Success!!

I have been trying to make a good gluten free cookie and knew that all it would take was the right recipe with the right ingredients.  Sounds easy until you try to find one.  I was SO frustrated. I almost gave up....a couple of times. BUT I decided to be relentless and I finally found what I was missing....the right flour mixture.

I searched and searched and finally found some helpful information and mix recipes on the Living Without website. They have a great list of substitutions too! Then I thought I hit the goldmine. I found this page with a recipe for chocolate chip cookies that looked promising.  LOL!  They were NOT good!  UGH!!  The kids ate them so they weren't a total waste.

But the page was NOT waste of time.  I found the awesome recipe for the flour mix that is amazing in cookies on that same page that had the not-so-tasty chocolate chip cookie recipe.  Look down at the bottom and you will find it.  :)

I was craving some lemon cookies the other day and decided, after much searching, that I would attempt to create my own recipe for these delicious cookies.  The second batch was BEAUTIFUL!  (I've also included the recipe using regular white flour below)

GF DF Lemon Cookies

½ cup all natural shortening

1 cup white sugar

1 ½ tsp lemon extract

1 egg

4 Tbsp lemon juice

1 cup gf  All Purpose flour mix (below)

¾ cup gf cookie flour mix (below)

½ tsp baking soda

1 ½ heaping tsp xanthan gum

¼ tsp salt

Cream together shortening, sugar, extract, egg and lemon juice until well blended. Place flours, soda, xanthan gum and salt on top.  Mix well.  Scoop onto cookie sheet or baking stone.

Bake at 375 degrees for 8-10 minutes or until slightly browned on edges.  Sprinkle with powdered sugar.  Cool on pan for about 5 minutes.  Move to cooling rack.  Enjoy!

 All-Purpose Flour Blend

Use this blend for all your gluten-free

baking.

1/2 cup rice flour

1/4 cup tapioca starch/flour

1/4 cup cornstarch or potato starch

All Purpose Gluten-Free Flour Blend (or GF Cookie Flour Mix as I called it)

Makes 9½ cups

2 cups super-fine brown rice flour

1½ cups sweet rice flour

2 cups cornstarch

1 cup chickpea or garfava flour

1 cup tapioca starch

2 cups sorghum flour

Mix all ingredients together and refrigerate in an air-tight container until used.

For a cookie made with regular wheat/white flour see below:

Lemon Cookies 

½ cup all natural shortening

1 cup white sugar

1 ½ tsp lemon extract

1 egg

4 Tbsp lemon juice

1 ¾ cup flour

½ tsp baking soda

¼ tsp salt

Cream together shortening, sugar, extract, egg and lemon juice until well blended. Place flours, soda, xanthan gum and salt on top.  Mix well.  Scoop onto cookie sheet or baking stone.

Bake at 375 degrees for 8-10 minutes or until slightly browned on edges.  Sprinkle with powdered sugar.  Cool on pan for about 5 minutes.  Move to cooling rack.  Enjoy!