What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

November 17, 2010

Gluten Free Classic Criss-Cross Peanut Butter Cookies

Filed under: cookies — Tags: , , , — admin @ 5:49 pm

 

Somebody pour me a big glass of milk! 

This recipe come from Easy Gluten Free Baking by Elizabeth Barbone.  This cookbook is pretty new to my shelf and is the only GF cookbook I own besides Annalise Roberts’ Gluten Free Baking Classics.   Both of these books have proven to be invaluable to me in satisfying the need for Gluten Free treats for Spawn #1, while still satisfying the tastebuds of every family member.

I had previous cookie success with Peanut Butter Blossoms when using the recipe posted by Kim of  Gluten Free Is Life which she had converted from recipe on the back of the Hershey Kiss Bag.  I’ll be making those cookies again in a couple weeks when it’s time to start the Holiday baking.  But today, when I asked my son which cookies from the book he wanted to try first, this was his choice.  It was a good call.

You’ll need:

3/4 cup White Rice Flour

1/4 cup Brown Rice Flour

1/4 cup Sweet Rice Flour

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/3 cup Butter, softened

1/2 cup Creamy Peanut Butter

3/4 cup packed Brown Sugar

1 large Egg

1 tsp Vanilla

1/2 cup granulated Sugar

What to do:

Preheat oven to 350 degrees.  Line cookie sheet(s) with parchment paper.

In small bowl, whisk together Flours, Baking Soda, and Baking Powder.

In bowl of stand mixer, combine butter, peanut butter and brown sugar until creamy.

Add egg and vanilla and blend until thoroughly combined.

Add dry ingredients and mix until a dough forms.

Wrap dough and chill in refrigerator for 30 minutes.

Roll dough into 1 inch balls, roll each ball in granulated sugar, then place on baking sheet. 

Press the tines of  a fork into each ball, pressing down gently.

Press again the opposite direction to form a criss-cross pattern.

Bake at 350 degrees for 12 minutes until light golden.

Cool on pan for 5 minutes, then remove to wire rack.

Enjoy with a large glass of milk!

August 7, 2010

A Camping Necessity – Gluten Free Graham Crackers

Tonight, we’ll be camping out for the first time this summer.  We’re not really going anywhere, since we rarely like to leave The Compound, so we’ll instead be setting up our tent right here in the yard. 

No camping experience would be complete without a bonfire, and no bonfire would be complete without S’mores!

So, today I’m making Gluten Free Grahams for our S’mores.  Would you like to join me?

You’ll need:

2 Cups Gluten Free All Purpose Flour*

1/4 Cup Brown Rice Flour

1/2 Cup packed Brown Sugar

2 tsp Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Xanthan Gum

7 Tbsp Butter

3 Tbsp Cold Water

3 Tbsp Honey

1 tsp Vanilla

Sugar

*Note: I normally use a blend of 2/3 Cup Garbanzo Flour, 2/3 Cup Tapioca Starch and 2/3 Cup Corn Starch, but I was out of the Garbanzo Flour so I substituted 2 Cups of Bob’s Red Mill Gluten Free All Purpose Flour, which is a Garbanzo based blend.  I didn’t notice any difference in the result!

 

What to do:

Line 2 Cookie Sheets with Parchment Paper and spray the paper lightly with Cooking Spray.

Combine Flours, Brown Sugar, Cinnamon, Baking Powder, Baking Soda, Salt and Xantham Gum in a large bowl with a wire whisk.

Cut Butter into small pieces.

Using a Pastry Cutter, cut butter into flour mixture. 

I usually give up and start using my hands to combined the butter and flour mixture.  Then, I finish up by using a wire whisk again. 

When ready, it should look like this:

Now, pour in water, honey and vanilla and using a wooden spoon stir ingredients until the mixture is well combined and forms a ball. 

You may need to add a bit more Water, or more a bit more Brown Rice Flour if your dough is too dry or too sticky.

This is what you are going for:

Divide dough into two parts, wrap and refrigerate 1 hour.  I actually skipped cooling the dough today, but it does make it a bit easier to work with.

You can form your Graham Crackers (my kids say they should really be called Graham Cookies!) a couple different ways. 

Using another lightly sprayed piece of Parchment, roll the dough into a large rectangle on the cookie sheet between the paper.

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares. 

Remove the rough edges of the dough  (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker.  Then sprinkle lightly all over with Sugar.

Alternatively, for round crackers, you can roll 1 inch balls of dough and place on lightly sprayed parchment. 

Using another sprayed piece of Parchment and a flat bottomed bowl, press each ball into a circle.

Prick with a fork and sprinkle with Sugar.

This is also a great way to use up those rough edges you removed from making the square crackers.

Bake in a 325 degree oven for 15-20 minutes until golden brown.  The individual round cookies will take less time that the large sheet.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife.

Remove to a wire rack to cool.

The edges are going to be crisp, but the centers remain a little soft, which I actually really like, especially for the S’mores because they don’t crumble apart when you bite into them like traditional gluten-filled boxed cookies.   If you prefer a crispier cracker, you can roll them thinner and/or bake them a bit longer. 

My Gluten-Intolerant friend took some of these Grahams to her workplace to share and even the Gluten-eaters were asking for the recipe! 

If you  – by some miracle – have any of these Grahams leftover, you can throw them in the freezer to save for making Graham Cracker Pie Crusts.  I actually have a bag in my freezer from a previous batch which I am expecting to soon turn into a Gluten-Free version of  The Pioneer Woman’s Blackberry Cheesecake .  Doesn’t that just look dreamy???

June 13, 2010

Two Great Tastes That Taste Great Together – GF Peanut Butter Blossoms

 

A big THANK YOU to Kimberly over at www.glutenfreeislife.com for posting this recipe!!  You see, Spawn #2 had been begging for Peanut  Butter Blossoms for a while, and complaining that Spawn #1 “gets whatever he wants”!  I guess I’ve been spoiling my GF kid too much baking up all kinds of stuff to compensate for all that he isn’t allowed to have!  I told him I’d make him the cookies, but secretly I was agonizing about what torture it would be for his brother.   My guilt was assuaged once I baked these darlings up!   Both boys loved the cookies and I was pleasantly surprised to find that the texture was even more tender than the gluten version!

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Jif Creamy)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used Annalise Robert’s Brown Rice Flour mix*)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.

2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen.

Brown Rice Flour Mix

From Annalise Roberts at www.foodphilosopher.com

2 parts Brown Rice Flour (finely ground – I make my own from Organic Brown Rice in my flour mill)

2/3 part Potato Starch (NOT potato flour)

1/3 part Tapioca Starch/Flour

Blend together with wire whisk and store in a tightly sealed container.

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