Gluten Free Vanilla Wafers (between 80 and 100 wafers)Tweet

This recipe is a gluten free modification of the original Vanilla Wafer recipe featured in Bananas! On its own, the dough is a little drier, so the oil is increased, and a whole egg helps the structure of the cookies.

7.75 ounces sugar
3 ounces brown sugar
3/4 tsp kosher salt
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp freshly grated nutmeg
1 vanilla bean, seeds scraped
1 Tbsp vanilla extract
6.5 ounces coconut oil
4 egg yolks
1 whole egg
6.5 ounces mochiko
2 ounces kinako
1 ounce tapioca starch
1.7 ounces rice flour

Preheat oven to 375°

Combine the sugars, salt, leavening agents, nutmeg, vanilla seeds and extract. Add the coconut oil in all at once and, using the a whisk attachment on a hand/stand mixer, whip until the ingredients seem homogeneous. The mixture will look slightly curdled.

Crank up the speed to medium high and add the yolks one at a time, and finally the whole egg. Stir in the various flours and mix until just combined. The mixture will be very stiff and somewhat crumbly.

The nature of the gluten free dough lends better to round cookies formed with a scoop, rather than piped fingers. Add a little water to the dough if you wish to pipe out fingers for the banana pudding.

A melon ball sized scoop is perfect for rounds (I used Norpro #140), or use a pastry bag fitted with a 1/2’‘ plain piping tip to form 2’‘ long fingers on a lightly greased baking sheet. If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.

In the case of rounds, flatten each with a drinking glass, as they will not spread significantly during baking.

Bake for 15 minutes, or until lightly browned all over. These are perfect for Banana Pudding.

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Any questions?