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    Scott Adams
    Scott Adams

    Roben Ryberg's Snickerdoodles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

    Celiac.com Sponsor (A12):
    Roben Ryberg: We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. Im sure youll enjoy this crackled-top cookie as much as our testers did.

    Ingredients:

    ½ cup shortening
    ¾ cup sugar
    1 egg
    1 teaspoon vanilla flavoring
    ½ cup potato starch
    ¾ cup plus 2 tablespoons cornstarch
    ¼ teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon xanthan gum
    ½ teaspoon salt
    2 tablespoons water

    Cinnamon-Sugar Mixture:

    2 tablespoons sugar mixed with
    ½ teaspoon cinnamon

    Directions:

    Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

    Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

    Makes about 3 dozen cookies.



    User Feedback

    Recommended Comments

    Guest Lana Bilichka

    Posted

    These cookies are amazing! Melt in your mouth and no one can tell that they are gluten free. Just a delicious cookie that disappears in no time! the whole family loves them! My girls feel so good being able to eat the same cookie as everyone else. I am so grateful for all the recipes on this site . They have helped me satisfy my girls and to be a little more of an adventurous gluten free baker. Thanks!!!

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    Guest Charlotte

    Posted

    I made these cookies for my husband and he absolutely loves them (so do I)! I am amazed that they taste as good as they do considering they are gluten free! My son was even pleased with their flavor. I haven't made snickerdoodles for a while since John was diagnosed, but when I found this recipe and saw how high it was rated, I had to try it. I was not disappointed! Thank you!

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    Guest Christine Cann

    Posted

    Well, I hate to go against the other comments on this recipe but our family made this snickerdoodle recipe this weekend and were very disappointed. The cookies would NOT come off the silpat without them totally crumbling into tiny little bits. You had to use a spoon to eat the crumbs. Not a cookie we will try any time soon.

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    Guest Rosemary Giordano

    Posted

    I don't know what Christine Cann was talking about in being disappointed with these cookies - she must have left something out of the recipe (probably the xanthan gum) or her baking powder may have been old. These cookies were AMAZING!!!!! They did not stick to the pan at all - I use parchment. I probably would use butter-flavor Crisco next time as I prefer a more 'buttery' taste, but even with regular Crisco, I found them light and tasty. Definitely a recipe I would make again and again. Truly a delicious cookie!

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    Guest Debbie

    Posted

    We also are allergic to eggs so we did the flax meal replacement on this recipe and they were not sticky at all (i am guessing because of that). I also only used 1/2 cup sugar to cut down for my toddler and they were really good. I left them in longer because my son likes the crunchy texture and i could really sit down with a cup of coffee and eat a bunch if I let myself!! Thank you!

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    Guest bakingbarb

    Posted

    My daughter and I made these and we agree with the 5 star rating! Tender and flakey. They taste just like a snickerdoodle should!

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    Guest C Watkins

    Posted

    Loved these cookies, we used egg replacer, with great results. We use parchment for all cookies and removed within 2 minutes. Will make again!

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    Guest Gin

    These cookies are awesome! They don't taste gluten-free at all. So good. Really hit the spot for the baked goods I have been missing and my hubby can enjoy them, too.

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    Guest sig

    Amazing. We made them for a half-gluten free, half-gluten-eating crowd and everyone unanimously loved them. definitely making them again.

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    Guest Jay

    Excellent taste and wonderful to eat. They do crumble when you take them off the parchment paper. Their taste is just like glutened snickerdoodles.

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    Guest Rosemary

    Posted

    These were a huge disappointment the first time I took them out of the oven. I followed the directions EXACTLY and they spread out in a big way and stuck to the sheet even though i sprayed the bejesus out of it. I added about 1/2 cup of flour to the dough the second time around and they turned out much much better. I also added 1/4 tsp cream of tarter, since that's what I traditionally add to my Snickerdoodles! They were great with those adjustments.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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