Gluten-free Vanilla Wafers
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
36
ingredients
- 236.59 ml rice flour
- 59.14 ml soy flour
- 118.29 ml cornstarch
- 2.46 ml salt
- 4.92 ml baking powder
- 9.85 ml vanilla
- 118.29 ml margarine or 118.29 ml butter
- 118.29 ml sugar, plus
- 14.79 ml sugar
- 1 egg
directions
- Mix the first 5 ingredients together in a small bowl.
- Cream together the margarine, sugar, egg and vanilla.
- Mix til it looks like pastry dough.
- Add water if necessary.
- Shape into 1 inch balls and place 3 inches apart on an ungreased cookie sheet.
- Flatten with a moistened fork to 1/8 inch thick.
- Bake at 375ºF for 6 to 10 min or until slightly browned.
- Makes about 3 dozen cookies.
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Reviews
-
Great little cookie! My pregnant daughter who can't eat gluten or sugar (or dairy!) is craving banana pudding, so this is the first stage in creating a gluten-free, non-dairy, non-sugar, no artificial sweeteners banana pudding for her. I used coconut flour in place of soy flour, and 1/2 cup agave nectar + 1/4 cup honey in place of the sugar. Increased vanilla to 1 tablespoon and added 1/8 tsp lemon extract. Yumm...
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These cookies were excellent though I would call them a sugar cookie rather than vanilla wafer. I baked for 10 minutes. They stayed soft for the two days they were around. I tried with margarine and butter. It was great both ways, but much easier to work with when I used butter. My first gluten-free baking experience and I have made them twice since even though I am able to eat gluten. They were that good and seem simpler than other GF recipes since they only include two flours. I changed the second batch by substituting almond and hazelnut extracts for the second t of vanilla and adding 1/2 chopped almonds. Tastes like the ones in Chinese restaurants.
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Thank you for sharing this wonderful recipe! If I could rate it higher than 5 stars I would! These were so simple to make and turned out perfectly - my quest for the perfect vanilla cookie is over! Even ny non gluten eating son and husband loved it and it was all gone in 5 minutes! I used Pamelas baking mix instead of soy flour and MELT organic butter instead of butter.they were soft and reminded me of bakery vanilla cookies .Thanks again!
Tweaks
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Great little cookie! My pregnant daughter who can't eat gluten or sugar (or dairy!) is craving banana pudding, so this is the first stage in creating a gluten-free, non-dairy, non-sugar, no artificial sweeteners banana pudding for her. I used coconut flour in place of soy flour, and 1/2 cup agave nectar + 1/4 cup honey in place of the sugar. Increased vanilla to 1 tablespoon and added 1/8 tsp lemon extract. Yumm...
-
These cookies were excellent though I would call them a sugar cookie rather than vanilla wafer. I baked for 10 minutes. They stayed soft for the two days they were around. I tried with margarine and butter. It was great both ways, but much easier to work with when I used butter. My first gluten-free baking experience and I have made them twice since even though I am able to eat gluten. They were that good and seem simpler than other GF recipes since they only include two flours. I changed the second batch by substituting almond and hazelnut extracts for the second t of vanilla and adding 1/2 chopped almonds. Tastes like the ones in Chinese restaurants.
RECIPE SUBMITTED BY
Jill Johnston
Canada
I live in Calgary near the Rockies which we can see from our house. Skiing and hiking draw us to the mountains often. I am a research tech in a medical school lab which is the best job in the world! Lucky me!!! I have 3 kids, two who are grown up and living by themselves nearby and one still at home. My husband and I love to travel. Spain tops the list of places we've been. Long afternoons sampling tapas and enjoying great wines in friendly, out of the way villages is my idea of heaven! Cooking for my family and friends is a real joy for me. Even after a long day at work, planning and preparing a meal that brings us together is a highlight of my day. Luckily we all have adventurous palates so new recipes and changes to old stand-bys are met with enthusiasm. I was diagnosed with celiac disease a few years ago which has made me even more creative in the kitchen. Looking for substitutes for Gluten-containing ingredients has been interesting and fun. The experiments don't always work - in fact some have been absolute disasters!