Crispy Chocolate Gluten Free cookie recipe

This recipe started because I was going to make a cheese cake. I then realized I didn't have chocolate cookie crumbs for the crust. I went to the store to look for a chocolate cookies or crumbs and the store wanted $6.00 for a small box of cookies. This is the cookie recipe that I came up with. They are quite good, so if you are going to use them for a crust, don't let your kids see or taste them first.

Crispy Chocolate Gluten Free Cookies
Wet Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1-1/2 teaspoons vanilla
1 egg

Dry Ingredients:
1-1/4 cup Featherlight Flour Blend*
1/2 cup cocoa powder
2 teaspoon EnerG egg replacer
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

---------------------------------------------------------------------------------
Preheat oven to 350F

Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more.

Add vanilla and egg. Beat together again for 2-3 minutes.

In a separate bowl, sift and mix the dry ingredients (flour mixture, cocoa powder, egg replacer, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.

Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)

Roll up dough into log about 1-1/2 to 2 inches around in plastic wrap and refrigerate for about an hour. You can also freeze part of the dough for up to 2 weeks to make fresh cookies later.
Using sharp knife, slice dough into 1/4 inch thick slices and place 1 1/2 inches apart on baking sheet.

Cover cookie pans with parchment paper.

Bake the cookies for 10 - 15 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.

Store cookies in an airtight container for up to 10 days or so.
 

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour (Please note: I do not use the potato flour)

My Favorite Brown Rice Pasta

If you are in Canada, I just noticed that Well.ca has my favorite pasta. Well.ca also has free shipping. Wow, good pasta and free shipping!

Plain Gluten Free Muffins Recipe

This muffin recipe is a great plain muffin. These muffins can be used as dinner rolls or add the extra sugar and chocolate chips and you have a wonderful dessert muffin.

Dry Ingredients
2 cups sifted feather-light mix*
1/2 to l teaspoon salt
l teaspoon egg replacer
l-1/2 teaspoon xanthan
1/2 Tablespoons sugar (for sweeter rolls, you can add up to 2 TBSP)
4-1/2 teaspoons double acting baking powder

Wet Ingredients
3 Tablespoons Canola oil
l each egg
l-1/2 cup milk (or milk substitute)

-----------------------------------------------------------------------------
1. Sift together dry ingredients, flour, egg replacer, xanthan, baking powder sugar and salt. Make a well in center.
2. Combine wet ingredients, egg, milk and oil.
3. Add wet to dry and stir only until flour is moistened. Do NOT over mix.
4. Fill greased muffin pans 2/3 full.
5. Bake in hot oven (400°F,) 20 - 25 minutes, or until done.
When done, immediately take out of muffin pan and cool on wire rack.

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread


1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour  (Please note: I do not use the potato flour)
Mix well

My Absolutely Favorite Gluten Free Bread Recipe

I use this recipe for bread, hamburger and hot dog buns, pizza crust (precook 20 minutes pizza shell, before cooking with your toppings), and dinner rolls. This is our family's favorite and most versatile white bread recipe.

To mix this bread recipe I use the bread machine. But, do not use the bread machine to cook the bread, the bread machine has too long of a rise cycle (you only rise 15 minutes when using Bread machine yeast) or you will end up with a big air hole in the finished bread. You might want to try regular yeast when using the bread machine, but I haven't tried this, so I am not sure if it will make a difference.

Wet Ingredients
1 cup hot water, 110°
1/4 cup extra virgin olive oil
1 egg plus 1 egg white
2 tablespoons sugar
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Dry Ingredients, Sift and mix together well
1 cup Sorghum Flour blend
2 cups potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon gelatin
1/8 teaspoon ascorbic acid

1-1/2 tablespoons Bread machine Yeast

Warm your bread machine pan with hot water from the tap, meanwhile, sift and mix together your dry ingredients in a separate bowl, set aside.

Pour out the hot water from the bread machine pan. Add the wet ingredients to the bread machine pan, mix together well with a whisk.

Add your mixed dry ingredients on top of the wet ingredients in the bread machine.

Add the bread machine yeast on top of the dry ingredients.

Start your bread machine on the dough setting and let the machine knead your bread for about 10 to 15 minutes.

I use Becel margarine to coat any pan I am cooking the different breads in.

Dough makes 2 small or 1 large loaves of bread, Rise 15 to 20 minutes in a warm oven, Only let the bread rise until double, more than that and you will have an air hole in the center of your loaf. Cook 30 minutes at 400°. Cover bread with foil half way through cooking if the crust is getting too brown. We like the crispy brown crust, so I do not cover mine.

Or, 2 pizza shells, Rise 15 minutes in a warm oven, cook 20 minutes at 400°. At 10 minutes into the cooking, I change racks that the pizza shells are on, so the bottoms don't get too brown. I freeze the second shell after cooling for 5 minutes on a rack, putting it into a large Ziplock freezer bag.

Or, approximately 12 large dinner rolls, hamburger or hot dog buns. Rise 15 minutes in a warm oven; cook 20 - 30 minutes at 375°. The dinner rolls I cook in a muffin pan, using a heaping 1/8 measure cup. I usually have extra dough, so I make a small loaf of bread too.

Sandra D. Halpenny © 2010 - 2013 All rights reserved

My Favorite Brown Rice Pasta

Wow, can you believe it's been almost a year since I have added to this blog. Were has the time gone, I guess I have been baking.

I have found one of the best rice pasta's, Tinkyada Rice Pasta at

http://tinkyada.com that I would like to tell you about. It cooks up wonderfully and isn't all soggy. It can even be reheated and baked without loosing the taste or texture.

I buy my Tinkyada pasta at Metro foods in the Ottawa Ontario region. I also just saw the spaghetti pasta at Farm Boy.

Gluten Free Cheese Scooped Biscuits Recipe

This is a great biscuit recipe. They remind of the biscuits you can have at Red Lobster if you are not eating gluten-free. When we have company for dinner and they aren’t used to eating gluten-free, I like serving these biscuits. They taste very close to regular biscuits and they are always a favorite. I usually make these the day before without cooking them. I scoop them out onto a cookie tray and freeze them on the tray. After they are frozen I put them in a baggy and put them back into the freezer. The next day I take them out and defrost them about an hour before cooking them. Mmmmm good!




Makes about 12 biscuits

Ingredients
2 cups Gluten-Free Baking Classics” brown rice flour mix, page 6
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1-1/8 cups cold milk + 1 Tablespoon lemon juice (let sit about 10 minutes)
3/4 cup unsalted butter, melted and slightly cooled
1/2 cup shredded sharp cheddar cheese

Directions
Preheat oven to 450F.

Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again

Cut butter into pats and melt in the microwave, set aside and let cool a bit.

Sift and whisk together dry ingredients (flour mix, xanthan gum, baking powder, baking soda, sugar and salt) in a small mixing bowl.

Pour the melted butter into the cold milk while stirring. The butter will form small clumps within the milk. Don’t worry - This helps disperse the butter in little chunks throughout the dough when it bakes.

Add milk/butter mixture and cheese to dry ingredients and stir gently until combined. The dough should not be too sticky. If it is, add a tablespoon of flour mix at a time until it comes together better but isn’t super-sticky.

Scoop out with a 1/4 cup measuring cup and drop onto a cookie sheet.

Bake for 10-12 minutes or until golden brown. If you like, you can brush the baked biscuits with melted butter (mixed with garlic, optional).

Sandra D. Halpenny © 2010 All rights reserved

Gluten Free Chick Peas & Bananas Muffins Recipe

As I have said in previous blogs, my son has muffins every day for lunch. So I am always on a quest for healthier choices. We also don't like to use a lot of lunch meat, so I am worried he isn't getting enough protein. That's why I added the chick peas to this recipe. The chick peas add a great taste too. You can add a 1/2 cup of chocolate chips if you like to the muffin mix, but I like putting 4 or 5 chips on top of the muffins. It adds less sugar and fat to the muffins, but it makes you feel like you are having chocolate chip muffins.

Dry Ingredients
1 1/2 cups Sandra's Muffin mix
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons egg replacer
1-1/2 teaspoons guar gum
1/2 teaspoons salt
1/3 cup sugar

Wet Ingredients
2 eggs
1/2 cup pureed chick peas
1/2 cup mashed bananas
2 teaspoons vanilla
1/4 cup oil
1/2 cup milk mixed with 1/2 Tablespoon lemon juice (sour milk)
Preheat oven to 350°F Grease a 12 cup muffin pan and dust well with flour.

In a large bowl sift, then stir together dry ingredients. Set Aside.
Puree chick peas in food processor with the 2 eggs. Add the check peas and eggs to a bowl. Add mashed bananas, oil, sugar, vanilla and sour milk; mix well. Make a well in the centre of flour mixture and pour in banana mixture; fold just until combined.. Pour batter into prepared muffin pan. Bake in a preheated oven for 30 to 40 minutes. Remove muffins from pan after 5 min. and cool on wire rack.
Makes 12 muffins

Sandra D. Halpenny © 2010 All rights reserved