Extra from Volume 7#3

"Finding delicious recipes that your family can eat may present a challenge for you, but hopefully these reader-favorite recipes will inspire you!"
–Maggie, Cook's Cuisine Editor

gluten-free · cut-out · sugar · cookies
from Sarah N. 
“Taste just like their non-GF counterpart. We got this from our friend Amy.”

3 c. white rice flour
1 t. baking soda
1 t. cream of tartar 
3 t. xanthan gum
¼ t. salt
1 c. cold butter
1 c. sugar
2 cold eggs
1 t. almond extract 
Powdered sugar (use when rolling dough)
Combine flour, baking soda, cream of tartar, xanthan gum and salt. Mix well. Cut in butter to pea size. In small bowl, cream sugar, eggs and almond extract. Add wet ingredients to dry ingredients. Work together with your hands and shape into a ball. Refrigerate 1 hour. Roll dough out onto wax paper (taped onto your table) that is “floured” with powdered sugar. Roll dough ¼” thick. Cut into shapes. Bake 12 minutes at 350°. Cool on wire rack or on paper. 

awesome · chocolate · cake 
from Elizabeth M. 
“We grind our flour from the grains, but you can also buy the flours from a health food store or co-op.”

1 ¼ c. white rice flour
½ c. tapioca flour or cornstarch
1 t. salt
1 t. baking soda
3 t. baking powder
1 t. Xanthum or Guar gum
4 eggs
1 ¼ c. sugar
2/3 c. mayonnaise 
1 c. milk
2/3 c. cocoa powder
2 t. vanilla extract

In small bowl, mix together first six ingredients. In a liquid measuring cup, whisk cocoa into milk until smooth. In the mix bowl beat eggs, sugar, and mayonnaise until fluffy. Add a small amount of dry mixture to mixer bowl, then a little cocoa/milk. Continue alternating until all is incorporated into mixer bowl. Last, add vanilla. Pour into greased pan – a 9-inch x 13-inch, a bundt pan, or two eight-inch cake pans. Bake at 350 degrees for 25 minutes or until toothpick comes out clean. Cool on racks in pans. Delicious plain or you frost them to be fancy.

flourless · peanut · butter · chocolate · chip · cookies
from Maggie B.

1 c. firmly packed brown sugar
1 c. chunky peanut butter
1 large egg
1 tsp. baking soda
½ tsp. vanilla extract
1 c. chocolate chips
Stir first five ingredients in a medium bowl, using a wooden spoon. Stir in chocolate chips. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet. Bake at 350° for 12 minutes or until puffed and golden. Cookies will be soft in the center. Cool on baking sheet 5 minutes. Remove to a wire rack.

auntie · kaggy's · apple · crisp
from Eden S. 

6 c. apples
1 c. sugar or sucanat
¾ c. spelt flour
¾ c. oats
½ c. butter {add more if needed}
1 t. cinnamon
1 t. nutmeg
Mix sugar, spelt, oats, butter, cinnamon and nutmeg in a bowl and set aside. Cut apples and place in a greased 13X9 pan. Sprinkle topping oven apples until well covered. Bake at 375° for 30 minutes. Enjoy!

gluten-free · snickerdoodles
from Emily & Natalie L.

1/2 c. butter, softened
1/2 c. shortening (we use organic palm oil)
1 1/2 c. sugar
2 eggs
2 3/4 c. GF flour mix
2 t. xanthan gum
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
~2 T. sugar
2 t. cinnamon

Heat oven to 400°. Mix butter, shortening, sugar & eggs thoroughly. Mix dry ingredients separate and then add to wet. Refrigerate 30-60 minutes. Mix 2 T. sugar and cinnamon in a small bowl. Shape dough by rounded teaspoonfuls into balls.  Roll in sugar mixture. Place 2" apart on an ungreased baking sheet or parchment paper.  {Do not use a dark colored cookie sheet. They will burn quickly.} Bake 8-10 minutes and immediately remove from baking sheet. Makes about 6 dozen.