December 30, 2011

Pat’s Yummy Gluten-Free Sugar Cookies

Filed under: baking, cookies, freezer friendly, gluten-free — glutenfreebymarriage @ 15:14

Have you seen the price of gluten-free cookies in the store?   It’s crazy!  Four, five even six dollars for a small package of cookies.  I can’t say that I’ve ever tried them, but from what I read online, many of the packaged options are either bland or have a strange texture and just don’t stack up to the gluten filled cookies everybody else enjoys.

What if I told you that I have a super fantastic recipe for gluten-free sugar cookies?  What if I promised that they are very easy to make and taste so close to regular all-purpose flour sugar cookies that you will not taste a difference?  Seriously!  They look and taste the same!

GF Sugar Cookies

Pat’s Yummy Gluten-Free Sugar Cookies

(makes about 4 dozen)


  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1/4 cup potato starch (sometimes called potato starch flour)
  • 2 1/4 teaspoons xanthan gum
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • colored sugar for decoration


cookie sheets with cookie scoop and tea strainer

  1. Preheat oven to 375o and line two baking sheets with parchment paper.  (Between the sticky dough and melted sugar the parchment paper is well worth the cost when it comes time to clean the pans.)
  2. Thoroughly mix all dry ingredients, brown rice flour through salt, in a medium bowl and set aside.  Make sure to mix well so there are no streaks and you can’t tell where one flour ends and the next begins.
  3. In another bowl combine the shortening, sugar, eggs and vanilla until combined.  Add flour mixture and stir until well blended.Don't worry if the dough seems dry, it will get wetter once you've incorporated all the ingredients  Don’t worry if the dough seems really dry, just keep mixing and it will get wetter once the ingredients are completely combined.
  4. Using a small cookie dough scoop or a tablespoon, drop dough onto prepared cookie sheets.
  5. Wet the palm of your hand or a small glass and press the cookie dough so that it is flat.  (The dough is very sticky so you might need to re-wet your hand or glass a few times.)
  6. Once the dough is flattened, sprinkle colored sugar over the tops.  (I use a small tea strainer for this, but you could use a spoon if you don’t have one.)adding colored sugar to the cookies
  7. Put cookies in oven and bake for 8 – 10 minutes at 375o until the edges are starting to brown.
  8. Remove from oven and set aside for a few minutes until cool enough to handle.  (If you try to pick them up too soon they will crumble and break.) Once the cookies are cool start eating.


TIP: This dough freezes well so if you want to enforce portion control, prepare the cookies up to step 7 (last step before baking) and freeze. It’s really handy to have cookie dough on hand and a special treat for you and your gluten-free loved one to be able to pop three or four cookies in the oven when they want a snack. You don’t even need to thaw the dough, just preheat the oven to 375o then bake for 8 – 10 minutes.

I hope you enjoy this recipe as much as we do.



December 27, 2011

Welcome To My Bijou Kitchen

Filed under: introduction, my kitchen, Uncategorized — glutenfreebymarriage @ 23:18

My Bijou KitchenSometimes when I read a cooking blog I wonder what kind of kitchen the writer is working in.  Do they have a huge kitchen like I see on the design shows with expensive granite counter tops, tons of storage and the latest high-end appliances or do they have a regular, everyday family kitchen with a ten year old fridge and chipped linoleum?

I live in a 1950’s cape with a typical miniscule 1950’s cape style kitchen.   Each of the work areas of the kitchen triangle are only a couple of steps away from each other and it is the perfect amount of space for one person to cook, bake or work in the kitchen.  The down side of this is that it is  literally impossible for a second person to be in the room without being in the way.

As for the amenities, I’ve painted the cabinets, replaced appliances, had additional outlets on separate circuits installed and made over the teeny tiny broom closet to serve as a pantry but otherwise the kitchen is pure retro 1950.  I still need to refinish the floor and replace the counters and bottom cabinets, but it can wait.   It may not be very sexy or glamorous, but it was efficiently designed for a busy housewife and it works for me.

Now that you’ve seen my little kitchen with the limited cabinets and the foot and a half of usable counter space on either side of the sink, what do you think?  Could you cook in it?  Can you see yourself baking fabulous gluten-free cookies and cakes and breads?  If you’re like me, size doesn’t really matter.  I’ve had larger and smaller kitchens and as long as they are clean and have music I can work in them.  (Music is essential to cooking and baking and I can’t imagine spending any time in the kitchen without it, but that is a thought for another day…)

Thanks for stopping by my kitchen, tomorrow we start baking.

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