GLUTEN FREE POTATO CASSEROLE RECIPES RECIPES

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES RECIP…

Simple Gluten-Free Snickerdoodle Cookies Recip… image

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

Provided by Fioa

Categories Snickerdoodles

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 24 cookies

Number Of Ingredients 8

Ingredients

1 ⅓ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar, divided
1 egg
1 ½ teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
Combine flour, baking powder, salt, and baking soda in a bowl.
Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 94.8 calories, CarbohydrateContent 14.1 g, CholesterolContent 17.9 mg, FatContent 4.3 g, FiberContent 0.8 g, ProteinContent 1.1 g, SaturatedFatContent 2.5 g, SodiumContent 87.8 mg, SugarContent 8.6 g

GLUTEN-FREE OLD FASHIONED POTATO SALAD RECIPE ...

Gluten-Free Old Fashioned Potato Salad Recipe ... image

Tangy dressing makes this potato salad better than what you can get from the deli.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

Ingredients

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Steps:

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Nutrition Facts : Calories 430 , CarbohydrateContent 22 g, CholesterolContent 130 mg, FatContent 7 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 600 mg

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