Gluten-Free Sugar Cookie Recipes.

I decided to make a gluten-free sugar cookie recipe because many people prefer this option. Also, some people are allergic to gluten. As a result of this, I felt the need to explore more gluten-free flour to provide alternatives.

To have a better understanding of this experiment. I need to know what is gluten?

Gluten is a protein found in many grains, including wheat, barley and rye. It’s common in foods such as bread, pasta, pizza and cereal. Gluten provides no essential nutrients. People with celiac disease have an immune reaction that is triggered by eating gluten.”

Harvard Health Publishing

The Flours I used for this experiment are:
-Almond flour
-Oat flour

Image photoshopped by me.

Here are my gluten-free recipes:

I will be using two different gluten-free flour: almond flour and oat flour.

The measurements for the almond flour recipe are:The measurements for the oat flour recipe are:

-1 cup of organic vegetable shortening

-2 cup of almond flour

-1/2 cup of organic powder sugar

-1 cup of organic vegetable shortening

-11/3 cup of oat flour

-1/2 cup of organic powder sugar

The instructions are the same for both recipes: 

First, mix the vegetable shortening and the powder sugar into a bowl using a whisk or speed hand mixer until it reaches a creamy texture. Second, add the 1 cup of flour into the shortening and powder sugar mixture gradually and mix it with a spatula. After this, the mixture can be formed into a dough. Since I used vegetable shortening, I didn’t chill the dough in the refrigerator. Shape the cookies into a round shape. For a perfectionist look, weigh each dough ball to be 8 to 7 oz. For decoration, I garnish it with pistachio or almond on the top. The most important part, the perfect temperature for baking these cookies is 300 F oven for 10-15 minutes.

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