All of our lives are so busy, that many times we find ourselves at a loss for ideas of what to make for lunch or dinner. The gluten free lifestyle generally doesn’t lend itself to the consumption of commercially available fast food. Usually, if it doesn’t contain outright gluten in the meal, it is at the very least severely cross-contaminated, putting one’s health at risk, not to mention all the other ingredients, i.e. preservatives, flavorings, coloring, etc. Who wants to eat that anyway? This simple recipe has been an easy standby in our family for some time. It has stood the test of time as a quick meal after school, or coming home after a long day at work, whenever there is not enough time for a more elaborate lunch or dinner. Continue reading
In the spirit of sharing, here is one of our family’s easy gluten free holiday cookie recipes. They are always fun to make, especially with children who never cease to enjoy the endless possibilities for creative decorations.
- 2-1/2 sticks (250g) softened butter
- 1 cup (200g) sucanat
- 3 eggs
- Pinch of salt
- Grated rind of one organic lemon
- 3-3/4 cups (500g) gluten free flour consisting of: 3/4 cup (100g) brown rice flour, 1-1/2 cups (200g) sorghum flour, 1-1/2 cups (200g) tapioca flour, and 1-1/2 tsp. guar gum
- 2 cups (250g) powdered sugar
- 2-3 Tbsp. lemon juice
- Gluten free colored sprinkles, gluten free chocolate, or carob frosting of your choice.
Using a food processor, or standard hand mixer, whip the softened butter, sucanat and eggs to a creamy consistency. Add the salt and lemon rind and mix again. Slowly add the flour, a tablespoon at a time; the dough should be smooth and pliable. Remove from the food processor, or the mixing bowl, wrap in foil and place in the refrigerator for about one hour. Preheat the oven to 350°F/180° C.
Line cookie sheets with parchment paper. Remove the dough from the refrigerator and divide into five equal portions. Choose five different cookie cutter shapes of your choice. Roll out the dough to 1/4-inch thickness. Cut out with cookie cutters and place each one on the lined cookie sheets, at least 1/2-inch apart to allow for spreading.
Bake the cookies on the middle rack of the oven, for about 10 minutes, or until golden in color. Let the cookies cool on the baking sheet for about five minutes before removing to a cooling rack. Let the cookies cool completely before decorating.
White Frosting: To 2 cups (250g) powdered sugar add 2-3 Tbsp. lemon juice and mix well. With a pastry brush, spread the frosting evenly on the cookies and let dry.
Chocolate Frosting: In a double boiler, melt any favorite gluten free chocolate bar of your choice over low heat. Using a pastry brush, spread the melted chocolate on the cookies. You can also place the melted chocolate in a pastry bag outfitted with a fine tip, and decorate each cookie with designs of your choice.
Colored sprinkles: Spread a very thin layer of white, or chocolate frosting on the cookies, and add the colored sprinkles on top of the frosting.
Happy Holidays from our home to yours.