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.”
Mix together:
3 cups rice flour mix*
1 cup sugar
1 tablespoon xanthan gum
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cut in:
1 cup chilled butter, cut in small pieces
1 egg
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.)
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