The Ultimate Gluten-Free Cookie Book (30 page)

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the garbanzo bean flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be soft and not too heavy.

Drop rounded teaspoonfuls of the dough onto the prepared pan. Press them with your fingertips to a scant ¼-inch thickness.

Bake the cookies for 8 to 9 minutes, until the edges are lightly browned. Let cool on wire racks before serving.

cornmeal
MAKES ABOUT 30 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the shortening and sugar. Beat well. Add the cornmeal and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together.

Roll out the dough to ⅛-inch thickness (for crispier cookies) or to ¼-inch thickness (for a bit softer) and cut it with a 2-inch round cookie cutter (or other cookie cutter of your choice).

Place the cookies on the prepared cookie sheet and top with sprinkles or colored sugar, if desired. Bake for 8 to 10 minutes, until they have the slightest hint of color.

Let cool on wire racks.

potato starch and cornstarch
MAKES ABOUT 100 COOKIES

Prior to frying, heat the oil to 370°F.

In a medium bowl, combine the potato starch, cornstarch, sugar, baking soda, baking powder, xanthan gum, vanilla, and salt. Add the egg. Slowly add the milk, mixing well to remove all lumps. Transfer the batter to a shallow bowl. The batter will thicken a lot over the course of making the rosettes; this is fine.

Dip the rosette iron into hot oil to heat for about 30 seconds. (Lift to drain off excess oil.) Then, dip the rosette iron into the batter to coat it most of the way up its sides. (It is very likely that you will need to dip, lift up, and dip again to get sufficient coating.) Do not
cover the top of the iron or the cookie will not slide off. Return the iron to the hot oil and fry the rosette for 25 to 30 seconds, until golden brown. Lift it from the oil and, using a fork, gently ease the rosette from the iron and place it on paper towels to drain. Continue until all the batter is used.

Dust the tops with confectioners’ sugar.

potato starch
MAKES ABOUT 36 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the shortening and sugar. Beat well. Add the potato starch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be soft.

Using a pastry bag, pipe the cookies well apart onto the prepared pan. As the cookies spread a lot during baking, be sure to leave room between the cookies. Bake for 8 to 9 minutes, until the bottom edges are browned. Let cool on wire racks before serving.

Fig Newton-Style Cookies, page 97

www.americanceliacsociety.org
PO Box 23455
New Orleans, LA 70183
504-737-3293

 

www.celiac.org
13251 Ventura Boulevard, #1
Studio City, CA 91604
818-990-2354

 

www.csaceliacs.org
PO Box 31700
Omaha, NE 68131
877-CSA-4CSA

 

www.gluten.net
31214 124th Ave SE
Seattle, WA 98092
253-833-6655

www.celiac.com
Scroll down the home page to locate index,
then click on support groups.

We are fortunate that there are now numerous gluten-free food suppliers in the United States. Even better, most of what you need can be found at your local grocery store or health food store. A Web search of “gluten-free foods” will
give you hundreds of options for high-quality gluten-free food suppliers, but you really only need a few. Here are several of the best:

Hot Chocolate Cookies, page 30

 

A surprising home to many gluten-free foods and baking supplies. You’ll save if ordering in quantity, but be sure you like the item before you order in bulk. Many gluten-free books can be ordered quite reasonably there as well.

 

www.glutenevolution.com
Iowa City, Iowa
319-354-3886
877-354-3886

This small company has mixes for some very good breads. In my opinion, they made the best overall bread at the last conference I attended. And, that is why they are listed here.

 

Home to the “celiac mall,” which includes numerous suppliers of gluten-free foods, books, and so on.

 

www.glutenfree.com
PO Box 840
Glastonbury, CT 06033
860-633-3826

Gluten-free baking supplies and mixes.

 

www.energyfoods.com
PO Box 84487
5960 1st Avenue South
Seattle, WA 98124
800-331-5222