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Sunday recipe: Snickerdoodles show that gluten-free baking can be easy and tasty

featured graphic for Sunday recipe

featured graphic for Sunday recipe

Gluten-free diets are a necessity for people who have Celiac’s Disease, a condition that causes an immune reaction in the small intestine from eating gluten. This reaction causes damage to the small intestines that can lead to pain and other symptoms. Going gluten-free also is a choice for people who experience other reactions to eating gluten products that are not related to Celiac’s, or have been instructed to do so on the advice of their nutritionists or doctors.

It used to be that gluten-free cooking, especially baking, was extremely limited and the results may have not tasted much like gluten-containing counterparts. However, thanks to recipe experimentation and new flour blends on the market, baking gluten-free breakfast items, breads and desserts is much easier and tastier — as is the case with “Gluten-Free Buttery Snickerdoodles,” courtesy of King Arthur Baking Company. These flavor-packed cinnamon cookies are sure to wow friends and family at gatherings, like spring picnics or Memorial Day Celebrations, even if they don’t need to follow gluten-free living.

Gluten-Free Buttery Snickerdoodles

Yields 3½ dozen 2½-inch cookies

Dough
8 tablespoons unsalted butter, at room temperature*
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt*
1 teaspoon baking powder
1⅓ cups Gluten-Free Measure for Measure Flour

*If you use salted butter, decrease the salt to 1⁄4 teaspoon

Coating
2 tablespoons sugar
1 to 1½ teaspoons cinnamon, to taste

Tip: If you prefer chewier cookies, chill the dough before making into cookies and do not press the snickerdoodles as thin.

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