I’m continuing to work my way through the gluten free flour mixes that we got samples of from Gluten Free Mama. Check out our earlier review of their Gluten Free Pancake Mix. Something I really miss is cookies. It’s funny, too, because there are a lot of gluten-free cookie mixes available now. There’s even a Betty Crocker Mix. I just haven’t got around to checking any of them out.
The other day I found myself at home with some time on my hands and a hankering for some cookies, so I broke out the mix. Here are the ingredients: Organic Evaporated Cane Sugar, White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal Flour, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Sea Salt, Vanilla Powder (Vanilla Bean Extractives, Evaporated Cane Juice, Silica, Cellulose). It happens that these are the exact same ingredients that are used in their pancake mix, except that there is more cane sugar in this mix. There is also more salt. Mama’s figures that there are fifteen 100 calorie servings in the container, and that each serving has 100 mg of salt.
The cookies are a snap to make. Just add 1.2 cup butter, an egg, and 2-3 Tbsp of milk.
Then roll out on a surface with some rice-flour to keep the dough from sticking.
Cut out shapes and top with sprinkles, sugar, or what-have-you. I topped half of mine with sugar and half with shredded coconut. Bake in a pre-heated oven at 350* for 12-14 minutes or until edges start to brown.
I sort of separated the two batches and took a photo. They look kind of scared of each other here. While I wasn’t that excited by the Mama’s Pancake Mix, I did enjoy these cookies. Sienna did not like either product. She says that they have an nasty metallic after-taste. It’s somewhat rare that Sienna and I differ so much on a product, but there it is. On the plus side, that left more cookies for me! So, our verdict is maybe you’ll like them, and maybe not.