Gluten-free rolled sugar cookies, with a gluten-free flour mix
Alton Brown · ♥ 30.7K likes · 488.1K views · 11 min video
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Read about cookies in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g white rice flour
- 250 g brown rice flour
- 150 g cornstarch
- 150 g tapioca flour
- 100 g potato starch
- 90 g nonfat dry milk powder
- 10 g xanthan gum
Combine the white and brown rice flours, cornstarch, tapioca flour, potato starch, dry milk powder and xanthan gum into the flour mix; store airtight up to six months and shake before measuring.
Building the gluten-free flour mix
- 440 g gluten-free flour mix
- ½ tsp baking powder
Whisk 440 g of the flour mix with the baking powder and kosher salt.
- ½ tsp kosher salt
- 227 g unsalted butter
- 227 g sugar
Cream the butter and sugar with the paddle on medium speed, scraping down as needed, until no sugar is visible, about 3 minutes.
- 1 whole egg
- ¼ tsp almond extract
- ½ tsp vanilla extract
On medium-low, slowly add the egg, then the almond and vanilla extracts.
Egg, extracts and the flour
On the lowest speed, add the flour mix in about five batches, fully incorporating each before the next.
Divide the dough in half by weight, shape into two 4 by 6 inch rectangles, wrap in plastic, dusting with confectioners sugar if sticky.
Soften one dough on the counter about 10 minutes, or about 20 if chilled overnight.
Rolling between parchment
Dust only the bottom sheet of parchment with confectioners sugar, set the dough on it, top with a second sheet and roll gently to a quarter-inch rectangle using spacers, pinching any edge cracks together.
Plan the cuts to minimise rerolling, cut the cookies and move them with an offset spatula onto parchment-lined sheet pans, not packed closely.
Cutting and transferring the cookies
Chill the cut cookies 30 minutes (on frozen ice sheets under a lint-free tea towel if the fridge is full) so they spread less.
Position racks in the top and bottom thirds and heat the oven to 325; wait 5 minutes after it reaches temperature.
Load the first batch and bake 8 minutes, then rotate the pans top to bottom and spin each 180 degrees.
Continue baking until the edges just start to brown, approximately 7 more minutes, checking at 6. The cookies are very soft while baking.
Slide the pans onto cooling racks and leave the cookies alone 10 minutes before moving them to cool completely. Repeat with the second dough.
Cooling and yield