Gluten-Free Snickerdoodles


1/2 cup unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
1/2 cup shortening
1 1/2 cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch


Take the butter out of the refrigerator and cut it into 1/2” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).

Preheat the oven to 350 degrees F.

Line a baking sheet or cookie sheet with silpats or parchment paper

Combine the cinnamon and the 3 Tbsp of granulated white sugar together in a shallow bowl. Put aside.

Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.

Add the 1 1/2 cups of sugar, and continue to beat until light and fluffy.

Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.

Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.

Add the flours and beat until smooth.

Roll 1 tablespoon amounts of dough into 1-inch balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.

Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.

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