- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 2/3 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup baking cocoa
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1-1/2 cups vanilla ice cream, softened
- In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
- Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely.
- Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in plastic wrap. Freeze for 3 hours or until firm. Yield: 6 servings.
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I was recently told that I am gluten intolerant. I was delighted to find this Gluten free recipe. I have not made it yet but thought I'd let you guys who aren't gluten intolerant know that you can make this with regular flour. trying using a slightly heaped one cup Toni1. It might turn out slightly differently then if you used the starches called for but it wouldn't really matter. Bleugerman, the Xantham gum is what holds the starches together. if you tried making it without the Xantham gum you would end up with a crumbly mess not fit for much at all.
I WOULD NOT MAKE THIS RECIPE, AS IT CALLS FOR TOO MANY INGREDIENTS I DON'T KEEP ON HAND. IF ONE NEEDS TO BAKE WITH THEM, IT SOUNDS FAIRLY GOOD.
You are blessed if you are not one of every 133 people believed to be gluten intolerant or suffering from Celiac disease. Eating items containing wheat, rye or barley and anything containing those grains can be life threatening to those individuals.
Xanthan Gum is used in all kinds of purchased goods; in dairy products and salad dressing as thickeners, to prevent crystals in ice cream, and to provide the "fat feel" in low-fat goods. It is also used as a replacement for wheat gluten in baked goods to bind the ingredients together in gluten-free products.
You can buy Xanthan Gum in your local health food store or sometimes in the Gluten Free section of your grocery store.
I did not make the receipe, as I felt that the cost would outweigh the goodness. I would have to buy rice flour, tapioca flour, and xanthan gum from some specialty store I suspect, and then maybe never use those items again. It seems just as tasty to make the sandwiches with the chocolate graham crackers, or even splurge just a little and get the Pepperidge Farm chocolate chunk cookies. I'll be anxious to hear from someone who does make it as printed, however.
I would really like to try this but first I need to know exactly what is xanthan gum? How necessary is it to the recipe and where would I find it?