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RECIPE: GLUTEN-FREE, EGG-FREE SOURDOUGH SNICKERDOODLE COOKIES

Recipe: Gluten-free, Egg-free Sourdough Snickerdoodle Cookies

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Eggs can work wonders in gluten-free baking, but unfortunately not everyone can tolerate them. This recipe removes the eggs and uses a little help from flax seed to create the right amount of binding.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$14.99

Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!


Grey Celtic Sea Salt






INGREDIENTS:

  • 1/2 cup butter or palm shortening
  • 1/2 cup brown sugar
  • 1/2 cup gluten-free sourdough starter
  • 3 Tbsp. ground flax seed
  • 1/3 cup sorghum flour
  • 1/3 cup sweet rice flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, beat together the butter and brown sugar until light and fluffy. Add the gluten-free sourdough starter and ground flax and beat until well combined.
  3. In a separate bowl, whisk together the sorghum flour, sweet rice flour, sea salt, baking soda, and cinnamon. Add 1/3 of the dry ingredients to the wet and stir. Repeat with the remaining 2/3 of the dry ingredients.
  4. Scoop 1-2 Tbsp. of dough onto a cookie sheet. Gently flatten cookies to 1/4 inch thickness, leaving at least 1/2 inch between each cookie.
  5. Place cookie sheet on middle rack of preheated oven and bake cookies 8-12 minutes or until the tops are no longer soft and the bottoms are golden brown.
  6. Remove pan from oven and allow to cool at least 10 minutes before moving to a cooling rack or serving tray.