Cooking with food intolerances

Candy Cane Cookies December 26, 2011

This was one of my favorite Christmas cookies growing up (and my mother usually made lots of different kinds. This year I attempted the gluten-free, dairy-free, egg-free version of this Betty Crocker classic.

1/2 c. Earth Balance soy-free margarine

1/2 c. Spectrum palm shortening

1 c. corn-free confectioners sugar (we use Trader Joes brand which uses tapioca starch) 1 “chia egg” (1 Tbs. ground chia seeds + 3 Tbs. water)

2 tsp. safe vanilla extract

1 c. sorghum flour

1 c. rice flour

1/2 c. tapioca starch

2 tsp. karaya gum (Wilton’s Gum-Tex)

1 tsp. sea salt

1/2 tsp. beet powder

Preheat oven to 375F.  Mix all ingredients except beet powder. Divide dough in half; add beet powder to half. Mix well (add more if you want it pinker). Roll a 4″ strip using about a teaspoon of dough from each of the colors. Then press together and twist like a rope, and arch the top to make candycane shaped.  The first 10-12 worked well for me, then the “white” started coming apart. So the rest were made into balls (half pink, half white, rolled together). Bake for 9-10 minutes. These can be frozen.



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