Free The Ultimate Gluten-Free Cookie Book by Roben Ryberg Page B

soda
    2 teaspoons baking powder
    ½ teaspoon salt
    1 teaspoon xanthan gum
    1 teaspoon almond extract
     
    TOPPING (OPTIONAL):
    4 to 6 ounces dark chocolate, melted
    ¼ cup sliced almonds
    Preheat the oven to 350°F. Lightly grease a cookie sheet.
    In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and mix well. The dough will be quite thick.
    Roll the dough to ⅛- to ¼-inch thickness and cut it with a 2-inch round cookie cutter (or other cookie cutter of your choice).
    Bake the cookies for 8 to 10 minutes, until they have the slightest hint of color; the tops will be dry. Let cool on wire racks.
    In a microwave-safe dish, melt 2 ounces of chocolate at a time. Dip or brush half of each cookie with chocolate and place on waxed paper to firm up. Sprinkle with a few sliced almonds, if desired.

Gingerbread Men and Gingersnaps
    brown rice flour and sorghum flour
MAKES ABOUT 16 SMALL GINGERBREAD MEN OR 32 GINGERSNAPS

    As gingerbread men, these cookies are sturdy, crisp, not-too-sweet,
and quite tasty. I use a hint of vanilla to soften the bitterness of the
ground ginger. As gingersnaps, these cookies have a light sprinkling of sugar
and definitely have a snap to their texture.
    ⅓ cup shortening, 70 grams
    ½ cup sugar, 100 grams
    2 tablespoons unsulfured molasses
    ¾ cup brown rice flour, 95 grams
    ¾ cup sorghum flour, 100 grams
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon xanthan gum
    ¾ teaspoon ground ginger
    ½ teaspoon vanilla extract (optional)
    1 egg
     
    TOPPING FOR GINGERBREAD MEN:
    Icing and/or candies
     
    TOPPING FOR GINGERSNAPS:
    2 tablespoons sugar
    Preheat the oven to 375°F. Lightly grease a cookie sheet.
    In a medium-size bowl, combine the shortening, sugar, and molasses. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. The batter will form a soft dough; continue to beat it for about 30 seconds after it forms, to stabilize the dough.
    For gingerbread men, roll out the dough on a lightly greased surface to ⅛-inch thickness. Cut with a cookie cutter and place the cookies on the prepared pan.
    For gingersnaps, drop rounded teaspoonfuls of the dough on the prepared pan and press to just under ¼-inch thickness. Sprinkle lightly with sugar.
    Bake the cookies for 7 to 8 minutes, until the edges are lightly browned.
    The cookies will crisp during cooling. Let cool on wire racks. Decorate with icing and candies as desired.

Graham Crackers
    brown rice flour
MAKES 10 TO 12 LARGE GRAHAM CRACKERS

    These classic crackers are tender, crisp, and easy to make.
S’mores are back on the bonfire menu! Top them with a little cinnamon sugar
for another tasty alternative.
    ⅓ cup shortening, 70 grams
    1 ½ cups brown rice flour, 185 grams
    ½ cup brown sugar, 100 grams
    1 egg white
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon xanthan gum
    Preheat the oven to 350°F. Lightly grease a cookie sheet.
    In a medium-size bowl, combine the shortening and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough is thick and heavy. It should not fall apart easily.
    Roll out the dough to ⅛-inch thickness. Using a pizza cutter, cut it into large 5 by 2¼-inch rectangles and place them on the prepared pan. Lightly score each cracker with a lengthwise and a crosswise indentation (to quarter each cracker), not cutting all the way through. Prick the tops of the crackers with a fork.

    Bake the graham crackers for 8 to 10 minutes, until the edges are lightly browned and the tops just begin to brown. The crackers will crisp during cooling. Underbaking leaves the cooled cracker slightly soft and overbaking makes it just a little too crisp. My test