How to Make Gluten Free Cookies

Gluten is a protein found in wheat and other grains including: pasta, bread, cereals, rye, spelt, kamut, triticale, barley, and other baked goods. You can easily avoid gluten by utilizing a gluten-free flour mix to replace wheat flour in your recipes.
You can even save it in the refrigerator and bring it to room temperature before use.

This is what you will need:

-1 and half cups of sorghum flour
-1 and half cup of potato starch
-1 cup of tapioca flour

Mix well. Makes about 4 cups.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• sorghum flour
• potato starch
• tapioca flour
• unsalted butter
• sugar
• brown sugar
• eggs
• vanilla extract
• almond extract
• ground allspice
• cardamon
• cinnamon
• baking powder
• xanthan gum
• salt
• toasted almonds (finely chopped)

1. Makes about 24 cookies.
   Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
   In a mixing bowl, beat the butter and the sugars (the granulated white and the brown sugar), for about 1 minute. Add in the eggs, the vanilla, and the almond extract. Slowly add the flour mix, the spices, the baking soda, the xanthan gum and the salt, and beat on low speed to blend the ingredients.

2. Stir in the toasted and finely chopped almonds. Wet your hands and shape about 1 tablespoon of dough into a ball and place 12 balls about 2 inches apart on each baking sheet.
   You can place both baking sheets in the oven (one in the upper-middle rack and the other on the lower-middle rack).

3. Bake the cookies for about 15 minutes. Make sure to rotate the sheets between racks halfway through the baking process.
   Let the cookies cool and serve.
   
   From the:
   
   Yoga Journal, August 2009

[kaldrich88]

on 7/26/2009 My mom's allergic to gluten - can't wait to show her this recipe! 5*