GF Recipes

3 Thoughts on “GF Recipes”

1. Kagey on September 29, 2010 at 12:15 pm said:

   My general GF flour mix:
   2/3 cup white rice flour
   1/3 cup potato starch
   1 tsp xanthum gum

   I have had good luck using this as a 1:1 substitution in cookies, quick breads, and other things that don’t have to rise much.
   And I’ve adapted the recipe for the cookies most people call Mexican Wedding cakes:

   1/2 pound butter, softened
   1/4 cup powdered sugar
   2 tsp vanilla extract
   1/2 cup chopped, roasted nuts
   1 2/3 cup white rice flour
   2/3 cup potato starch
   2 tsp xanthum gum
   1/2 c. sorghum flour (I’ve also used soy flour for this in a pinch)
   1/2 cup almond meal
   plus 1 cup powdered sugar for dusting cookies

   Preheat oven to 350 deg, and line cookie sheet with parchment paper. In a large bowl, blend butter and sugar. Add vanilla and blend. Add nuts, then the flours, xanthum gum and almond meal. Using your hands, roll dough into small balls (walnut-in-the-shell size). Place on cookie sheet, about 2 inches apart. Bake for 15-18 minute, or until the are firm to touch and faintly golden underneath. Remove & cool for 20 minutes. Roll in reserved powder sugar and store in airtight container. Makes 48 balls. (Or if you’re like me and prefer crescent moons, it makes about 30.)

   The soy or sorghum flour adds another layer of nutty flavor, and they work well in any recipe that already calls for nuts. In other dishes, the nutty flavor bothers some people.

   Reply↓
   • zellandyne on September 29, 2010 at 1:37 pm said:

     Oh, awesome! I only just discovered Mexican wedding cookies a year before I went gluten free. What kind of nuts do you use?

     Reply↓
2. Kagey on September 29, 2010 at 1:41 pm said:

   I tend to use pecans because the relative I make this for LOVES pecans. Almonds also work nicely, and the flavor blends with the almond meal.

   Reply↓