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gluten-free snickerdoodles

October 20, 2010

½ cup shortening (we subbed butter and they were great)
¾ cup sugar
1 egg
1 teaspoon vanilla
½ cup potato starch
¾ cup plus 2 tablespoons cornstarch
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with
½ teaspoon cinnamon

Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

we got this recipe from a site for people with celiac’s. we didn’t believe it was possible to make a delicious gluten-free cookie without some absurd combination of flours. this came out crispy and amazing. i’m not gluten-free and i loved them. our resident GF taste-testers yelled with joy when they tasted them.

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One comment

  1. When I used Earth Balance the batter was too liquidy, so I added more potato starch and that made the cookies too dry. Might have worked better to chill the batter instead, or use cold/less oily shortening to begin with.

    Also trying to do them with egg replacer didn’t work too well – the cookies were too thin and fell apart.



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