My doctor told me that if I wanted to stop the constant stomach-ache and bloating, I would need to stop eating dairy and gluten. I have been working on this for the last few months, and I have seen a difference.
Shopping for gluten-free/dairy free products is expensive and not always very tasty. I decided to experiment with some of my time-tested recipes and see if I could make them gluten-free. Here is one of my first and tasty tries.
I love Snickerdoodle cookies. In the past, I used the recipe I found on the Betty Crocker website. This gluten-free recipe for Snickerdoodles is a version of that Betty Crocker recipe. They are tasty, and they would make a great treat to bring to parties. No one needs to know that these cookies are gluten-free. They are so good!
Ingredients:
1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
2 large eggs
2 3/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Directions:
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in Gluten Free Flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Makes 3 dozen cookies
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