Sofias". I am not much of a decorator, so I'm sure others can improve on this recipe.

1- Prepare enough gluten-free cookie flour (I call it "cookie flour because have not tested if will work well in other recipes):
   a. Equal parts of:
      Brown Rice Flour
      Tapioca Flour (aka Tapioca Starch)
      Very fine milled Corn Meal (I find it at the hispanic supermarket;
         NOT the same as masa)
   b. Add 1/2 teaspoon xanthan gum per cup of flour/starch/meal

2- Mix and sift together the dry ingredients
   2 1/4 cups gluten-free cookie flour (above)
   1/2 teaspoon baking powder
   1/8 teaspoon salt

3- Soften 1/2 cup butter and mix in the following
   1/2 cup brown sugar (loose, not packed)
   1/2 cup maple syrup (original recipe asked for molasses, had none)
   1 egg, beaten

4- Mix together dry ingredients and butter mix.

5- Put into one of those confectioners squeezable bags with a tip (sorry don't know what they are called) and make fun shapes (see pictures). Alternatively can mix and "massage" for a while into a dough that can be rolled down and cut. We also put some sprinkles before putting in the oven.

 6- Bake in 350 degrees preheated oven, 10-15 minutes depending on the tickles and shape of cookies.


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