Gluten Free Oatmeal Cookies


8a

Gluten Free Oatmeal Cookies {With Dark Chocolate and Cherries}

Yield : 14 cookies

INGREDIENTS:

1 stick (1/2 cup) softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 cup rolled oats

1 1/2 cup oat flour, but you can also grind your own from oats in the food processor)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup dried cherries

1/2 cup chocolate chips

8

DIRECTIONS:

  • Preheat oven to 350ºF.
  • Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well.
  • Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips.  Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

source:  yammiesnoshery

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Gluten-free Flour Mix

 

Gluten-free Flour Mix

Yields:  2 1/2 cups

INGREDIENTS:

1 1/2 cups brown rice flour

1/2 cup potato starch

1/4 cup white rice flour

1/4 cup tapioca flour

OPTIONAL: 1 tsp xanthan gum (not necessary)

DIRECTIONS:
  1. Blend together and store in a secure container in a dry place (I prefer a large mason jar).
  2. This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don’t find it necessary.
  3. This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.

source:  minimalistbaker

source:

Gluten-free Flour Mix

 

Gluten-free Flour Mix

Yields:  8 1/2 cups

INGREDIENTS:

1 1/2 cups white rice flour

3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)

2 cups potato starch

2 cups tapioca starch

2 T xanthan or guar gum

DIRECTIONS:

  • Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
  • Store in an airtight container in a cool location (does not require refrigeration)
  • This recipe usually lasts about a month if used for all our baking needs.

source:  thereislifeafterwheat

Pina Colada Muffins

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Pina Colada Muffins

Yield : 12 muffins

INGREDIENTS:

  • 2 eggs
  • ½ cup honey
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • ½ cup Silk Vanilla Coconutmilk
  • 1 teaspoon vanilla
  • 1½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup crushed pineapple, well drained
  • ½ cup shredded coconut
  • ⅓ cup shredded coconut

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine almond flour, coconut flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, whisk together eggs, honey and coconut sugar.
  4. Whisk in melted coconut oil.
  5. Add Silk Vanilla Coconutmilk and vanilla.
  6. Add dry ingredients from the small bowl. Gently stir and fold until just combined.
  7. Stir in crushed pineapple and ½ cup of shredded coconut.
  8. Divide between 12 paper-lined muffin cups.
  9. Sprinkle the remaining shredded coconut.
  10. Bake at 350 degrees for 23-25 minutes.

source : thegunnysack

Gluten-free Flour Mix

Gluten-free Flour Mix

INGREDIENTS:

make your own flour mix. Please don’t think of us this as our flour mix. Make it your own. We are happy as heck that the percentages of whole grain flours to white flours works in gluten-free baking. Now, make your own.

In case you were wondering, here are the gluten-free flours available to you, broken down by categories:

WHOLE GRAIN FLOURS

brown rice flour
buckwheat flour
corn flour
mesquite flour
millet flour
oat flour
quinoa flour
sorghum flour
sweet potato flour
teff flour

WHITE FLOURS/STARCHES

arrowroot flour
cornstarch
potato flour
potato starch
sweet rice flour
tapioca flour
white rice flour

NUT FLOURS

almond flour
chestnut flour
coconut flour
hazelnut flour

BEAN FLOURS

fava bean flour
garbanzo bean flour
kinako (roasted soy bean) flour

See how many choices we have?

Now, as you can see, there are more categories than whole-grain flours and white flours. The nut flours and bean flours are their own categories. However, if I add some to the gluten-free all-purpose flour mix, I add them as whole grains. (Technically, sweet potato isn’t a grain but we put it in that category.) Why? Because they’re so high in protein. However, understand that they work differently than sorghum or millet.

I really don’t like the bean flours. To me, they always taste like beans. The exception for me is the roasted soy bean flour, which I’m loving in cookies lately. However, you might love garbanzo flour. Add it as a whole-grain flour in this mix.

I really love almond flour in crumbles and bready things. However, remember that the nut flours are full of good fats, so they will throw off the ratio of your baked goods. Recently, I made a pie crust that just didn’t work. Frustrated, I kept puzzling as to what happened. Then I remembered I had added some almond flour to the mix and that mean the crust had too much fat.

 

What we like to do is make the gluten-free all-purpose flour mix with the whole-grain flours and white flours. Then, if I want a specific taste? I’ll add almond flour as part of the total weight of flour in a recipe. Or a bit of roasted soy flour. I play.

So you can make a mix based on what you like, what you need, and what you can afford. Allergic to rice? Make a mix with millet, sorghum, arrowroot, and potato starch. Some of those whole-grain flours not available where you live? Use brown rice, corn flour, cornstarch, and white rice. You want to make up a mix based on what you have in the kitchen that moment? Go for it.

Of course, it’s not that simple. Each of the flours absorbs water differently. (Coconut flour sucks all the moisture out of a baked good, which is why it annoys me.) Some flours have a particularly strong taste — like mesquite or quinoa — so you want to use them in small doses. But you’ll find your way. Keep playing.

 

source:

Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies

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Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies

Yield : 2 dozens

INGREDIENTS:

1 cup sweetened coconut
3/4 cup brown rice flour *
1/2 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup butter, room temperature
1 teaspoon vanilla
1 egg
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
* if you do not need a GF version of this recipe, simply substitute 1 cup AP flour for the items marked with an *
DIRECTIONS:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process. Set coconut aside to cool completely.

Whisk together, flours, baking soda and baking powder. Set aside. In a second mixing bowl, combine the butter and brown sugar and mix until creamy and smooth, about 2-3 minutes. Add the egg and the vanilla and mix again. Slowly add the dry ingredients and continue stirring until combined. Stir in the coconut, toffee bits and chocolate chips. Chill for 1 hour before baking. (The chilling is not required, but the cookies will hold their shape better after the dough has chilled. This is especially true for the GF version.)

Preheat oven to 350 degrees. Scoop 1 – 2 tablespoon size balls of cookie dough onto a parchment or silpat lined baking sheet. Bake for about 10 minutes, until the cookies begin to brown around the edges. Let cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling completely

Sunbutter Sandwich Cookies

49

Sunbutter Sandwich Cookies 

INGREDIENTS:

Cookie

  • 1/2 cup sunbutter
  • 1/2 cup butter or butter replacement (I use Earth Balance)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg (I used Ener-G egg replacer)
  • 3/4 cup  flour (I used a gluten free blend – see below*)
  • 1 cup rolled oats (quick oats would work well too)

Cream together butter, sunbutter, granulated sugar, brown sugar, and vanilla. Mix in egg (or egg replacer).  Stir in baking powder and baking soda.  Mix well.  Gradually add flour and oatmeal, adding a little bit at a time, stirring in between each addition.
Drop by rounded teaspoonfuls onto lightly greased baking sheet, about 1 1/2 inches apart.  Slightly flatten cookie…I just used the palm of my hand. Bake @ 350 degrees for about 8 minutes, or until slightly browned. Cool on cooling rack.

Filling

  • 1 Tbsp. butter (Earth Balance)
  • 1 1/4 powdered sugar
  • 1/2 cup sunbutter
  • 2 tbsp soy milk or water

Cream all ingredients for filling together and mix until smooth.  Using a butter knife, spread the filling on the bottom of one cookie and place another cookie (bottom of cookie toward filling) on top of the filling to make a sandwich. Store in an airtight container. Can be frozen.

* I made my own gluten free flour mix a few weeks ago. It is so much easier than pulling out all of those different flours out each time I bake. Unfortunately, I was just using up various flours that I had on hand and I don’t remember exactly what I used. This should be close to what I used:

  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1 cup white rice flour (I think I had regular and sweet rice flour left and threw them both in)
  • 1 cup potato starch/tapioca flour (again, I had both left so I used up what I had left)

Mix well. Store in a ziploc bag in the refrigerator until ready to use. I’m sure there are lots of gluten free flour blend recipes out there. I haven’t done extensive research on the various blends yet but this worked well for me!

source : beckybakes

Gluten-free Chocolate Chip Pecan Blondies

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Gluten-free Chocolate Chip Pecan Blondies

Yield : 9″ x 13″

INGREDIENTS:

1 1/2 cups butter, softened
2 cups light brown sugar
2 eggs
1 tablespoon vanilla
1 1/3 cups brown rice flour *
1/3 cup tapioca flour *
1/3 cup potato starch *
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cup chocolate chips, 1/4 cup reserved
3/4 cup chopped pecans, 1/4 cup reserved
* if you are not in need a GF version of this recipe, simply substitute 2 cups all purpose flour for the items marked with an *.
DIRECTIONS:
Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flours, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts.

Pour batter into the prepared pan and sprinkle with the reserved chocolate and nuts. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container.

 

 

Gluten-free Flour Mix

 

Gluten-free Flour Mix

All-Purpose Gluten Free Flour Blend Recipes & Information

Choosing an All-Purpose Gluten-Free Flour Blend

Choosing an all-purpose gluten-free flour recipe blend can be pretty intimidating. Don’t worry! Each all-purpose gluten-free flour recipe below can be used in any of my gluten-free recipes here on my blog and in My Gluten-Free on a Shoestring Cookbooks. They’re easy to make. All you need is a simple digital food scale and the simplest calculator you can find. The recipes are expressed in percentages, and you cannot make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight/volume.

Don’t want to build your own blend? Use Better Batter Gluten Free Flour everywhere my recipes call for an “all purpose gluten free flour.” You can purchase it on their website, and you’ll get the best price (by far) when you buy in bulk. You can also use Cup4Cup gluten free flour blend, but it is relatively high in starch and won’t produce best results in my recipes (and it’s very expensive). But it will still work anywhere my recipes call for an “all purpose gluten free flour.”

Want to build a blend but don’t want to do any math? Scroll down for a downloadable Excel file with a calculator for each blend!

For guidance on which of these blends works best in which of my recipes, I have spelled it alllll out here: Using the All Purpose Gluten Free Flour Blends.

But first! All of the art below can be pinned to Pinterest, for safe-keeping. That way you won’t forget where you put those gluten free flour blends when you’re fixin’ to bake. Now, here’s how to use these infographics:

How To Use the Infographics Below

To prepare each all purpose gluten-free flour blend below in whatever quantity you’d like, simply apply the various percentages listed for each component gluten-free flour to the total quantity, one by one. For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:

30% BRF = 30% (or 0.30) x 140 grams = 42 grams superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP =  2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin

If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).

First, a mock Better Batter Gluten Free Flour:

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Next, a mock Cup4Cup Gluten Free Flour:

16a

 

Then, a tweaked version of Cup4Cup, which I affectionately call the Better Than Cup4Cup Flour (since I tweaked it so it’s even better than Cup4Cup, says me):

 

16b

Finally, my basic, xanthan gum-free gluten free flour blend, which I like to use for delicate things like gluten free crêpes and gluten free pancakes, which do best without any xanthan gum at all:

16c

 

source:  glutenfreeonashoestring.