Recipe from Let them eat bread: For celiac sufferers, Holly Beach provides gluten-free alternatives
By Vesna Vuynovich Kovach
Brava magazine, February 2008
Column: Around the Table
Holly says, “So many of my customers miss baking. Gluten-free ingredients can sometimes be so difficult to work with, but this is a very easy recipe and rolls out really nice. Families can have fun together creating these. Don't tell your friends that these are GF! They'll be asking you for the recipe.”
3 cups rice flour mix*
1 cup sugar
1 tablespoon xanthan gum
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chilled butter, cut in small pieces
3 tablespoons buttermilk or milk
1 teaspoon vanilla
Blend well. Chill, if desired. Roll out on rice-floured surface to 1/8" to 1/4" thickness. Cut into valentines or shapes. (This dough works for any holiday!) Bake at 350 degrees for 8 to 10 minutes, until a light touch to the center of a cookie does not make a dent. Edges may become slightly golden, depending on thickness.
Sprinkle with sugar before baking or frost after cooled. Yield: About 2 dozen 2" cookies. Store in a sealed container in a cool area. “They freeze great!” says Holly.
*Rice Flour Mix: Use Holly’s GF Flour Mix (available at Silly Yak Bakery) or another GF mix of your choosing. (Check the label to see if xanthan gum is already included.)