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Reply to "ideas for a GF cookie for cookie exchange?"
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[quote=Anonymous]You can pretty much make any cookie you like. Just replace the flour with King Arthur Gluten Free Flour. I have celiac and I have found that Kind Arthur flour is my all-time favorite for baking and replaces wheat flour very well in everything but yeast breads. Some people will say to add a tsp of xantham gum to the recipe but I don't think it's necessary for cookies as long as eggs and shortening are used in the cookie. Let the dough rest in the fridge or on the counter for 15-30 minutes after mixing to hydrate the flour. If you're feeling uncertain (or a tad lazy), you can just buy the Betty Crocker gluten-free chocolate chip cookie mix. King Arthur also has a bunch of baking mixes that are great. You will probably find it at Harris Teeter. The Giant near me has stopped carrying it.[/quote]
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