I had a recent conversation about oats not being "gluten-free" at a recent yoga retreat where another participate and I were on the chef's gluten-free list; and the other person had added oats to that category. This was the first I had ever heard the opinion that oats are not "gluten-free". My handy phone confirmed I was not crazy as oats are naturally gluten-free.
However, often times quick oats are combined with additives such as wheat flour. Be very careful with your labels and brands. READ. DOUBLE CHECK. And enjoy your gluten-free fare...
PS. - Happy Birthday Alicia!
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(If you intend to make this recipe gluten-free, a recipe FOR your recipe:)
GLUTEN-FREE FLOUR MIX:
3 cups RICE FLOUR
1 1/2 cups TAPIOCA FLOUR
3/4 cup POTATO STARCH (OR if in a pinch, substitute with cornstarch)
1 1/2 cups TAPIOCA FLOUR
3/4 cup POTATO STARCH (OR if in a pinch, substitute with cornstarch)
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.)
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
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MIX:
2 1/2 cups old fashioned oats (made into oat flour)
2 3/4 cups gluten-free flour mix
1 Tablespoon baking powder
1/2 teaspoon baking soda
2 (slightly heaping) teaspoons cinnamon
1/2 teaspoon nutmeg
CREAM:
1 cup salted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon Mexican vanilla
ICING:
1 cup powdered sugar
2 Tablespoons whipping cream
1 Tablespoon water
MAKE OAT FLOUR BEFORE MIXING DRY INGREDIENTS.
Blend oats in a blender or food processor until a flour consistency.
Mix dry ingredients, set aside.
Cream butter and sugars, and beat on high for 8 minutes.
Add eggs and Mexican vanilla. Mix.
Add dry ingredients 1 cup at a time until all is combined with the creamed ingredients.
Set aside and let dough rest for 10 minutes. (Add 1/4-1/3 cup of gluten-free flour if too thin.)
Preheat oven to 350 degrees.
Using a cookie scoop - set up a dozen cookie dough balls on a bar pan with parchment paper.
Bake at 350 for 10-14 minutes - BARELY if at all brown around the base of the cookie.
Let cool 20-30 minutes before icing.
Straight from the fridge: bake for 15 minutes at 350.
Makes 3 dozen cookies.
