GLUTEN-FREE RECIPE1/2 cup Gray’s Grist Mill stone-ground cornmeal
3/4 cup of rice flour (I used white)
1/4 tapioca flour
1/2 cup of granulated sugar (you may want to reduce)
1/4 cup brown sugar plus some for rolling cookies
1/2 teaspoon of xanthan gum
2 teaspoons orange zest
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 dried cranberries and 1/2 cup toasted pecans/or walnuts OR 3/4 cup cranberriesDirections:
Preheat the oven to 375 degrees. In a med. bowl, whisk together all of the dry ingredients including the orange zest. Add the cranberries and the pecans/walnuts. In a measuring cup or small bowl, whisk together the oil and the eggs. Pour the egg mixture over the dry ingredients and mix until moistened. Fill one small bowl with water and one with sugar. Dip your hands in the water and then roll each cookie in the sugar. The cookie should be about 2 tablespoons. Place on cookie sheet. Forms 12 big cookies. Bake for 14-18 minutes.
Thanks to Karen Ingraham - check out more gluten-free recipes on her site celiacgirlri.com
