Desserts

GLUTEN FREE OATMEAL COOKIE CRISPIES

Cream together:
1 C. butter (2 cubes)
1 C. brown sugar
1 C. white sugar
2 eggs

Sift together and add to creamed mixture:
1 3/4 C Flour mixture*
1 tsp. salt
1 tsp. soda
2 tsp. xanthum gum

If using Bosch change to dough hooks after
mixing flour in. Add remaining ingredients
and mix well.
3 1/2 C. regular oatmeal
1 tsp. vanilla
1 C. chocolate chips or raisins

Form into balls and place on cookie sheet.
Bake @ 350 degrees for 8 - 10 minutes.
Cookies will be doughy out of oven but will
crisp up. Do not overcook!

Notes:

*Flour mixture is   1 C. Featherlight mix
1/2 C. Oat Flour
                            1/4 C. Potato Flour

This recipie freezes well. I make a double batch
and then freeze about half the dough. I make rolls
of dough similar to commercial cookie dough. I score
them with a knife to show where to cut them and make
the roll big enough to fill a cookie sheet. Wrap them
in wax paper and put in gallon sized freezer bag.
May need to adjust baking time a little because of
frozen dough. I like to pull the dough out and let thaw
just enough to cut it and bake.

Bette Hagman's FEATHERLIGHT MIX
(excellent mix to substitute flour in cookies and pastries/
mix up a big batch and store at room temperature)

1 C. rice flour
1 C. cornstarch
1 C. tapioca starch
1 Tbs. potato flour (NOT potato starch flour)

GRANDMA'S GLUTEN FREE PIE CRUST

2 1/2 C. flour = 1 C. tapioca flour
                         1 C. rice flour
                         1/2 C. brown rice flour
                         1 1/2 tsp. xanthum gum
1 tsp. salt
1 C. shortening

Cut together with pastry cutter until crumbly.
Mix together following and add to flour mixture.

1 egg - beaten
1 Tbs. white vinegar
1/4 C. water

This recipe makes enough dough for a 2-crust pie and a single crust pie.  Bake according to pie recipe.

Notes: "Still fell apart way too easily, but used glossy side of wax paper for top crust, and put over pie with 2 people: one to hold the crust against the paper while the other lifts it from the top corners and the pie sits on the bottom end of the paper to hold it in place."

*  "Used W.F. shortening instead of Crisco - ? don't know if it made it easier?"

*  "Have to use a lot more flour when rolling out than with wheat flour, and pick up to add flour under crust more often. Seemed to bake a bit longer that wheat crust."