1. Read labels. Read labels. Read labels. Even if it is a product you have used before. You never know when a formula will be changed.
2. If you plan to sift your ingredients get a new flour sifter and clearly label it for gluten free use only. It is impossible to be sure that a sifter is clean enough to prevent cross contamination.
3. When baking cookies, line your pans with parchment paper or use dedicated pans or all of your gluten free baking.
GF M&M Cookie Jar
1 3/4 C. Gluten Free Flour Blend ~ I used Bob's Red Mill
3/4 tsp. Kosher Salt
3/4 tsp. GF Baking Soda
3/4 C. Packed Light Brown Sugar
1/2 C. Cane Sugar
1 C M&Ms
1 C M&Ms
Mix Gluten Free flour, salt, and baking soda in a bowl and then pour into a clean 1 quart jar. Next, layer the brown sugar, chocolate chips and then top with cane sugar. Seal the jar and decorate ~ Make sure you include the following directions with your gift:
Preheat your oven to 375 degrees. Beat together 3/4 cup softened butter, 1 egg, and 3/4 tsp. vanilla extract in the bowl of a mixer until creamed. Add cookie mix. Blend well making sure there are no lumps (other than M&Ms). Drop by rounded tablespoon onto a baking sheet lined with parchment. Bake for 9-11 minutes until lightly browned. Allow to cool on baking sheet for 1-2 minutes before moving to cooling racks.
Makes about 2 dozen cookies.
Sugar Cookie Mix in a Jar
1 1/2 cups superfine brown rice flour
2/3 cups arrowroot starch or cornstarch
1/3 cups tapioca starch
1 1/2 cups confectioner's sugar
1/2 tsp guar gum
1 tsp baking soda
1 tsp cream of tartar
Place all ingredients in a mixing bowl and use a large whisk to blend. Sift mixed ingredients (be sure to use a dedicated sifter whenever making gluten free recipes to insure no cross contamination). Transfer mix to a quart jar. Make sure to include the following instructions with your gift:
You will need:
1 recipe of Gluten Free Sugar Cookie Mix (Dry Ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 tsp lemon extract
1 tbs freshly grated lemon peel (takes about 2 lemons)
1. Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
2. Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
3. Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
4. If the mixture is too dry to form a ball, add 1 tbs milk and pulse about 5 more times.
5. Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball. Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
6. Wrap the sheet of waxed paper around the cookie dough log and refrigerate the dough for at least 1 hour or freeze to use later.
7. When you are ready to bake the cookies, remove from refrigerator or freezer. slice in 1/4 inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet. Dip a glass in fine sugar and press each ball of dough into a flat circle.
8. Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie.
Bake at 350 for 12-15 minutes, or until light golden brown around the edges.
Gluten Free Snickerdoodle Cookie Mix
1 1/2 cups granulated sugar
3 c gluten free flour mix
1 tsp baking soda
1/2 tsp baking powder
2 tsp cream of tartar
1/4 tsp salt
Mix in a separate bag and attach:
2 tbs granulated sugar
2 tsp cinnamon
Attach these instructions to your gift:
Whip 1 cup of butter, softened with 2 eggs and cookie mix.
Shape dough into 1-inch balls and drop into cinnamon-sugar baggie, shake to coat.
Place on parchment lined baking sheet and bake at 400 degrees for 8 minutes or until bottoms are lightly browned.
Yeilds: 6 dozen cookies.
Preheat your oven to 375 degrees. Beat together 3/4 cup softened butter, 1 egg, and 3/4 tsp. vanilla extract in the bowl of a mixer until creamed. Add cookie mix. Blend well making sure there are no lumps (other than M&Ms). Drop by rounded tablespoon onto a baking sheet lined with parchment. Bake for 9-11 minutes until lightly browned. Allow to cool on baking sheet for 1-2 minutes before moving to cooling racks.
Makes about 2 dozen cookies.
Sugar Cookie Mix in a Jar
1 1/2 cups superfine brown rice flour
2/3 cups arrowroot starch or cornstarch
1/3 cups tapioca starch
1 1/2 cups confectioner's sugar
1/2 tsp guar gum
1 tsp baking soda
1 tsp cream of tartar
Place all ingredients in a mixing bowl and use a large whisk to blend. Sift mixed ingredients (be sure to use a dedicated sifter whenever making gluten free recipes to insure no cross contamination). Transfer mix to a quart jar. Make sure to include the following instructions with your gift:
You will need:
1 recipe of Gluten Free Sugar Cookie Mix (Dry Ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 tsp lemon extract
1 tbs freshly grated lemon peel (takes about 2 lemons)
1. Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
2. Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
3. Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
4. If the mixture is too dry to form a ball, add 1 tbs milk and pulse about 5 more times.
5. Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball. Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
6. Wrap the sheet of waxed paper around the cookie dough log and refrigerate the dough for at least 1 hour or freeze to use later.
7. When you are ready to bake the cookies, remove from refrigerator or freezer. slice in 1/4 inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet. Dip a glass in fine sugar and press each ball of dough into a flat circle.
8. Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie.
Bake at 350 for 12-15 minutes, or until light golden brown around the edges.
Gluten Free Snickerdoodle Cookie Mix
1 1/2 cups granulated sugar
3 c gluten free flour mix
1 tsp baking soda
1/2 tsp baking powder
2 tsp cream of tartar
1/4 tsp salt
Mix in a separate bag and attach:
2 tbs granulated sugar
2 tsp cinnamon
Attach these instructions to your gift:
Whip 1 cup of butter, softened with 2 eggs and cookie mix.
Shape dough into 1-inch balls and drop into cinnamon-sugar baggie, shake to coat.
Place on parchment lined baking sheet and bake at 400 degrees for 8 minutes or until bottoms are lightly browned.
Yeilds: 6 dozen cookies.
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