Like those lacey cookies from the bakery with the gooey chocolate inside.
Cookies
1/4 cup light olive oil
1/4 cup brown rice syrup
1/4 cup maple syrup
1/3 cup GF oat flour(just put GF rolled oats in a coffee grinder or a small food processor)
1/2 cup GF rolled oats
1/2 cup chopped almonds or walnuts
1/4 tsp GF vanilla or almond extract
Chocolate Filling (ganache)
1 cup GFCG choco chips
3 TBSP rice milk of other safe milk alternative
Mix the cookie ingredients in a bowl. (Don't worry it will look like you don't have enough batter)
Cover a cookie sheet with parchment paper.
Drop batter by 1/4-1/2 tsp well spaced apart COOKIES WILL SPREAD a lot!
Bake cookies in a 350 degree oven for 10 minutes or until golden.
Let cookies cool on the cookie sheets for 5 minutes before attempting to remove, them remove gently.
While cookies cook make the ganache filling, melt the chocolate and the rice milk in the microwave or in the top of a double boiler(just takes about 30 seconds in teh microwave) stir the milk and choco chip mixture until totally combined and glossy (takes a long time to incorporate sometimes KEEP STIRRING! you will be rewarded!)
When cookies are cooled make cookie sandwiches with 2 cookies with a small amount of filling spread inside each. Let cool for the filling to set(will get like a ring ding coating consistency) or eat as is for gooey goodness!
Thursday, October 22, 2009
GFCF Donuts (have eggs)
From www.celiac.com
These are GREAT!
GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)
Originally by Betty Crocker and made gluten-free by Barbara Emch.
Heat oil (3) to 375 degrees in a deep pan.Mix with wire whisk:
1 2/3 cup Bette Hagmans gluten-free mix
1/6 cup soy flour(can use garbanzo or other bean flour instead)
2 teaspoons xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar
1 tsp vanilla(I add this to mine, not originally in recipe)
Add dry ingredients to the following in a large bowl and beat with doughhooks:
3 eggs
½ cup milk or milk alternative (use slightly less)(I use rice milk)
Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.(You can also make these in small balls and just drop in like "munchkins" or little zeppoles. Enjoy!
These are GREAT!
GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)
Originally by Betty Crocker and made gluten-free by Barbara Emch.
Heat oil (3) to 375 degrees in a deep pan.Mix with wire whisk:
1 2/3 cup Bette Hagmans gluten-free mix
1/6 cup soy flour(can use garbanzo or other bean flour instead)
2 teaspoons xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons nutmeg
½ cup sugar
1 tsp vanilla(I add this to mine, not originally in recipe)
Add dry ingredients to the following in a large bowl and beat with doughhooks:
3 eggs
½ cup milk or milk alternative (use slightly less)(I use rice milk)
Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.(You can also make these in small balls and just drop in like "munchkins" or little zeppoles. Enjoy!
Four flour Bean Mix (make this up and keep on hand in the pantry) LIKE Bette Hagman's
- 2cups garfava bean flour (or brown rice flour)
- 1cup sorghum flour
Tuesday, October 6, 2009
Corn Free Marshmallows (candy)
I haven't tried these yet but they come from a trusted Chef friend. Thanks Amy!
*Golden Syrup is found here...> http://www.amazon. com/dp/B000MO8RO K?tag=ochefcom- 20&link_code=as3&creativeASIN =B000MO8ROK& creative= 373489&camp= 211189
Once you have tried homemade marshmallows, you'll never settle for those supermarket bags. These are truly amazing, both to make and treat. Watching the syrup fluff up is one of those magical-seeming scienceexperiments that make candymaking fun.
Thanks to Cooking for Engineers for the great information on the science and history of marshmallow making, as well as the recipe that inspired this corn-free version.
3 tablespoons unflavored gelatin
3/4 cup water, seperated
2 cups white sugar
2/3 cup golden syrup or honey
1/4 teaspoon salt
potato starch
Tools needed: stand mixer with paddle attachment and a candy thermometer
Oil a 9 x 13 baking pan and then powder liberally with the potatostarch. Pour 1/2 cup of the water and the gelatin into the bowl ofyour stand mixer. Allow to sit for 10 minutes. Meanwhile, mix the remaining 1/4 cup water, the sugar and syrup together in a medium saucepan. Cook over medium heat until the mixture reaches 250 degrees on a candy thermometer. Do not stir once the mixture starts to bubble, or you risk having the syrup crystallize. Wash down any crystalsthat form on the sides of the pan with a clean pastry brush dipped in coldwater. Once the mixture has reached 250 degrees, remove it from the heat andimmediately drizzle it into the gelatin mixture with the mixer running at lowspeed. Once the syrup has all been poured in, increase the speed to high. (You may need to do this slowly to prevent splatters, or cover thebowl with a tent of plastic wrap.) Beat for 10 minutes on high until whiteand fluffy. Pour and/or scrape the fluff into the prepared pan and allow to dryovernight. Turn out onto a board dusted liberally with potato starch and cutinto cubes with a pizza cutter. Dredge all sticky sides in the potato starchand store in an airtight container. Marshmallows should keep for severalweeks (if they last that long!)
*Golden Syrup is found here...> http://www.amazon. com/dp/B000MO8RO K?tag=ochefcom- 20&link_code=as3&creativeASIN =B000MO8ROK& creative= 373489&camp= 211189
Once you have tried homemade marshmallows, you'll never settle for those supermarket bags. These are truly amazing, both to make and treat. Watching the syrup fluff up is one of those magical-seeming scienceexperiments that make candymaking fun.
Thanks to Cooking for Engineers for the great information on the science and history of marshmallow making, as well as the recipe that inspired this corn-free version.
3 tablespoons unflavored gelatin
3/4 cup water, seperated
2 cups white sugar
2/3 cup golden syrup or honey
1/4 teaspoon salt
potato starch
Tools needed: stand mixer with paddle attachment and a candy thermometer
Oil a 9 x 13 baking pan and then powder liberally with the potatostarch. Pour 1/2 cup of the water and the gelatin into the bowl ofyour stand mixer. Allow to sit for 10 minutes. Meanwhile, mix the remaining 1/4 cup water, the sugar and syrup together in a medium saucepan. Cook over medium heat until the mixture reaches 250 degrees on a candy thermometer. Do not stir once the mixture starts to bubble, or you risk having the syrup crystallize. Wash down any crystalsthat form on the sides of the pan with a clean pastry brush dipped in coldwater. Once the mixture has reached 250 degrees, remove it from the heat andimmediately drizzle it into the gelatin mixture with the mixer running at lowspeed. Once the syrup has all been poured in, increase the speed to high. (You may need to do this slowly to prevent splatters, or cover thebowl with a tent of plastic wrap.) Beat for 10 minutes on high until whiteand fluffy. Pour and/or scrape the fluff into the prepared pan and allow to dryovernight. Turn out onto a board dusted liberally with potato starch and cutinto cubes with a pizza cutter. Dredge all sticky sides in the potato starchand store in an airtight container. Marshmallows should keep for severalweeks (if they last that long!)
Martha Stewart Marshmallows
These are fairly easy if you've made candy before, you need a Kitchen Aid mixer to whip air into the hot candy/marshmallow mixture. You also need a candy thermometer.Also use really good vanilla as this is THE ONLY taste, besides the sugar, that you will taste in these marshmallows. They come out great though, and you can use a cookie cutter to cut them in shapes if you like!
CORN FREE To make these marshmallows corn free you can replace the corn syrup with an equal amount of real maple syrup and dust with tapioca starch, potato starch or powdered sugar. They're delicious, creamy and tender!
http://www.marthastewart.com/recipe/best-homemade-marshmallows?autonomy_kw=marshmallows
CORN FREE To make these marshmallows corn free you can replace the corn syrup with an equal amount of real maple syrup and dust with tapioca starch, potato starch or powdered sugar. They're delicious, creamy and tender!
http://www.marthastewart.com/recipe/best-homemade-marshmallows?autonomy_kw=marshmallows
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