carol-whidbey-is
Well-known member
Does anyone have any tried and true recipes. Please and thank you
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Gluten free cookies
- Thread starter carol-whidbey-is
- Start date
Carol, I'm not GF, but have used King Arthurs GF blend and it works fine.
KA and Bob Red Mills GF blends are both available at my local grocery store. This is so much easier than trying to create the wheat-free blend using multiple substitutes, some of which sound like they belong on the periodic table.
The KA link also has a recipe for GF scones.
https://shop.kingarthurflour.com/items/gluten-free-all-purpose-flour-24-oz
KA and Bob Red Mills GF blends are both available at my local grocery store. This is so much easier than trying to create the wheat-free blend using multiple substitutes, some of which sound like they belong on the periodic table.
The KA link also has a recipe for GF scones.
https://shop.kingarthurflour.com/items/gluten-free-all-purpose-flour-24-oz
When using Bob's Red Mill gluten-free flour, I can use all my regular cookie recipes. I've used this
brand many times for catering clients with either wheat allergies or Celiac disease since there is a 1-to-1 substitution rate.
Eventually, I discovered that King Arthur Flour also has a 1 to 1 gluten-free flour sub, and it's great to use, too.....
https://shop.kingarthurflour.com/items/gluten-free-measure-for-measure-flour-3-lb
https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-1-to-1-baking-flour.html
brand many times for catering clients with either wheat allergies or Celiac disease since there is a 1-to-1 substitution rate.
Eventually, I discovered that King Arthur Flour also has a 1 to 1 gluten-free flour sub, and it's great to use, too.....
https://shop.kingarthurflour.com/items/gluten-free-measure-for-measure-flour-3-lb
https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-1-to-1-baking-flour.html
Rec: Flourless Chocolate cookies
Flourless Chocolate Cookies
Ingredients:
1/2 lb Semi-sweet chocolate
3 tablespoons butter
2 eggs
1/2 cup Sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar for dusting
Directions:
Melt chocolate and butter in a double broiler or microwave.
Beat eggs with an electric mixer slowly adding sugar until ribbons form.
Fold in the chocolate/butter mixture. Gently mix in ground almonds.
Cover and refrigerate overnight. (Try about 4 hours. Dough was very hard overnight.)
Heat oven to 325.
Form dough into 1 inch balls, roll in granulated sugar.
Bake cookies on a parchment lined baking sheet 9-12 minutes, until centers are no longer wet.
Cool slightly and dust with powdered sugar.
Notes: Excellent - nice moist texture witha little bit of crunch from the sugar coating.
Flourless Chocolate Cookies
Ingredients:
1/2 lb Semi-sweet chocolate
3 tablespoons butter
2 eggs
1/2 cup Sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar for dusting
Directions:
Melt chocolate and butter in a double broiler or microwave.
Beat eggs with an electric mixer slowly adding sugar until ribbons form.
Fold in the chocolate/butter mixture. Gently mix in ground almonds.
Cover and refrigerate overnight. (Try about 4 hours. Dough was very hard overnight.)
Heat oven to 325.
Form dough into 1 inch balls, roll in granulated sugar.
Bake cookies on a parchment lined baking sheet 9-12 minutes, until centers are no longer wet.
Cool slightly and dust with powdered sugar.
Notes: Excellent - nice moist texture witha little bit of crunch from the sugar coating.
Rec: GF Peanut Butter Cookies
Flourless Peanut Butter Cookies
Servings: 36
Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup peanut butter, (chunky for crunchier cookies - smooth for slightly softer)
1 cup chocolate chips
Directions:
Preheat oven to 350 F. In a large bowl, beat together sugar, egg, baking soda, and vanilla. Add peanut butter and chocolater chips, and mix until well incorporated.
Drop tablespoon-size balls onto a greased baking sheet. Press them down with a fork so they bear the universal lines for "peanut butter cookie." Or just press them down with your hands. Bake in oven for 10 minutes. Remove from oven, let cool for a few minutes on a rack before indulging.
Notes: Very good - and no dairy/no gluten! If not eaten on same day, store in freezer. They dry out.
Flourless Peanut Butter Cookies
Servings: 36
Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup peanut butter, (chunky for crunchier cookies - smooth for slightly softer)
1 cup chocolate chips
Directions:
Preheat oven to 350 F. In a large bowl, beat together sugar, egg, baking soda, and vanilla. Add peanut butter and chocolater chips, and mix until well incorporated.
Drop tablespoon-size balls onto a greased baking sheet. Press them down with a fork so they bear the universal lines for "peanut butter cookie." Or just press them down with your hands. Bake in oven for 10 minutes. Remove from oven, let cool for a few minutes on a rack before indulging.
Notes: Very good - and no dairy/no gluten! If not eaten on same day, store in freezer. They dry out.
Rec: Oatmeal Chocolate Chip Crisps
Oatmeal Chocolate Chip Crisps
Servings: 80 cookies
Ingredients:
3 cups rolled oats
1 cup unsalted butter, slightly softened
1 1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips, (or substitute chopped chocolate chips bittersweet chocolate)
Directions:
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 22 to 27 minutes, until firm and lightly brown all over. Do not underbake, or they won't be crispy. Let cool on pan a few minutes and then remove to cooling rack
Notes: Very good!
Oatmeal Chocolate Chip Crisps
Servings: 80 cookies
Ingredients:
3 cups rolled oats
1 cup unsalted butter, slightly softened
1 1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips, (or substitute chopped chocolate chips bittersweet chocolate)
Directions:
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 22 to 27 minutes, until firm and lightly brown all over. Do not underbake, or they won't be crispy. Let cool on pan a few minutes and then remove to cooling rack
Notes: Very good!
Rec: Paradise Macaroons
Paradise Macaroons
Servings: 65
Ingredients:
14 oz. sweetened shredded coconut,
2 ounces sweetened condensed milk
1 Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
4 ounces chopped almonds, toasted
Directions:
Preheat the oven to 325 degrees F.
Pulse the coconut in the food processor to chop up the long pieces a little. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds (use smaller scoop) onto a parchment-lined half sheet pan and bake for 20 to 25 minutes (if using smaller scoop, check at 18 min.) or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Melt chocolate with shortening in a small mixing bowl. Dip the tops of the cooled cookies in the chocolate mixture, sprinkle with the chopped nuts and place on parchment paper to set, about 30 minutes.
approximately 3 1/2 dozen - If using the smaller scoop, yield is 65.
Notes: Excellent - a great addition to Christrmas cookie tray
Paradise Macaroons
Servings: 65
Ingredients:
14 oz. sweetened shredded coconut,
2 ounces sweetened condensed milk
1 Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
4 ounces chopped almonds, toasted
Directions:
Preheat the oven to 325 degrees F.
Pulse the coconut in the food processor to chop up the long pieces a little. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds (use smaller scoop) onto a parchment-lined half sheet pan and bake for 20 to 25 minutes (if using smaller scoop, check at 18 min.) or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Melt chocolate with shortening in a small mixing bowl. Dip the tops of the cooled cookies in the chocolate mixture, sprinkle with the chopped nuts and place on parchment paper to set, about 30 minutes.
approximately 3 1/2 dozen - If using the smaller scoop, yield is 65.
Notes: Excellent - a great addition to Christrmas cookie tray
I really like ATK Gluten Free Flour Blend. Here is the recipe.
ATK Gluten Free Flour Blend
Ingredients:
24 oz. (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 oz. (1 2/3 cup) brown rice flour
7 oz. (1 1/3 cup) potato starch
3 oz. (3/4 cup) tapioca starch
3/4 oz. (3 tbsp.) nonfat milk powder
Directions:
Mix all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Yield: 9 1/3 cups
ATK Gluten Free Flour Blend
Ingredients:
24 oz. (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 oz. (1 2/3 cup) brown rice flour
7 oz. (1 1/3 cup) potato starch
3 oz. (3/4 cup) tapioca starch
3/4 oz. (3 tbsp.) nonfat milk powder
Directions:
Mix all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Yield: 9 1/3 cups
carol-whidbey-is
Well-known member
Thank you everyone.