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.
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.
1/2 c margarine
1/2 c shortening
1 1/2 c sugar
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
3 Tbsp Sugar
2 tsp Cinnamon
1/2 tsp nutmeg (optional)
- 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