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Date: | Mon, 20 Nov 2006 18:49:09 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
~~~~~ROLL-OUT GLUTEN-FREE SUGAR COOKIES - Great for Large Cookie Cutters
(recipe from SillyYaks archives, created by Susan Jarrold - leader of San
Diego R.O.C.K. Chapter, and slightly modified for ease of use)
4 C. Sifted Flour (3 C. White Rice Flour, 2 tsp. Xanthum Gum, 1/8 C. Potato
Starch, & almost 1 more C. of White Rice Flour)
1 tsp. Baking Soda
1 Egg
½ tsp. Salt
1 C. Butter (can use margarine, but butter works best)
1 ½ C. Sugar
1 tsp. Vanilla
½ C. Sour Cream
1/8 tsp. Nutmeg (optional)
· Sift first three ingredients together (Flour Baking Soda, Salt, Potato
Starch ingredients)
· Beat Butter, Egg, & Sugar until light & fluffy. Beat in the Vanilla,
Sour Cream & Nutmeg.
· Gradually add Flour Mixture to this mixture.
· Put in refrigerator for 1 hour OR overnight.
· Spread out a generous amount of rice flour on your work surface, set
about one-third of the dough down at a time, lightly sprinkle it with a
little bit of rice flour and rub the rolling pin with rice flour before
rolling the cookies. Roll out to 1/8" thickness. (May need to add more
rice flour if dough seems too sticky).
· Bake at 350 degrees for 10 minutes. Do not use an insulated cookie sheet.
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Rolled Sugar Cookies
Yield about 5 dozen
2 eggs Beat at high speed
1 cup sugar Add. Beat well
1 teaspoon vanilla
3 cups sweet rice flour Combine in separate bowl
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter or margarine* Cut into rice flour mixture, using food processor,
until crumbly. Add egg mixure. Process until dough
holds together. Cover and chill.
Roll out on sweet rice floured surfact to 1/4 inch thickness.
Cut with cookie cutter.
Bake at 400 degrees for about 10 minutes.
Cool on rack and decorate.
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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