Gluten Free Baking
In four years, the thing that has bugged me most about going gluten free is that baking is such a challenge now. I used to love baking cookies, cakes and brownies and now I have to admit I have had way more failures than successes when trying to make gluten free goodies – until now! 
Gluten Free Baking Classics is the best and I mean seriously best gluten free baking book out there. So far I’ve tried the cupcakes, chocolate chip cookies and sugar cookies and all were absolutely devine! I cannot wait to try even more recipes. I’ve even used the flour suggestions in other family favorite cookies with AMAZING results. Here’s my ultimate favorite cookie converted gluten free via the Gluten Free Baking Classics suggestions:
Photo courtesy of Nicole Lea via All Recipes
Gluten Free Cream Wafers
Wafers
1 cup finely ground brown rice flour
1/3 cup potato starch
1/6 cup tapioca flour
1 tsp xanthan gum
1 cup unsalted butter, softened
1/3 cup heavy whipping cream
granulated sugar
Cream Filling
3/4 cup powdered sugar
1/4 cup butter or margarine, softened
1 tsp. pure vanilla extract
1 egg yolk
Directions:
- In medium bowl, mix flours, xathan gum, 1 cup butter and the whipping cream with an electric mixer on low. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375ºF. Roll part of dough 1/8 inch thick on lightly floured (any gf flour will do) surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes (I use a shot glass) with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
- Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
- Meanwhile, mix all filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
