3/4 c. sorghum flour
1/2 c. tapioca starch
1/2 c. corn starch
1 tsp. xanthan gum
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
2 Tb. sugar
1/4 c. butter, softened
1 large egg
3/4 c. milk
Combine the dry ingredients in a small bowl. In your mixer bowl, combine the butter, egg and milk. Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
Spray a large spoon (serving spoon) with cooking spray and drop the dough by spoonfuls onto a sprayed cookie sheet. Bake at 400 degrees about 12 minutes until golden brown. Brush with melted butter.
You can take a little more time to make these look nice by smoothing them with the back of the spoon, or try using an ice cream scoop to drop them onto the cookie sheet. As you can see, mine aren't the most attractive because I wanted to get them in the oven. No one cared how they looked, but everyone loved the taste and texture. They are not flaky, but they are very soft. Trust me, you'll love them.
Recipe from www.glutenfreehomemaker.com
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