I have this bag of rice flour just calling to be experimented with... so yesterday was my first try. And you can't win 'em all, can you?
The dough came together nicely, and tasted okay in dough form, though a little 'floury.' When cooked they're even MORE floury. They actually suck all the moisture from your mouth as you chew.
Okay, they're not completely horrible, but they are just too... sandy. They explode into a million crumbs as soon as they go into your mouth. And I don't think stevia was the right sweetener for this cookie--there was definitely a slightly bitter taste going on there.
That said, this dough would make an excellent SF/GF pie crust.
I made these for one of the sugar-free treats at my upcoming holiday open house... and I need to figure out how to resurrect them. Coat them in chocolate, perhaps? Any ideas?
And if anyone reading this is a gluten-free guru, can you tell me where I went wrong here?
Sugar- and Gluten-Free Maple-Pistachio Sandies
makes 3 dozen
2 cups rice flour
1 cup salted butter
3/4 teaspoon powdered stevia (or any sweetener to equal 3/4 cup sugar)
2 tablespoons sugar-free maple syrup
Preheat oven to 350*F. Combine all ingredients in a large bowl and beat with an electric mixer until blended. Roll dough into 1-inch balls and place on an ungreased cookie sheet. Top with a pistachio and press down to flatten lightly. (These cookies do not spread, but puff up slightly while baking.)
Bake for 15 minutes. Cool on wire racks.
The idea was a buttery cookie with a nice salty-sweet balance. I just ate another one with a squeeze of SF maple syrup on it. That was a little better, but I still needed a bottle of water with it.
And here's a sleepy pic of Thundercat... isn't that just adorable?