Comments on: Gluten Free Sugar Cookies

By: Anne in Maryland

Anne in Maryland — Thu, 31 Dec 2009 01:45:25 +0000

A margarine I have good baking results with, that contains no milk (parve) is Fleishman’s Unsalted sticks. Make sure they are the unsalted because the regular Fleishman’s has dairy.

By: Natasha

Natasha — Thu, 31 Dec 2009 00:58:59 +0000

I made these cookies the other day and they tasted great! I couldn’t get my butter creamed the way the recipe said because of the butter I used but it turned out better than I thought!

To Shay Rohde: I have dairy allergies and use soy free Earth Balance in all my cooking. I can hardly tell the difference in the baking, everything tastes great with it. This is the only one I find that will not make the end product oily. Good luck!

By: Shelley

Shelley — Wed, 30 Dec 2009 21:12:49 +0000

Natasha-

I, too, looked at this recipe and the bumps people are having with the recipe and thought…there’s no xanthan gum!

My suggestion, altho I haven’t tried it, would be to add 1 teaspoon of xanthan gum to the flour mix.

I made a batch of snickerdoodles, forgot the xanthan gum and the cookies turned out the way Cassie and Liz described their batches of this sugar cookie recipe.

But, like I said, I haven’t tried it, so proceed at your own risk.

By: Natasha

Natasha — Thu, 24 Dec 2009 16:56:59 +0000

I am fairly new to this. To my understanding I have to use Xanthan gum or guar gum to replace the “gluten” in flour mixes. How much Xanthan gum do I need to add to this recipe using your gluten free all purpose flour mix?

By: Shay Rohde

Shay Rohde — Tue, 22 Dec 2009 23:56:27 +0000

My husband has lactose intolerance in addition to Celiac’s. I know butter substitutes need to be above a certain % fat in order to work for baking. What do you suggest I use instead of butter?

By: Kelly

Kelly — Tue, 22 Dec 2009 21:51:21 +0000

several times I have googled for recipes and end up here – but your all purpose flour mix includes soy – which I have not been able to find gluten free – we use Bob’s Red Mill because it is local, but they do not do a GF soy flour and when we asked do not plan to, so where do you get GF soy flour? is there a substitute?

By: Anne in Maryland

Anne in Maryland — Thu, 17 Dec 2009 17:10:07 +0000

I agree with the person who said these need more flour. I used Bob’s Red Mill all purpose gluten free and they spread too much and were too difficult to work with. Next time I would add at least 1/2-1 cup more. I also added 1 tsp vanilla. The temp was really high, and my first batch burned in only 6 minutes! I turned it down to 375, they cooked fine and it gave me a little more “grace” with cooking time. They ARE YUMMY tho!! Will use again!

By: Cassie

Cassie — Wed, 16 Dec 2009 23:00:16 +0000

So, i made the cookies.
I added 1/4 of vanilla instead of Cinnamon.
They came out looking really amazing, but when i tried to take them off the cookie sheet they crumbled and broke =/

By: Mary Frances

Mary Frances — Thu, 07 May 2009 23:39:16 +0000

@lala: I haven’t tried it with either. but I think that i would try egg replacer first, simply because the sugar cookies wouldn’t look like sugar cookies with ground flax seed in them.

By: lala

lala — Thu, 07 May 2009 16:29:35 +0000

would this work w/ egg replacer or a flax egg? (what do you think?) has anyone tried it?