1/4 cup butter = 1/4 cup vegetable shortening + 1 1/2 t water
1/3 cup butter = 1/3 cup vegetable shortening + 2 t water
1/2 cup butter = 1/2 cup vegetable shortening + 3 t water
2/3 cup butter = 2/3 cup vegetable shortening + 4 t water
3/4 cup butter = 3/4 cup vegetable shortening + 4 1/2 t water
1 cup butter = 1 cup vegetable shortening + 6 t water
You could also use a gluten free margarine like Nucoa.
For more kitchen tips visit Kitchen Tip Tuesday .
Gluten Free Peanut Butter Cookies
1 cup peanut butter (don’t forget the measuring pb trick)
1 cup butter or substitute 1 cup vegetable shortening and 6 t water
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 3/4 finely ground brown rice flour
1/2 potato starch flour
1/4 tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
In a small bowl mix dry ingredients together.
In a mixing bowl beat peanut butter and shortening and water (or butter) together until complete blended. Add both sugars, eggs, and vanilla. Beat until thoroughly combined. Stir in flour. Cover the dough and refrigerate for 1 hour or until thoroughly chilled.
Shape dough into 1 1/2 inch balls. Roll in additional flour. Place 2 inches apart on an ungreased cookie sheet. Flatten by criss-crossing with the tines of a fork.
Bake at 375 degrees for 8 – 10 minutes or until bottoms are lightly browned. cool cookies on a wire rack. Makes about 4 dozen.
You can make these filled with gluten (if you do not have Scandinavian grandparents) by omitting the GF flours and xanthan gum and using 2 1/2 cups of all-purpose flour instead. If you know how to appropriately use the expression “uff da”, then you should probably play it safe and stick to the gluten free recipe.