Gluten Free Rosemary Cookies

 

rosemarycookiesfinish

 

My original Rosemary Cookies are by far one of my most popular recipes so I thought I would see if they could be made gluten free without too much trouble or a loss of flavor. I had success! Before we get started let me give you a few tips to help in case you have trouble finding the special flours. For the white rice flour you can buy long grain or minute rice and grind it in small batches using a coffee grinder. I do this all the time and it works well. For the potato flour you can buy instant potatoes and also grind them in the coffee grinder. This works well for gluten free oats for oatmeal flour. You can also substitute the cornstarch with potato starch or tapioca starch.

You will need:

1 1/3 cups of white rice flour

1/2 cup potato flour

1/2 cup cornstarch

1/4 teaspoon baking powder

14 tablespoons of butter, softened

3/4 cup of sugar

1 teaspoon xantham gum

1 egg

2 tablespoons of chopped fresh rosemary

The dough will need to be refrigerated at least a few hours so don’t bother heating an oven or anything.  Mix the dry ingredients together in a bowl. Beat the butter and sugar together for no longer than 30 seconds. You don’t want it light and fluffy just mixed together.  Mix in the dry ingredients and the rosemary for about 3 minutes. Scoop the dough onto a piece of plastic wrap and pat into a log shape using wet hands if needed.  Roll up and place on something flat, like a tray, before refrigerating.  Once the dough has chilled enough to be very firm you can heat your oven to 300 degrees and spray a sheet pan with nonstick spray. The bottom of the cookie roll with be flat and if that really bothers you I would suggest you go and turn it every once so that it does not sit on any one side for too long.  Slice the log into about 1/4 inch slices and place on the sheet. Bake for about 20-25 minutes or until brown on the bottom. Let rest for a minute on the sheet before transferring to a cooling rack.  These are less crumbly than my originals because of the egg but it helps to hold the cookies together better. These are as close to the originals as I think you could possibly get I hope you enjoy them.

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