Gluten Free Cookies
First Posted January 4, 2012Cookie Recipe Version 2.1
Updated Dec 23, 2013
now for a recipe that I can say was about 80% successful. It is
similar to the above one, but we do things a little differently.
1 Cup of Butter (at room temperature)
1 Cup of Sugar
1 TSP Vanilla Extract
1 TBS of psyllium husk powder
1/2 cup of water
1 Cup of quinoa Flour
1 3/4 Cup of Brown Rice Flour
1 TBS of Arrowroot Starch.
1/2 TSP of Baking Soda
1 TSP of Baking Powder
1/4 TSP Kosher Salt
will notice that there are three groups of ingredients. Start
with the top group. Put the butter in a mixing bowl and start to
beat it. It is best, in fact, almost always necessary to use a
mixer. As soon as the butter is starting to look smooth, add the
sugar in 1/4 cup at a time. Then add one egg and the vanilla
extract. Heck, I just let the thing run wile doing the next step.
the 1 TBS of psyllium husk powder into a 1/2 cup of water. The
psyllium husk powder will suck up that water, or should, and become a
thick paste. As soon as it has congealed, spoon chunks of it into
While that is mixing, get a bowl and mix together the
last group of ingredients. Then add this to the mixer a spoonful
at a time. Scrape down the sides on occasion and make sure
everything is well mixed. You can now start making cookies.
You should be able to use this mix in a cookie press or just drop
the dough onto a baking sheet. I cooked mine at 400 degrees for
20 minutes. You might want to check them at 15 minutes.
came out surprisingly good. A bit too sweet for me. And
maybe a little salt would have helped the flavor. The texture was
very good. I have made other cookies using Xanthum Gum rather
than the psyllium husk powder. The trouble with xanthum gum is
that if you use too little, the cookies fall apart. When you get
enough to hold them together they not only taste like rubber, but you
can bend them and bounce them off the floor.
I am going to try and refine this recipe a bit more.
Guess I can almost call myself a Gluten Free Cookie Chef.