Gluten-Free Cookie Flour Blend Recipe
Printable Recipe I use this mixture as a base for all my cookies, finding it easier to mix up a big batch once than to have need to drag out all the flours multiple times. If any of the flours are problematic for you, refer to my
flour chart for a similar flour in protein, fat and carbohydrates.
This mixture is useful for cookies that are gently sweet. You can add up to 200 grams more organic cane sugar if you prefer sweeter cookies.
If you are wondering why the recipe is in weights it is very simple.
By weighing the flours you get tremendous accuracy, the ability to replicate your results every time and substitutions are easy. Just weigh the substitute to the same quantity as the flour you want to eliminate and it will work.
30 grams xanthan gum
60 grams baking powder
25 grams salt
15 grams baking soda
908 grams sugar
Stir together till the sugar is well coated in the gums, baking powder and baking soda.
Add300 grams brown rice flour
195 grams white rice flour
300 grams sorghum flour
195 grams sweet rice flour
115 grams tapioca flour
200 grams potato starch
Stir together till one color. Keep handy for all cookie baking.
Gluten-Free Pfefferneuse Cookie Recipe-
Printable Recipe 75 grams shortening (I use spectrum naturals palm oil shortening)
75 grams unsalted butter
85 grams organic sugar
10 grams molasses
10 grams honey (older honey is better)
6 grams grated orange peel (approx. One orange)
2 jumbo eggs
575 grams cookie flour mix
55 grams almond flour
10 grams ground cardamom
3 grams ground white pepper
2 grams ground allspice
3 grams ground cloves
3 grams salt
7 grams vanilla extract
9 grams ground cinnamon
5 grams guar gum
2 cups of confectioners sugar- sifted in a large shallow bowl.
Combine in mixing bowl shortening and butter. Beat in the sugar, molasses, honey, orange peel and eggs till just combined.
Stir together cookie flour mix, almond flour, spices and guar gum.
Add to mixing bowl and beat until just combined. Do not beat till fluffy or the cookies will spread and flatten when baked.
Place dough into container and refrigerate overnight or for at least 3 hours.
Preheat oven to 375.
Make balls of dough. I use a tiny 2 Tablespoon cookie scoop but you can just pinch off even sized balls and roll them in your hands.
Place on silpat or parchment paper covered cookie sheets, making sure to leave at least 2 inches between cookies.
Bake for 10 minutes.
Let cool on cookie sheet for 1 minute.
Immediately remove cookies from cookie sheet and drop into bowl of sugar, turning to coat completely in sugar. Place on cooling rack to completely cool.
Repeat till all cookies are cooked.
If desired, you can roll them in the sugar a second time to really make them look like snowballs. The first dipping, done while the cookies are still warm, is what creates that layer of cracking sugar on the final cookie.
I use this mixture as a base for all my cookies, finding it easier to mix up a big batch once than to have need to drag out all the flours multiple times. If any of the flours are problematic for you, refer to my flour chart for a similar flour in protein, fat and carbohydrates.
This mixture is useful for cookies that are gently sweet. You can add up to 200 grams more organic cane sugar if you prefer sweeter cookies.
If you are wondering why the recipe is in weights it is very simple.
By weighing the flours you get tremendous accuracy, the ability to replicate your results every time and substitutions are easy. Just weigh the substitute to the same quantity as the flour you want to eliminate and it will work.
30 grams xanthan gum
60 grams baking powder
25 grams salt
15 grams baking soda
908 grams sugar
Stir together till the sugar is well coated in the gums, baking powder and baking soda.
Add300 grams brown rice flour
195 grams white rice flour
300 grams sorghum flour
195 grams sweet rice flour
115 grams tapioca flour
200 grams potato starch
Stir together till one color. Keep handy for all cookie baking.
Gluten-Free Pfefferneuse Cookie Recipe- Printable Recipe
75 grams shortening (I use spectrum naturals palm oil shortening)
75 grams unsalted butter
85 grams organic sugar
10 grams molasses
10 grams honey (older honey is better)
6 grams grated orange peel (approx. One orange)
2 jumbo eggs
575 grams cookie flour mix
55 grams almond flour
10 grams ground cardamom
3 grams ground white pepper
2 grams ground allspice
3 grams ground cloves
3 grams salt
7 grams vanilla extract
9 grams ground cinnamon
5 grams guar gum
2 cups of confectioners sugar- sifted in a large shallow bowl.
Combine in mixing bowl shortening and butter. Beat in the sugar, molasses, honey, orange peel and eggs till just combined.
Stir together cookie flour mix, almond flour, spices and guar gum.
Add to mixing bowl and beat until just combined. Do not beat till fluffy or the cookies will spread and flatten when baked.
Place dough into container and refrigerate overnight or for at least 3 hours.
Preheat oven to 375.
Make balls of dough. I use a tiny 2 Tablespoon cookie scoop but you can just pinch off even sized balls and roll them in your hands.
Place on silpat or parchment paper covered cookie sheets, making sure to leave at least 2 inches between cookies.
Bake for 10 minutes.
Let cool on cookie sheet for 1 minute.
Immediately remove cookies from cookie sheet and drop into bowl of sugar, turning to coat completely in sugar. Place on cooling rack to completely cool.
Repeat till all cookies are cooked.
If desired, you can roll them in the sugar a second time to really make them look like snowballs. The first dipping, done while the cookies are still warm, is what creates that layer of cracking sugar on the final cookie.