Gluten-Free Baking Soda Biscuits

I will be honest - I don't have many memories from my childhood...maybe 10 at most? Don't ask. But one memory that I do have is crystal clear:  making baking soda biscuits with my mom.

I have loved those somewhat salty, flaky and fluffy biscuits my entire life.  They are perfect eaten as-is, or filled with savory or sweet goodies.  My all-time fave is an egg and ham sandwich with one of these babies as the bun!  I would eat one daily if I could.

After having gone the gluten-free route, I really missed my biscuits. Then one day I wandered on over to Elana's Pantry and found a recipe that changed my world.  Gluten-free biscuits that use almond flour as their base ingredient.  They are very easy to make and they taste great; especially when eaten still warm from the oven with a dab of butter (or dairy-free butter substitute).

Paleo-friendly Banana Pecan Muffins

Muffins that are Paleo friendly and taste great? Of course !

If you follow the Paleo diet you know that both dairy and gluten are out - eggs are ok if you don't have an intolerance of course.  As far as bananas go, many people seem to be on the fence about this sweet fruit.  Yes, it is a great source of potassium and adds lovely flavor and moisture to baked goods but is it too high on the Glycemic Index?  That choice is up to you.

But if you love your bananas then you are gonna love these Paleo inspired muffins! They are slightly spiced, moist and fluffy with a crunchy pecan topping.  Feel free to toss in some ripe berries into the batter too if you wish; blueberries or raspberries would be great.

Gluten-Free Baked Donuts

I was searching for a baked donut recipe that could easily be converted to gluten-free. I didn't want to mess with yeast or an array of GF flours either.  I wanted it simple, tasty and easy to prepare.

Persistence paid off because I located a recipe that fit all of my criteria without any gluten-free changes required. It was already done for me and was such a simple recipe that I couldn't wait to test it out.  Testing was a huge success! I now have a new favorite donut recipe that I will make again and again.

Gluten-Free Orange Cranberry Scones

It has been some time since my last post and I humbly apologize.  I took some time off for a pre-summer holiday and didn't get much baking done at all.  Though I enjoyed the relaxation I did miss feeding my baking addiction.  To get things kick-started I wanted to dive back in with a gluten-free treat truly loved by many - the scone.

I have tried many GF scones before and none have lived up to the hype. They were either too dense, too dry or had some kind of funky aftertaste.  After much searching I found a recipe online that seemed promising and gave it a whirl.  I am very pleased with the baking results and can safely say these are scones that are not just "edible" but downright delicious.  My son who won't touch dried fruit scarfed down 2 of these while still warm, dried cranberries and all !

Babycakes NYC Chocolate Chunk Cookies

Who doesn't adore chocolate chip cookies? These ones are gluten-free, dairy free and egg free but you would never know it. I opted for chocolate chunks to add even more taste and texture. Amazing!

What flours are used to make these gluten-free? Oat flour, GF all purpose flour and lastly, though not technically flour, the addition of flaxseed meal. Flaxseed meal adds even more fiber and Omega 3 fatty acids plus works wonders at binding all the ingredients together.

For both the GF all purpose flour and the flaxseed meal, I used Bob's Red Mill brand. They also carry oat flour too but I opted for a different brand because I had it handy. Feel free to use whichever one you like best. If you want to ensure egg and dairy free cookies, I recommend Enjoy Life Chocolate Chunks. These are pretty much as good as you can get.

Gluten-Free Chocolate Cake

Chocolate heaven in the form of a gluten-free single layer cake. YUMMO!  That is my fancy-dancy description of this sweet treat.  In fact, the family titled it "The Chocolate Monster".  When you take your first bite you are hit with the smooth creamy fudge frosting then your teeth sink into the moist, chocolatey cake.  A double dose of chocolate and who doesn't love that?

The original source recipe comes from my most trusted gluten-free baking cookbook The Allergen-Free Baker's Handbook by Cybele Pascal.

As many of you know,  I LOVE this cookbook!

Gluten-Free Pumpkin Spice Muffins

I am always searching for great gluten-free recipes and trying out my own creations too.  Granted, several are dismal failures and many gluten-free bakers will relate to this - those muffins that didn't rise, the hockey puck cookies, the sticky and gooey cakes.

The fact is that when you start messing around with xanthan or guar gum you will most likely run into issues. Some baked goods will be too pasty or too heavy.
It is truly trial and error.

I am happy to say that this recipe only took one attempt and I had SUCCESS!

Chocolate Peanut Butter Donuts

These are truly incredible. Gluten-free, low carb and delicious! Little did I know that today was also National Peanut Butter Day in the USA so this recipe also has perfect timing.

My daughter is a chocolate and peanut butter fanatic. My son is on a gluten-free diet and I try to follow a low carb eating plan so these are truly a miracle for all of us wrapped up in one sweet and tasty treat.

Gluten-Free Raised Donuts with Honey Glaze

These beauties are gluten-free, yeast-raised and deep fried. They have a lovely texture, great taste and are finished with a simple honey glaze that sets wonderfully letting you indulge without having your fingers coated in sticky sugary icing.

The source recipe can be found in my newly purchased, and deeply loved cookbook, Doughnuts - Simple and Delicious Recipes to Make at Home by Lara Ferroni.

I took Lara's recommendation to use Chia Flour (ground chia seeds) as she states it adds a slight chewy texture to these donuts which mimics that of a regular raised donut. She was right! These have the taste and texture we all love in our gluten-based deep fried donuts.

You can find ground chia flour in nearly every health food store now. If you strike out, feel free to substitute 1:1 with brown rice flour.

I did adjust Lara's recipe as I went along by adding a few more spices and reducing the yeast somewhat because I didn't want an over-powering yeast flavor which sometimes can happen with raised donuts. When you reduce the yeast you also need to increase the proofing time so I did that as well.

The glaze is nothing more than 1 cup of sifted powdered sugar, 1 tablespoon of honey and 3-4 tablespoons of milk.

I highly advise you use a stand mixer with dough and paddle hook attachments for this recipe. Mixing by hand would be a challenge but could be done if you really wanted to go that route.

To begin, you will first need to combine the following ingredients which will serve as your basic gluten-free donut baking mix. I combine all the ingredients in a large Ziploc bag, give it a good shake, use what I need and store the rest in the fridge.

• 1 cup potato starch
• 1/4 cup potato flour or sweet sorghum
• 1/2 cup tapioca flour
• 1/2 cup sweet rice flour

Now let's get started !

RECIPE:
altered source recipe: Doughnuts - Simple and Delicious Recipes to Make at Home by Lara Ferroni

WHAT YOU NEED

1/3 cup chia or brown rice flour
2 cups GF baking mix (see above)
1/4 teaspoon xanthan gum
1/4 teaspoon guar gum
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/2 teaspoons active dry yeast
1/4 cup milk warmed to 110F
1/4 cup lukewarm water
3 tablespoons fine granulated sugar
1/2 teaspoon salt
2 large eggs
1 large egg white
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons unsalted butter or vegetable shortening at room temperature
Canola Oil - enough to fill a dutch oven with 2 inches of oil

In addition to the basics, you will also need a dutch oven, doughnut cutter or biscuit cutters in large and small sizes, oil/candy thermometer, steel spatula used for frying donuts and a non-terrycloth dishtowel

GLAZE

1 cup sifted powdered sugar
1 1/2 tablespoons of honey
3-4 tablespoons of milk

MAKE IT

IN MEDIUM BOWL, whisk together first 7 ingredient which I will refer to as "flour mixture"
IN LOW LYING BOWL ( I used my soup bowl), sprinkle 1 1/4 teaspoons of yeast over warm milk. Allow to sit 5 minutes then gently stir with fork until yeast is mostly dissolved
ADD 1/8 cup (20 grams) of flour mixture and stir well until a paste forms
COVER with cling wrap and let sit 15 minutes
IN BOWL OF STAND MIXER, fitted with paddle attachment, stir together remaining yeast and water
ADD flour/yeast paste, sugar and salt
STIR MED speed until smooth
BEAT in eggs, egg white, vanilla and vinegar
MIX IN 1/2 cup of flour blend on MED speed for 30 seconds
CHANGE to dough hook attachment
CONTINUE adding flour mixture , 1/4 cup at a time (until remaining flour mixture is used up) kneading shortly after each addition until dough finally starts pulling away from sides.
COVER bowl with cling wrap and let sit 30 minutes

FLOUR work surface with some gluten-free (GF) baking blend
ROLL out dough to 1/2 inch thickness
CUT OUT with donut cutter
PLACE donuts and holes and a baking tray lined with a linen dish towel sprinkled with GF flour
COVER with cling wrap and let rest 35-40 minutes until risen with rounded tops

WHILE DONUTS ARE PROOFING, heat oil in dutch oven to 350F
WITH SPATULA, ADD 2-3 donuts at a time or 5 donut holes at a time to hot oil
TURN after 1 minute, fry additional minute
REMOVE to a baking rack covered in a few sheets of paper towel
CONTINUE frying remaining donuts

LINE a cookie sheet with waxed paper and place a baking rack on top of waxed paper. This will make clean-up after glazing a breeze!
IN LOW LYING BOWL, whisk together glaze ingredients until smooth
DIP tops of donuts into glaze and submerge donut holes entirely in glaze
PLACE donuts and holes on a baking rack and let sit 10 minutes for glaze to set
FEEL FREE to double dip too. After initial 10 minutes just re-dunk the donuts in the glaze a second time

DIG IN !

Also seen here:

Gluten-Free Chocolate Caramel Cupcakes

I cannot get enough of cupcakes! Perfect single serving size treats that are always welcome by all. Though I absolutely love cupcakes made with traditional ingredients such as flour and eggs, I am also thrilled with the fact that it is now so easy to make gluten and egg free ones that taste divine with a wondrous crumb and moistness one doesn't usually expect in an allergy conscious sweet. I remember when I started making gluten-free treats years ago and it was NOT a pleasant experience. Picture a piece of cardboard covered in frosting. Not good. Oh how ingredients and availability have improved !

What is the secret to really tasty gluten-free baked goods? My opinion is the answer lies with the quality of ingredients and this holds true for all types of baking, including those that include gluten, eggs and dairy. Top-notch ingredients are key to success!

I have tried many gluten-free flour mixes and various brands of rice flour, tapioca flour, etc, and yes, I definitely have my preferred faves. I cannot be without Authentic Foods rice flour. It is light and silky in texture and is a must-have for my gluten-free baking. How did I find this flour? By buying Cybele Pascal's cookbook The Allergen-Free Baker's Handbook and taking her recommendations to heart. She swears by Authentic Foods brown rice flour and now I do too! If you have the chance, order some. You can also now order the pre-blended mix as well. If you prefer to use a different brand then absolutely, give it a try. Please be forewarned - I cannot attest to the baking results.

I have shared many recipes on Lemon Drop from Cybele Pascal's cookbook The Allergen-Free Baker's Handbook and here is another one for chocolate cupcakes, which I have altered (her recipe is also dairy free), and to which I added a fudgy caramel frosting.

You would never guess, in a million years, that these are gluten and egg free. The richness is supreme and the frosting adds an amazing sweetness filled with the flavor of creamy and buttery caramel. So let's get started shall we?

Get it ! You won't be disappointed !

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

You will need 1 cup of this baking mix blend for this cupcake recipe.
Store the excess in a plastic Ziploc bag. Keep refrigerated.


Absolutely Delicious!

RECIPE:
*altered source recipe for Chocolate Cupcakes, The Allergen-Free Baker's Handbook

MAKE IT

CUPCAKES

1 cup Gluten-Free Flour Mix (see above)
1/2 cup unsweetened cocoa powder
1/4 teaspoon plus 1/8 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Saigon ground cinnamon (regular cinnamon works too but Saigon has such great flavor!)
1/4 teaspoon salt
1 cup buttermilk at room temperature
3/4 cup fine granulated sugar
1/3 cup canola oil
1 1/2 teaspoons pure vanilla extract

FROSTING

1/2 cup unsalted butter ( 1 stick)
1 cup packed dark brown sugar
1/4 teaspoon salt
6 tablespoons heavy cream
3 cups icing sugar, sifted

MAKE IT

PREHEAT oven to 350F
LINE 12 tin muffin pan with paper liners
IN MEDIUM BOWL, whisk together first 7 ingredients
WITH ELECTRIC MIXER, in separate bowl beat together buttermilk, sugar, oil and vanilla for 1 minute on medium speed
SIFT in flour mixture in 3 batches, mixing on low speed 3o seconds after each addition
FILL muffin liners 2/3 full
BAKE in center of oven for 18 minutes or until toothpick inserted in center comes out clean.
LET COOL in pan 5 minutes then transfer cupcakes to cooling rack to cool completely before frosting

FROSTING

IN MED SAUCEPAN, melt butter over med/low heat
WHISK in brown sugar and salt
CONTINUE WHISKING and bring to a boil
BOIL for 2 minutes whisking continuously
REMOVE from heat
WHISK IN heavy cream
RETURN to stovetop and bring again to a boil slowly over med/low heat
IMMEDIATELY remove from heat
STRAIN through a fine mesh sieve into a heatproof bowl or into the bowl of your stand mixer
LET stand at room temperature for 1/2 hr
BEAT in icing sugar in 3 parts, mixing thoroughly after each addition.

FROST as desired. I used a 1M Wilton Swirl tip for these cupcakes.

TOP them off with any candy you prefer or leave plain. I opted for chocolate covered caramel balls.

ENJOY !!!

Also seen here:

Gluten-Free Creamsicle Cupcakes

With summer fast approaching, memories of orange creamsicles come flooding back to me. They were, by far, my favorite summer treat. That and banana popsicles!

I wanted to make a gluten-free cupcake that would do justice to the classic creamsicle ice cream indulgence. After much research, I settled on a source recipe from The Allergen-Free Baker's Handbook for Orange Chiffon Cake. Then I adapted it quite severely to go from a cake to these fluffy, orange, cream filled delights you see here today.

The chiffon batter does tend to settle after baking so you will have a flat cupcake top. Perfect for what you need to do next and that is cut out the top with a melon baller, fill with creamy vanilla buttercream and then place the cutout cupcake piece back on top.

For the frosting, I took the vanilla buttercream filler frosting and jazzed it up with orange food coloring, orange extract and then piped it all with my Wilton 1M tip. The crowning glory: a little orange gummy candy and an orange candy stick which I simply cut in half as one large one is simply overkill for these beauties.

To begin, you will want to have 1 orange handy and some orange juice (pulp free). I added the scrapings of 1 vanilla bean to the batter plus one in the icing so I highly recommend you have these on hand as well. The vanilla bean enhances the entire cupcake from top to bottom giving it that vanilla flavor so well loved in the creamsicle treat.

This is my staple go-to book for gluten-free baking . I couldn't live without it. As with the Chocolate Cupcake recipe also posted here on Lemon Drop, the original Orange Chiffon one in her book is both vegan and gluten-free. My focus was simply to retain its gluten-free qualities. Therefore, I did used eggs rather than egg replacer.

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

You will need 3 cups of this baking mix blend for this cupcake recipe.

NOW LET'S GET STARTED!

RECIPE:

WHAT YOU NEED

CUPCAKES
2 cups fine granulated sugar
1 egg
1 cup orange juice (pulp free)
zest of one medium orange
scrapings of 1 vanilla bean
1 teaspoon pure vanilla extract
3 tablespoons canola oil (Crisco oil is great)
3 cups gluten-free flour mix (see above)
3/4 teaspoon xanthum gum
4 teaspoons baking powder
1/2 teaspoon salt
orange food coloring gel or liquid food coloring

FILLING/FROSTING
2 1/2 cups unsalted butter at room temperature
6 cups icing sugar, sifted
scraping of one 1 vanilla bean
3/4 cup whipping cream

FROSTING EXTRAS:
1 1/2 teaspoons orange extract
orange food coloring gel
orange gummy candies
orange candy sticks, cut in half

MAKE IT

LINE muffin pans (2) with 16 liners.
PREHEAT oven to 350F

IN LARGE BOWL, with electric mixer, blend together sugar and egg for 1 minute, MED speed
ADD orange juice, zest, vanilla bean scraping, liquid vanilla and oil
BEAT MED speed 1 minute
IN MEDIUM BOWL, whisk together remaining cupcake ingredients
SLOWLY ADD to wet ingredients in 3 batches, mixing slightly after each addition.
BLEND together at MED speed for 1 minute
ADD food coloring and blend into batter on LOW speed just until you have the color you want.
WITH ice cream or cookie scoop, fill liners 3/4 full
BAKE 15-18 minutes testing with a toothpick in center; if it comes out clean then they are done!
LET COOL in pan for 5 minutes
REMOVE and let cupcakes cool on rack completely for 1/2 hr

IN LARGE BOWL, with electric mixer, cream butter for 1 minute MED speed
SLOWLY add icing sugar and continue mixing for 4-5 minutes MED speed
ADD vanilla bean and whipping cream. When adding whipping cream, add only a little at a time until you reach your desired consistency

WITH MELON BALLER, scoop out a circle from each cupcake, approximately 1 inch deep. Set cut out tops aside.
WITH teaspoon, fill cut out areas with 1 teaspoon of white frosting.
COVER with cupcake cutouts
WITH remaining icing, add orange extract. Start adding food coloring: A little goes a long way so start adding a little bit at a time and mix after each addition until desired color is reached.

FILL piping bag with orange frosting and pipe onto cupcakes. I used a Wilton 1M tip for the swirls on top.

TOP with candy and orange stick.

ENJOY !!!

Also Seen Here:

Rustic Gluten-Free Lemon Donuts

These aren't all smooth and pretty. They have their fair share of lumps and bumps. Hey, so do I and you don't love me any less, do you?
No, you don't. You will feel the same way about these donuts too - guaranteed!

Their external rustic appearance conceals a fluffy, moist and lemony interior. You will never guess these are gluten-free.

These sweet treats also need no deep-frying. They are baked in the oven for just 8 minutes and emerge golden brown and ready to eat! Gobble them up as-is, dusted with icing sugar or topped with a simple vanilla glaze.

LET'S GET STARTED !

Topped with a vanilla glaze

RECIPE:

WHAT YOU NEED

DONUTS

1 1/4 cup gluten-free flour. Please see this Gluten-Free Snickerdoodle recipe for an excellent blend. Do NOT use self-rising gluten-free flour in this recipe
1/2 cup fine granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1/3 cup full fat Greek-style yogurt
1/3 cup PLUS 1/4 cup buttermilk (1%)
1 tablespoon vegetable oil ( I use Becel. Safflower and grapeseed oil are also excellent choices)
Zest of one lemon
1/2 teaspoon lemon extract
2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract

GLAZE

1 cup of icing sugar, sifted
1 teaspoon pure vanilla extract
2 teaspoons cream (you may need 3 if you feel it is too thick)

MAKE IT

PREHEAT oven to 400F
SPRAY donut pan with cooking spray. I use a Wilton pan that makes 6 regular sized donuts
IN LARGE BOWL, whisk together first 6 ingredients
IN MEDIUM BOWL, whisk together remaining Donut ingredients
FOLD wet ingredients into dry ingredients and blend until combined
FILL donut molds. I find 3 teaspoons per mold works well.
LEVEL down tops of donuts with a wet icing spatula or butter knife
BAKE 8 - 10 minutes until golden brown around edges and toothpick inserted in center comes out clean
IMMEDIATELY turn out donuts onto a cooling rack, turn right-side up and allow to cool completely

MAKE GLAZE by combining all glaze ingredients in a bowl and whisking until smooth
LINE a cookie sheet with waxed paper
PLACE donuts on cooling rack over cookie sheet
DIP donuts, face-side down, into glaze and turn right-side up.
PLACE on rack and allow glaze to harden slightly (15 min)

INDULGE !!!

Seen Here: Sweet Tooth Friday

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Gluten-Free Maple Chocolate Cupcakes

I am a true maple syrup fanatic and right now, given the season, it is a perfect time to indulge. When I saw this gluten-free cupcake recipe in one of my favorite cookbooks, I knew I had to make them. Chocolate and maple syrup is a wonderful combo and this cupcake is a great way to enjoy them both in one big bite!

The original recipe can be found in Cybele Pascal's book The Allergen-Free Baker's Handbook.

As with the Snickerdoodle recipe also posted here on Lemon Drop, the original one in her book is both vegan and gluten-free. My focus was simply to retain its gluten-free qualities. Therefore, I used buttermilk and butter in this recipe instead of her alternative ingredients. I also made a vanilla buttercream frosting instead of the rice milk chocolate ganache in the book.

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

You will need 1 cup of this baking mix blend for this cupcake recipe.

Let's get started !!


RECIPE:

WHAT YOU NEED

CUPCAKES

2/3 cup buttermilk
1 cup flour mix (see above)
1/2 cup cocoa powder, sifted
1/4 teaspoon plus 1/8 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
2/3 cup maple syrup
1 1/2 teaspoons pure vanilla extract

FROSTING

1/2 cup unsalted butter at room temperature
1 3/4 cup icing sugar, sifted
1 teaspoon pure vanilla extract (feel free to use maple extract here instead if you prefer )
1 - 2 tablespoons heavy cream
chocolate shavings


MAKE IT
PREHEAT oven to 350F
LINE 12 muffin tins with paper liners

IN MEDIUM BOWL, whisk together cocoa powder, xanthan gum, baking soda, flour mix, and salt. Set aside
IN LARGE BOWL, cream butter 2 minutes HIGH speed with electric hand or stand mixer
ADD maple syrup and vanilla. Cream 2-3 minutes MED speed
ADD DRY AND WET INGREDIENTS IN STAGES AS FOLLOWS:
1/3 dry ingredients to butter mix. BLEND until combined
ADD 1/2 buttermilk, BLEND until combined
ADD 1/3 dry ingredients. BLEND UNTIL COMBINED
ADD remaining buttermilk, blend, and end with remaining dry mix. BEAT until smooth
FILL muffin cups 1/2 full as these do rise and peak somewhat during baking time
BAKE 18 minutes
ALLOW to cool 5 minutes in pan then remove cupcakes and let cool 1/2 hr on rack before frosting

FROSTING

COMBINE butter and icing sugar.
MIX high speed 3-4 MIN with electric hand or stand mixer
ADD VANILLA , blend thoroughly
ADD CREAM just until desired consistency is reached

PIPE frosting onto cooled cupcakes and top with chocolate shavings

Featured Here: Sweet Tooth Friday

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Gluten-Free Snickerdoodles

A batch of "cinnful" gluten-free snickerdoodles. These cookies are one of my children's favorites and always beat out the normal flour-based variety time and time again.

Sweet, soft and chewy surrounded by a heavenly coating of sugar and cinnamon.

The recipe is an adaptation of one I have used repeatedly, with rave reviews, from
The Allergen-Free Baker's Handbook.

This is a wonderful cookbook for those who have gluten allergies or sensitivities.
Many recipes are dairy, egg, soy, nut and sesame free as well.

The true Snickerdoodle recipe in her book is both vegan and gluten-free.
I, on the other hand, used eggs, butter and milk
instead of her alternative ingredients.

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

LET'S GET STARTED

I keep my gluten-free baking mix in a ziploc bag and store it in the fridge.
Give it a good shake before using to ensure all ingredients are mixed together.

My daughter Charley preparing the sugar and cinnamon
that the cookies are rolled in prior to baking.


Here are the cookies rolled in sugar/cinnamon mix and ready for baking.
They only take 10 minutes in the oven!


Ten minutes later - these are FANTASTIC !
They will settle somewhat as they cool.

RECIPE (adapted from The Allergen-Free Baker's Handbook, Cybele Pascal)

WHAT YOU NEED

2 1/2 cups plus 2 tablespoons gluten-free flour mix (ingredients listed above)
1/2 teaspoon plus 1/8 teaspoon xantham gum
3/4 teaspoon baking soda
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup unsalted butter at room temperature
1/2 cup vegetable shortening (I used Crisco brand)
3/4 cup fine granulated sugar
1/4 cup plus 2 tablespoons packed golden brown sugar
2 teaspoons pure vanilla extract (I use Madagascar vanilla)
1 egg at room temperature
1/4 cup plus 1 teaspoon milk ( I used 2% but whole would be fine too)
2 tablespoons fine granulated sugar mixed with 2 teaspoons ground cinnamon

MAKE IT

PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper

WHISK together first 5 dry ingredients in a small bowl and set aside
COMBINE butter and shortening with an electric hand-mixer on MED speed for 1 minute
ADD white and brown sugars. Blend until combined.
ADD egg and vanilla extract. Mix , scraping down sides of bowl with spatula when needed.
SLOWLY add 1/2 dry ingredients to wet ingredients. Blend until combined
ADD milk. Blend.
ADD remaining flour mixture and mix until combined.

IN SEPARATE SMALL BOWL, combine sugar and cinnamon
TAKE A HEAPING TEASPOON of dough per cookie, roll into a ball then roll thoroughly in sugar/cinnamon mix. Continue until all dough is used up - should give you 22-24 cookies.
PLACE cookies 3 inches apart on baking sheets.

BAKE for 10 minutes
LET COOL on cookie sheets for 10 minutes
REMOVE from cookie sheets and allow to cool another 10 minutes on cooling rack.

DIG IN !!!