I have to make the Easter basket treats for my two grown daughters this year. One has Celiac's and the other and her son are gluten intolerant. So....I got some King Arthur GF all-purpose flour and used Sugarbelle's recipe with 2 1/2 c GF flour and 1tsp of BP. (Previously I found when I substituted GF flours that they puffed too much with the BP so I cut back.) The dough tastes great. Rolled them out on parchment sprinkled with a bit of powdered sugar and put plastic wrap over it. Rolled and cut beautifully. Saw no difference at this stage between regular and GF. Have them in the freezer right now getting good and cold. Will take some pics when they come out of the oven (LOL Good or bad) I'm learning, and since some have asked about GF I thought I would try this recipe as it doesn't make a ton of cookies. If this works I will experiment with some of the other recipes and different brands of flour. Right now I have Arrowhead Mills and King Arthur because that is what I can get around here. I know there are others. Wish me a great outcome on this batch!! ---Katy
First hurdle is passed...DH likes the flavorThey did spread, even with putting them in the freezer. I recut them just out of the oven and will let them cool over night and then tomorrow I will see if they are able to be frosted. Going to keep trying as the GF is not going away any time soon. Thanks for putting up with me
--Sugarbelle
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Originally Posted by kells1166
