Gluten Free Cookies or Banh Men
An Authentic Vietnamese Treat

I grew up with these gluten free cookies, better known to me as banh men. Although I am not sensitive to gluten, I enjoy them tremendously because they are just simply irresistible. When prepared and baked properly, they are as light as a sponge. They practically melt in your mouth with a hint of coconut.

You can probably find them at most Asian food stores. But like any other cookies, they taste better to me when they are homemade. Since accuracy is key in making banh men, ingredients are measured in weight rather than in volume.

Tapioca starch 400g
Rice flour 75g
Sugar 120g
Baking powder 1½ tsp
Coconut milk/cream 150g
Food coloring (optional)

  • Preheat oven to 275 degrees Fahrenheit, and line cookie sheets with parchment paper.

  • Combine half of tapioca starch with rice flour, sugar, baking powder, and coconut milk. Mix thoroughly until smooth. Let the mixture rest for ½ hour.

    Preparing dough for gluten free cookies

  • Add half of the remaining tapioca starch. Knead until dough is smooth and no longer sticky to touch. Let it rest for another ½ hour.

  • Work the remaining tapioca starch into the dough so that it becomes crumply and a little dry, but will hold together when you squeeze it.

  • Homemade banh men
    Divide dough into as many portions as how many colors you want to have. Add just a touch of color to each portion and blend it in well.

  • Shape dough into small balls about ¾-inch, and arrange them on prepared cookie sheets.

    Vietnamese gluten free cookies
  • Bake for about 15-20 minutes until these little gluten free cookies appear dry. Do not wait for them to brown. Cool them on parchment paper on wire racks.

  • I found this cookie recipe on a great
    food blog
    created by a young graduate of University of Washington (UW). His passion for baking and cooking is quite admirable.

  • Other Easy Recipes for Gluten Free Cookies