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!

November 14, 2010

Gluten Free Belgian Waffles

Filed under: breakfast,Recipes,Vegetarian — Tags: , , , — admin @ 3:31 pm

Just look at ’em.  Oh, they taste just as good as they look, too!

I only tried Gluten Free Waffles one other time.  They were a disaster.  I resorted to frozen Trader Joe’s waffles for my Gluten-Intolerant Spawn when I would make the rest of the family the regular wheat-based waffles from my tried-and-true recipe I’d been using for years.  With the discovery of this recipe though, those days are gone. 

I seriously could barely discern any difference between these and my regular waffles.  

In all fairness, these aren’t very nutritious.  The recipe, from Easy Gluten Free Baking, by Elizabeth Barbone (she was also responsible for the miraculous Gluten Free Sandwich Bread recipe that became our everyday bread and finally evolved into a few more variations, including my Mock Wheat and Mock Rye loaves) is made with White Rice Flours, rather than my usual Brown Rice Flour blend.  But the way I see it, the traditional waffles made with processed white flour were lacking in that department as well.   No matter…who eats waffles more than once a week anyway?

I altered the original recipe slightly with the addition of a bit of Xanthan Gum and Vanilla.  I also did amp up the nutrition in mine by adding chopped pecans and flaxseed to the batter after pouring it onto the waffle iron.  My kids won’t tolerate such nonsense though, so their waffles were made plain and served up with powdered sugar and maple syrup.  I’ll make them eat a salad for lunch.

This batter was also easier to put together than my traditional waffles.  That alone is reason enough to make these instead on an early sleepy weekend morning.

You’ll need:

1/2 cup White Rice Flour

1/4 cup Cornstarch

1/4 cup Sweet Rice Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Xanthan Gum

1 tsp Sugar

2 large Eggs

1 1/2 cups Buttermilk (or Whole Milk with 1 1/2 tsp Lemon Juice stirred in)

2 Tbsp Butter, melted

1 tsp Vanilla

What to do:

Whisk together all dry ingredients in mixing bowl.

Add Buttermilk, Eggs, Vanilla and Melted Butter to bowl.

Whisk together until well blended. 

If batter appears too thin (it should be at least the consistency of heavy whipping cream), add up to 2 Tbsp rice flour to the mix.

Bake in waffle iron according to manufacturer’s instructions.  If you would like to add nuts or seeds to your waffles, sprinkle any additions over the batter before closing the lid on the waffle maker.

Serve with butter, powdered sugar and maple syrup!

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