Gluten-Free / Dairy-Free Snickerdoodles

Recipe printed from chiknpastry.com

Gluten-Free / Dairy-Free Snickerdoodles
Adapted from Eat the Love via Gluten-Free Girl & the Chef; makes ~48

these cookies are gonna be good gluten-free or not. i put what i did first and in parentheses what you can do differently if you don't need a gluten or dairy free recipe {the vegan butter makes them dairy free and the flour substitutions and addition of xantham gum make them gluten free}. i also didn't have enough eggs, so i used a trusty (and healthier!) substitute - 1 T ground flax + 3 T water for each egg. you can cut out the flax and water and instead use 2 eggs (plus the yolk of a third, as in the recipe) if you have them.

ingredients
1/2 c (1 stick) vegan butter spread (or regular butter)
1 T g cinnamon
3 T + 1 1/2 c sugar, divided
2 T flax seed
6 T water
1/2 c vegetable shortening
1 large egg yolk
2 t vanilla extract
2 t cream of tartar
1 t baking soda
1/2 t kosher salt
1 t xantham gum (leave out if not making gf)
465 g all-purpose gluten-free flour, recipe below (or regular ap flour, ~2 3/4 c)

instructions
Cut vegan butter or butter into 1/2" pieces and add to bowl of stand mixer fitted with paddle attachment. Preheat oven to 350 F. Line a baking sheet or cookie sheet with parchment paper.

Combine the cinnamon and the 3 T of sugar together in a shallow bowl. Put aside. In blender, grind flax seeds until fine; add water and blend until a smooth paste forms (i did this in a spice grinder, using 1 T flax and 3 T water at a time; it was a little messy, but the spice grinder probably grinds the flax better). Pour into small bowl and sit aside (if you're using eggs, omit this part, obviously).

Add shortening to butter and mix on medium until well-blended. Add the remaining sugar and continue to beat until light and fluffy. Add the flax paste (or 2 eggs, one at a time beating after each addition), the egg yolk, and then the vanilla, beating and scraping down the sides with a spatula after each addition. Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well. Add the flours and beat until all ingredients are incorporated and the dough is smooth.

Roll 1 T amounts of dough into balls and roll around in the sugar/cinnamon mixture. Place onto baking sheets about 2” apart. Bake for 12 minutes or until the tops of the cookies start to crack a little. Let them cool on the sheet for 3 minutes and then move them to a rack to cool.

Gluten-Free All-Purpose Flour
Adapted from Gluten-Free Girl & the Chef; makes 1000 g of ap flour

i'm definitely NOT a gluten-free expert, but Shauna certainly is. in the past, I've somehow managed to avoid making my own gf ap flour, but i finally caved in and did it, once i realized i had a decent amount of gf flours on hand. if you're only cooking gf for someone occasionally, you may be better off buying a pre-made gf ap flour (like Bob's Red Mill) which will usually work just fine. however, if you make a lot of gf stuff (or don't but like the challenge AND hate that your gf friends get left out way too often), making a batch of gf ap flour using Shauna's suggestions will serve you well. but remember, it isn't just about using gf ingredients - you have to be sure your cleaning surfaces, etc are gf too. if you're unsure about something you're making for someone who eats gf, just ask them - they are (usually!) more than happy to talk about it and give you pointers.

this recipe is one i made using Shauna's suggestion of 60% starch flours, 40% whole-grain flours. visit the link above for suggestions if you don't have these exact flours on hand (and for her tried and true ap version, which i'm sure works better than mine!). you'll notice the flours are all in grams - precision is key here!

ingredients
225 g brown rice flour
175 g sorghum flour
250 g sweet rice flour
200 g potato starch
100 g arrowroot
50 g tapioca flour/starch

instructions
weigh each flour out and mix together  in a large container, preferably one with a lid. once they're all in there, whisk them together for a few minutes, or snap the lid and shake the hell outta the container until well blended.

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