Oct 21, 2011


Well, as it turns out fall brings cool weather. This year that didn't happen until mid-October. But, it did arrive. Naturally, our home rapidly grew cooler. I gave in and turned the heat on for the sake of my sleeping little ones. And, what do you know, but the heater didn't work! So the above picture is what I have been wishing for over the last few days. A repair man did show up yesterday but needed a replacement part and said he would be back sometime today to fix it for us.

Yesterday, in order to warm up at least our kitchen, I decided to do some baking. I made homemade gluten free snickerdoodles. They have been quite a hit here among the gluten and non-gluten eaters of our family. My recipe is adapted from this one: Snickerdoodles.

Gluten Free Snickerdoodles

1/2 c. Sucanat

Fresh out of the oven!
1/4 c. Truvia
1/2 c. butter, softened
1 egg
1/4 c. + 2 T. sorghum flour
1/4 c. brown rice flour
1/2 c. white rice flour
1/4 c. sweet rice flour
1/2 t. xanthan gum
1 t. cream of tartar
1/2 t. baking soda
1/2 t. vanilla
1/8 t. salt

2 T. Truvia
1 t. cinnamon

Heat oven to 400 degrees. Combine Sucanat and Truvia and butter; cream until fluffy. Beat in egg and vanilla. Add in all remaining ingredients and mix well. Combine Truvia and cinnamon in a separate bowl. Roll dough into about one inch balls and refrigerate for an hour. When dough is chilled, roll each ball in the cinnamon and Truvia mixture and place on a parchment lined baking sheet. Bake 8-9 minutes or until edges are lightly browned. Cool on a wire rack.

Happy Baking Season!
♥ Shari

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