GFCF COOKIES
(this mixture is from "Cooking Gluten-Free!" by Karen Robertson)
1 cup brown rice flour
1 1/4 cups white rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
This is a good base mix for most cookie recipes; you may want to add a tad more flour than the recipe calls for and an additional egg. Also, if the recipe calls for milk or cream, try almond milk.
Here is a Snicker-doodle recipe:
1/2 cup margarine
1/2 cup shortening
1 1/2 cups sugar
2 tsp vanilla (make sure your vanilla doesn't have caramel color)
2 eggs
Cream the above wet ingredients together
2 3/4 flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Mix, then add the dry ingredients to the wet ingredients. Roll into balls, roll in cinnamon and sugar. Bake 8-10 min. at 350 degrees.