For those of you who are gluten intolerant or have children and/or grandchildren who are, here is a recipe for you to try. The lady who came up with this recipe made it for her daughter. She said it passed the taste test of both her children!
6 Tbsp. butter or palm shortening
1/3 cup organic cane sugar
1/3 cup organic brown cane sugar, sucanat or coconut sugar
3/4 cups tapioca flour
1/2 cup white rice flour (or amaranth or sorghum flour)
1/4 tsp. sea salt
1/2 tsp. baking powder
1 egg
1 tsp. vanilla
Heat oven to 325 degrees F.
Cream the butter and sugar. Add the egg and vanilla. Mix well. Add the flour, salt and baking powder. Stir with a spoon until combined.
Drop quarter-sized mounds onto parchment lined baking sheets. Bake 13-15 minutes. Turn off oven. Leave cookies in the oven to crisp for 10 – 20 minutes.
Yield: About 60 cookies
Note: This recipe and photo are by Mary of Just Take a Bite
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.