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A recipe from Beth Hillson
Serves 6

This flavorful stew is great for weekday meals, as a company dinner, or a Super Bowl supper. It can be made in a Dutch oven or in the slow cooker. The flavors improve when this dish is made a day ahead.

2 ½ pounds boneless beef chuck, cut into 1 ½ -inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 large or 3 medium yellow onions, cut into thin wedges (about 8 wedges per half)
5 teaspoons crushed garlic
2 tablespoons red wine vinegar
1 ½ tablespoons tomato paste
1/4 cup rice flour
4 cups gluten-free beef broth
2 bay leaf
6 sprigs fresh thyme
2 teaspoons sugar
5 large carrots, peeled and cut into one-inch chunks on a diagonal
1 pound small red bliss or pee wee potatoes, cut in half
1 cup frozen, jarred, or fresh pearl onions
Fresh chopped parsley or fresh thyme, for garnish (optional)

Preheat oven to 325°F with rack in middle.

Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning, about 5 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning.) Transfer meat to a large plate and set aside.

Add onions and garlic and sauté for 2 minutes. Add vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 3 minutes. Add tomato paste and cook a few minutes more. Return beef with juices to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add broth, bay leaf, thyme, and sugar; stir to loosen any brown bits from bottom of pan and bring to a simmer. Cover pot with lid, transfer to preheated oven and braise for 2 hours.

Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary. Add onions and cook another 10 minutes. Serve or let cool, and refrigerate overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley or thyme if desired.

Recipe from Beth Hillson
Makes 20 to 22 cookies

These shortbread cookies dipped in chocolate make for delightful treats and great holiday gifts. They look just like the Keebler Cookies but taste even better! I used RYZE Blue Flour Blend in place of my own blend. I discovered that this blend makes fabulous cookies – better than any other flour blend I’ve tried. So, maybe I’ve given away Keebler’s trade secret (not), but this little discovery about RYZE is just between us gluten free bakers. If you prefer, omit the chocolate step and use this recipe for cutout holiday cookies.

2 cups RYZE Blue Flour Blend
2 teaspoons baking powder
¼ teaspoon salt
1 cup butter, at room temperature
3/4 cup powdered sugar
2 teaspoons pure vanilla extract
16 ounces chocolate chips, melted*

For the Cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine RYZE flour, baking powder and salt. Set aside.

Beat butter and sugar on medium speed until fluffy, about 2 minutes. Add vanilla and beat to combine.

On low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms.

Turn dough onto a sheet of plastic wrap. Cover with a second sheet of plastic wrap and roll to 1/4-inch thickness.

Use a 2 ½ inch biscuit or other circle cutter to cut out cookies. Use a ¼ to ½ inch circle to cut out the centers. Gather the extra dough from around the sides of the cutouts. Slide the piece of plastic with the cut out cookies onto a cutting board or the back of a baking sheet and refrigerate for 15 minutes so the cookies can be lifted without tearing.

Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are just barely golden brown.

Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely.

Gather remnants of dough into a ball, roll out and cut into more circles as above.

To make the Fudge Stripes and Bottoms:

Spread wax paper on your countertop. Dip bottoms of cookies in melted chocolate, allowing excess to drip off before placing on wax paper.

Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plain tip or a plastic baggie with a hole snipped off one corner.

Drizzle each cookie with stripes. Let chocolate firm up before serving cookies.

*Here’s a tip for melting the chocolate: Melt ¾ of the chocolate in a large heat-proof bowl over boiling water. Remove from the heat and add 1 to 2 teaspoons of the hot water (or more) until chocolate is smooth but not too thin. Add remaining chocolate to melted chocolate and stir until smooth. Add more boiling water if necessary.

A Recipe from Beth Hillson
Makes 36 to 40 cookies 

These Pecan Sandies were inspired by Keebler cookies or, perhaps, it’s the other way around.  One thing is for sure, these cookies will inspire you.  They are a hit with everyone who tries them.  Easy to make, they freeze well and can be mailed without breaking.   I used RYZE Blue flour blend but you could use another all-purpose gluten-free flour blend, too.  I like RYZE because it does not contain gums and I think their Blue blend works well for cookies.  If you use another flour blend, add 1 teaspoon xanthan or guar gum and 2 tablespoons additional corn or potato starch.

1 ¾ cups RYZE Blue flour blend
½ teaspoon cream of tarter
½ teaspoon baking soda
½ cup organic non-hydrogenated shortening (like Spectrum)
½ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs, lightly beaten
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup finely chopped pecans 

Line 2 cookie sheets with parchment paper.  Set aside. 

Combine flour, cream of tartar, and baking soda.  Mix well.   

In a large mixing bowl, beat the shortening and the sugars until fluffy.  Add the eggs, salt and vanilla and beat to combine.  Add the flour mixture, about 1/3 at a time, beating after each addition.  Fold in the pecans.

Chill the dough for 30 minutes.  Preheat the oven to 350 degrees. 

Roll the dough into walnut-size pieces (about 1-inch balls) and set on cookie sheets.  Flatten each until it is about ¼ inch thick.  Bake 12 to 14 minutes or until the edges are slightly golden.  Cool and enjoy. 

These are even better the second day and can be wrapped and stored in the freezer for up to 6 weeks.

Recipe from Beth Hillson

This healthy, flavorful gluten free meal will be a hit with your family as it’s been with mine.  The recipe is made with cooked millet, a nutrient-dense gluten-free grain that is high in fiber and protein.  It adds a nutty, wholesome taste to this recipe, but you can pick another gluten-free grain if you wish. Quinoa, sorghum or brown rice will work.  Store leftover cooked grain in the freezer.

Serves 4 to 6  

6 bell peppers, any color
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, chopped
¾ pound lean ground turkey
Salt and freshly ground black pepper
Turkey Millet Stuffed Peppers¼ teaspoon red pepper flakes
1, 15-ounce can petit diced tomatoes, drained
4 ounces baby spinach
4 large crimini mushrooms, coarsely chopped (about ½ cup)
1 cup cooked millet, whole grain sorghum or brown rice
¼ cup grated Parmesan cheese plus 2 tablespoons for topping
Vegetable broth 

Preheat the oven to 400 degrees F. 

Cut the tops off the peppers. Remove and discard the stems, chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Cut a thin slice from the bottom of the peppers so they stay upright in the pan.  Place the peppers cut-side up in a baking dish just large enough to hold them.Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent.  Add the turkey and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.

Drain any liquid that accumulates as the turkey cooks.  Season with salt and pepper and red pepper flakes.  Transfer to a medium bowl.

Wipe out the skillet and add the remaining tablespoon of olive oil.  Add the spinach and mushrooms and cook until spinach begins to wilt.  Combine with turkey mixture.  Fold in millet and ¼ cup Parmesan cheese.   

Add additional salt and pepper as needed. 

Fill the peppers with the turkey and millet mixture and top each with a sprinkle of the remaining cheese. Pour a small amount of vegetable stock into the bottom of the baking dish. Cover the dish with foil and bake for 30 minutes. Uncover and bake until the peppers are soft about another 15 minutes.

Recipe From Beth Hillson

Makes 9 to 12 Pattieschickpea quinoa patties

Here’s a delicious way to enjoy leftover quinoa. Chickpeas and sweet potato boost the nutritional profile and add flavor and texture. Enjoy these for lunch, dinner or a wholesome snack. You can also serve these on gluten-free rolls or hamburger buns and garnish with lettuce and tomato slices.

Patties will keep 3 to 5 days in the refrigerator. Red Pepper Mayonnaise can be made ahead and stored in a tightly sealed container in the refrigerator for up to a week.

1 cup cooked black and white quinoa
1 cup sweet potato puree or pumpkin puree
1 cup chickpeas, rinsed, drained and mashed
2 teaspoons crushed garlic
2 teaspoons crushed ginger
¼ cup quinoa flour
4 scallions, green part removed, white part chopped
2 large eggs
Salt and pepper, to taste
1-1½ cups gluten-free panko crumbs
1 tablespoon olive oil, more as needed
Red Pepper Mayonnaise (Below)

To make the patties, place quinoa, sweet potato puree, mashed chickpeas, garlic, ginger, quinoa flour, chopped scallions, eggs, salt and pepper in a bowl. Mix together until well combined.

Spread panko crumbs over a medium plate.

Scoop out a heaping 1/4 cup of quinoa mixture and pat into a patty about 3 to 4 inches in diameter. Dredge in panko crumbs on both sides. Repeat with remaining quinoa mixture.

Place olive oil in a heavy skillet and heat over medium heat. Sauté patties in olive oil, about 2 minutes a side. Remove from pan and let cool. (Patties can be refrigerated at this point and baked later.)

Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.

Set patties on prepared baking sheet in a single layer. Place in preheated oven and bake 10 minutes. Serve warm with Red Pepper Mayonnaise.

Red Pepper Mayonnaise

Makes 1¼ cups

¾ cup packed jarred roasted red peppers, without liquid
½ cup lite mayonnaise
1 tablespoon honey
½ teaspoon cayenne pepper, optional

Place roasted red peppers, mayonnaise, honey and cayenne pepper (if using) in the bowl of a food processor fitted with the blade. Blend until smooth.

By Beth Hillsonbaguettes with Ryze Yellow

I’ve worked with RYZE flour blends (yellow and blue) for several months now.  Here are some of my findings.  The blends produce superior results in many applications, cookies, biscuits, pie crust, scones, cakes, and muffins among them. These recipes show off the best of RYZE.

For other baked goods, specifically yeast breads, pizza and some cakes, the final results seem undercooked (gummy) on the inside although the outside is fully baked.  Some other bakers have reported the same findings.  For these items, I find that adding ½ to ¾ cup of an additional flour like sorghum, millet or corn flour brings out the best of RYZE’s characteristics.

Here’s why.  RYZE is made up of a blend of rice flours.  Just like rice itself, (think, short grain, sushi, or long grain rice) some of these rice flours absorb more liquid than others.  That’s the beauty of RYZE.  The added moisture produces baked goods that remain moist for several days even when I’ve left them on the counter.   That’s amazing in itself since gluten free products dry out so quickly.

That isn’t necessarily the best when it comes to yeast bread recipes, I’ve found.  The moisture retention produces a gummy inside texture.  The fix is pretty simple.  I added sorghum flour to “tame” those hydroscopic properties.  In these baguettes, I also added almond flour and potato flakes.  The result was terrific.  The baguette recipe is one that you will want to make over and over.

RYZE is still revolutionary, even for these recipes.  Think about it.  You get the best of gluten free flour –  products with great texture and moisture – and without any gums.  I don’t know about you, but until now, I have always used a lot of gum in breads and pizza, so this is pretty liberating.

Want to try RYZE blends for yourself? 

I’m doing a giveaway to ten lucky people.  Just “Like’ Gluten-free Makeovers on facebook or send me an email at beth@glutenfreemakeovers.com and you’ll be entered to win.  I’ll tell you more soon.

Culinary Curiosity

Meanwhile, I hope you’ll make these baguettes.  Let me know what you think.   If you’ve tried RYZE flour blends, share your findings on my facebook page, too.  You can purchase RYZE flour blends at Amazon or wait for the drawing.  Perhaps you’ll be one of our lucky winners.

Honey Sesame Baguettes
Makes 3 baguettes

This might just become your new favorite go-to bread.  These chewy baguettes are full of flavor and texture thanks to a blend of RYZE Yellow flour and a few additional ingredients.  The RYZE flour adds moisture, too, so the crumb is delicate and delicious.  Cooled baguettes freeze well.

2 tablespoons ground flax seed
3 tablespoons hot water
2 cups RYZE Yellow Flour Blend
1 cup sorghum flour
¼ cup almond flour
¼ cup potato flakes
½ teaspoon baking powder
1 teaspoon kosher salt
3 teaspoons active dry yeast
1/3 cup safflower oil or other neutral oil
3 tablespoons honey
2 large eggs
1 ½ cups warm milk or water (about 100° F)
Beaten egg to brush on baguettes
Sesame seeds, optional

Line a 3-channel baguette pan with strips of parchment paper.  Each should be a little wider than the channel.   Spray the parchment sheets with PAM spray and set aside.

In a small bowl, combine the flax and hot water and set aside until mixture thickens.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place Ryze flour, sorghum flour, almond flour, potato flakes, baking powder, and salt.  Mix on low speed until well combined. Add the yeast and mix again until well combined.

Combine oil, honey, eggs, and flax mixture and mix.  Add egg mixture and milk to dry ingredients.

Turn the mixer up to medium speed and beat for 4 minutes. The dough should be thick and smooth.

Scoop an equal amount of the dough into each of the 3 baguette forms.  Smooth the dough with the sides of the parchment paper.

Cover the pan with plastic wrap and place in a warm, moist, draft-free spot to rise for 30 to 40 minutes.

While the baguettes are rising, preheat oven to 375°F.  When nearly doubled in size, brush the top of each baguette with the beaten egg and sprinkle the top with sesame seeds, if using.

Bake for 25 to 30 minutes in the preheated oven until lightly browned.  Cover baguettes with aluminum foil or parchment paper after about 20 minutes if the tops are browning too quickly.

Remove to a cooling rack and cool completely before slicing.  Or pull apart pieces of warm bread, dip in olive oil and enjoy.

Recipe from Beth Hillson
Serves 16Fourth of July Cake

Here’s a great way to celebrate the Fourth of July.  Layers are colored red and blue with the help of Jell-O. Fresh strawberries and blueberries are a no-fuss decoration and whipped cream makes the cake look luscious. The cake can be stored, well wrapped, for 3 days in the refrigerator. Do not freeze.

Make this easy, decorative dessert for any celebration by varying the Jell-O flavors and colors to match the holiday.  This works with natural gelatin products, too.  If you can’t find the color you want, use unflavored gelatin and color with natural food dye. Add a few drops of a flavor extract of your choice, if desired.

1 recipe (2 layers) baked Perfect Layer Cake (below)
2 cups boiling water, divided
1 (3-ounce) package Jell-O raspberry or strawberry gelatin
1 (3-ounce) package Jell-O berry blue gelatin
1 (8-ounce) container very cold heavy cream, coconut cream or prepared whipped topping, divided
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 cup fresh blueberries
1 cup sliced fresh strawberries

Prepare Perfect Layer Cake.  Cool the 2 baked layers in their pans. Pierce each cake with a fork at ½-inch intervals.

Using 2 medium bowls, add 1 cup boiling water to each Jell-O flavor. Stir well to dissolve. Pour raspberry-flavored Jell-O over 1 cake layer and berry blue over other cake layer. Refrigerate several hours until firm.

Make whipped cream by beating heavy cream on medium speed, then high speed until thick. Add confectioners’ sugar and vanilla and beat until mixture is very thick. Refrigerate until ready to use. (If using prepared dairy-free whipped topping, skip this step.)

To unmold cake layers, place each pan in a sink with hot water touching just the bottom of the pan for 15 to 30 seconds. Unmold one layer by inverting it onto a cake plate. Spread 1 cup whipped cream on top. Unmold other layer and place on top of whipped cream.

Frost top of cake with more whipped cream. If desired, use extra whipped cream to frost sides of the cake. Decorate with berries. Refrigerate about 1 hour before serving.

Perfect Gluten-Free Layer Cake
Makes 2, 9-inch layers

This makes a great layer cake that can be decorated any way you wish.  For other cakes, you’ll want to dust the layer cake pans with white rice flour. For the Fourth of July Cake, do not dust the pans.

2½ cups Cake & Pastry Flour Blend (follows)
4 teaspoons baking powder
1¼ teaspoons xanthan gum
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1 ½ cups sugar
4 large eggs
2 teaspoons pure vanilla extract
¾ cup milk of choice

Preheat oven to 350°F. Lightly grease two 9-inch round cake pans that are 2 inches deep.  Do not dust with flour if making Fourth of July Cake.

Combine flour blend, baking powder, xanthan gum, baking soda and salt in a large bowl. Whisk until well blended. Set aside.

In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs and vanilla and beat on medium speed 2 minutes or until batter is smooth. Mix in dry ingredients. Add milk and beat until smooth.

Divide batter evenly between prepared pans and smooth tops. Place in preheated oven and bake 23 to 25 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and let cool in the pans. Follow directions above to make Fourth of July Cake or let cool 10 minutes in pans and turn layers out onto a wire rack to cool completely before frosting.

Baker’s Tip:  Use this recipe to make 24 cupcakes.  To make cupcakes, spoon batter evenly into cups, filling about 2/3 full, and bake in preheated oven 15 to 18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.  Cool 10 minutes in pans before turning onto a wire rack to cool completely.  Frost when cool.

Cake & Pastry Flour Blend

MAKES 2½ CUPS

1 cup white rice flour
¾ cup sorghum flour
¾ cup cornstarch, tapioca starch/flour or potato starch (not potato flour)

Whisk ingredients together. Store in a tightly covered container in the refrigerator. Bring to room temperature before using.

 

From Beth Hillson

The best thing about quick breads is suggested in the name.  With no yeast to coax into rising and no long waits or kneading, quick breads reach lofty limits via fast-acting baking powder or baking soda or both.  Once liquids and leavening touch, the action begins; quick bread goes right into the oven to maximize the chemical reaction that is beginning. Best yet, quick breads can be enjoyed by those who are gluten free and yeast free and miss their bread.  Owing to the light texture and sumptuous flavor of this bread, no one misses out!

Honey Beer Breadbeer bread for blog

Makes 1 loaf (14 servings)

This recipe produces a light and moist loaf.  You can replace the beer with an equal amount of seltzer water to turn this into a wonderful, yeast-free sandwich bread.

3 cups Beth’s Gluten-Free Quick Bread Flour Blend (next)
1 tablespoon baking powder
1 tablespoon white sugar, optional
3 large eggs at room temperature
3 tablespoons olive oil
3 tablespoons honey
1 1/3 cups gluten-free beer or seltzer water at room temperature
2 teaspoons melted butter or dairy-free buttery spread for topping

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5x3-inch loaf pan.

Mix flour blend, baking powder, and sugar, if used, together in a bowl.

Beat eggs, olive oil, and honey together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer into the batter and beat batter until smooth.  Transfer to prepared loaf pan. Brush the top of the loaf with melted butter.

Bake in preheated oven until cake tester comes out clean, about 45 to 50 minutes.

Cool in pan on a wire rack for 10 minutes.  Turn bread out onto wire rack to cool completely before slicing.

Beth’s Gluten-Free Quick Bread Flour Blend

Several flours are interchangeable in a flour blend.  You’ll see them noted here.  I prefer using cornstarch as it produces a lighter quick bread loaf. However, potato starch produces a chewier texture in the beer bread.  Take your pick according to preference and food sensitivities.

Combine these ingredients.  Blend well, then scoop out the amount needed for your recipe.

1 cup sorghum flour (or corn or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca starch flour)
½ cup amaranth flour (or quinoa, buckwheat, or millet flour)
2 ½ teaspoons xanthan gum
1 ¼  teaspoons salt

 

Recipe from Beth Hillson
Makes 36 cookies

These chewy cookies are laced with brown sugar and sweet butterscotch chips.  Adding a sea salt topping creates an explosion of flavors.  Easy to make, these are perfect for holiday cookie swaps and gifting but you’ll want these on your table for every occasion.

sweet and salty butterscotch cookies

2 cups gluten free cake and cookie blend (below)
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup gluten free butterscotch chips such as Hershey or Guittard brand
Sea salt, for garnish, optional

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.

In a medium bowl, whisk together flour blend, baking soda, and cinnamon. Set aside.

Place butter and brown sugar in the large mixing bowl. Beat on medium speed until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.

Add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.

Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Top with a sprinkle of sea salt.  Press into the dough. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 5 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days or freeze for up to 3 months.

Cake and Cookie Flour Blend

This makes enough flour blend for several of your favorite holiday cookie recipes.

2 cup sweet white sorghum flour
2 cup white rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum (or guar gum)
1 teaspoon salt

Mix to combine.  Store leftover blend in a zip-lock bag in the refrigerator.

Recipe by Beth Hillson
Makes 30 to 32 cookies

holiday sugar cookies

These rich, buttery cookies are slightly crisp on the outside with a chewy center. They have quickly become my favorite cookies; they’ll be yours, too.

Dip dough in colorful sanding sugar to turn them into beautiful holiday cookies.  Top with chopped pecans or fold chopped, toasted nuts into the batter to create another variety. Perfect for cookie swaps and gifting, you’ll be making these cookies for occasions all year long.

1 cup (2 sticks) unsalted butter, room temperature
1½ cups granulated sugar
1 large egg
1½ teaspoons vanilla extract
2 cups cookie and cake flour blend (below)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sour cream
Sanding sugar or sprinkles (optional)

In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Scrape down sides with spatula. Add egg and vanilla. Mix until combined.

In a separate bowl, whisk together flour blend, baking powder, and baking soda. Add half to wet ingredients, mixing on low speed. Then add sour cream and combine. Finally, add the rest of the dry ingredients. Mix until the dough is well blended.  Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350F. Line cookie sheets with parchment paper.  Roll dough into walnut-size balls.  Dip one side in sugar (if using). Place sugar-side up on parchment-lined baking sheets, two inches apart as dough will spread.

Bake for 15 minutes, until edges start to brown slightly.

Cool for 10 minutes in pans before removing to wire racks to cool completely. Cooled cookies will keep in an air-tight container at room temperature for several days and can be frozen for up to 2 months.

TIP:  Can’t have dairy products?  Replace butter with dairy-free buttery sticks from Earth Balance and sour cream with dairy-free sour cream from Tofutti or Follow Your Heart.  For lactose-free sour cream, check out Green Valley Organics.

Cake and Cookie Flour Blend

This makes enough flour blend for several batches of your favorite cookie recipes.

2 cup sweet white sorghum flour
2 cup white rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum (or guar gum)
1 teaspoon salt

Mix to combine.  Store leftover blend in a zip-lock bag in the refrigerator.