That and I wanted to enter at least one cookie into Susan's (AKA Food Blogga) Holiday Cookie Round-Up (just click on the logo to go to the round-up).
So, I figured I should start with something both easy for me to try to convert, and for gluten eaters to make for their gluten-free guests. Sugar Cookies seemed like a promising cookie type, and one that should easily fit those two requirements. So if you're a gluten eater, and you're planning making this for a non-gluten eater, feel free to replace the two starches with whatever starch you have on hand (ie./ cornstarch) and then you can easily just pick up some sorghum, or even ask to "borrow" a cup. I'm sure your guest-to-be would be happy to help if it means they too can enjoy some cookies.
3/4 cup unsalted butter, softened
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup arrowroot starch
1/2 cup tapioca starch
1 cup sorghum flour
Cream butter with sugar and salt. When well creamed add vanilla and egg, and combine thoroughly. Slowly incorporate starches and flour until you have a smooth dough.
Chill for 30 min or so, until stiffened. Form dough into smallish balls (1.5 cm in diameter), and keep in fridge until ready to use.
Heat oven to 375 F, flatten dough ball on a cookie sheet, about 1 1/2 inches apart, and bake for 10 minutes. Cool and serve.
Makes 5 dozen cookies