Posts tagged ‘cookies’

More Christmas Cookies

Big Batch Gluten Free Christmas Sugar Cookies
adapted from Special Diets for Special Kids 2
by Only Sometimes Clever

Here is a family favorite. My kids love all the different variations we can make with this recipe for gluten free sugar cookies. I found this posting at Karen’s blog, Only Sometimes Clever. I have added some of my own preferences to the original recipe from her blog. Karen has a page with over 40 gluten free recipies. Many of those are health conscious and multiple alergen conscious but oh so good!

Flour Mix: I like to mix this ahead of time in a galon ziploc bag

  • 4 Cup brown rice flour
  • 2 Cup sweet rice flour
  • 2 Cup tapioca or potato starch
  • 1 Cup amaranth flour
  • 2 Tablespoons xanthan gum
  • 3 Tablespoons baking powder

Wet Ingredients:

  • 3 Cups powdered sugar
  • 2 Cups granulated sugar
  • 2 Cups shortening
  • 6 eggs
  • 1/4 Cup vanilla
  • 1 Tablespoon salt

Preheat Oven to 325 degrees F. These cookies do not spread

MIX flours, starches, xanthan gum and baking powder with a whisk OR combine well in a galon ziploc bag.  Set aside.

Using your largest bowl, CREAM sugars, shortening, eggs, vanilla and salt.

ADD flour mixture a little at a time stirring with a wooden spoon. Once the flour mixture is mostly incoporated, KNEAD the dough in the bowl or between sheets of wax paper. The mixture will have the consistency of play-doh, but not too soft. If it is too dry, add a tablespoon of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist. Unless a crispy cookie is desired, BAKE at 325 degrees F until the edges are just golden on insulated pans. I bake mine on stones and get a lighter fluffier cookie. It’s all a matter of preference.

I split the dough in four and work from there. This recipe makes FOUR complete batches of cookies. That’s a LOAD of cookies folks. The recipe halves fine too, although I prefer to make the whole thing, wrap in plastic, put in ziploc bags and refrigerate up to 2wks. Karen says it also freezes well though we can never keep it that long. 🙂

Variations:

The cookies at the top are made by mixing cocoa powder into some of the dough and rolling that out into a thin rectangle. Then using a plain dough, roll that into another rectangle, placing it on top of the first chocolate rectangle then making the whole thing into a long log. Refrigerate or freeze until firm and slice for cookies.

Below is another favorite. Roll and use various cookie cutters to create holiday shapes. Frost and add delightful toppings. Check out Karen’s post for more ideas both from her and her readers!

December 16, 2010 at 5:57 am 2 comments

Best Gluten Free Cookies Review and Pictures!

Gluten free/ allergen free sugar cookies, oreo imposters and the pictures to prove it!

It’s cookie time and I finally have access to the pictures on my rogue computer. 🙂 

The Big Batch Gluten Free Sugar Cookies at Karen Joy’s blog Only Sometimes Clever are my all time favorite. 

They cook up just like regular cookies and tricked even my “cookie connoisseur” dad who does not eat allergen free.

The boys had a blast decorating loads and loads of sugar cookies.  Too bad I can’t mail them to everyone but surely they will all be eaten before the week is out.  I might have to make them again when the inlaws come.

Another recipe I came across recently that was to die for are these Gluten Free Homemade “Oreo’s”  by Kate Chan at Gluten Free Gobsmacked

My husband remarked while eating one of these, “The only thing wrong is they are better than the original!”  Haha!

The only thing I did differently is leave the cookies to fluff up instead of squashing them flat so they would be more authentic. I just couldn’t help it.  They were such an incredible texture, chewy and delicious.  But if you desire you can make the cookies thin and let them sit on the counter to dry slightly for a perfect oreo replica.

Please visit Linda’s  “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!

December 15, 2009 at 7:29 pm 17 comments

My Favorite Big Batch Gluten Free Christmas Cookies

THESE SUGAR COOKIES are to die for!  Check out my pictures and another awesome cookie recipe HERE

My sister found this blog a couple years ago before I had internet and passed along the recipe.  Once I got into the 20th century I stopped over at Only Sometimes Clever and met Karen Joy.

The cookies are incredible but the fellowship and discussions that take place at OSC have me hooked.

The recipe originated in the cookbook Special Diets for Special Kids II but I’ve pulled to wool over the eyes on my own father who does not need a “special diet”.  He is a self proclaimed gluten free sleuth.  If you try to trick him he KNOWS!  Well, usually. In a side by side test with two plates of cookies readily available in identical cut outs and decorations, Dad picked these over and over and over!

December 9, 2009 at 10:13 am 2 comments

Finally Some Goodies!

No story, no background just plain ol’ cookie goodness! 

Chocolate chip cookies in two different versions your choice.

Be aware my baked goods are always a work in progress. I am big on texture and therefore if I discover a better way to create a “gluteny” counterfeit I will be sure to let you know.  Who doesn’t love experimenting with cookies?

VERSION ONE

Ooey Gooey Flat and Chewy Chocolate Chip Cookies: (GF of course)flat and gooey

Dry Ingredients: Mix together the following and set aside.

Oh boy, here we go.  I’ve found that with gluten free baking the flours make all the difference.  You may have other flour combinations you like to use based on your particular tastes so I suggest you try a recipe once and then experiment as you see fit.  Baking without gluten is a finicky business.  Disclaimer: This is not a healthy cookie so I don’t bother with the more expensive, denser brown rice flour and such.  Starches helps you get a non grainy texture.

  • 1/2 C white rice flour

    crush coffee

    crush the coffee

  • 1/2 C tapioca starch
  • 1/2 C corn starch
  • 1/4 C sweet rice flour
  • 1 tsp. xanthan gum (revised from 1/2tsp)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/2 tsp instant coffee, slightly crushed
  • 2/3 C chocolate chips (or more!)

Gooey Mix Ingredients: You’ll melt and mix the following then add the dry mix to this dough.

  • 1 stick unsalted butter (melted in a saucepan) next time I will try 1/3 cup
  • 

  • 1 Cup brown sugar
  • 3 Tbsp granulated sugar
  • 1 egg (room temp)
  • 2 tsp. vanilla

Melt the butter over low heat and combine with sugars. This is the “chewy” part!

butter mix

Beat the egg and vanilla extract into the butter mixture.

Combine dry ingredients and beat into butter mixture.

combine

Stir in chocolate chips.

choc chips

Now don’t you dare…

eat it

 You didn’t see that!

Drop onto cookie sheet

warm gooey dough

Revisions: Chill the dough at least 15 minutes in the refrigerator. Drop in small teaspoons full on cooled cookie sheets (these spread quite a bit)

Bake at 375 for 6 min rotate the pan and bake another 4-6 minutes until done.

Yield 2 dozen medium cookies

I found these cookies to be sad looking (I’m not a flat fan) but after one bite I was sold! They are an incredible texture and oh so tasty!

VERSION TWO

Not So Chewy Fat and Fluffy Chocolate Chip Cookies: (GF of course)

pretty cookie

 

 

Wet Ingredients:

  • 1 stick unsalted butter (leave it cold this time and cut into small squares)
  • 1 Cup brown sugar
  • 3 Tbsp granulated sugar
  • 1 egg (cold)
  • 2 tsp. vanilla

Dry Ingredients:

  • 1/2 C white rice flourdry ing
  • 1/2 C tapioca starch
  • 1/2 C corn starch
  • 1/4 C sweet rice flour
  • 1/2 tsp. xanthan gum (I think I might increase this to help with texture-see what you think)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/2 tsp instant coffee, slightly crushed
  • 2/3 C chocolate chips (this time you can’t get too greedy, the more chips the flatter the cookie)

Cut the butter into small cubes and combine with sugars.

Beat the egg and vanilla extract together then stir and smash (quickly) into the butter mixture and chill this mixture while you prepare the dry ingredients.

secret

Combine dry ingredients and stir quickly into butter mixture.

Stir in chocolate chips.  Remember, we aren’t getting greedy this time, stick to the recipe.

chocolate chips

Chill this dough while the oven preheats (or wrap in a syran wrap tube and refrigerate for later use).

chilled dough

Bake at 375 for 5 min rotate the pan and bake another 3-5 minutes until done.

Do not use hot cookie sheets.  Don’t get impatient be sure to cool the sheet!

Yield 2 dozen medium cookies

These cookies were beautiful to look at, fluffier and cute but I’m afraid they suffered in texture. I think more xanthan gum may do the trick but I prefer the goey not so pretty version.  Which is your favorite?

Did you spot that picture above with the yellow blob on the right of the dough?  That’s my secret ingredient.  I had a baking dream… uh you might want to get out while you still can… and I saw myself using a secret ingredient to get the yummy flavor of the first flat cookies to lift and fluff into a mile high cookie.  Do you know what that ingredient was?  Guess what I might have sneaked into some of my cookies and come back Friday to see what it was.  It did actually work though I haven’t decided how much goes un-detected.

Don’t forget to check out what we made for dinner its a sticky issue!

July 7, 2009 at 6:40 pm 16 comments


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MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
March 2017
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