An excellent substitute baking powder for
those with celiac disease and allergies.
It creates the carbon
dioxide needed in leavening, immediately upon contact with liquid.
RECIPE:
Big Batch Gluten-Free Christmas Cookies
3 cups powdered sugar
2 cups fructose sugar
2 cups butter
6 eggs
1 Tbsp sea salt
1/4 cup Spicery Shoppe Vanilla
1 cup amaranth flour
2 cup potato starch
2 cup sweet white rice flour
4 cup brown rice flour
2 T xanthan gum
3 T Ener-g baking powder
Preheat oven to 325°F. Mix together the flours,
starch, xanthan gum and baking powder with a whisk until well-combined.
Set aside. Cream together the sugars, shortening, eggs, vanilla and
salt. Add flour mixture, about 1/4 at a time, stirring with a wooden
spoon. Once the flour mixture is mostly incorporated, knead the
dough , slowly punching the dough down in the middle and folding the sides
of the dough into the middle.
After the dough is well-mixed, see variations below.
For all recipes, bake on ungreased pan bake at 325°F
until the edges are just golden (unless a crispy cookie is desired).
For “plain” sugar cookies:
1. Roll dough into very small balls and flatten to a wafer
with the bottom of a sugar-dipped glass or cookie stamp. Bake until
golden brown. This will produce a light, crispy cookie.
2. Roll into larger balls and flatten to about
1/4″ thick. Bake until edges are just golden. This will
produce a soft, chewy cookie.
3. Divide the dough into about 4 parts, wrap each ball
in plastic wrap, and refrigerate until fairly firm. Place
chilled dough on pastry mat or on wax paper, top with plastic wrap,
and roll out until dough is about 1/8″-1/4″ thick. Use
cookie cutters and bake.
For other cookies:
Divide the dough into 2 or more sections and Knead
in 1/2 c of crushed candy canes, chocolate/carob chips, nuts or dried
fruit. Drop by teaspoons, then press with a sugar-dipped cup.
Bake as above
Use method # 2 above and press a chocolate Kiss in
center.
Use method # 2, roll ball in egg white (slightly beaten)
then chopped nuts and press thumb in center before baking and fill with
jam when done.
For chocolate swirl cookies: Take 2
equal portions of dough, and roll one out about 1/8″ thick,
keeping as close to a rectangular shape as possible. Take the other
portion, and mix in enough cocoa or carob powder , until it is nice and
dark. Roll that section out to 1/8″, as well. Place one
layer on top of the other. Starting with the longer side of the
rectangle, roll the layers together, until you have a log. Roll
the log in plastic wrap and refrigerate until firm. Then, slice the
cookies about 1/4″ thick, taking care to keep the log as round as
possible.
