Monday, December 15, 2008

Snicker Doodles

after 4 trials these are the snicker doodles I have decided to post. They come out of the oven gooey and raw in the middle, but if you can leave them alone for a couple of hours they will be perfect. I came up with one that didn't come out of the oven raw, but it had no flavor and by the next day it was very dry. These actually taste like snicker doodles which is amazing to me because I always thought snicker doodles tasted like egg. They are gluten free, egg free, dairy free, and nut free. If you need for them to be soy free just replace the margarine with shortening. So here's the way this recipe works: Cook for 10 minutes, remove from oven and allow to cool on the pan for at least 5 minutes, move to a cooling rack until completely cool, put them in a sealed container for at least one hour, and now finally you can eat them. OK, don't get me wrong, you can eat them at any point. Fresh out of the oven they will be gooey, after cooling on the rack they will be soft on the inside and crispy on the outside, and after they have been sealed up for an hour they will be soft (but not gooey) all the way through.

¾ c Sorghum flour
¾ c Tapioca starch (tapioca flour is the same thing)
¾ c Potato starch
¾ c Rice flour
1 t Xanthan gum
1 t Baking soda
2 t Cream of tartar
½ t Salt
¼ c Softened dairy free margarine
½ c Spectrum palm shortening
1 ½ c Granulated sugar
¼ c Applesauce
2 Eggs worth of prepared Ener-G Egg Replacer
½ t Vanilla extract
¼ c Granulated sugar
1 T Cinnamon

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Sift or whisk together all of the flours, starches, xanthan gum, baking soda, cream of tartar, and salt. Set aside.

In a mixing bowl, cream together margarine, shortening, and 1 ½ cups of sugar. Add applesauce, egg replacer, and vanilla, and mix until creamy. Stir in the dry ingredients until well combined.

In another bowl mix together ¼ cup of sugar and 1 tablespoon of cinnamon. Roll dough into 1 ¼ inch balls. Roll each ball in cinnamon sugar until fully coated and place on the parchment paper lined baking sheet about 2 inches apart. Bake for 10 minutes. Allow to cool completely before eating. If you try to eat these warm they will be doughy and seem raw in the middle.

9 comments: said...

This looks awsome! I cant wait to try it!

FoodAllergyMom said...

Thanks Ari, this ones for you :)
I hope you like them!

Lisa C. said...

Hi Food Allergy Mom,

Thanks for doing this. I also have a child who is allergic to peanut, treenut, egg, dairy. gluten, and beef. However, we did find he is able to eat beef if it is cooked well done. If med rare, he is anaphylactic.

I was looking for an authentic but allergen free snickerdoodle recipe for a school situation, and here it is! Thank you!! Lisa C.

lisac said...

I made the snickerdoodles and they taste wonderful. You are right, it is hard to wait until they are cool. However, mine don't look like the picture. They spread out too thin at the edges, and stay thicker in the middle so they are too crunchy at the edge, and don't look very nice. Any idea why that would happen? Lisa C.

FoodAllergyMom said...

you are so very welcome lisa! I hope you like them. I changed the recipe 4 times before I decided to go with this one. Just let them rest for a while before you eat them, they come out of the oven looking (and feeling) raw in the middle.
That's funny about the beef, I wonderif it has something to do with cooking down the proteins. My middle daughter is allergic to raw eggs but can eat them if they are in baked goods. I'm glad you found me, thanks for stopping by! :)

FoodAllergyMom said...

I can think of two possabilities off hand. Did you bake them on parchment paper? I have found it to make a huge difference in my cookies not spreading as much and not burning on the bottom. You may also want to try mixing the dough a little longer. The longer you work the xanthan gum the more it will bind, although if you overmix it your cookies can become tough.

kelly said...

looks yummy! i love snickerdoodles!

Sharon said...

I just wanted to thank you for this recipe. I tried it this weekend and it was a hit at my house! My non allergic husband said he couldn't even tell that they were allergen free!

FoodAllergyMom said...

I'm so happy to hear that! I don't have any allergies myself and I really enjoyed these too.