Wednesday, November 2, 2011

Gluten Free Sugar cookies

Well I am not sure about how these turned out.  Rule #1 with gluten free baking, use a binding agent such as guar gum or xantham gum (which I did).  Rule #2 let the baking cool completely before moving.  Rule #3 when modifying a regular recipe, modify your cooking time be extending at least 5 minutes longer than what the recipe calls for.
Now because my Sudsol sisters requested that I try this recipe and to use our new cookie stamps so I did.  What I learned was this—no matter the recipe and tips and tricks—when it comes to gluten free cookies that it is best to stamp the cookie AFTER it comes out of the oven.  I learned this because I stamped before (then gasp it spread) so I said what the heck and stamped after.
Here is a picture of the cookies and yes I know they look terrible.  (if I had more granulated sugar, I would make an attempt at batch number 2)  I will try again this weekend.  So here it is…
So here is the recipe I used:
4 cups flour (3 c mixture of rice and potato flour/1c tapioca flour)
4tsp guar gum
1 cup butter or margarine
2 cups sugar
2 tsp vanilla or fresh vanilla bean
1/2 tsp salt
2 eggs
A little extra flour for rolling.  Oven at 325 (Preheat of course) and I would cook them for 25 minutes.
Now again the trick here is to stamp AFTER they have cooked, let them cool before moving, then decorate them with icing to enhance the image.  I didn’t have enough icing sugar to even make that attempt.
Now the biggest test of all was the taste test, 1.  Batter test yummmy! 2.  Child tested and approved – BONUS!!!!
Ok so that is my first attempt at these cookies and don’t forget tomorrow is the Sudsol Blog Tour!

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