We are lucky enough to have a wonderful gluten free chef right here in Salt Lake City. She conducts her classes at the same cooking school I do my raw food classes. I learned so much about gluten free flour mixtures and what types of textures you’d get by using arrowroot and Xanthan gum. Also, because this is a gluten free flour mixture, you really need the dough to be cool so it will roll out nicely. Trish showed us a great trick with wax paper and cooking spray to make rolling out the dough a snap! You simply spray one side of the wax paper with cooking spray and the dough is laid on the bottom sprayed sheet and then the top sprayed sheet is placed on top. After rolling out the dough(and you want to make it somewhat thick) you simply peel the wax paper away gently. Terrific results!! Trish has generously agreed to allow me to post her Vanilla Bean Sugar Cookie recipe here.
Trish is now offering her Gluten Free Bakery items available in Salt Lake City – Contact Love Muffins at 801.918.6213
Vanilla Bean Sugar Cookies
Gluten Free Cookie Mix:
2 cups white rice flour
1/2 cup tapioca starch
1/4 cup arrowroot
(combine and store in refrigerator)
Ingredients for Cookies:
1 vanilla bean – or 2 teaspoons vanilla bean paste
3/4 cup butter (1 1/2 sticks), at room temperature – dairy free option – 3/4 cup coconut oil (do not heat)
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups GF cookie mix flou
2 teaspoons Xanthan gum
1/4 teaspoon salt
Preheat oven to 350 degrees F
1. Cut vanilla bean in half lengthwise. Carefully scrape out the seeds using a small sharp knife. Set seeds aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter(or coconut oil) and sugar. Add the egg and mix until combined. Stop the mixer and scrape down the bowl. Add the vanilla beans and vanilla extract and mix until well combined. Stop and scrape down the bowl frequently.
3. Combine flour mix, Xanthan hum and salt in a medium bowl. Add the flour to the butter mixture in 2 stages, stopping the mixer and scraping down the sides in between.
4. Shape the dough into a disc, wrap in plastic wrap and chill at least 1 hour.
5. Roll out the dough to 1/4 inch thickness, between 2 sheets of parchment, lightly sprayed with cooking spray. Cut with your choice of cookie cutters. Place on a cookie sheet lined with parchment paper. Bake for 10-13 minutes or juntil edges of cookies are barely browned. Cool 1 minute on cookie sheet then remove to wire racks and cool completely.
Frost and decorate – note (Many cookie decorations have gluten – be sure to read labels)
Wow this is a great resource.. I’m enjoying it.. good article