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Posts Tagged ‘cookies’

Mocha Chocolate Chips, copyright 2013, gfcelebration.com, All rights reserved

Who would have thought a cookie recipe could turn out to be such a challenge? If you bake with gluten, cookies are one of the easiest recipes to make. Even when baking gluten free, classic drop cookies, like chocolate chip, are fairly simple to create. A basic combination of flour, butter, sugar and eggs. In other words, not particularly difficult. When baking in general, the ratios of liquid to flour, and the proportions of butter and eggs  are usually what determines the success of a recipe. This becomes even more important when creating a gluten free recipe. As a rule, most gluten free flours are not able to absorb high amounts of fat in the same way that gluten flours can. As a result, we were a little worried when first looking over this recipe and seeing that it called for 2 cups of butter in relation to 2 cups of flour. As always, when testing an unfamiliar recipe, we only make half a batch in order to limit the possible wasting of ingredients. Making this recipe, we were especially happy we followed this rule.

Mocha Chocolate Chips, copyright 2013 gfcelebration.com. All rights reserved.

Since the rules of TWD encourage everyone that participates to generally follow the recipes as laid out in Baking with Julia, we followed these guidelines by only substituting the regular flour for gluten free, and the sugar for sucanat. So far so good. Sometimes this approach works, and other times it leads to a big disaster. Our first attempt at this recipe was no exception, as you can see from the following photo.

Mocha Chocolate Chips,copyright 2013 gfcelebration.com. All rights reserved.

What a mess. Everything about the recipe seemed fine right up until it was time to bake. The dough was chilled for the required amount of time, and then dropped by the tablespoonful onto sil-pat lined baking sheets. After ten minutes in the oven, the butter was clearly the winner. It went everywhere. We almost gave up the idea of making this recipe again after ending up with such greasy, wafer thin “cookies.” To be honest, they really didn’t resemble cookies at all. Is it the elusive special Parisian butter, or the Parisian air that makes the recipe in the book work? Who knows? It certainly didn’t work for us.

Mocha Chocolate Chips, copyright 2013, gfcelebration.com, All rights reserved

After we were done cleaning up the first fiasco, we decided right away to cut the butter in half, and increase the amount of flour by 1/8 cup. Originally, we used a flour blend made up of more tapioca than brown rice. However, thinking this may have been part of the problem, with the second batch, we flipped the ratio and used more brown rice flour, with a much smaller addition of tapioca and sweet rice. We also subbed out baking powder for baking soda, which ended up resulting in fluffier cookies than perhaps the original creator of the recipe intended.

Mocha Chocolate Chips, copyright 2013 gfcelebration.com. All rights reserved.

With this second batch, the end result was at least something resembling a cookie. We loved it. It tasted great, we even liked the texture, but we altered the recipe so much, that it no longer completely resembled the original. In order to stay closer to the original recipe, we still feel it would have to be tweaked a little further. But not by us. We usually don’t favor recipes that call for excessive amounts of fat or sugar. I think at the end, we all have a favorite “go to” recipe for chocolate chip cookies. This one, sadly enough, just did not become ours.

This week’s host is Peggy of Galettista. She has done an absolutely beautiful job with these cookies, and also gives the precise recipe on her site. Do check out all of the other TWD participants’ creations by going to the Tuesdays with Dorie website.

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Gluten Free Gingerbread, copyright 2012, gfcelebration.com All rights reserved

Gingerbread, for so many of us, is synonymous with the Christmas holidays. There are certainly many different types of recipes available, but this particular one is one of our family’s favorites, and has been converted into gluten free, using Oma’s special recipe. Gingerbread was Oma’s specialty around Christmas and I have many fond memories of her in her tiny kitchen, lovingly preparing this delicacy, made just once a year. If she invited one of us to help her, that was truly special. It is not a ginger cake, but a true traditional German-style gingerbread. While baking, it will fill your house with the beautiful scent of its combination of spices – ginger, anise, cloves and cinnamon.  In the olden days, this type of gingerbread was made using peculiar ingredients, such as “Hirschhornsalz,” “potash” and “natron.”  Some of these ingredients supposedly provided softness to the dough, and, no doubt, insured  greater longevity of the end product. After researching these ingredients, that  makes sense, especially considering the Ancient Egyptians used some of them  for embalming purposes. Sounds appetizing, doesn’t it?!? Naturally, we would never use any of these more questionable ingredients in our recipes. If you insist on their inclusion, you may do so at your own risk. However, they are simply unnecessary, and we don’t know why anyone would even want to.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

This gingerbread is delicious and is very easy to make. Provided you have the following ingredients on hand, you can enjoy your first taste in a couple of hours. 

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

Ingredients:

  • 1/2 stick of organic butter, at room temperature
  • 1 cup coconut sugar, or sucanat
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1/2 cup honey
  • 1-1/2 tsp. ground ginger
  • 1/2 tsp. ground anise
  • 1-1/2 tsp. ground cloves
  • 2 tsp. ground cinnamon
  • 4-1/2 cups gluten free flour, consisting of 2 cups brown rice flour, 1-1/2 cups tapioca flour, 1 cup sweet rice flour
  • 1-1/2 tsp. guar gum
  • 1 tsp.  ground psyllium seeds
  • 2-1/2 tsp. gluten free baking powder
  • 1 tsp. baking soda
  • 1 tsp. Himalaya salt
  • 3 Tbsp. coconut milk
  • parchment paper, enough to line at least two baking sheets
  • your favorite cookie cutters, such as gingerbread men and women, trees, stars, hearts, etc.

Topping Ingredients:

White chocolate chips, dried fruit, nuts (optional)

White Topping:

  • 1 cup organic powdered sugar
  • 2 Tbsp. lemon juice

Dark Topping:

  • 1 cup chocolate chips
  • 1 tsp. peppermint extract

Measure out all the dry ingredients (flour, guar gum, baking powder, baking soda and psyllium seeds) and blend well in a bowl. Set aside.  In a large bowl, cream the butter, adding the sugar, vanilla extract, eggs, honey and spices, a little at a time. Blend well. Add the flour, about a cup at a time, to this batter, until you have a kneadable dough. Shape the dough into a thick log, wrap in plastic wrap and place in the refrigerator for about 20-30 minutes. Meanwhile, preheat the oven to 375°F.

Remove the gingerbread dough from the refrigerator. Cut the log into three equal pieces. Leave out one third to roll out, and return the rest of the dough into the refrigerator, well wrapped.

Line at least two baking sheets with parchment paper.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

Dust a baking board with a little sweet rice flour and roll out the dough to not less than 1/4-inch thickness. If you accidentally roll them out thinner, you will ultimately be making ginger snaps, instead of gingerbread cookies. Still very good, but a slightly different result.

Select your cookie cutters and cut out the gingerbread, placing them about one inch apart on the cookie sheet. Bake in the preheated oven for 8-10 minutes. Watch this process carefully. We live at high altitude and they tend to bake very quickly. If you are at sea level, you may require an additional 2-5 minutes. Place the baked cookies on a cooling rack and let cool completely.

Keep shaping any left over dough into a ball and roll out again. Remember to sprinkle a small amount of sweet rice on the board, before rolling out another batch of dough. Repeat this process as often as necessary. When the first batch of dough is nearly used up, add another third of the dough to it from the refrigerator. If you choose large shaped cookie cutters, naturally you will go through this process very quickly, and likewise it will take a little longer with smaller size cutters.

Let all the cookies cool completely before decorating, or frosting.

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

For the white frosting, simply blend the powdered sugar with the lemon juice. Then either spread even layers of it on the cookies, or place it in a pastry bag and decorate them to your heart’s content.

For the dark frosting, melt the chocolate chips, in a double boiler, adding the peppermint extract to the melted chocolate, combining the two ingredients very well. Again, either spread even layers of it on your choice of cookies, or use a pastry bag with the addition of a fine tip, for decorating.

Top them with your choice of white chocolate chips, dried fruit, or nuts (optional).

Gluten Free Gingerbread, copyright 2012, gfcelebration.com, All rights reserved

This gingerbread will fill your house with the beautiful scent of ginger, cinnamon and cloves and stores well in a cookie tin, for several days.

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Having now successfully used the Trader Joe’s gluten free oats many times in our favorite granola recipe, still without any gluten reaction (yeah!) we wondered what other recipes we could try. For once we did not slave away developing our own masterpiece, but went the easy route instead, and simply tried the recipe on the back of the bag. Of course the idea was doubly appealing because the cookies include the super addition of chocolate chips instead of raisins, and who doesn’t like that?

For the recipe you will need:

  • 1/4 cup (1/2 stick) butter
  • 1 1/4 tsp. baking soda
  • 3/4 cup evaporated cane juice ( the original recipe calls for 1 1/2 cups, but we don’t like to use that much sugar, and honestly, it isn’t needed in this recipe.)
  • 3 cups Trader Joe’s Gluten Free Rolled Oats
  • 6 oz chocolate chips
  • 2 eggs
  • 1/2 cup sunflower seeds
  • 1 tsp. vanilla extract
  • 1 cup peanut butter

Preheat the oven to 350°F/180°C.

Line two baking sheets with either silicone mats, or parchment paper.

In a large mixing bowl, whip together the sugar and butter with a hand mixer until creamy. Add the eggs, vanilla and baking soda, mixing on medium speed until incorporated, then add the peanut butter. Lastly, stir in the oats, along with the chocolate chips and sunflower seeds.

Drop the equivalent of  large heaping teaspoons of dough, on to the prepared baking sheets, about two inches apart. You can lightly flatten the dough with the back of a spoon or fork, for larger thinner cookies, otherwise they tend to come out slightly smaller and more uneven.

At our elevation (6,800 ft.) the cookies baked for 13 minutes. Adapt the baking time according to your elevation, which maybe slightly shorter or longer; sea level will most likely take longer. The cookies should be a light golden brown when done. Leave them on the baking sheets for five minutes before removing them to a cooling rack. They will become much more crisp as they cool.

These cookies are light and crunchy, and make a wonderful snack for the kids when they come home from school, perhaps served with some coconut milk? Of course, they are equally appreciated by kids of all ages.  ;-)

Have any of you tried this recipe? How did you like it? We always love to hear from you.

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