Trish Withus is now offering her Gluten Free Bakery items available in Salt Lake City – Contact Love Muffins at 801.918.6213
Vanilla Bean Sugar Cookies Makes 1 dozen medium to large cut out cookies
Recipe courtesy of Trish Withus
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 flour mix
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)
Gluten & Dairy Free Frosting
1/2 cup soy milk (or rice)
3/4 cup dry soy milk powder (or rice)
1 Tablespoon coconut flour
1/4 cup agave nectar
1 Tablespoon vanilla
1 1/2 cup coconut oil
1 tablespoon vinegar or fresh lemon juice
In a food processor combine the soy milk, soy powder, coconut flour, agave and vanilla. Blend for 1 minute. While the processor is on, add in the coconut oil and vinegar/lemon juice. The frosting should be somewhat thick. You can use immediately or place in an airtight container and refrigerate.
~ Recipe from www.healthylivingwithjoline.com
