Gluten-Free Sugar Cookie

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1 1/3 cups sorghum flour
2/3 cup cornstarch
1/2 cup soy flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk

Whisk flours, cornstarch, baking powder and salt together, set aside. Thoroughly cream butter, sugar and vanilla. Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients. Chill about 1 hour. Preheat oven to 375 degrees. Roll dough into balls and place on ungreased cookie sheet. Bake 7 minutes. Remove immediately from cookie sheet, cool on wire racks before frosting.

Developed by Amy Perry for the United Sorghum Checkoff Program.

Cookie Mix

1 3/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup sweet rice flour

Makes 2 cups

Source: Mary Schluckebier,

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