Gluten-Free Sugar Cookies

1 cup gluten-free oat flour
1 cup sweet rice flour
1/2 cup white rice flour
1/2 cup almond flour
2 tsp baking powder
1/2 tbsp xanthan gum
1/2 tsp salt
1 cup margarine (at room temp)
1 cup cane sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 eggs worth of egg replacer

Note: this recipe requires the dough to be refrigerated prior to baking.

In a medium bowl, whisk or sift together the flours, corn starch, baking powder, xanthan gum, and salt. In a large bowl, cream together the margarine and sugar until fluffy and lighter in color. Beat in the extracts and slowly incorporate the egg replacer. Add the dry mix to the wet in batches, beating (and mixing with a fork as you incorporate more of the dry mix) until thoroughly combined.

Line a large plate with waxed paper and shape the dough into a disk, then cover with plastic wrap and refrigerate for at least 2-3 hours (ideally overnight). Roll out the dough to desired thickness and use cookie cutters to cut out cookies. Bake on a parchment-lined baking sheet at 375 for 10-12 minutes; the longer you bake, the crisper the cookie.

Vanilla Glaze:

2 1/2 cups powdered sugar
2 tbsp & 2 tsp margarine (at room temp)
3/4 tsp vanilla extract
1/4 cup non-dairy milk
food coloring (optional)

Cream together the margarine and 1/2 cup of the powdered sugar, gradually adding the vanilla and the remainder of the milk and powdered sugar. Spoon onto cookies and spread out, then let dry at room temperature or in the refrigerator.

Gluten-Free Vegan Italian Sausage

8 oz. tempeh, crumbled
1 1/2 cup warm water
1 tbsp low-sodium tamari
1 cup cannelini beans
3 tbsp canned dice tomatoes (no liquid)
1 tbsp olive oil
2 tsp minced garlic
1 tsp fennel seed, crushed
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1/4 cup almond meal
salt to taste
black pepper to taste
red chili flakes to taste

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomatoes for 15 minutes, or water is absorbed. Transfer the tempeh and the beans to a medium mixing bowl. Heat the oil over medium heat and cook the garlic for one minute, then add the fennel and herbs and heat for 30 seconds. Transfer the mixture to the mixing bowl, and use a potato masher to combine. Add in the almond flour, salt, and pepper and mix with a fork or by hand.

Gluten-Free Chocolate Rum Cupcakes

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp corn starch*
1/3 cup cocoa
3/8 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 cup cane sugar
1/4 cup + 2 tbsp vegetable oil
3/4 cup non-dairy milk
1/4 cup light rum
1/2 tsp almond extract

In a medium bowl, whisk or sift together the flours, corn starch, cocoa, baking soda, salt, and xanthan gum.

In a large bowl, whisk or beat together the sugar, oil, non-dairy milk, rum, and almond extract. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Pour into a muffin tin with a dozen cupcake liners. Bake at 350 for 20-22 minutes.

*Wheat-based cake flours have starch added for lightness, so some is added here for the same effect.