Buckwheat Sourdough Sugar Cookies Gluten-free, Additive-free #gluten-free #sourdough #buckwheat #additive-free #sugarcookies #christmascookies #holidaycookies #valentinescookies #birthdaycookies #reclaimingvitality

Buckwheat Sourdough Sugar Cookies (Gluten-free, Additive-free)

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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! 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.

About this recipe:

This buckwheat sourdough sugar cookies recipe was originally going to be ready for a Christmas post, but it took a lot more trials of the recipe to get it just right. 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 3 flours and one starch. 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 starch (tapioca) listed here will most likely be in regular rotation for you. The 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.

To make Buckwheat Sourdough Sugar Cookies, you will need:

Buckwheat Sourdough Sugar Cookies Gluten-free, Additive-free #gluten-free #sourdough #buckwheat #additive-free #sugarcookies #christmascookies #holidaycookies #valentinescookies #birthdaycookies #reclaimingvitality

  • 1 cup bubbly buckwheat sourdough starter
  • 3/4 cup (3.75 oz) buckwheat flour (Acadian)
  • 1 cup (5.4 oz) sweet rice flour (superfine)
  • 1/ 2 cup brown rice flour
  • 1/4 cup (1.1 oz) tapioca starch/flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon gelatin (grass-fed)
  • 1 cup organic sugar
  • 1 cup cold grass-fed unsalted butter, cut into tablespoon-sized pieces
  • 1 egg, lightly beaten
  • 2 T milk
  • 1 teaspoon pure vanilla extract



Directions for Buckwheat Sourdough sugar Cookies:

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  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. Then, add starter, egg, milk, and vanilla. Pulse until well incorporated, scraping down the sides periodically. The dough will be wetter than the gluten containing dough you may be used to working with. 
  4. Divide dough into 2  or 3 balls. Chill overnight. Don’t skip this step! The dough needs time to hydrate properly.
  5. Preheat oven to 350 degrees.
  6. Line baking trays with parchment paper. 
  7. 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.
  8. 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. 
  9. 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.
  10. 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. 

We frost our cookies with Cream Cheese Frosting. We color with these natural food colorings. We also use these naturally colored sprinkles to decorate them with.  


Buckwheat Sourdough Sugar Cookies
A delicious buckwheat sourdough sugar cookie (gluten-free) that is perfect for making holiday cut-out cookies.
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 cup bubble buckwheat sourdough starter
  2. 3/4 cup (3.75 oz) buckwheat flour (Acadian)
  3. 1 cup (5.4 oz) sweet rice flour (superfine)
  4. 1/ 2 cup brown rice flour
  5. 1/4 cup (1.1 oz) tapioca starch/flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon fine sea salt
  8. 1/2 teaspoon gelatin (grass-fed)
  9. 1 cup organic sugar
  10. 1 cup cold grass-fed unsalted butter, cut into tablespoon-sized pieces
  11. 1 egg, lightly beaten
  12. 2 T milk
  13. 1 teaspoon pure vanilla extract
Instructions
  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. Then, add starter, egg, milk, and vanilla. Pulse until well incorporated, scraping down the sides periodically. The dough will be wetter than the gluten containing dough you may be used to working with.
  4. Divide dough into 2  or 3 balls. Chill overnight. Don't skip this step! The dough needs time to hydrate properly.
  5. Preheat oven to 350 degrees.
  6. Line baking trays with parchment paper.
  7. 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.
  8. 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.
  9. 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. For medium-sized cookies bake for 12-17 minutes. For small/thin cookies, bake for 10-12 minutes.
  10. 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
  1. Frost with cream cheese frosting. Add sprinkles if desired.
Reclaiming Vitality https://reclaimingvitality.com/
Have you made a buckwheat sourdough starter yet? Are you going to try this sugar cookie recipe? I would love to hear from you!!

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