Allergy-Friendly Vanilla Wafers
(makes 48 wafers)
- 1 1/4 c. King Arthur Flour Gluten-Free Multi-Purpose Flour*
- 1 tsp. baking powder (I use Hain Foods Featherweight - sodium free/gluten free/corn free)
- 1/4 tsp. salt
- 1/2 c. Spectrum Organic Palm Shortening
- 1/3 c. sugar
- 1 "egg" (using Ener-G egg replacer)
- 1 T. vanilla extract (I use Spice Islands)
(The following is copied from the Weelicious recipe, with the ingredients edited.)
1. Preheat oven to 350°F.
2. Place the first 3 ingredients in a bowl and combine.
3. Place the shortening and sugar in a standing mixer (or bowl using a hand mixer) and cream for 3-4 minutes until the butter is light and fluffy.
4. Add the vanilla extract and egg replacer and mix for another minute, scraping down the sides of the bowl as you go.
5. Add the flour mixture and mix until combined.
6. Refrigerate the dough for 30 minutes.
7. Roll 1 tsp. of dough into a ball, about 1 inch, and place on a parchment or Silpat-lined baking sheet.
8. Flatten each ball into a disk then bake for 15 minutes.
9. Cool and serve.
I was pretty happy with how well they came out, considering that I merely substituted the GF flour mix for regular flour, without adding any xanthan gum or additional baking soda/powder. I forgot to take a picture of the final product, but here is one of the wafers before they went in the oven: