https://theceliacscene.com/wp-content/uploads/2020/01/Celiac-Scene-Events-February-2020-E-News-wp.jpg 357 323 Ellen Bayens /wp-content/uploads/2014/12/TheCeliacSceneLogo-575X156.jpg Ellen Bayens2020-01-24 14:56:382020-01-24 15:38:15Valentine Sugar Cookies by Everyday Gluten Free Gourmet
I love this recipe! I think you will agree – you’d never know they were gluten free!
- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
- Cooking Classes in the Calgary Area
- 1 cup white rice flour
- 1 cup tapioca starch
- ½ cup potato starch
- 2 tsp xanthan gum
- 1/8 tsp salt
- 1 cup butter room temperature
- 2/3 cup sugar
- 1 egg yolk
- 1 tsp vanilla
- sweet rice flour or tapioca starch
- icing sugar, melted chocolate or candy sprinkles
- In a large bowl whisk together dry ingredients.
- In an electric mixer beat the butter and sugar until light and fluffy.
- Add egg yolk and vanilla, mix until combined.
- On low speed gradually add the dry mixture just until combined. Transfer the dough to a lightly floured surface and shape into a ball. Divide the dough in half onto 2 pieces of waxed paper. Flatten each one into a disk. Cover with the waxed paper and refrigerate for 30 minutes or overnight.
- Preheat oven to 350°F and prepare baking sheets.
- Gently roll out dough to ¼-inch thickness, sprinkling with flour as needed.
- Bake cookies in preheated oven for 15 minutes or until just turning golden on the edges.
- Allow to cool on the baking sheet for 2-5 minutes before transferring to cooling racks. Cool completely before decorating.
- Rolling the dough with waxed paper on both sides makes it easy to flip over. Gently peel off the paper and cut out shapes. Sprinkle with a bit of flour if dough is too sticky. Transfer cut cookies to baking sheets and refrigerate 10-15 minutes for best results.
- Gather remaining pieces of dough from cut cookies, gather into dough ball and repeat as before.
- Refrigerate dough 10-15 minutes before rolling out again.
Cinde’s ‘How to Use Gluten-Free Flour’ Series
- How to Use Oat Flour
- Gluten Free Whole Oats vs Quick Oats
- Gluten Free Baking By Weight
- How to Use Rice Flour in Gluten Free Baking
- How To Use Starch in Gluten Free Baking
- How To Use Corn Flour, Cornmeal and Masa Harina
- How To Use Almond Flour and Quinoa Flour
- How To Use Chickpea Flour
- How To Use Millet Flour and Sorghum Flour
- How To Use Teff Flour
- How To Use Buckwheat Flour
- How To Use Coconut Flour
- How To Use Binders in Gluten-Free Baking