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Meg's Roll-Out Cookies
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Recipe Created By: Meg Falciani
1 cup rice flour
1 cup tapioca starch
1 cup potato starch
1 tsp baking powder (for dry ingredients)
1 tsp salt
2 3/4 tsp xanthan gum
1 1/4 cups sugar
1 cup + 2 Tbsp Spectrum Shortening
1 1/2 Tbsp oil
1 tsp baking powder (for egg replacer)
1 1/2 Tbsp water
2 Tbsp vanilla
3/4 cup or more additional potato starch
paste food coloring (optional)
Preheat oven to 350 °F.
In a bowl, stir the dry ingredients (rice flour, tapioca and potato starches, baking powder, salt and xanthan gum) together.
In a separate bowl, cream shortening and sugar together until fluffy. Scrape down sides. Mix together oil, baking powder and water. This is your egg substitute. Add egg substitute and vanilla, and continue beating. Add flour mix slowly and stir (LOW speed) until completely combined.
Dough will be very wet/sticky--it will remind you of cake frosting. Add potato starch, 1-2 Tbsp at a time, until dough is thick enough to turn out onto counter dusted with potato starch. (Though it will stick mostly to itself and not your fingers, you will have to use spatula to get dregs out of bowl.) Begin kneading dough, adding potato starch as needed until dough is thick/dry enough to roll out.
Add food color now, if desired. Just knead in until dough is uniform in color. If it's not enough color, knead in more. No gluten means you can't overwork dough.
Roll out dough to 1/4 inch thick, and cut cookies. Place on greased or parchment lined cookie sheets. Bake for 15-17 minutes. Remove from oven and cool slightly on pan before transferring to wire rack.
You can use softened margarine for these, but then you have to deal with chilling the dough. Since shortening is solid at room temperature you can mix/roll/bake without stopping.
If not avoiding egg, the egg replacer mixture (oil/baking powder/water) can be replaced with 1 egg.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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