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Roben Ryberg's Snickerdoodles (Gluten-Free)

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

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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.

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11 Responses:

 
Lana Bilichka
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Jul 2008 5:16:57 PM PDT
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!!!

 
Charlotte
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Oct 2008 8:57:48 AM PDT
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!

 
Christine Cann
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
15 Dec 2008 7:33:07 AM PDT
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.

 
Rosemary Giordano
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Jun 2009 12:22:26 PM PDT
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!

 
Debbie
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
31 Jul 2009 2:48:59 PM PDT
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!

 
bakingbarb
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Dec 2009 7:07:13 PM PDT
My daughter and I made these and we agree with the 5 star rating! Tender and flakey. They taste just like a snickerdoodle should!

 
C Watkins
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Dec 2009 2:58:25 PM PDT
Loved these cookies, we used egg replacer, with great results. We use parchment for all cookies and removed within 2 minutes. Will make again!

 
Gin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jan 2010 9:41:21 AM PDT
These cookies are awesome! They don't taste gluten-free at all. So good. Really hit the spot for the baked goods I have been missing and my hubby can enjoy them, too.

 
sig
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Oct 2010 11:01:43 AM PDT
Amazing. We made them for a half-gluten free, half-gluten-eating crowd and everyone unanimously loved them. definitely making them again.

 
Jay
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
28 Nov 2010 4:08:05 PM PDT
Excellent taste and wonderful to eat. They do crumble when you take them off the parchment paper. Their taste is just like glutened snickerdoodles.

 
Rosemary
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Apr 2011 5:19:11 PM PDT
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.




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We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.