Wednesday, August 15, 2012

We Three Gluten Free

I've been trying to figure out how to optimize my cookie dough, not just in terms of flavor, texture and eye-ppetite, but in how much I can do with just one batch. Kicinski's gluten free cook book has a great recipe for Snickerdoodles (pictured here in the right corner). I took the rest of the dough and experimented, adding a touch of ginger and butterscotch to some (center) and chocolate to the others (left). My sister had the grand suggestion of a spicy chocolate flavor in the next experimental batch, and I think some cocoa and coconut flakes would taste delicious too (especially since I used coconut flour for this recipe). The tough thing with gluten free dough is keeping the texture right after baking. I find that the shortening helps as a thickener and smaller sized cookies hold their shape best.

Here is the recipe with my alterations:

3/4 cup of soft unsalted butter
1/4 cup shortening
1 1/2 cups sugar
2 large eggs at room temperature
1 tsp. vanilla
2 3/4 cups coconut flour
1 tsp guar or xanthum gum
2 tsp baking powder
1 tsp kosher salt

Bake at 350 F for 12 to 15 minutes. 

1. Cream butter, shortening and sugar with a wooden spoon.
2. Add eggs one at a time, then vanilla.
3. Whisk dry ingredients together in a separate bowl and stir into the wet until just combined.
4. Form tablespoon sized balls and roll them in cinnamon sugar, chocolate chips, butterscotch, anything that you thing might taste good, and give them a re-assuring flattening pat before baking.
5. Let cool a few minutes before moving to a wire rack.
6. Enjoy!

(Recipe based off of "Snickerdoodles" in Simply...Gluten Free Desserts, by Carol Kicinski)

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