Gluten-free Pumpkin Honey Spice Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 25, 2013
My celiac husband loved these! I substituted xanthan gum for the guar gum and used a cookie scoop to make them uniform in shape and size. They did not flatten out during baking but retained a ball shape, probably due to the xanthan gum. They were actually attractive that way and had a light and fluffy texture. I didn't see any note about the gluten-free flour blend, so I used the mix that was in my freezer. Next time I may replace half of the brown rice flour in my homemade blend (2 parts white or brown rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour) with sorghum flour since my hubby likes the way it tastes. These are great autumn cookies looking for a party to attend!
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Cooking Level: Intermediate

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Reviewed: Nov. 8, 2013
Mmmmmmm. There delicious !
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