We’re happy to announce that we have 20 new recipes in our revised My Kid's Allergic to Everything Dessert Cookbook. The Orange Cookie recipe below is one of them! Have a sweet preview:

Gluten-Free Orange Cookies

Makes 5 dozen cookies.

The first time we used the zest and juice from Clementine oranges—these bite-size cookies are always a big hit. 

Line several baking sheets with parchment paper.

1/4 cup coconut oil
1/4 cup vegetable shortening
1/4 cup brown sugar
1/4 cup white granulated sugar
1 1/2 teaspoon Ener-G Egg Replacer Powder mixed vigorously with 2 tablespoons water
1 tablespoon fresh squeezed orange juice
1 1/2 teaspoon orange zest
1 1/3 cup Bob's Red Mill All Purpose Baking Flour Gluten Free Mix*
1/4 teaspoon xanthan gum (if you use your own gluten-free flour blend, omit this extra xanthan gum)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder

In the bowl of an electric mixer, cream together oil, shortening, brown sugar, and granulated sugar. In a separate bowl, add the  orange juice and orange zest to the Ener-G Egg Replacer Powder mixture and mix well. Beat into creamed mixture. In separate bowl combine flour with baking soda, salt, baking powder. And xanthan gum and mix well. Add flour mixture slowly to creamed mixture. Cover with plastic wrap and put the dough in the refrigerator until firm enough to handle—about an hour.

Roll the chilled dough into logs about 1 1/2 inches in diameter and roll up in waxed paper. Chill again in the fridge until the dough is very cold.

When the dough is cold and firm, cut the logs into 1/4 inch slices and put on prepared baking sheet, leaving room between the slices for the cookies to spread during baking.

Bake at 375°F for 12-15 minutes.

* To make your own gluten-free flour mixture, we found the best combination of flours on the Land O'Lakes website:
Annalise Roberts, author of Gluten Free Baking Classics, uses this same combination of flours, minus the xanthan gum.

(makes 3 cups)
To make the flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use the appropriate amount for the recipe; store the remainder in any container with a tight-fitting lid. Stir before using.

This mix yields 3 cups and works as a substitute Gluten-Free Flour Blend for regular flour in a variety of baked dessert recipes including cookies, cakes and quick breads.  


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