<<Disclaimer: Verify this information before applying it to your situation.>>

Hi everyone,

Here is the recipe that I was looking for.  Alice found in the archives
looking for another recipe.
I called Linda asked if it was ok to post to the list since it has a
copy right.  She said ok and wants to wish all of you a Merry Christmas.
Lisa

>From:          Linda Blanchard
http://www.nowheat.com/cookb/allergyindex.htm
>Subject:       Snickerdoodles (Cookies)
>
>This cookie is a family favorite. When my dad baked cookies, it was
>Snickerdoodles. And now it seems it's my husband's favorite! The chewy,

>almost creamy insides show through lovely cracks in the cinnamon-sugar
>coating.
>
>1/4 cup sugar
>1 Tablespoon ground cinnamon
>1-1/2 cups sugar
>1/2 cup shortening
>1/2 cup Butter-flavored Crisco
>2 eggs
>1 Tablespoon orange juice
>2 teaspoons cream of soda
>1 teaspoon baking soda
>4-1/4 cups Linda's bread mix
>
>Preheat oven to 375 degrees F.
>In a small bowl, combine 1/4 cup sugar and the cinnamon. Set aside.
>
>In a sturdy mixer, combine 1-1/2 cups sugar, both shortenings. When
>well
>
>mixed, add the eggs and mix, and then the orange juice. Sprinkle in the
>cream of tartar and baking soda (breaking up lumps before it goes into
>the mixing bowl). Next add bread mix, one cup at a time. (You can
simply
>
>use it all or monitor the amount you use; you're aiming for a fairly
>stiff consistency; easy to handle but not dry and crumbly.)
>
>Grease cookie sheets. Roll dough into 1-1/2" balls and then roll in
>cinnamon-sugar mixture to coat thoroughly and evenly. Place about 2"
>apart on cookie sheets. Bake about 12 minutes or until they have
>flattened and cracked, but still look just a bit moist inside. Cool 5
>minutes on the cookie sheets, then remove to cooling racks until they
>reach room temperature.
>
>Here are answers to questions.
>
>It's CREAM OF TARTER (yes) not cream of soda. (Sorry!)
>
>The bread mix is:
>1 cup almonds, ground to cracker-crumb consistency
>1 cup bean flour (I use Authentic Foods')
>1 cup tapioca flour
>1 cup potato STARCH flour
>1/3 cup buttermilk mix
>1 Tablespoon xanthan gum
>1/2 teaspoon salt
>1/4 teaspoon ascorbic acid (optional)(from King Arthur Flour
>  Baker's Catalog; it helps cut the beaniness)
>
>For the milk intolerant:
>  If you have a favorite powdered milk substitute, try that instead of
>the
>buttermilk mix.
>  I'm not sure if Butter-flavored Crisco has casein in it or not; you
>might use regular Crisco but if you have anything that adds butter
>flavor
>(I think you can get it in bottles like vanilla, but I'm not sure)
you'd
>
>probably want to add that (maybe 1/4 teaspoon of some butter flavor).
>Crisco has a higher "melting" point than butter and makes the cookies
>stand up better to cooking (helping to replace the holding power of
>gluten, you see).
>  You could try substituting 1/2 cup casein-free margarine but use
>sticks
>not soft-spread. (And let me know how your substitutions work! I
>consider
>you all my "testers" :)
>
>It is a total of 1 cup of shortening, being 1/2 regular shortening, and
>1/2 butter flavored.
>
>

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *