Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Special Diets >
Sep 29, 2012 04:27 PM

HELP- Gluten free stand mixer recipe??

Tomorrow my lovely mom and stepdad are visiting and want to see the stand mixer that they bought go my wedding present in action. Obstacle is, my mom has celiac's and unfortunately I don't have the money or resources in my small town to purchase specialized GF flours or ingredients by then. Is there a good recipe that is easy, tabs mixer friendly, and inherently GF? Like a torte perhaps? Also they will be around for only a few hours so it can't take too long to set... Please guide me with all of your chowhound wisdom!!

  1. Click to Upload a photo (10 MB limit)
  1. This isn't very health but you can get all the ingredients in a regular store and it is very tasty. I have never made this in a mixer since it is so easy to make by hand and I usually have kid power available so let them have fun getting their hands all yucky. But it should work well in a mixer, especially with your restrictions on what you can source for ingredients. I have had fun adding things like chopped nuts, chocolate chips, sprinkles, etc. This recipe is originally from Brazil.

    Biscoitos de Maizena (Cornstarch cookies)

    2 cups Cornstarch
    1/4 teaspoon Salt (optional)
    1 cup Granulated sugar
    1 large Egg
    1/4 teaspoon Vanilla (optional)
    3/4 cup Butter (or margarine to make it dairy free)

    Place the cornstarch, salt and sugar in the mixer/bowl. Stir to mix. Add egg and vanilla. Mix until combined. Add the butter and mix well. [if doing by hand then just keep “kneading” it until it is very smooth, this is where the kids like to have fun]. Then add any additions at this point.

    Let sit for about 15 minutes then form into 1-inch balls. Place on a greased or paper lined baking sheet. You can flatten with a fork (It has been years since I made these but I think I didn't need to flatten them due to high fat content). Bake at 375 degrees for 5 to 7 minutes. Do not overbake, they should just be slightly brown around the edges. Let cool on parchment paper to firm up or they will crumble.

    Yield about 3 dozen. These seem to keep forever.