My son Kevin is in cooking for 4H. He whipped up a batch of these delicious gluten-free Kringla last week. Good job, Kevin! Maybe you’ll see these at the fair this summer!
1 cup half & half or whipping cream
2/3 cup buttermilk
1 Tablespoon canola oil
1 cup sugar
3 1/2 cups Gluten-Free Mama Flour
2 teaspoons xanthum gum
1 Tablespoon baking powder
1 teaspoon salt
Mix together cream, buttermilk, canola oil and sugar. In another bowl, mix together the dry ingredients. Add the dry ingredients to the cream mixture. Mix well. Put dough in a covered bowl and chill overnight. Divide dough into walnut-size balls. Roll each ball into a 7-inch snake and then fold into a pretzel shape. Place on parchment paper on a cookie sheet. Bake at 325 for 10-13 minutes (don’t brown). A perfect “praying arms” cookie for your TEA CUPP time with Jesus!