Tuesday, March 23, 2010

arrowroot cookies

Oh, remember those arrowroot cookies? As a a parent, it's one of the first cookies I gave to my children, this recipe below uses brown rice flour to make these teething biscuit cookies.


1/2 c. butter

1/2 c. brown rice flour

1/2 c. dextrose

3 T. arrowroot powder

6 eggs

Cream butter.

Whisk eggs to a strong froth

Add eggs to butter and then stir in flour a little at a time, beating well after each addition.

Mix together the arrowroot and dextrose and add to other mixture. Blend together well.

Drop by teaspoonful onto greased cookie sheet.

Bake at 300ºF for about 15 minutes.

Makes 3-4 dozen biscuits.

A little about Brown rice flour. Brown rice flour contains the whole bran where 60% of the nutrients of rice is contained. Brown rice is also naturally gluten free and usually does not present an allergen problem. Some brown rice flour is produced in mills that also produce glutinous grains. So if you are extremely sensitive, be sure to look for the "Gluten free" version that is produced in mills that are dedicated to that purpose.

Note: Brown rice flour does NOT behave exactly like wheat, so cooks should be prepared to experiment with proportions and grain mixtures.

Also Brown rice flour has a strong, nutty flavor to food which may not always be desired. If you are concerned about this, you can use regular rice flour, made from grains which have been hulled as they tend to have a milder flavor.

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