Want to enjoy our tasty, tea-laced snickerdoodle mix, but you’re watching out for gluten in your diet—or giving the mix to someone who’s gluten-free? Don’t worry; this mix has all the flavor and none of the problems. But be sure to use gluten-free baking soda.
Check the specialty section of the baking aisle in your grocery store for specialty flours like rice flour and potato starch flour. Can’t find them? You can order online, or use 2¾ cups of a premade gluten-free baking mix like Bob’s Red Mill.
Makes 1 quart jar; 5 dozen cookies
Ingredients
- 2 cups white rice flour
- 1/4 cup tapioca flour
- 1/2 cup potato starch flour
- 1 cup brown sugar
- 2 Tbl loose-leaf masala chai blend
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cream of tartar
- 1 Tbl cinnamon
- 1 tsp ground ginger
- 1/4 tsp grated nutmeg
- 1/4 tsp ground black pepper
- 1 cup granulated sugar
Method
- Grind the masala chai blend to a fine spice-like consistency using a spice grinder, coffee grinder, or mortar and pestle.
- In a 1-quart glass mason jar, layer the ingredients: Put rice flour, tapioca flour, and potato starch flour in the bottom of the jar. Top with brown sugar. Sprinkle with ground masala chai, salt, baking soda, baking powder, cream of tartar, cinnamon, ginger, nutmeg, and black pepper.
- Put a folded dishtowel on the counter. Gently tap the jar on top of the towel to pack the ingredients down.
- Top with granulated sugar. Tap gently to fit, if necessary.
- Seal the jar with its lid and add a label with cooking instructions.
Pairings
- Masala Chai, by Rishi Tea
- Kashmiri Chai, by Golden Moon Tea
- Bengal Breakfast, by Teatulia
