This week is Andy’s 19th birthday (tomorrow). It’s likely there will be a few gluten-free adventure posts as I figure out how to make a grand celebration for “the boy.” His absolute favorite event is anyone’s birthday.
Today, though, will be a post for a friend who wrote this morning. He mentioned they had just learned about gluten-free oats. They are a new sensation. He said their family loves Snickerdoodles and wondered about a recipe for that.
Silly question.
Frustrated by his lack of success with recipes in the cookbooks we purchased, Rex began modifying recipes to create his own collection of gluten-free cookies about 2 years ago. Although we are a long way from publishing, here is one installment to “Cooking with Dad: Gluten-Free Cookies and More.” Perhaps available in 2009 from Phronesis Publishing.
Snickerdoodles
Cookie dough:
1/2 c margarine
1/2 c shortening
1 1/2 c sugar
2 eggs
1 c rice flour (I -Joan – like the super fine, but it doesn’t matter)
3/4 c cornstarch
1 c potato starch
1 tsp xanthum gum
1 tsp gelatin (unflavored)
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
Sugar coating:
3 Tbsp Sugar
2 tsp Cinnamon
1/2 tsp nutmeg (optional)
Directions:
Preheat oven to 375.
Cream margarine, shortening, and sugar.
Add eggs, mix well.
Add rice flour, corn starch, potato starch, mixing well after each.
Add xanthum gum, gelatin, cream of tartar, baking soda, and salt. Mix well.
Combine sugar, cinnamon, and nutmeg (optional) in a separate bowl.
Dough is sticky, so “roll” dough with spoons or hands into 1 1/4″ diameter balls and roll in the sugar coating to cover. (I, Joan, do this with spoons sprayed with vegetable oil).
Place sugar covered cookies on ungreased cookie sheet.
Bake 12 minutes or until reaches desired done-ness. Remember, gluten-free dough does not brown the same as other doughs. They will be lighter in color.
Makes about 3 dozen cookies.
© 2006 Rex Medlen, Cooking with Dad: Gluten-Free Cookies and More
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