Gluten Free Cookie Answers…

Jonelle asked about the gluten free cookies I made. Lorna, my DIL, has a gluten free flour mix that we use just as you would regular flour. She mixes 2 parts brown rice flour with 1 part tapioca flour and a pinch of xanthum gum.

How much of a pinch? I had a 20 ounce package of tapioca flour (however many cups that turned out to be) that I mixed with 40 ounces of the brown rice flour and I added 1 1/2 teaspoons of xanthum gum.

This is a grainy flour as you can see in the photo. It works great in cakes. It's a little sticky for gingerbread men but I added more flour as I rolled the dough and that helped. As the dough gets warmer, put it back in the refrigerator to chill. I used parchment paper on my cookie sheets so as not to contaminate the gluten free cookies with any bits of flour that may live on my cookie sheets (I am really careful about that sort of thing).

GlutenFreeGBMan

I use an old Martha Stewarts gingerbread recipe that calls for a little ground black pepper. It adds a nice kick to cookie. I tried to find it online, but couldn't so here it is:

Crisp Gingerbread Cookies

From Martha Stewart's Decorating for the Holidays, 1998

6 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
1 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

In a large bowl, sift together the flour, baking soda, and baking powder. Set aside.
In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Mix in the spices, salt, and pepper; add eggs and molasses. Add in flour mixture on low speed. Divide dough into thirds; wrap in plastic. Chill at least 1 hour.

Heat oven to 350°. On a floured wok surface, roll out dough 1/8" thick. Cut into desired shapes. I like to decorate the cookies with red hots before cooking – the more the merrier!

Transfer to baking sheets lined with parchment paper. Martha's recipe
says to refrigerate the cookies before cooking them, which I sometimes
do.

Bake 8-10 minutes, or until crisp but not darkened. Let the gluten free cookies rest a few minutes on the cookie sheet or they will break into bits when you move them. Cool on wire racks.

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