Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    Roben Ryberg's Snickerdoodles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

    Roben Ryberg: We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. Im sure youll enjoy this crackled-top cookie as much as our testers did.

    Ingredients:

    ½ cup shortening
    ¾ cup sugar
    1 egg
    1 teaspoon vanilla flavoring
    ½ cup potato starch
    ¾ cup plus 2 tablespoons cornstarch
    ¼ teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon xanthan gum
    ½ teaspoon salt
    2 tablespoons water

    Cinnamon-Sugar Mixture:

    2 tablespoons sugar mixed with
    ½ teaspoon cinnamon

    Directions:

    Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

    Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

    Makes about 3 dozen cookies.


    User Feedback

    Recommended Comments

    These cookies are amazing! Melt in your mouth and no one can tell that they are gluten free. Just a delicious cookie that disappears in no time! the whole family loves them! My girls feel so good being able to eat the same cookie as everyone else. I am so grateful for all the recipes on this site . They have helped me satisfy my girls and to be a little more of an adventurous gluten free baker. Thanks!!!

    Share this comment


    Link to comment
    Share on other sites

    I made these cookies for my husband and he absolutely loves them (so do I)! I am amazed that they taste as good as they do considering they are gluten free! My son was even pleased with their flavor. I haven't made snickerdoodles for a while since John was diagnosed, but when I found this recipe and saw how high it was rated, I had to try it. I was not disappointed! Thank you!

    Share this comment


    Link to comment
    Share on other sites

    Well, I hate to go against the other comments on this recipe but our family made this snickerdoodle recipe this weekend and were very disappointed. The cookies would NOT come off the silpat without them totally crumbling into tiny little bits. You had to use a spoon to eat the crumbs. Not a cookie we will try any time soon.

    Share this comment


    Link to comment
    Share on other sites
    Guest Rosemary Giordano

    Posted

    I don't know what Christine Cann was talking about in being disappointed with these cookies - she must have left something out of the recipe (probably the xanthan gum) or her baking powder may have been old. These cookies were AMAZING!!!!! They did not stick to the pan at all - I use parchment. I probably would use butter-flavor Crisco next time as I prefer a more 'buttery' taste, but even with regular Crisco, I found them light and tasty. Definitely a recipe I would make again and again. Truly a delicious cookie!

    Share this comment


    Link to comment
    Share on other sites

    We also are allergic to eggs so we did the flax meal replacement on this recipe and they were not sticky at all (i am guessing because of that). I also only used 1/2 cup sugar to cut down for my toddler and they were really good. I left them in longer because my son likes the crunchy texture and i could really sit down with a cup of coffee and eat a bunch if I let myself!! Thank you!

    Share this comment


    Link to comment
    Share on other sites

    These were a huge disappointment the first time I took them out of the oven. I followed the directions EXACTLY and they spread out in a big way and stuck to the sheet even though i sprayed the bejesus out of it. I added about 1/2 cup of flour to the dough the second time around and they turned out much much better. I also added 1/4 tsp cream of tarter, since that's what I traditionally add to my Snickerdoodles! They were great with those adjustments.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

×
×
  • Create New...