Jump to content
  • Sign Up
jjamstoU2

Help converting beloved rolled sugar cookie recipe

Rate this topic

Recommended Posts

I have been using the same sugar cookie recipe for 35 years. It is the only one my family knows. Now two of us have Celiac Disease and I'd love advice on how to adjust the baking powder, adding xanthan gum, etc. to make it as close as possible. I've already made a batch of America's Test Kitchen's Gluten Free All Purpose Flour Blend, but I also have some King Arthur All Purpose and Bobs Red Mill 1 for 1 in my cupboard. I'm new to gluten-free baking and never tried to adapt anything yet. I should also point out that I am brand new to using forums/chat rooms! This is the recipe I've used forever: http://thepioneerwoman.com/cooking/my_favorite_christmas_cookies_from_childhood_and_beyond/

I would appreciate any suggestions. Would love to do a test run while my kids are here for Thanksgiving. Thanks!!

Share this post


Link to post
Share on other sites
10 hours ago, jjamstoU2 said:

I have been using the same sugar cookie recipe for 35 years. It is the only one my family knows. Now two of us have Celiac Disease and I'd love advice on how to adjust the baking powder, adding xanthan gum, etc. to make it as close as possible. I've already made a batch of America's Test Kitchen's Gluten Free All Purpose Flour Blend, but I also have some King Arthur All Purpose and Bobs Red Mill 1 for 1 in my cupboard. I'm new to gluten-free baking and never tried to adapt anything yet. I should also point out that I am brand new to using forums/chat rooms! This is the recipe I've used forever: http://thepioneerwoman.com/cooking/my_favorite_christmas_cookies_from_childhood_and_beyond/

I would appreciate any suggestions. Would love to do a test run while my kids are here for Thanksgiving. Thanks!!

Try using the gluten-free blends in a about 1 to one replacement, first start off with about 1/4 less then add by the tbsp til the texture is about right, as gluten-free flours sometimes cause the end result to be a bit drier. I honestly make a sugar cookie with almond flour that works great for the holidays, I do not use dairy or creamy butter so mine is a bit drier and crsiper then those from my childhood (yes I miss those) But it helps a bit with that craving. I might dig up mine, they are grain free with a deep nutty flavor and drier PERFECT for dipping in coffee or almond milk.

Share this post


Link to post
Share on other sites

I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!) 

Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.

Share this post


Link to post
Share on other sites

FOUND my sugar cookie recipe from way back when....THANK you for reminding me I also found a recipe for choclate sugar cookies, fudge balls, and even a sugar cookie cake recipe in my old binder I am wanting to make again. Here is my old recipe tell me if it works out

Sugar Cookies
75g Almond flour
1/8 tsp salt
1/8 tsp baking soda
30g (2tbsp) maple or lakanto
2tsp almond milk
15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored)
1 tsp vanilla
few drops of almond extract helps bring it out
And sugar topping/icing

1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later)
2. In a separate bowl mix up your dry. Now combine yoru dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball.
3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy)
4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven.
5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more.

You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing.

Share this post


Link to post
Share on other sites
7 hours ago, Judy3 said:

I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!) 

Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.

Thank you! It doesn't have the gum in it yet, so it can be adjusted for different recipes, but I wasn't sure how much to add. 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. 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
Reply to this topic...

×   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.


×
×
  • Create New...