Hello again! For a few months I've been gluten free (minus a couple of days while in China. The best Italian food! Ah . . . how I miss you China.) Back to home. . .
So I've been adapting my recipes to the gluten free flour mixes that I use. I tried Bob's Red Mill Gluten Free AP Flour Mix for a wedding last year. It had various bean flours who's flavors don't lend themselves to deserts. Then you have to purchase a $12 bag of Zanthan Gum (in order to replicate the gluten) for the 1/4 tsp that you actually add to the recipe. I also found the flour to be grainy.
Recently, I found Beth's AP Gluten Free Baking Flour from Glutino. (Beth's Flour is about mid way down.)
This flour is remarkable! There isn't any graininess and the flavor is so mild. You really can't tell that your baked goods are gluten free. (And neither can your friends at the office! ;)
The only drawback is the price tag . . . I am not used to paying $4 for 2 cups of flour! And because it only comes with 2 cups of flour, you have to alter your recipe or buy two plus boxes. (That's when it starts to get expensive.)
Hopefully, someday I can figure out Beth's recipe so that I make my own flour. Its main components, potato starch and tapioca flour, are inexpensive and easy to find in bulk at our local co-op.
Anyway, to the cookies. This past week I worked on my sugar cookie recipe. The first recipe is the original. (I just realized I hadn't put it up. Sorry.) Then the second version is gluten free.
Erica's Original Sugar Cookies
Perfect for cut-outs or filled with Lemon Curd.
Preheat oven to 375 degrees.
1/2 C Butter
4 oz. Cream Cheese
1/3 C Sour Cream
3/4 C Sugar
1 1/2 tsp. Vanilla
2 Eggs
3 C AP Flour
1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
3/4 tsp. Salt
Blend wet ingredients. Sift dry ingredients. Blend dry into wet gradually. Chill for at least 30 min.
Flour surface. Roll and cut. Bake at 375 degrees for 10-15 minutes.
The Gluten Free Sugar Cookie of Your dreams!
Preheat oven to 375 degrees.
1/2 C Butter
4 oz. Cream Cheese
1/3 C BUTTERMILK
3/4 C Sugar
1 1/2 tsp. Vanilla
2 Eggs
2 C Beth's Gluten Free AP Flour
1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
3/4 tsp. Salt
Blend wet ingredients. Sift dry ingredients. Blend dry into wet gradually. Chill for at least 30 min.
Flour surface. Roll and cut. Bake at 375 degrees for 10-15 minutes.
Chocolate Chip Cookies
This recipe contains margarine. You have two options.
a) Find a gluten free margarine and substitute.
b) Replace with butter.
Also, just replace the bread flour with gluten free flour. (You can add more flour for thicker cookies, if you have it around.)
