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    Scott Adams

    Rolled Sugar Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    1-½ cups white rice flour
    ½ cup butter or margarine (cold)
    ½ teaspoon cream of tartar
    ½ cup sugar
    ½ teaspoon baking soda
    1 egg (cold)
    1-½ teaspoon xanthan gum
    ½ teaspoon gluten-free vanilla, lemon, or almond flavoring
    1/8 teaspoon salt

    Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.



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    In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

    Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired.

    Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

    This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of Lifeline, on page 15.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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