This recipe is from Shauna James Ahern's book Gluten-Free Girl. Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
1 cup sweet rice flour
1 cup tapioca flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup high-quality lemon olive oil
1/2 cup sugar
1/4 cup sour cream
3 tablespoons lemon juice
zest of 1 lemon
small bowl of sugar for rolling cookies
How to Make It
Combining. Mix the sweet rice flour, tapioca flour, almond flour, baking powder, and slat together. Set aside.
Creaming the liquids. Mix the olive oil and sugar together until well combined. Add the egg and blend. Slide in the sour cream and lemon juice. Mix until a cohesive mixture has formed.
Combining the dough. Slowly, fold the dry ingredients into the wet ingredients, a quarter cup at a time. (Incorporating the dry goods slowly helps with the texture of gluten-free baked goods.) Add the lemon zest at the last moment. The dough will be sticky. In fact, you might have dough all over your fingers by the time this process is done. Refrigerate the dough for at least 2 hours. (If you can stand to wait overnight, the dough will be even better.)
Preheating. Preheat the oven to 350 degreed F. Take the dough out of the refrigerator.
Rolling the dough. Form small balls with the sticky dough an droll each ball in a small bowl of sugar. Place the dough balls on a baking sheet covered with a Silpat or a layer of parchment paper.
Baking the cookies. Bake for approximately 10 minutes. The cookies will be soft at this point, but they will feel fully formed. These cookies are cakey in texture, so don't expect them to crisp up too much. Let them sit on the baking sheet for about 10 minutes.
Cooling the cookies. Carefully move the cookies to a cooling rack to rest for another 5 minutes, during which time they will harden.
Now, try not to eat them all in one sitting.
Gluten-Free Girl, Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
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