My 9 year old made traditional snickerdoodles at school last year and was woefully disappointed with my first few attempts at making some that the whole family could enjoy. I think that the combination of sorghum flour and applesauce helps these to be a little softer than the rocks that came out of the oven the first few times.
Beat together:
1 cup vegan margarine (we use Earth Balance shortening)
1 1/2 cups sugar (we use Trader Joe's tan sugar)
1/2 cup unsweetened applesauce
3 cups gluten free flour blend: I use 1 cup each of sorghum, potato starch, and tapioca starch
2 tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
Roll the dough into 1-inch balls, and then roll them in a mix of 3 Tbsp sugar + 1 Tbsp cinnamon. Flatten gently on a pan and bake at 400 until done, about 10 minutes. Keep an eye on them, since the bottoms can burn up fairly quickly due to the sugar coating.
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