If you are looking for a gluten-free version of a cutout cookie that is a dead ringer for the wheat version yet has no questionable fillers or additives, this recipe for Buckwheat Sourdough Sugar Cookies is for you!

***Recipe updated 11/25/19*****

I reformulated the recipe and I believe it is even better! I took out the tapioca starch. So many people seem to have reactions to it, that I thought it best to remove it. I also increased the amount of gelatin. Hope you enjoy them as much as we do. 🙂


About this recipe:

If you do not have a buckwheat sourdough starter, it is very easy to make, but you will need a few days of lead time to get your starter going before making this recipe. See my post on How to Make and Maintain a Buckwheat Sourdough Starter for detailed instructions. There are a variety of tasty and nutritious gluten-free recipes that you can make once you have your buckwheat sourdough starter.

Most gluten-free recipes rely on xanthan gum which is a lab-created ingredient that can cause intestinal distress in those with weak digestive systems. Instead of xanthan gum, I used gut-healing gelatin!! This recipe uses three different flours. If you are new to gluten-free baking, this may seem strange. Unlike baking with wheat, gluten-free baking relies on many different flours and/or starches to make up the structure, texture, and flavor. If you are planning on doing gluten-free baking, the flours and listed here will most likely be in regular rotation for you. Buckwheat flour is very nutritious, the brown rice flour somewhat, but the sweet rice flour is not. Since these are special occasion cookies, I’m ok with that. When you taste them, I think you will be too.

Buckwheat Sugar Cookies (gluten-free, gum-free)

 

To Make Buckwheat Sourdough Sugar Cookies, you will need:

  • 1 cup bubbly buckwheat sourdough starter
  • 3/4 cup (123 grams) buckwheat flour (Acadian)
  • 1 1/4 cup (120 grams) sweet rice flour (superfine)
  • 1/ 2 cup (88 grams)brown rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon gelatin (grass-fed)
  • 1 cup organic sugar or granulated monkfruit (white)
  • 1 cup cold grass-fed unsalted butter, cut into tablespoon-sized pieces
  • 1 egg, lightly beaten
  • 2 T milk (or milk substitute)
  • 1 teaspoon pure vanilla extract

 

Buckwheat Sugar Cookies

 

Directions for Buckwheat Sourdough Sugar Cookies:

  1. First, cut the flours and butter together in the food processor. Pulse until pea-sized pieces (alternately, you can use a pastry cutter or two knives.)
  2. Next, add baking powder, salt, gelatin, and sugar.
  3. Bloom the gelatin in the milk and vanilla. Heat until gelatin is fully dissolved.
  4. Then, add starter, egg, milk/vanilla/gelatin mixture.
  5. Pulse a dough ball forms. 
  6. Divide dough into 2  or 3 balls (for easier rolling out tomorrow). Chill overnight. Don’t skip this step! The dough needs time to hydrate properly.
  7. Preheat oven to 350 degrees.
  8. Line baking trays with parchment paper. 
  9. Take one of your dough balls out of the fridge and roll it out on a well-floured surface. I like to use superfine flour for this, but you can use buckwheat or brown rice flour as well.
  10. Roll out to 1/4 to 1/2 inch thickness, depending on your preference. Since this dough is wetter than a gluten-containing dough, I like to roll the dough out on parchment with a piece of plastic wrap on top. Then, cut with cookie cutters. I use a metal spatula to transfer the cookies to my lined baking trays. 
  11. Baking times will vary depending on the size of your cookie cutters and whether you rolled out to 1/4 inch thickness or 1/ inch thickness.  For large/thick cookies, bake for 17-22 minutes. Medium-sized cookies should bake for 12-17 minutes, and small/thin cookies should bake for 10-12 minutes.
  12. Cool the cookies on the baking tray for about 5 minutes before transferring to a rack to cool completely. Be sure they are cooled completely before frosting. 

 

Cream Cheese Frosting:

  • ounces softened cream cheese
  • 8 ounces softened unsalted butter
  • pinch salt
  • 1/2 teaspoon vanilla
  • 3/4-1 cup organic powdered sugar or powdered monkfruit.
  • natural food dyes
  • natural sprinkles

Directions: 

Cream butter and cream cheese together until well-mixed and light and fluffy. Add vanilla and salt and mix until well incorporated. Next add the sugar or monkfruit and cream in. If adding color, add now. I always separate out some white first! 

 

Looking for other gluten-free Christmas cookie recipes?

If you are looking for other great holiday cookie recipes without wheat, here you go! Now you have enough recipes to make a cookie gift box or do a cookie exchange! Happy baking 🙂

 

 

Buckwheat Sourdough Sugar Cookies (Gluten-free, additive-free) #sourdough #buckwheat #gluten-free #reclaimingvitality #holidaycookies #cutoutcookies

Buckwheat Sourdough Sugar Cookies

Chelsea
A delicious gluten-free sugar cookie made with buckwheat that is perfect for making holiday cut-out cookies.
Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

  • 1 cup bubbly buckwheat sourdough starter
  • 3/4 cup 123 grams buckwheat flour (Acadian)
  • 1 1/4 cup 120 grams sweet rice flour (superfine)
  • 1/ 2 cup 88 gramsbrown rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon gelatin grass-fed
  • 1 cup organic sugar or granulated monkfruit white
  • 1 cup cold grass-fed unsalted butter cut into tablespoon-sized pieces
  • 1 egg lightly beaten
  • 2 T milk or milk substitute
  • 1 teaspoon pure vanilla extract

Instructions
 

  • First, cut the flours and butter together in the food processor. Pulse until pea-sized pieces (alternately, you can use a pastry cutter or two knives.)
  • Next, add baking powder, salt, gelatin, and sugar.
  • Bloom the gelatin in the milk and vanilla. Heat until gelatin is fully dissolved.
  • Then, add starter, egg, milk/vanilla/gelatin mixture.
  • Pulse a dough ball forms.
  • Divide dough into 2  or 3 balls (for easier rolling out tomorrow). Chill overnight. Don't skip this step! The dough needs time to hydrate properly.
  • Preheat oven to 350 degrees.
  • Line baking trays with parchment paper.
  • Take one of your dough balls out of the fridge and roll it out on a well-floured surface. I like to use superfine flour for this, but you can use buckwheat or brown rice flour as well.
  • Roll out to 1/4 to 1/2 inch thickness, depending on your preference. Since this dough is wetter than a gluten-containing dough, I like to roll the dough out on parchment with a piece of plastic wrap on top. Then, cut with cookie cutters. I use a metal spatula to transfer the cookies to my lined baking trays.
  • Baking times will vary depending on the size of your cookie cutters and whether you rolled out to 1/4 inch thickness or 1/ inch thickness.  For large/thick cookies, bake for 17-22 minutes. Medium-sized cookies should bake for 12-17 minutes, and small/thin cookies should bake for 10-12 minutes.
  • Cool the cookies on the baking tray for about 5 minutes before transferring to a rack to cool completely. Be sure they are cooled completely before frosting.

Notes

Frost with cream cheese frosting. Add sprinkles if desired.
Tried this recipe?Let us know how it was!

 

 

Have you made a buckwheat sourdough starter yet? Are you going to try this sugar cookie recipe? I would love to hear from you!!

 

Buckwheat Sourdough Sugar Cookies

 

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