I know, I know….Christmas is over, but I didn’t get the chance to post this before the holidays. And I know what else you are going to say; “but Megan, this recipe is in weights versus cup measures” and I would reply with “this is the best way to convert recipes to gluten free recipes and have every ingredient be ridiculously accurate.” Gluten free flour and regular wheat flour are different weights, so if you can find a recipe that has measures in weight, break out the kitchen scale and embrace it! You will be glad you did!
As I eluded the header, I simply subbed out the regular flour for the same weight of gluten free flour, specifically, Bob’s Red Mill Gluten Free 1 to 1 flour blend. I also omitted the vanilla bean (added in 1 teaspoon of vanilla extract instead) and the cardamom.
I also did not sift the flour, and I did not cream the butter mixture for 14 minutes (7 each time) as this seemed like overkill. My butter was super soft, so I didn’t feel like it was needed.
My plan is to make a second batch later on this month with a better cookie press I am borrowing from my Mom, and I hope the pressing portion of it is much less frustrating. I’ll report back!