Like another reviewer, I have a family member with a gluten allergy, so I substitued a mixture of gluten-free flours (oat, rice, quinoa) for the wheat. If you want to make cut-outs, I'd recommend refrigerating it for at least overnight, if not longer. I let it sit for about six hours and it was still too soft to roll out. I was in a little hurry, so I just rolled the dough into little balls and then rolled them in sugar. They baked up very nicely and tasted wonderful! Nobody would ever guess that they were gluten-free.
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Like another reviewer, I have a family member with a gluten allergy, so I substitued a mixture...