Gluten-free flour mix
| 1/4 C | brown rice flour |
| 1/4 C | amaranth flour |
| 1/4 C | tapioca flour |
| 1/4 C | potato starch |
| 1/4 C minus 1 ts | cornstarch |
| 1 ts | xanthan gum |
Combine the above flours to make exactly enough gluten-free flour mixture for this recipe. I like to create the flour mix in the exact quantity needed because I hate having leftover flour mixes of assorted types and not enough of any to actually bake something. Substitute your favorite appropriate blend as desired.
Ingredients
| 1 1/4 C | gluten-free flour mix |
| 1 ts | baking soda |
| 1 ts | cinnamon |
| 1/2 ts | nutmeg |
| 1/2 ts | salt |
| 3/4 C | butter, softened |
| 3/4 C | brown sugar, packed |
| 3/4 C | white sugar |
| 2 | eggs |
| 1 ts | vanilla |
| 2 3/4 C | gluten-free rolled oats |
| 1 C | raisins |
| 1 C | walnut pieces |
Method
- Preheat oven to 375F.
- Cream butter and sugars together. Add eggs and vanilla and beat until fully incorporated.
- Combine flour mix, baking soda, spices, and salt in a separate bowl. Add to butter mixture slowly, beating until incorporated each time.
- Stir in oats, raisins, and nuts.
- Place by rounded tablespoonfuls on a cookie sheet, about 3 inches apart.
- Bake 10-13 minutes, or until golden brown. Cool on a rack.
Notes
I purchased gluten-free oats in bulk from Gluten Free Oats
OH! These sound delicious!
I haven’t used amaranth flour much, I’m delighted to find a new recipe to make with it. =) Thank you for sharing this!
-Kate