{"id":96,"date":"2011-12-19T19:57:35","date_gmt":"2011-12-19T19:57:35","guid":{"rendered":"http:\/\/microcosmpublishing.dev\/blog\/2011\/12\/vegangluten-free-joshua-ploeg-recipe-for-you-sugar-cookies-and-frosting\/"},"modified":"2011-12-19T19:57:35","modified_gmt":"2011-12-19T19:57:35","slug":"vegangluten-free-joshua-ploeg-recipe-for-you-sugar-cookies-and-frosting","status":"publish","type":"post","link":"https:\/\/microcosmpublishing.com\/blog\/2011\/12\/vegangluten-free-joshua-ploeg-recipe-for-you-sugar-cookies-and-frosting\/","title":{"rendered":"Vegan\/Gluten-Free Joshua Ploeg Recipe For YOU! Sugar Cookies and Frosting!"},"content":{"rendered":"<p>Joshua Ploeg is the author of the vegan cookbook <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/books\/2724\/\">In Search of the Lost Taste<\/a><\/em> and the raw food zine, <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3362\/\">So Raw It&#8217;s Downright Filthy<\/a><\/em> (as well as <a href=\"https:\/\/microcosmpublishing.com\/catalog\/artist\/joshua_ploeg\">a buncha sweet zines<\/a>.) He recently contributed a whole batch of recipes to <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">Let Gluten Freedom Rin<\/a>g<\/em>, curated by Microcosm&#8217;s own Adam Gnade. Here&#8217;s one of Joshua&#8217;s recipes from said GF zine.&nbsp; <\/p>\n<p>\u00a0<\/p>\n<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\"utf-8\"\"><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3  (Win32)\"><\/p>\n<style type=\"text\/css\">  \t<!--  \t\t@page { margin: 0.79in }  \t\tP { margin-bottom: 0.08in }  \t-->  \t<\/style>\n<\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>GLUTEN-FREE  SUGAR COOKIES<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">2  cup almond flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup rice flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/2 cup tapioca flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  tsp each baking powder and baking soda<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/3 cup coconut cream<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  to 3\/4 cup earth balance<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/4 to 2 cup sugar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cream of tartar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp xanthan gum<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cornstarch or arrowroot powder<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  pinch of salt<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little almond flavoring if you wish<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little coconut milk or almond milk to help bind<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Cream  together Earth Balance, vanilla, coconut cream, sugar, and xanthan  gum. Mix dry ingredients together in another bowl. Mix the wet and  dry together, until a dough forms, form into a ball. You may add more  flours or liquid if needed to create a workable dough. Roll out on a  floured board and cut into shapes. Thickness depends on your taste,  the thinner the dough the crispier the cookie will be. It might be  wise to pick them up with a small spatula since gluten-free cookies  can sometimes break apart more easily. Place on lightly greased or  parchment-lined cookie sheets and bake at 350 degrees for 7 to 11  minutes (depending on how browned you want them to be). Allow to cool  briefly and then carefully remove them with a spatula and set aside  to cool. This dough can also be rolled into a log and wrapped and  chilled then cut into slices, refrigerator cookie style, then baked  if that&#8217;s easier for you.<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>EASY  FROSTING<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup powdered sugar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/2 tbsp margarine\/Earth Balance (or coconut cream)<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp vanilla<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Water,  a few drops at a time if\/as needed<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Food  coloring if you like. Mix together and frost your cookies.<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">  <img decoding=\"async\" alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/glut.jpg\" \/><br \/><\/font><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Joshua Ploeg is the author of the vegan cookbook In Search of the Lost Taste and the raw food zine, So Raw It&#8217;s Downright Filthy (as well as a buncha sweet zines.) He recently contributed a whole batch of recipes to Let Gluten Freedom Ring. Here&#8217;s one of Joshua&#8217;s recipes from said GF zine.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-blogifesto"],"my_excerpt":"<p>Joshua Ploeg is the author of the vegan cookbook <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/books\/2724\/\">In Search of the Lost Taste<\/a><\/em> and the raw food zine, <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3362\/\">So Raw It's Downright Filthy<\/a><\/em> (as well as <a href=\"https:\/\/microcosmpublishing.com\/catalog\/artist\/joshua_ploeg\">a buncha sweet zines<\/a>.) He recently contributed a whole batch of recipes to <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">Let Gluten Freedom Rin<\/a>g<\/em>, curated by Microcosm's own Adam Gnade. Here's one of Joshua's recipes from said GF zine.&nbsp; <\/p>  <p>\u00a0<\/p>  <p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\"utf-8\"\"><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3  (Win32)\"><style type=\"text\/css\">  \t<!--  \t\t@page { margin: 0.79in }  \t\tP { margin-bottom: 0.08in }  \t-->  \t<\/style>  <\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>GLUTEN-FREE  SUGAR COOKIES<\/b><\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">2  cup almond flour<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup rice flour<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/2 cup tapioca flour<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  tsp each baking powder and baking soda<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/3 cup coconut cream<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  to 3\/4 cup earth balance<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/4 to 2 cup sugar<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cream of tartar<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp xanthan gum<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cornstarch or arrowroot powder<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  pinch of salt<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little almond flavoring if you wish<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little coconut milk or almond milk to help bind<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Cream  together Earth Balance, vanilla, coconut cream, sugar, and xanthan  gum. Mix dry ingredients together in another bowl. Mix the wet and  dry together, until a dough forms, form into a ball. You may add more  flours or liquid if needed to create a workable dough. Roll out on a  floured board and cut into shapes. Thickness depends on your taste,  the thinner the dough the crispier the cookie will be. It might be  wise to pick them up with a small spatula since gluten-free cookies  can sometimes break apart more easily. Place on lightly greased or  parchment-lined cookie sheets and bake at 350 degrees for 7 to 11  minutes (depending on how browned you want them to be). Allow to cool  briefly and then carefully remove them with a spatula and set aside  to cool. This dough can also be rolled into a log and wrapped and  chilled then cut into slices, refrigerator cookie style, then baked  if that's easier for you.<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>EASY  FROSTING<\/b><\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup powdered sugar<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/2 tbsp margarine\/Earth Balance (or coconut cream)<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp vanilla<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Water,  a few drops at a time if\/as needed<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Food  coloring if you like. Mix together and frost your cookies.<\/font><\/font><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><\/p>  <p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">  <img alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/glut.jpg\" \/><br \/><\/font><\/font><\/p>","my_excerpt_rendered":"<p>Joshua Ploeg is the author of the vegan cookbook <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/books\/2724\/\">In Search of the Lost Taste<\/a><\/em> and the raw food zine, <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3362\/\">So Raw It&#8217;s Downright Filthy<\/a><\/em> (as well as <a href=\"https:\/\/microcosmpublishing.com\/catalog\/artist\/joshua_ploeg\">a buncha sweet zines<\/a>.) He recently contributed a whole batch of recipes to <em><a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">Let Gluten Freedom Rin<\/a>g<\/em>, curated by Microcosm&#8217;s own Adam Gnade. Here&#8217;s one of Joshua&#8217;s recipes from said GF zine.&nbsp; <\/p>\n<p>\u00a0<\/p>\n<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\"utf-8\"\"><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3  (Win32)\"><\/p>\n<style type=\"text\/css\">  \t<!--  \t\t@page { margin: 0.79in }  \t\tP { margin-bottom: 0.08in }  \t-->  \t<\/style>\n<\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>GLUTEN-FREE  SUGAR COOKIES<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">2  cup almond flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup rice flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/2 cup tapioca flour<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  tsp each baking powder and baking soda<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/4  cup to 1\/3 cup coconut cream<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1\/2  to 3\/4 cup earth balance<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/4 to 2 cup sugar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cream of tartar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp xanthan gum<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp cornstarch or arrowroot powder<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  pinch of salt<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little almond flavoring if you wish<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">A  little coconut milk or almond milk to help bind<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Cream  together Earth Balance, vanilla, coconut cream, sugar, and xanthan  gum. Mix dry ingredients together in another bowl. Mix the wet and  dry together, until a dough forms, form into a ball. You may add more  flours or liquid if needed to create a workable dough. Roll out on a  floured board and cut into shapes. Thickness depends on your taste,  the thinner the dough the crispier the cookie will be. It might be  wise to pick them up with a small spatula since gluten-free cookies  can sometimes break apart more easily. Place on lightly greased or  parchment-lined cookie sheets and bake at 350 degrees for 7 to 11  minutes (depending on how browned you want them to be). Allow to cool  briefly and then carefully remove them with a spatula and set aside  to cool. This dough can also be rolled into a log and wrapped and  chilled then cut into slices, refrigerator cookie style, then baked  if that&#8217;s easier for you.<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>EASY  FROSTING<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY  JOSHUA PLOEG<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  cup powdered sugar<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  1\/2 tbsp margarine\/Earth Balance (or coconut cream)<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">1  tsp vanilla<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Water,  a few drops at a time if\/as needed<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Food  coloring if you like. Mix together and frost your cookies.<\/font><\/font><\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">  <img decoding=\"async\" alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/glut.jpg\" \/><br \/><\/font><\/font><\/p>\n","_links":{"self":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/comments?post=96"}],"version-history":[{"count":0,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts\/96\/revisions"}],"wp:attachment":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/categories?post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/tags?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}