Gluten Free Marshamallow Fondant

This gluten free fondant is so easy to use.  I used it to decorate the sugar cookies but it is also great for cakes.

• 16 ounces white mini marshmallows - make sure they are made with cornstarch not wheat starch.
• 2-5 tablespoons water
• 2 lbs icing sugar - make sure it is gluten free
• 1/2 cup Crisco shortening. (read notes at bottom of recipe)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler; put the bowl in the microwave for 30 seconds,open microwave and stir, repeat until melted.  This usually takes about 2 1/2 minutes.  Place 3/4 of the icing sugar on top of the melted marshmallow mixture.
Grease your hands generously with the shortening and also grease the counter you will be using.
Dump out marshmallow and sugar mixture onto the greased counter and start kneading the mixture as if it were bread dough.  Keep kneading as the mixture is sticky at this stage.  Add the rest of the icing sugar and knead some more.  If the mixture tears easily then add a little water about 1/2 a tablespoon.  It will take about 8 minutes to get a firm smooth eleastic ball so that it will stretch without tearing. 
Let sit wrapped overnight - you can use it right away if there no tiny bits of powdered sugar. 
Prepare the fondant for storing by coating it with a layer of shortening and wrap in plastic wrap. Store in fridge.
TIPS:

•  to frost cookies just roll out and cut with the same cookie cutter and place over cookie - pressing lightly.  Decorate with decorators icing.
• to place on a cake frost cake lightly with a little icing sugar and water mixture then apply fondant.
• If you have a heavy duty mixer you can melt the marshmallows and water.  Put half of the icing sugar into the mixer's large bowl. Pour melted mixture over sugar and use the machine to knead while you add the remaining sugar.
• I did not use Crisco - just dusted my hands with the icing sugar.

Gluten Free Sugar Cookies - Cut out Cookies.

Gluten Free Sugar Cookies - Cut out Cookies

3 cups powdered sugar (icing sugar)

2 cups granulated sugar

2 cups margarine, butter or shortening

6 eggs

1 tablespoon salt (I use less)

1/4 cup vanilla extract (this is correct)

1 cup amaranth flour or sorghum flour

2 cups potato starch

2 cups sweet rice flour

4 cups rice flour or brown rice flour

2 tablespoons guar gum or xanthan gum

3 tablespoons baking powder.

Preheat your oven to 325*.  Mix together the dry ingredients until well combined.  Set aside.  Cream together the sugars, butter, eggs, vanilla and salt. Mix well with - I have a heavy duty mixer and use that. Otherwise with a wooden spoon.  Put dough on clean surface dusted with sweet rice flour and knead and fold with your hands until smooth.

To make cookies:

(you do not need to grease the pans)

• 
  
  for sugar cookies roll dough into small balls and flatten with the bottom of a sugar-dipped glass.  Bake at 325* until golden.  This makes a light crispy cookie.
• 
  
  For soft chewy cookies flatten larger balls of dough to 1/4" thick and bake until the edges are just golden.
• 
  
  For roll/cut out cookies - chill wrapped ball of dough in refridgerator. Then roll out between two sheets of plastic or plastic wrap or dust dough and tabletop with sweet rice flour and roll out.  Cut with cookie cutters .  For crisp cookies roll out 1/8" thick, for soft cookies 1/4" thick.
• 
  
  I have added molasses and gingerbread cookie spices to make this dough into great gingerbread men for Christmas!  I have to search for that recipe and add it here later.  I have also used this dough to make Gluten Free Icelandic Venarterta - just make sure you roll the dough thicker than I did.  I did it 1/8" and I think it would have been better 1/4" thick.
• 
  
  

  Decorate your cookies with fondant or decorator's icing..