GF Sugar Cookies

Gluten Free Sugar Cookies

makes about 2 dozen cookies, depending on size

  • 1 1/4 cup all purpose gluten-free flour (see my mix below)
  • 1/4 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp psyllium husk powder
  • pinch salt
  • 1/4 cup coconut oil
  • 1 egg (if you use a mix with coconut flour, add another white)
  • 1/2 tsp almond extract
  • sanding sugar, melted chocolate, icing, etc. for decorating

Preheat the oven to 350 degrees, and prepare baking sheets with Silpat or parchment paper.

In a bowl, mix the dry ingredients together well. Add the coconut oil, egg and almond extract. Mix until well combined. The dough will be very smooth and will resemble a “normal” dough – it will come together and not be sticky. If it is sticky, add more flour by the tablespoon until you get a good dough that you can work with, using your hands rather than your mixer. Wrap the dough in plastic wrap (it is easier to split it into 2 portions for rolling out). Put in the refrigerator until well chilled, about 30 to 45 minutes.

When chilled, lightly dust a work surface with flour and roll out the dough to a thin disk, about 1/4″ or 1/8″ thick. I like to put plastic wrap on top of the dough to prevent sticking and so I don’t add too much flour to the dough. You want the disk to be even in thickness, so I use the “pie crust” method – roll the dough in one direction, then turn 1/4 of the way and roll again. Keep doing that until you are finished. Using whatever cutters you like, cut out the dough and put on the baking sheet. If using sanding sugar, sprinkle with sugar now. Stick the cookie sheets back in the refrigerator or freezer for a few minutes to chill.

Put cookie sheets in the oven and bake about 20 to 25 minutes. Let cool on the sheets for a few minutes, then transfer to a rack. Once cool, you can either decorate with icing or chocolate…..or just eat them.

All-Purpose Gluten Free Baking Mix

  • 300 gms millet flour (you can use brown rice or sorghum flour)
  • 100 gms coconut flour
  • 300 gms white rice flour
  • 300 gms cornstarch (you could use potato or tapioca)

Weight out all ingredients and combine very well with a whisk. To ensure even distribution, I also sift the mix together before putting it in containers. It is best to store this in the fridge.

Note that with coconut flour, you will need to increase your liquid ingredients a bit in whatever recipe you use. Coconut flour absorbs moisture, so you’ll need to compensate for that.

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