A Cookie Experiment that Succeeded!!

Today Seth and I once again attempted to make cookies and these actually turned out!!


Banana Snickerdoodles

1/2 cup butter
3/4 mashed ripe bananas (about 3 small bananas)
1 egg
1/2 t vanilla
1/2 c buckwheat flour
1/2 c millet flour
1/2 c potato starch
1 t cream of tartar
1/2 t baking soda
1/2 t guar gum


Mix butter, bananas, egg and vanilla.Add the rest of the ingredients and mix well. In separate bowl mix together sugar and cinnamon (we used around 3 T of sugar and 3 t of cinnamon). This dough doesn't roll very well so I just used a spoon and scooped out a large cookie amount and then plopped it in the bowl with the cinnamon and sugar and then used the spoon to get the sugar all over the cookie. Bake at 350 for 10 minutes.

Buckwheat is fast becoming my favorite gluten free flour. About.com has lots of good information about it and this comparison came from there.

 "A comparison of the mineral content of buckwheat flour and rice flour shows that buckwheat flour has:

• 4 times more iron
• 3 times more calcium
• Over 9 times more magnesium
• Almost 6 times more potassium
• About twice as much zinc, copper and manganese

By replacing a portion of rice flour in gluten-free recipes with buckwheat flour, gluten-free recipes become a better source of essential minerals.

Source: Nutritional comparison in mineral characteristics between buckwheat and cereals, Sayoko Ikeda, et al, Gakuin University, Kobe Japan, August 2006"

I'm foreseeing many experiments in the future. :-)