Fave Gluten Free cookie and baking recipes?
I've recently had to eliminate wheat and gluten and am hoping I can find a few tried and true cookie and baking recipes from folks here.
I had good sucess making some GF Mexican Wedding Cake cookies. I'd love some other great cookie ideas! Also, how about a tried and true gingerbread? I used to make one with Guiness, would love to try to replicate that.
Thanks for sharing! I'm happy to post my cookie recipe, if that's of interest.
This isn't tried, but a suggestion for experimentation on the gingerbread -- Green's GF Dubble plus GF flour. I don't know enough about the science to understand if regular stout brings something specific to the table, but it may be worth a shot. http://www.thekitchn.com/beer-review-.... I've been contemplating using a local GF hard cider, but that brings in a whole different flavor element.
Look at these websites - always great stuff:
http://abakinglife.thedailymeal.com/ (I can say that her pie crust is fab)
I've got some recipes that I can share, if you'd like. A great roll-out sugar cookie one, as well as a "kitchen sink" cookie and an amaretti.
Also, since cookies can be fairly foolproof, you can generally sub out GF flour for regular flour, using 140gms GF flour to each cup of regular flour.
You'll want a good mix too. Check out this post from Gluten Free Girl - it will give you good ideas for a good, all purpose GF flour mix.
And don't buy into the xantham gum stuff when baking. Use psyllium husk instead, at the same ratio that the recipe might call for xantham gum.
Good luck! Cookies are really easy GF!
This makes chewy, very chocolatey brownies:
3 - 6 oz dark or bittersweet chocolate
1/2 c butter
1/2 tsp vanilla
1 c sugar, white, brown, or a mixture
1/2 c almond meal
1/4 c buckwheat flour
1/4 tsp baking soda
pinch of salt
nuts, choco chips, coconut, etc.
Melt the chocolate and butter and let them cool to room temp. Add the sugar(s), eggs, and vanilla. Dry-whisk the almond meal, buckwheat flour, baking soda, and salt; add to the choco-butter mixture. Stir in any optional add-ins.
Turn the batter into a greased 8x8 or 9x9. Bake at 350 for 28 - 32 minutes. These puff up and then sink in the middle, leaving chewy edges and soft middle pieces.
I've also iced these with peppermint buttercream and ganache. I regularly bring these to potlucks and just put em on the table and don't say anything. No one suspects a thing.
Just cut and paste this from another thread, but happy to share again.
Always happy to help out someone working their way through the GF adventure....here are three of my best, with variations...the Skillet Cornbread hardly falls into the category of Christmas treats but is the best way we have found to satisfy the 'bread-lust' that strikes my GF gang from time to time...I make it whether they are present or not.
Melt-in-Mouth GF Shortbread
1/2 cup cornstarch
1/2 cup confectioners/icing sugar
1 cup white rice flour (Bob's Mills is my pref.)
1/2 tsp salt
3/4 cup chilled butter, cut into sugar cube sized pieces (I use salted, but excellent quality)
1. Preheat oven to 300 degrees and lightly grease two baking sheets/cookie sheets.
2. Sift dry ingredients into large bowl
3. Add butter and mix by pastry cutter or two knives until the consistency of small peas (think pie pastry)
4. Using hands work dough very lightly until it will form a ball...if this seems unlikely, add 1-2 TBS of chilled water, very slowly, testing for workability.
5. When you can form a ball, it is decision time before you let your dough 'rest' for an hour in fridge
: a) leave as a ball for plain shortbreads (form into 1" balls after chilling)
b) divide into 2-3 'logs', rolling each into coloured sugar, dragees, chopped almonds or other fine nutmeats
6. After the chilling time (and 2 hours is as long as I have left it, but you can experiment), proceed to eith form 1" balls, pressing lightly with fork or slice the logs (about 1/4" thick). In either case, place on greased cookie sheet about 1" apart...they do not spread.
7. Bake for 20-25 minutes, on middle racks of oven...watch carefully, adding time if necessary...tops do not brown, and bottoms only VERY lightly when done!
8. Allow to rest on sheets for 1-2 minutes before carefully lifting to cooling rack.
These are really good, not grainy, IMHO, when freshly baked...they will hold for a couple of days and I am experimenting with freezing right now!
The BEST Peanut Butter Cookies!!!
1 cup peanut butter
¾ cup granulated sugar
1 large egg, lightly beaten
½ tsp baking soda
¼ tsp kosher or table salt
1 cup ground almonds OR chopped peanuts
(up to 2TBsp. butter-optional-only if needed after blending to ensure ability to roll dough into balls)
(½ good chocolate chips or dark chocolate, roughly chopped-optional)
Good finishing salt-I use kosher, but Fleur de Sel would be brilliant
1. Preheat oven to 350. Line two cookie sheets with parchment paper.
2. In a large bowl (preferably electric stand mixer), blend well the peanut butter, sugar, egg, baking soda and ¼ tsp salt
3. Add ground almonds/peanuts and chocolate if using. Test to see whether the dough can be made into balls…if too crumbly, add butter and mix well.
4. Roll into balls and place on prepared pans, about 1-2 inches apart-flatten slightly with tines of fork.
5. Bake on middle rack(s) of oven, turning 180 degrees, midway through 12-14 minute baking time.
6. Remove from oven and immediately sprinkle very lightly with finishing salt.
7. Remove cookies carefully to cooling rack and allow to cool thoroughly.
8. Store in an airtight container at room temperature for up to 1 week (if you can!!!)
Skillet Cornbread (Gourmet Cookbook-Ruth Reichl-Editor)
You will need a well-seasoned 9-10inch cast iron pan to do this….though I do believe that recipe is resilient enough to experiment with muffin and ‘corn biscuit’ shaped cast iron pans…)
1 ½ cups yellow cornmeal
1 TBSP granulated sugar
¾ tsp baking soda
½ tsp salt
2 large eggs, lightly beaten
1 ¾ well-shaken buttermilk
4 TBSP softened butter
1. Preheat oven to 425…when nearly prepped, put skillet in oven for 10 minutes on middle rack.
2. Meanwhile, stir together all dry ingredients in small bowl.
3. Wisk eggs and buttermilk together in large bowl.
4. Remove skillet from oven and add ALL the butter to hot skillet, swishing it around to coat pan…it will sizzle and brown slightly.
5. Quickly, add hot butter to buttermilk mixture and return skillet to oven to retain heat.
6. Quickly, with fork, stir cornmeal mixture into buttermilk-butter mixture …mix until just moistened and barely mixed…yes, it is okay if it is slightly lumpy.
7. Remove skillet from oven and immediately scrape batter into pan and replace in middle of oven: bake for 20-25 minutes or until golden (watch sides for browning-this is the best bit!)
8. Remove from oven and turn cornbread upside down onto rack to cool…right it when serving to make a presentation of the entire pan-I sometimes turn it back into the pan for “show”. Serve warm.
9. Also keeps well, tightly wrapped in foil.
I have tried two additions so far. I used ½ small can of niblet corn once for a chunkier mouth-feel (with soup): that worked well.
Another time, I added a very small amount of jalapeno peppers once, ½ small tin of El Paso peppers-too few, I think as it wasn’t noticeable. Maybe dried chili peppers?
Plan to try grated cheddar (1/2 cup?) and some ham bits for cornbread to eat with salad as light lunch in winter.
Happy Holiday and all-year-round GF baking!!!