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Gluten-Free Vanilla Wafer Recipe

User Rating 3.5 Star Rating (7 Reviews)

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Gluten-Free Vanilla Wafer Recipe

Gluten-Free Vanilla Wafers

2009 © Teri Lee Gruss, licensed to About.com, Inc.
Gluten-free vanilla wafers are easy to make and buttery good. This simple recipe calls for basic ingredients, a real plus when you crave a classic cookie!

This gluten-free recipe was adapted from a recipe which appears in the cookbook Gifts from the Kitchen, "Madeleines," published by Love Food.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon grated fresh lemon peel
  • Pinch salt
  • 1 cup gluten-free all purpose flour mix (with xanthan or guar gum in the mix) See note!
  • 10 tablespoons melted, cool unsalted butter OR your favorite dairy-free butter substitute
  • 2 tablespoons granulated sugar to dip glass in to press cookies

Preparation:

Preheat oven to 375F / 190C

Line 2 large baking sheets with parchment paper, silicone pads or lightly grease

Combine eggs and sugar in a large mixing bowl and beat on high until creamy, about 3 minutes. Add vanilla, lemon peel and salt and beat to combine. Gradually add gluten-free flour amd beat just until combined. Slowly drizzle melted butter into the mixture and beat until combined.

Drop dough by heaping rounded teaspoons on prepared baking sheets, leaving about 11/2-inch space between cookies. Dip a small drinking glass in the extra sugar and gently press down on each cookie.

Bake in preheated oven for about 12-15 minutes or until the cookies are golden brown and crispie. Cool.

Makes about 36 wafers

NOTE:
If your gluten-free flour mix DOES NOT contain xanthan gum or guar gum add 1/4 teaspoon of your favorite gum to this recipe.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 5 out of 5
top recipe, Member boardbloke

Thank-you for this recipe! The mixture was indeed quite runny but it worked for us. My brother and I used a tea spoon to drop a small amount onto a greased piece of tin foil and baked in a fan oven at 180C for 12 minutes. The result were delightfully thin dessert biscuits (like a thuile or langue de chat) that made a great accompaniment to rich dark chocolate ganaches we had made. We made this in France for our entire family on holiday (our mother is gluten intolerant). To the rude person who said yuck, you have no patience or imagination. To the author thank-you so much. The only changes we made were to use the seeds of one whole vanilla pod as flavour instead of essence and added the lemon by zesting one fruit with a fine grater.

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