BS, Sweets


While I've gotten pretty damn good at converting gluten recipes to gluten free, I've neglected the creative side of me that comes up with recipes on the fly.  Ain't no time like the present to start working on that.

I have crammed myself into a pretty small space.  So small that 90% of my cookbooks and prized baking pans are in boxes and totes.  Only the essentials were unpacked into my teeny tiny kitchen.  The dishwasher isn't even being used for its intended purpose…it's storage.

I had to work with ingredients I could actually FIND.  Along with equipment and utensils that I could actually FIND.  It took some digging, but I found my favorite cookie scoop.  And since it's the holiday season, here's another cookie for the gluten-free cookie tray.

There's something heart-warming about snickerdoodles.  The name can make a person giggle; the scent of cinnamon and sugar wafts from the warm oven.  This is not a treat I recall my mother making; in fact, I don't think I had one until I moved to Illinois.  This recipe is exactly how I like them, a little crispy on the outside, a little chewy on the inside.  Not bad for a woman dealing with a sinus infection, bronchitis, and a cantankerous elderly feline who wants to bestow his hair upon my cookie dough.

Speaking of bronchitis, I'm not sure how codeine affects you.  I do know it knocks some people out.  Me, not so much.  It makes me goofy as hell.  When my GP prescribed it, I knew the evening was going to be interesting.

As I was sitting in the doctor's office, waiting for my prescriptions…










A few hours later, sitting at home…
















I should have called my internet company and asked them to temporarily disconnect me.  But nooooooooo.  I left the internet open to my drug-induced brand of crazy.

I do admit that I slept really well that night.  And apparently my little ditty made platinum.


Crispy/chewy snickerdoodles.  Since it's now just me and the hairdroppers, with the odd visitor or ten, I don't need to produce the copious amounts of holiday goodies that kept me in the kitchen for weeks.  For anything I've made this year, I cut the recipe at least in half.  After all, if it's here, I will eat it.  And that could end up really, really bad.








Crispy Chewy Snickerdoodles

Makes 18 cookies

1/2 cup white rice flour

1/4 cup tapioca flour

1/4 cup potato starch

1/4 cup millet flour

1 tsp xanthan

3/4 tsp baking powder

1 stick unsalted butter at room temperature

3/4 + 1/3 cups sugar

1 large egg

1/2 tsp vanilla extract

1/2 tbsp ground cinnamon

In a medium bowl, stir together the flours, xanthan, and baking powder.  In a separate bowl, beat the sugar and butter together until creamed.  Add the egg and vanilla and beat again.  Pour the flour mixture into the butter mixture and stir until well combined.  The dough will be somewhat crumbly; if it won't stick together, add a drop or two of water, but don't go overboard so it looks like a gluten dough.

Mush (technical term, you know) the dough together into a ball, encase it in plastic wrap, and pop it in the fridge for an hour or two.  The dough for the cookies you see here actually hung out in the fridge for two weeks because I was too ill to do anything with it.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment.  Mix the remaining 1/3 cup sugar and cinnamon in a small bowl.

I prefer to use a scoop for uniformity, but you can certainly use whatever you want to shape the cookies…a tablespoon, your fingers, whatever.  However you choose to do so, divide the dough into 18 fairly equal pieces and roll them into balls.  Roll each ball in the cinnamon/sugar mixture before placing them on the prepared cookie sheet.

Bake for about 12 minutes.  Allow the cookies to cool slightly on the pan before moving to a wire rack.






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