Sugar Cookies (Gluten-Free)

From Nerdhaus
Jump to: navigation, search

Description

We were skeptical about the flour blend provided by the folks at minimalistbaker.com, but after modifying the recipe to be corn-free and less heavy on the buckwheat (which, while tasty, lends a slight "short" texture and a less-than-appealing gray grainy color), we approve!

Ingredients

  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/3-1/2 cup milk
  • 3 cups of flour blend

Flour Blend

  • 1 cup (superfine) brown rice flour
  • 3/4 cup white rice flour
  • 3/4 cup almond flour
  • ½ cup buckwheat flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • 3/4 tsp xanthan gum
  • 1 tbsp baking powder
  • 1 tsp baking soda


Preparation

Preheat oven to 375 and grease a large cookie sheet. Blend flour ingredients in a large mixing bowl. In a small mixing bowl, cream butter and sugar; add egg and vanilla. (This can be a concerted step, as there is no concern about aerating fat and coating sugar with fat to facilitate gluten development. I think.) Add to flour blend with milk and stir until combined. Form into balls, place on cookie sheet, and bake for 12-15 minutes, until tops have puffed and cracked and bottoms are lightly browned.

Comments

This counts as a work in progress only because their cookie recipe called for three cups of flour blend and we apparently ended up with four...and for the soda taste. Probably great for pancakes as they suggest, though.

First attempt:

  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/3-1/2 cup milk

Flour Blend

  • 1 cup (superfine) brown rice flour
  • 3/4 cup white rice flour
  • 3/4 cup almond flour
  • ½ cup buckwheat flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • 3/4 tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tbsp baking soda

Dough was chilled 2 hours and baked at 350. In this iteration, the cookies did not spread, and could be left either as little puffy cookies or flattened and cut out with cutters. They held their shape well! They were airy with a moreish taste, were lightly grainy and brown but the taste was pretty impressive - this flour blend makes for the tastiest the raw dough I've encountered. Not to say that I've consumed excessive amounts of cookie dough... I wonder what they would be like with more tapioca (or a little sweet rice flour and some tapioca) in for the buckwheat.