If you aren't familiar with allergen-friendly cooking, I want to let you in on a little secret: although there are some great products on the market that can be used to substitute in a "normal" recipe, it often isn't that simple. The chemistry changes when non-wheat/gluten-free flour is used, and although I use a great egg-replacer, it really doesn't cut it in heavily egg-dependent recipes.
Earlier this week, I came across a simple and straight-forward recipe for Cut-Out Sugar Cookies (Allergy-Friendly). They looked great on paper, but, as they say, the proof would be in the pudding (or, in this case, the cookie). Fortunately, they turned out great - Vincent loves them! And, as an added bonus, Paul, Desmond, and I think they are pretty yummy too. If you are used to a wheat flour-based cookie, the texture is a bit different when you bake with gluten-free flour. However, the texture of this cookie isn't too foreign to those of us used to a "main-stream" cut-out cookie.
A couple of notes: I used Nuttelex instead of shortening. I can't seem to find decent shortening here - no Crisco! And I have used Nuttelex in Vincent's favorite chocolate chip cookies, so I knew it would bake up nicely. Also, I used Orgran Gluten-Free All-Purpose Flour and Orgran No-Egg. I didn't make any icing for them this time, but I will when we make them again in the next few weeks. I am planning on trying this icing recipe.
|I just did 3 basic shapes - circle, star, and square. I got just over 2 dozen cookies from one batch of cookie dough.|
|Here they are cooling - I don't have a cooling rack yet.|
|"Here Dad - you try it. It is yummy!"|
|Yeah for cookies!!|