Monday, December 14, 2020

Gluten-FREE SNICKERDOODLE Cookies



Alright.  ALL  Y'ALL  NEED  TO  TAKE  NOTE:

If I have something here 
("here" meaning ANY recipe I have on this blog) 
that you think you can skip...

You CAN'T.

Don't SKIP.

(I'm mostly talking to the Handsome Bret Sr. who thinks my micro-managing is crap.  It's not.  ...and sometimes I cannot explain my "WHY" when I tell you to do something that may seem weird - you do it ANYWAY.)   

:0)   LOVE  YOU!


HAVE  FAITH!!!   These recipes have been tried and re-tried - notes have been taken until the paper form of the original has to be translated to anyone reading it that isn't ME!  Hence - this food blog, ie: Recipe Book online.  The interpretations are laid out for all to see.  You're welcome.




(A recipe for your recipe:)

GLUTEN-FREE  FLOUR  MIX:


3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 


Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)






Gluten-FREE    SNICKERDOODLES



Mix thoroughly:

1 cup LouAnn Coconut oil (refined coconut oil - which means no coconut flavor)

1 1/2 cups sugar


2 eggs



Mix and then add to the above:

3 and 1/2  AND  UP  TO  4  cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda



In a stand mixer - beat your sugar and coconut oil on HIGH for 8 minutes.


ADD your 2 eggs to the sugar and coconut oil mixture.


ADD your dry ingredient mixture - 1/2 of it at a time and combining well.


Once dough is mixed evenly with all the dry ingredients - let stand for 10 minutes.


(When baking with anything with a Gluten-FREE flour - let your mixture rest for 10 minutes before deciding to add any additional flour.)


Mix in a small or medium bowl 1/2 cup sugar and 1 teaspoon cinnamon.  


Using a large cookie scoop - make cookie dough balls slightly larger than a walnut and roll in your sugar and cinnamon mixture.


Place 2 inches apart on a cookie sheet with parchment paper.  


Bake at 375 for 11-14 minutes or until BARELY golden brown.
































SNICKERDOODLES

(USING  AN   ALL-Pourpose  FLOUR)



Mix thoroughly:


1 cup shortening

1 1/2 cups sugar

2 eggs


Mix and then add to the above:


3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt



Once dough is mixed evenly with all the dry ingredients combined and added, roll dough into balls the size of a large walnuts.  


Mix in 1/2 cup sugar and 1 teaspoon cinnamon.  


Place 2 inches apart.  


Bake on an un-greased cookie sheet at 375 for 8 minutes or until BARELY golden brown.















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