Sugar Cookies

Another adaptation that came out better than expected! An easy frosting is powdered sugar combined with water until thick enough to not run when used. You add food coloring to make several batches of different colors and pipe on using a zip-lock style bag with the very tip cut off.

1¼ cups all purpose flour blend (see previous post)
½ cup tapioca flour/starch
1-⅓ cup potato starch
2 teaspoons xanthan gum
1 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. In a large bowl, combine dry ingredients.
3. In the large mixer bowl, combine butter and sugar and beat for 3 minutes until mixture is a pale yellow.
4. Add in egg, vanilla extract.
5. Add dry ingredients, slowly mixing until dough forms. Place bowl in the refrigerator for 30 minutes to 2 hours.
6. Remove half the dough and roll out onto a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out cookies and place them on prepared cookie sheets. Reroll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.
7. Bake in preheated oven 12 to 15 minutes until light brown. Remove and let cool thoroughly before handling and decorating.

Flour mixture for baking

This is an adaptation of a flour mixture I came across, I am in love with it! It works very well for most all purpose type flours when baking.

2 cups brown rice flour
1 cup white rice flour
1.5 cups potato starch
1 cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator.

Gingerbread Cookies

So, a little late for the holiday season, but yummy nonetheless! I am really impressed with how this dough turned out, it was very easy to roll and work, hard to tell it was GF! You could play around with adding more ginger and cinnamon if you like more spice.

Oven: 375F  Cook Time: 8-10 min

Ingredients:

1c brown rice flour (or flour mix)
2 tbsp cornstarch
1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp xanthan gum
1 egg white
3 tbsp butter
2 tbsp brown sugar
3 tbsp corn syrup

Directions:
1. place all dry ingredients in a large bowl
2. place butter, sugar and corn syrup in a small saucepan on low heat and heat until melted
3. pour liquid mixture into dry ingredients and stir to form a ball
4. cover and refrigerate for 2 hours (can do less time if in a hurry)
5. place dough on lightly floured surface and roll out to 1/4 to 1/3" thick (preference)
6. cut out shapes, place on baking sheet and bake until golden brown. About 8-10 min.