Gluten-Free Press Cookies

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp light olive oil or melted unsalted butter 3 tbsp light olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform base for your cookies.

2. 2

   In a separate medium bowl, whisk together the warm water or almond milk, the two large eggs, and the light olive oil or melted butter until well emulsified. The mixture should be smooth and homogenous, with no streaks of egg or oil visible.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a stand mixer with a paddle attachment, mix on low speed until just combined, then increase to medium speed and beat for about 2-3 minutes. The gluten-free dough will be softer and stickier than traditional doughs, resembling a thick batter.

4. 4

   Lightly grease your hands with oil or water, or use parchment paper to handle the dough. Press small portions of the dough through a cookie press onto baking sheets lined with parchment paper, or simply shape them by hand into desired forms. Allow the shaped cookies to rest on the baking sheets for about 10 minutes before baking.

5. 5

   Bake the cookies in a preheated oven at 375°F (190°C) for approximately 15-20 minutes, or until the edges are lightly golden brown and the centers appear set. The total baking time will depend on the size and thickness of your cookies. Once baked, let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely before serving or storing.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.