This weekend, here in town, they’re holding our “First Annual Christmas Tree Lighting”. Santa & Mrs. Claus will be there with Christmas music. They’ll also have hot cocoa, coffee, popcorn & cookies. I volunteered to make three dozen of my wheat free, egg free and dairy free cookies to, also, give away at the event. I’m not sure if there will be much need for them or not. I figure if I can brighten up someone’s evening by having a cookie available, that they can eat, then it will be a good night!
I’ve never posted a re-run of a recipe, but on the individually wrapped cookies, I taped a note about the recipe being on my blog…so here it is.
Brenda’s Wheat Free – Egg Free – Dairy Free Buttermilk Sugar Cookies
Ingredients:
Since this is a buttermilk cookie, first thing you have to do is make your buttermilk so it can set for a bit to “turn the milk”. (see below)
You need one Tablespoon apple cider vinegar. Pour ½ of the vinegar into bottom of a 1 cup measuring cup. Add milk of your choice (I used almond milk) just about to the top of the measuring cup and then add remaining vinegar. Let it set as you gather and mix other ingredients.
- 2 Cups white sugar
- 1 Cup shortening
- 4 ½ teaspoons EnerG Egg Replacer plus 6 Tablespoons warm water
Mix these first 3 ingredients until smooth
Then stir in – by hand:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 5 cups Gluten Free flour (I make my own Gluten Free flour. At the end of this post, I’ve got the recipe I use.)
- 1 cup buttermilk (which you prepared at the start of this recipe)
Cover dough and let it cool in refrigerator for at least an hour, but it can set for several days. When ready to bake, preheat oven to 375 degrees. Lay out parchment paper on your work surface (I know I’ve said it before, but I love that stuff!). Lightly dust paper with either the flour mixture (or it looks like in my picture, this last time I dusted with brown rice flour & tapioca flour) – it doesn’t matter which, your just doing it so the dough won’t be sticky. Roll out dough on floured surface to ¼” or ½”thick, cut out cookies. Place cookies on baking sheet lined with parchment paper. Don’t have cookies touching each other on pan. Bake 10- 12 minutes. Let them cool a few minutes before moving to a cutting board or rack. Once completely cooled you can frost them.
Frosting:
I’m embarrassed to try and tell you how I make my cookie frosting; this is one of those things I just do by sight and feel. Here it goes!
3 Tablespoons of Earth’s Balance Buttery Spread melted
This is the embarrassing part: I then just dump powdered sugar in with the melted butter, stir, add a little almond milk and keep adding powdered sugar and milk until I get the consistency I like. Then when done I add just a little bit of vanilla extract for taste. Use food colorings of your choice, frost and decorate.
Enjoy!
Thanks for stopping.
Brenda
Below is the recipe for the gluten free flour:
Dr. Carol Fenster’s Gluten-Free Sorghum Flour Blend*:
1 1/2 cups sorghum flour (I use sweet sorghum flour)
1 cup tapioca flour
1 1/2 cups potato starch or corn starch (I use potato starch)
1/2 cup corn flour or almond flour or bean flour or chestnut flour
(I use almond flour, which can be expensive. As Dr. Fenster suggests, I grind my own almond flour by grinding blanched almond slivers in a small coffee grinder.)
This recipe makes 4 1/2 cups. Freeze excess flour.
*Recipe from: Gluten Free 101: Easy, Basic Dishes Without Wheat by Carol Fenster, PhD
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!