1.05 ounces sweet white sorghum flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup certified gluten-free quick-cooking oats
How to Make It
Preheat oven to 350°.
Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.