Every time I leafed through my printouts of cookie recipes, there it was... Blue corn poppyseed cookies. The momentary excitement. The immediate disappointment. Oh, yeah. Gluten. Blech.
In December I finally got around to converting the recipe. I'm gaining confidence in my ability to do that. Sorta. Trial #1: Use the GF King Arthur flour a friend had sent. Add a half teaspon xanthan gum.
Yeah, I know. Bob has his own GF blend. Surely he wouldn't approve of my using King Arthur flour in Bob's recipe. Had Mr. Red Mill have been there, he no doubt would have laughed when the cookies came out buttery, yummy, and... well... kind of powdery. (See, that's what you get for using some other guy's flour.)
So, a couple of weeks ago, it was time to branch out and start using my own flours. Much better. Still maybe a little powdery, but kind of addicting, nonetheless.
Blue Cornmeal Poppyseed Cookies
(Adapted from Bob's Red Mill)
2 tsp baking powder
1/4 tsp sea salt*
1 cup blue cornmeal
1/4 cup brown rice flour
3 TBSP white rice flour (or more brown rice)
1/4 cup potato starch
1/8 cup tapioca starch
3 TBSP almond meal
1/2 tsp xanthan gum
1/3 cup poppy seeds
1/2 cup cold butter*
3/4 cup raw turbinado sugar
2 eggs, beaten
1 tsp vanilla
- Preheat oven to 375(f) and grease cookie sheets.
- Mix dry ingredients thoroughly in a small mixing bowl.
- Cream butter and sugar in a medium mixing bowl.
- Add eggs & vanilla and mix well.
- Add dry ingredients.
- Chill dough for at least 1/2 hour.
- If you're going to make cut out cookies, roll out between sheets of plastic wrap, cut, and place on cookie sheets. Otherwise, just shape into small balls, place on cookie sheets, then flatten.
- Brush tops of cookies with beaten egg (optional).
- Bake at 375 for 6-10 minutes, depending on the size of the cookies and type of pan.
|The dough can be a bit sticky and tricky to use for rolled and cut cookies.|