9.28.2010

mexican snickerdoodles - gluten free

Not only did I bake cookies that were gluten, nut, dairy and egg free, but I also made them without bean flour! I would love to take the credit, but Vegan Cookies Invade Your Cookie Jar by Moskowitz and Romero beat me to it. They use a combo of coconut flour, white rice flour, millet flour, cornstarch and flax meal to sub for the gluten.

I love it! No bean flour.

I made the Mexican Snickerdoodles out of the book and while they say to sub the GF flour on a one to one ratio, I found that the batter needed a little more. Next time I will try refrigerating the batter for a bit since coconut flour absorbs liquid very well and giving it some time might help.

The cayenne pepper in the batter was a little too much for the kids, though, so if you are planning on making them with kids in mind, skip the cayenne. I had made two batches for my group, in case the pepper was too spicy.

The kids loved them and I had no complaints. I'm loving this book :)

Cost Breakdown:
coconut, rice flour, millet flour: $2
cornstarch: $.50
maple syrup, cocoa powder: $1.50
sugar, oil, baking soda: $1.50
Total to make 24 cookies:
$5.50




8 comments:

  1. Nice my wife's favorite cookies are Snickerdoodles I will have to show these to her.

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  2. I really need to pick up that book. I have two --no, three-- others of Isa's and I love them.

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  3. They sound and look really yum. I have never had a Snickerdoodle before yet alone a Mexican gluten and egg free one! Going to have to fix that and make these little sweeties!

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  4. They look fantastic! And gluten free recipes often need more flour than if you were using wheat.

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  5. Snickerdoodles are so good - I bet the cayenne pepper is a great kick! Sounds like a great cookbook to work with :)

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  6. Oooh, what a cool idea for snickerdoodles! They look delicious!

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  7. Wow--pretty impressive. I'll check them out!

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