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                             Recipe Page
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                       Sugar & Spice Madeleines
 
1/4 tsp. salt                     1/2 tsp. nutmeg
2 eggs                            1/4 tsp. cloves
1/2 cup sugar                     1/4 cup margarine, melted
2/3 cup GF flour mix**            1 tsp. vanilla
1 tsp. cinnamon                   3/4 tsp. baking powder
 
Combine the salt and eggs in a medium bowl, and beat with a mixer at
high speed until foamy.  Gradually add in the sugar, beating
constantly until the mixture is thick and pale (about 5 minutes).
 
Mix the flour and spices in a bowl and stir well.  Gradually fold the
flour mixture into the egg mixture.  Gradually fold in the margarine
and vanilla.
 
Coat a madeleine pan with GF cooking spray.  Spoon about 1 Tbsp.  of
the mixture into each madeleine form.  (Instead of a madeleine pan you
may use a muffin pan, mini muffin pan, muffin top pan, etc.  filled
not quite half full.  The batter simply needs something to hold its
shape.)  Bake at 400 degrees F for 8 minutes or until lightly browned.
 
Remove the madeleines from the pan using the tip of a knife.  Let them
cool completely on a wire rack.  Sprinkle with powdered sugar.  Makes
about 2 dozen.
 
This recipe comes to us from Joan Kulka.  Note:  For the rice flour in
the GF flour mix, Joan uses equal portions of sweet rice flour (like
Mochiko) and oriental rice flour.
 
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                         Gingerbread Cookies
 
1-3/4 cups GF flour mix**         1/2 to 3/4 tsp. ginger
1/2 tsp. cream of tartar          1/8 tsp. salt
1/2 tsp. baking soda              1/2 cup butter or margarine (cold)
1-1/2 tsp. xanthan gum            1/2 cup brown sugar
1/8 tsp. cloves                   1 egg (cold)
1/4 to 3/8 tsp. cinnamon          1/2 tsp. GF molasses
 
Combine the rice flour, cream of tartar, baking soda, xanthan gum,
cloves, cinnamon, ginger, and salt.  Mix well.  Cut in the butter or
margarine until the mixture is in crumbs the size of peas.
 
In a small bowl beat the sugar, egg, and molasses together.  Add this
mixture to the dry ingredients and mix until the dough pulls away from
the sides.  Form the dough into a flat ball shape and refrigerate for
one hour.
 
Dust some freezer paper (not wax paper) with GF flour or confectioners
sugar.  Put the dough on the freezer paper and sprinkle with flour or
confectioner's sugar.  Roll the dough to 1/4 inch thick and cut out
shapes as desired.
 
Bake at 350 degrees F for 12 minutes.  Cool on a wire rack.  Makes
about 20 cookies.
 
This recipe comes from Vicki Lyles.  She adapted it (in desperation)
from the Rolled Sugar Cookies recipe (see below), when she learned
that our 5-year-old celiac's kindergarten class was going to be making
gingerbread man cookies.  The resulting cookies were quite good.
 
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                         Rolled Sugar Cookies
 
1-1/2 cups white rice flour       1/2 cup butter or margarine (cold)
1/2 tsp. cream of tartar          1/2 cup sugar
1/2 tsp. baking soda              1 egg (cold)
1-1/2 tsp. xanthan gum            1/2 tsp. GF vanilla, lemon, or
1/8 tsp. salt                          almond flavoring
 
Combine the rice flour, cream of tartar, baking soda, xanthan gum and
salt.  Mix well.  Cut in the butter or margarine until the mixture is
in crumbs the size of peas.
 
In a small bowl beat the sugar, egg, and vanilla (or other flavoring)
together.  Add this mixture to the dry ingredients and mix until the
dough pulls away from the sides.  Form the dough into a flat ball
shape and refrigerate for one hour.
 
Dust some freezer paper (not wax paper) with GF flour or confectioners
sugar.  Put the dough on the freezer paper and sprinkle with flour or
confectioner's sugar.  Roll the dough to 1/4 inch thick and cut out
shapes as desired.
 
Bake at 350 degrees F for 12 minutes.  Cool on a wire rack.  Makes
about 20 cookies.
 
This recipe originally came from Mary Schluckebier, in the Fall 1994
issue of _Lifeline_, on page 15.  These cookies were the ones the
children decorated at the Christmas party last year.
 
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** GF flour mix:
   6 cups white rice flour
   2 cups potato starch (NOT the same as potato flour)
   1 cup tapioca starch (also called tapioca flour)