Hello! Today I'm posting a recipe for snickerdoodles!

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal. This has become my baker's handbook for real. This cookbook is awesome. I've become such a huge fan of baking.

To make this, you need to make a mixture of flours first. You won't need all of it, so store it for another use.

Flour mixture (makes 6 cups):
4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (aka tapioca starch)

Snickerdoodles: Dairy, egg, wheat, fish, soy, and nut free.


  • 2 1/2 cups plus 2 tablespoons flour mixture (use the one above or your own mixture; see flour replacement mixtures on the replacements post)
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup dairy-free, soy-free vegetable shortening (I like Spectrum)
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons firmly packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
  • 1/4 cup plus 1 teaspoon rice milk
  • 2 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon (I feel that this was too much cinnamon; try just 1 teaspoon)

  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (I tried spray canola oil and they still stuck).
  2. Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes. Add the vanilla and egg replacer. Mix for 20 seconds.
  4. Add the flour mixture in two bathces, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.
  5. Roll the dough into 24 heaping tablespoon-size balls (1 1/2 inches in diameter). Roll the balls in the cinnamon-sugar mixture until coated on all sides.
  6. Place on the baking sheets 3 inches apart. Bake for 10 minutes in the center of the oven. Let cool for 10 minutes on the baking sheets before transferring to a cooling rack.

What I used: Mixture of Bob's Red Mill flours, Bob's Red Mill xanthan gum, Arm & Hammer baking soda, McCormick's cream of tartar, Great Value (Walmart) salt, Spectrum Organic All Vegetable shortening (they use palm oil), Great Value sugar, 365 (Whole Foods) brown sugar, Kroger vanilla, Ener-G egg replacer, Rice Dream, McCormick's cinnamon

What I thought: These cookies were alright. Mine turned out super flat, nothing at all like the picture in the cookbook. I think part of it could have been because of the high altitude, but it could have been that I didn't take them out soon enough. Once they cooled, they were pretty hard. I also thought they had too much cinnamon on the outside. If you're not allergic to wheat, I would try going with just all purpose flour. I think they were flat due to the lack of gluten. If you're at a high altitude, you could try lessening the baking soda. Other than being flat and hard, they were pretty good.

Make some adjustments if you want, give it a try, and let me know how they turn out!



P.S. Next I'm posting a red velvet cake - so stay tuned!

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