Gluten and dairy free cookies

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the ingredients for gluten and dairy free cookies. Instead of wheat flour, we will use rice and corn flour, and replace milk fats with refined vegetable oil. Since eggs can be used in a gluten-free diet, we add them to the cookie dough; the cookies will turn out more rich and soft. If desired, you can use spices: cinnamon, ginger or cloves. But if cookies are being prepared for small children, then it is better not to add spices.

2. STEP 2

   

   Pour all the flour into a bowl. Add baking powder and a pinch of salt. Be sure to sift the flour and baking powder mixture! Now sugar to taste. Sugar can be replaced with honey or stevia, if you are not allergic to these products, or with a sweetener that is not afraid of heat treatment. You can use walnuts for flavor.

3. STEP 3

   

   Pour in vegetable oil (any refined oil without a distinct taste: corn, sunflower, vegetable) and beat in the eggs. Mix the dough. Some gluten-free cookie recipes recommend adding xanthan gum to the dough to thicken and hold the dough together. But you can do without it, since rice flour itself contains enough gluten. Add a couple of tablespoons of water to the dough and knead it with your hands.

4. STEP 4

   

   You will get an elastic soft dough. If the dough is too stiff, add an additional 1-2 tablespoons of butter or more until the dough becomes elastic. Add oil gradually, avoiding excess, otherwise the finished cookies will be oily. As soon as the dough has become elastic, roll it into a ball and let it lie on the table for a while, just a few minutes. Then roll it out into a layer about 0.5 centimeters thick.

5. STEP 5

   

   Using cookie cutters or a glass, cut out cookies from the dough.

6. STEP 6

   

   Place it on a baking sheet lined with parchment. Preheat the oven to 210 degrees. Bake cookies for 15-20 minutes, depending on the thickness and size of the cookies and oven operation. The cookies should be slightly browned on the outside.

7. STEP 7

   

   Remove the cookies from the oven, let cool slightly and serve. The cookies turn out very tasty and crispy. I tried to answer the question: how to bake delicious gluten-free cookies? Write your reviews, add photo reports! Enjoy your tea!

Comments on the recipe

Annushka

27.08.2023

5

I bake these muffins using rice and corn flour with dried fruits. Baked goods from the PP category. I am sure that these cookies will become my favorite.

Guest

27.08.2023

4.6

I decided to replace the share of sugar with three times the amount of honey, and add nuts to the flour mixture. The dough ended up being capricious and difficult to assemble into a ball without losing pieces of nuts. Sifting flour with baking powder actually changed the thickness of the dough layer, causing it to rise twice as much. The corn flour was finely ground, and due to improper storage, clumps formed, so I had to use more rice flour, which affected the color. Again from the words of the other two people: “delicate nutty taste, the cookies melt in your mouth”

Ksyusha

27.08.2023

5

I make these cookies all the time since I found the recipe. It turns out delicious. He became a real salvation for me. Before this, I hadn’t eaten any tasty treats for two years, just a gluten-free diet without sugar and blah blah blah)))

Admin Rina

27.08.2023

5

Curiosity is the engine of culinary victories! And this is what it led to: I responsibly declare that the recipe for this cookie can become your favorite. Probably the most popular phrase on our website: “I prepared it exactly according to the recipe...” is absolutely applicable to these cookies. It can be prepared exactly according to the recipe. However, I note that first of all in any recipe you need to include the head. And I do not at all encourage you to cook something “exactly according to the recipe” and mindlessly mix the ingredients according to the list. Always think, analyze what you are doing and whether the result of your actions is what you see in the picture and read in the description. I measured the ingredients on a culinary scale and did not have to change their quantities. Small deviations from the given recipe: added vanilla sugar and cinnamon to taste. I used refined olive oil. Instead of sugar, I used a solution of sucralose (a sweetener). The dough turned out elastic, soft, and gathered into a ball. Your hands will become oily when you touch this dough, but don’t let that scare you. It is theoretically possible to roll out such dough, but my youngest daughter and I decided to do it “hand-made”: we pinched off approximately equal pieces from a large bun and molded small cakes with our hands, laying them out on a sheet of parchment. Our not very thin cookies were baked in the “top/bottom heat” mode for 20 minutes. The cookies are really crumbly, aromatic, and mine turned out moderately sweet. Tasted instantly. Definitely recommend!