Sunday, October 25, 2015

Pumpkin Cookies

This is my gf adaptation of a regular gluten recipe. If you want to make the original, non-gf version, use 2 1/2 cups flour and omit xanthan gum.


1 c brown sugar
1 c shortening
1 c canned pumpkin
1 egg
2 t baking powder
1/2 t salt
1 t baking soda
1 t cinnamon
1/2 t vanilla
1 t pumpkin pie spice
1 t nutmeg
1 t cloves
2 1/2 c gluten free flour (I used about 1/2 c sorghum flour, 3/4 c white rice flour, 1 c tapioca flour, and 1/4 c potato flour)
3/4 t xanthan gum 

Cream Cheese Frosting
4 oz cream cheese
1/2 cube butter
2 c powdered sugar
1/2 t vanilla

Cream together brown sugar, shortening, pumpkin and egg. It will look kind of chunky. Add in baking powder, salt, baking soda, cinnamon, vanilla, pumpkin pie spice, nutmeg and cloves. Mix in flour and xanthan gum. Spoon onto cookie sheet and bake at 350 for 12-14 minutes. Frost when cool.

Monday, June 29, 2015


Found here:


1/2 cup shortening
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup potato starch (not flour)
3/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:
2 tablespoons sugar mixed with
1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla extract. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Chill in refrigerator for 30 minutes. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
Place on lightly greased baking sheet. Bake for 10-12 minutes. Browning is not a good indicator for these cookies.