Rolling

When rolling out Cookie Jar Blend dough, move quickly and avoid overworking the dough. Dough made with this blend tends to soften quickly (especially the dough for the Sugar Cookies), so you don’t want to handle or knead the dough too much or work in too much flour as you roll it out. This will result in a denser, drier cookie (the kind that has given gluten-free cookies such an undeservedly bad rep).

To roll out Cookie Jar Blend dough, dust your work surface with some glutinous rice flour. (Dusting with any other flour or starch will form a rubbery coating on the dough.) Lightly roll the dough in the flour to coat it evenly and re-dust the counter if needed. Form the dough into a disk or rectangle as directed by the recipe. Gently roll the dough from the center toward the edge of the disk or rectangle, always rolling outward. Turn the dough 45 degrees after each pass of the rolling pin. This helps keep the rolling even and lets you ensure the dough is not sticking to your work surface. If it does stick a little, use a bench scraper to gently lift the stuck-on portion and then dust your work surface with a bit more flour or blend. Repeat the rolling and turning. The recipe will indicate how thin the dough should be rolled.