Tag Archives: gluten-free baking

Daring Bakers: Edible Containers (Maple Mousse in Bacon Chocolate Chip Cups)

 The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

Yes, more edible containers. What’s not to love about a container you can eat? Evelyne suggested making a maple mousse and a bacon cup to hold the mousse. I loved the idea so much, I decided to stick closely to the recipes suggested. I made the mousse (dairy-free, of course), refrigerated it, and got to making bacon cups. I molded bacon around the back side of a muffin tin, secured with toothpicks, and baked, but my bacon cups weren’t really cup-like – they shriveled and had holes too large to hold any mousse. Stumped on what to do instead, I questioned my husband. (Who was walking in and out of the kitchen this whole time, drawn to what I was doing by the aroma of bacon.) His suggestion? Let him eat the bacon. While this is a tasty solution, it doesn’t give me an edible container. (I did share some of the failed bacon cups with him though!)

After some time to think, I remembered that a year or two ago, bacon chocolate chip cookies were all the rage in the food blog world. Having never made them myself, I decided I would play with a chocolate chip cookie recipe, only instead making them in a cup form. I set off making dough and pressing the dough into muffin cups.

I did, however, forget that in spite of pressing the dough only around the edges of the muffin cup (like it was a pie crust), that the cookie dough would rise and fill in the cup entirely. Whoops. So what I ended up with was more like a bacon chocolate chip muffin. Undeterred, I grabbed my melon baller and scooped out a bit of the center, making it a cup once again. (And enjoying the bits of cookie I scooped out – the baker’s treat for sure!)

The rest was easy. Scoop in the maple mousse, top with bacon bits, and refrigerate. Voila – an edible container with a delicious mousse!

The verdict? I think if I try this again, I’ll modify the cookie/cup recipe somewhat. It was a bit dry and crumbly. The mousse, however, was amazing. I could sit down and eat tons of that by itself. As for the bacon-in-a-dessert thing? It’s not bad (it adds a lovely sweet-savory touch, but didn’t taste much like bacon), but it’s not my favorite combination. I could take it or leave it. I think I’d much prefer just to enjoy the mousse unadorned (or maybe with some dairy-free whipped cream).

This was definitely a fun challenge! A big thanks to Evelyne.

Bacon Chocolate Chip Cups with Maple Mousse

For the cups:

1 ¾ c gluten-free flour blend (I used equal parts arrowroot starch, brown rice flour, and sorghum flour)

2 t ground chia seed meal

½ t baking soda

½ t kosher salt

1/3 c vegan buttery sticks or oil (I used bacon grease leftover from cooking the bacon plus vegan butter)

½ c coconut sugar

½ c coconut nectar

1 large egg

½ t vanilla extract

½ c finely chopped cooked bacon (about 8 strips), divided

2/3 c semi-sweet chocolate chips

In a large bowl, whisk together flours, chia seed meal, baking soda, and salt.

In the bowl of a stand mixer, add buttery sticks/oil, sugar, and coconut nectar and beat for about 3 minutes or until blended. Add egg and vanilla and mix on medium until incorporated. Stir in half of the bacon and all of the chocolate chips. Refrigerate for an hour or until firm.

Preheat oven to 350 degrees. Grease a muffin tin and divide into 8-9 of the muffin cups, pressing up against the sides. Bake for 12-14 minutes or until beginning to brown on the edges and set in the center. Allow to cool for 10 minutes, then carefully remove from tin and place on cooling rack to cool completely.

With a melon baller or similarly sized spoon, scoop out the center of each chocolate chip cup. Fill with chilled maple mousse and garnish with remaining bacon.

For the mousse:

½ c grade B maple syrup

2 large egg yolks

½ envelope gelatin

¾ c coconut cream (scoop cream off of the top of a can of coconut milk)

Bring maple syrup to a boil and remove from heat.

In a bowl, whisk egg yolks and pour a little bit of maple syrup in while whisking (this is to temper your egg yolks so they won’t curdle).

Add eggs to maple syrup and whisk until well mixed.

Measure ¼ cup of the coconut cream and place in a bowl. Sprinkle gelatin over and allow to sit for 5 minutes. Place in microwave for 15 seconds and then stir, and microwave for 10 seconds more if needed to dissolve gelatin completely.

Whisk gelatin mixture into the maple syrup and set aside.

Whisk occasionally, leaving mixture out for about an hour, until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining coconut cream in a large bowl. Stir ¼ of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Remove from fridge, whisk, and scoop into bacon chocolate chip cups.

12 Comments

Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free

A Review and a Giveaway: Simply…Gluten-Free Desserts by Carol Kicinski

Think going gluten-free means resigning to cardboard-flavored, overly dry and crumbly desserts? Hardly. I take a firm stance against tasteless desserts. Only the good stuff in our household! So when my review copy of Simply…Gluten-Free Desserts by Carol Kicinski arrived on my doorstep, courtesy of St. Martin’s Press, I was ecstatic. I couldn’t wait to devour every page. When it came time to test a recipe, I couldn’t decide on just one. After all, I should be doing my best to give you a thorough review of the book, right?

The first recipe I decided to make was her Grain-Free Chocolate Cupcakes. They seemed so simple to make, and was free of not only gluten, but also dairy and refined sugar. What was there to lose? I did opt to top it with some “buttercream” frosting (buttercream made with palm shortening instead of butter), so the end result did have sugar, but they were definitely a hit with Brittany. They weren’t overly sweet, but the cupcakes stayed moist enough and held together without crumbling – both big marks in the win column. Of course, they were chocolate – which automatically means they rank high on my “yum” list.

But I cannot live on chocolate cupcakes alone. I had to do something that was a bit different. So I additionally opted to make the mango sticky rice cake. Again, it was a simple recipe calling for relatively few ingredients. I did substitute coconut sugar for the brown sugar, but otherwise followed the recipe exactly. Warm from the oven, it was sticky, creamy, with the lovely savory-sweet flavor of coconut and the sweet, fresh flavors of the mango. It’s not the flashiest cake in the world, but it definitely makes up for that with real, honest flavors. I could have eaten it for breakfast.

What surprised me about this book was that there was more than just desserts. Carol also included a few muffin recipes and breakfast ideas! I am a muffin fan – I make them a lot more often than I let on here (you know, I think I should remedy that, come to think of it…). Next on my list is to make her Apple Cinnamon Muffins, which are dairy-free and refined sugar-free as well as gluten-free. They sound amazing.

But of course, many of you are here because I mentioned “giveaway” in the title of this post. I won’t keep you waiting any longer. Here are the details:

I will be giving away one copy of Simply…Gluten-Free Desserts by Carol Kicinski, courtesy of St. Martin’s Press, to one of you. The giveaway will end on Saturday, May 7, 2011.

To enter, you will need to leave me a comment telling me what dessert you would love to see made gluten-free.

But wait, there’s more!

You can have additional chances to win by doing the following:

“Like” Simply…Gluten-Free on Facebook and leave me a comment telling me you did so.

“Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so.

Follow Simply…Gluten-Free on Twitter and leave me a comment telling me you did so.

Follow Tasty Eats At Home on Twitter and leave me a comment telling me you did so.

That’s it! I wish you the best of luck!

 

And last, but not least, the recipe for the Mango Sticky Rice Cake.

Mango Sticky Rice Cake, reprinted with permission, from Simply…Gluten-Free Desserts by Carol Kicinski

Ingredients:

 2 mangos, peeled and sliced lengthwise into about ¼ inch slices
1½ cups sweet rice (mochi, pearl or sushi rice)
1½ cups water
1 cup brown sugar (packed) plus about 1 tablespoon – use divided (I substituted coconut palm sugar)
1 – 14 ounce can coconut milk
Pinch kosher or sea salt
4 tablespoons butter or non-dairy substitute plus more for preparing pan

 Directions:
Pre-heat oven to 350 degrees. Prepare a 9 inch round cake pan by greasing the bottom and sides liberally with the butter or non-dairy substitute. Sprinkle 1 tablespoon of brown sugar over the bottom of the pan in an even layer. Lay sliced mango on top of brown sugar in a nice spiral pattern.

Put rice in a large glass bowl and cover with enough water to come up about 1 inch over the top of the rice. Soak rice for at least 1 hour. Drain off water, rinse with running water and put back into bowl with 1½ cups fresh water. Cover tightly with plastic wrap. Microwave on high for 5 minutes. Stir rice thoroughly and return to microwave for another 5 minutes. Stir again. Rice should be tender, cooked through and sticky. If not, microwave for another 3 minutes and check again. Let stand covered for 5 minutes when done. Alternately you can cook the soaked rice in a rice cooker.

While rice is cooking, heat coconut milk with ¼ cup brown sugar and salt until almost boiling over medium heat. Do not cook it over too high of a heat or it will curdle. Cook until all the sugar is dissolved and it is very hot. Pour hot mixture over cooked rice; stir well and let sit for at least 5 minutes.

Melt 4 tablespoons butter or non-dairy substitute over medium heat with ¾ cups of brown sugar until it forms a thick caramel. Gently pour over the mango slices in the cake pan. Add rice mixture and press down to pack it well in the pan. Smooth out the top with a rubber spatula.

Place cake pan in a sheet pan to catch any caramel that may bubble over and bake in oven for 20 – 25 minutes or until the rice is lightly browned and the caramel is hot and bubbling. Let cool for 5 minutes and then run a knife around the pan to loosen. Invert on serving plate and let cool. The more you let it cool the easier it is to slice.

99 Comments

Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free, Vegetarian

Simple Quinoa Pizza Crust

This pizza crust recipe has changed my life. No more frozen pizza crusts. No more “going without” pizza. No more complicated recipes, complete with yeast and rise times and multiple gluten-free flours. As long as I remember to soak my quinoa ahead of time, I can have fresh pizza crust in a manner of minutes. And not “so-so” pizza. Good pizza. Chewy and slightly crispy on the edges, but soft in the center. It reminds me of a good New York style crust. Which, you can assume by my opening sentence in this post, is a good thing indeed.

I can’t take credit for the idea or the recipe, however. That credit goes to Charity Dasenbrock of For Life Personal Chef. She posted this recipe. Iris of The Daily Dietribe mentioned it a while back, and that’s where it caught my eye. It is supposed to be akin to socca, a chickpea flatbread that is also simple to make. (There’s a recipe in Simply Sugar and Gluten-Free by Amy Green – I happen to be giving away four copies of her book here – hurry! The giveaway ends April 23.) I’ve discovered I have a lot of trouble digesting chickpeas, so I have never had the opportunity to enjoy socca. This crust recipe, however, gave me hope. It was so easy, I just had to try it.

So the following morning, I soaked what quinoa I had left in the house (which turned out to be about a cup).  I came home, drained and rinsed it, and threw it in the blender along with a bit of water, salt, garlic powder, and Italian seasoning. I blended, and heated up my cast iron skillet in the oven with a bit of oil. When the oven came to temperature, I poured my batter, spread it out, put it back in the oven, and hoped for the best.

In a little over 10 minutes, I checked it. It was ready to flip, and was a lovely color of brown and crisp on the bottom. It flipped easily. I baked it for about 10 more minutes, and then placed some toppings on top and baked for another 5. The house filled with the aroma of pizza parlor. When it was ready, I was so ready to cut and sink my teeth into that slice. When I did, I just about swooned. Another bite, and another, and I’m suddenly blabbing and carrying on to my husband about how absolutely wonderful this pizza was. I declared that we would now have pizza every week. That’s probably not going to happen in actuality, but I did make more the following week. It was just as delicious as the first time. And the leftovers? They make a pretty great breakfast.

Another bonus about this pizza crust, versus so many other gluten-free recipes, is that it is 100% whole grain. No starches, no gums. It’s vegan, and it’s allergy-friendly. You can top it with whatever you like. You could even leave it plain and enjoy it as a delicious flatbread, perfect for tearing and dipping into curries, soups, or hummus. The possibilities are endless. But whatever you do, make it.

Quinoa Pizza Crust, adapted from For Life Personal Chef

1 c quinoa plus enough water to cover for soaking

1/4 c grapeseed oil or olive oil

about 1/2 c filtered water

1/2 t kosher salt

1/2 t garlic powder

1/2 t Italian seasoning

Place the quinoa in a bowl and pour in enough water to cover the quinoa. Let it sit for about 8 hours to soak (I do this in the morning before I head to work, and then it’s ready when I get home).

Preheat the oven to 450 degrees. Use a large, 12-inch cast iron skillet, and brush with oil. Place in oven to preheat.

Drain the quinoa, rinse thoroughly, and place the quinoa in a blender. Add most of the water and the seasonings and blend. Add more water as needed, until the batter resembles a thick pancake-style batter.

Once the oven is heated to temperature, pour the batter into the skillet and quickly spread it out evenly across the bottom. Place in the oven and bake for about 10 minutes, or until the underside is well-browned and starting to crisp. Use a large spatula and carefully flip the crust. Bake for an additional 10 minutes.

Remove from oven, and top with desired toppings. (In the picture above, I used a homemade tomato-based pizza sauce, a bit of nacho cheese sauce from Go Dairy Free, sauteed crimini mushrooms, onions, a bit of organic pork sausage, and radish greens.) As with any pizza, be careful not to overload on toppings or the crust will get a bit soggy. Return to oven for 5-7 minutes, or until the crust is well-browned on the bottom and crisp. Remove from the skillet and transfer to a cutting board or plate. Slice and serve!

Makes one pizza – 2-4 servings, depending on how hungry your crowd is and whether a salad or other dish is served with the pizza.

This post is linked to Slightly Indulgent Tuesdays.

44 Comments

Filed under Appetizers, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetarian

Kids In The Kitchen: Flourless Peanut Butter Chocolate Chip Cookies

I cherish these Kids In The Kitchen times. With three teenagers in the house (well, one is 12, but in some ways she’s going on 16 anyway, so I might as well include her in that “teenager” description), I realize that this special time we spend together learning to cook, experiencing food adventures, and generally having fun, isn’t going to last forever. Eventually, one by one, their focus will shift, priorities will change, and they’ll have grown up and won’t be cooking every other weekend in the kitchen with me anymore. This makes this time we have that much more precious. So much more happens than just a kid, a recipe, some food, and a resulting blog post. We get opportunities to learn together, to be silly together, to bond together, one on one. I wouldn’t trade these experiences for the world.

Matt is the oldest (he’ll be 16 next week!). I suppose that means he’s not a little boy anymore. He’s learning to really voice his opinions and trying to understand and feel his way around where he stands on important worldly beliefs and issues (ranging from what genre of music is best to religion), but at the same time, he continually tries to make us laugh with a quick joke. He takes after his Dad that way – the jokes aren’t always funny, but the sense of humor behind their delivery will guarantee a chuckle and a smile, and many times can disarm me, even in stern moments. In my opinion, a good sense of humor is definitely an asset.

But in spite of his ever-more-grown-up ways, he is still in some ways a boy. Take his suggestion for what we would make for Kids In The Kitchen – peanut butter cookies. That’s a childhood favorite I think he and I share (and a lot of others). Some things you just never outgrow.

These peanut butter cookies are a breeze to make. In fact, I’ve made an almond butter version before following the same recipe. It’s Shirley’s recipe from Gluten-Free Easily, and it’s by far one of the easiest cookie recipes out there. We made these as written – complete with chocolate chips. I only had a taste, but the kids definitely took care of the rest for me – they enjoyed two a piece when they were made, and gladly took the rest home to enjoy at the end of the weekend. They were indeed a hit. Of course, this won’t be the last time this recipe (or a version of it) will be gracing our kitchen. It’s an easy, go-to recipe for cookies that can please a crowd (and some hungry teenagers).

Check out the recipe for Flourless Peanut Butter Chocolate Chip Cookies here.

Have you entered into the giveaway for a copy of Simply Sugar and Gluten-Free: 120 Easy and Delicious Recipes You Can Make in 20 Minutes or Less by Amy Green? If not, there’s still time! Check out the giveaway details here. Hurry, because the giveaway ends April 23!

9 Comments

Filed under Budget-Friendly, Dairy-Free, Desserts, Gluten-Free, Quick and Easy

Review and Giveaway: Simply Sugar and Gluten-Free by Amy Green

This giveaway has ended, and the winners have been announced here. Thank you all for reading!

In case you haven’t heard, my good friend Amy over at Simply Sugar and Gluten-Free has written her first book, Simply Sugar and Gluten-Free: 180 easy and Delicious Recipes You Can Make in 20 Minutes or Less, and it’s just been released! I couldn’t wait until my copy arrived in the mail, and when it did, I plopped myself down on the couch and read the whole thing, cover to cover. I’m so proud of Amy’s accomplishments. This book is gorgeous, with amazing recipes for everything from buckwheat crepes to cauliflower soup to multiple brownie recipes, all free of gluten and refined sugar. As I am trying to cut refined sugar out of my diet, Amy has become a valuable resource. This book couldn’t have arrived at a better time. It was only a matter of deciding which recipes to try first, so I could share with you just how awesome this book is.

Of all of the tantalizing recipes, it might seem odd that the first thing I made was her Slow Cooker Ketchup (also available on her blog). I haven’t actually eaten ketchup in a long time. When you don’t eat french fries, burgers, or hot dogs on a regular basis, there’s just not that many ketchup opportunities left. I’ve also found that store-bought ketchup, which typically is full of high-fructose corn syrup or sugar, is intensely sweet – something I’ve lost a taste for. Amy’s ketchup, however, is more than just sweet – there are layers of spices, some tang, and a lovely full flavor. I used some of it later in the week for some chipotle sloppy joes (on a slice of gluten-free bread) and oven fries, and felt like a kid again. It was so, so good.

But I wouldn’t do a review of a cookbook purely based on ketchup. That just wouldn’t be right. After all, I’ve sampled Amy’s baking before, and I know what she’s capable of. Her baked goods are phenomenal. When I came across her Fig and Date Bars, I paused. She said they tasted like fig newtons. Fig Newtons? Oh yes, these were so about to happen in my kitchen. I couldn’t wait.

Did they deliver? I would definitely say so. I loved the sticky, sweet but not-too-sweet fig and date filling, and the crumbly topping was just perfect. I brought them to the office, and all day, people would venture back into the kitchen to sneak another one. Our company President even enjoyed some and shared them with his granddaughters (who were visiting that day), and remarked how good they were. (He didn’t know they were gluten and sugar-free until afterwards!) If they pass the test of the gluten and sugar eaters of the world with flying colors, I say that’s definitely a win.

Just look at them. How could you resist?

Do these recipes have you interested? I hope so, because I have FOUR opportunities for you to win a copy of Simply Sugar and Gluten-Free! Want to know how you can enter to win? Scroll down to the bottom of this post and find out! The giveaway will end at midnight CDT on Saturday, April 23, 2011. Be sure to follow the instructions carefully so you can be entered as many times as possible!

Fig and Date Bars, reprinted with permission from Amy Green, excerpted from Simply Sugar and Gluten-Free

1/2 c pitted Medjool dates

1/2 c dried black Mission figs, stemmed and cut in half

1/2 c walnuts

1 c sorghum flour

1/2 t ground cinnamon

1/4 t baking soda

1/4 t xanthan gum (I used guar gum)

pinch of kosher salt

1/4 c cold butter, diced (I used ghee (also called clarified butter), which is lactose and casein-free)

2 T honey or agave nectar

1 t freshly grated orange zest

1 T freshly squeezed orange juice

Preheat the oven to 375 degrees. Lightly mist an 8 X 8-inch baking pan with cooking spray.

In a medium heatproof bowl, cover the dates and figs with hot water. Set aside. Or, cover the dates and dried figs with water and microwave for 1 minute.

In a food processor fitted with the steel blade, chop the walnuts until they are in small pieces but not mealy. Add the sorghum flour, cinnamon, baking soda, xanthan gum, and kosher salt. Process for 30 seconds or until the mixture is combined and the walnuts are a little finer. Sprinkle the butter evenly across the walnut mixture and drizzle in the honey or agave. Pulse until a dough forms. Turn the dough out into a large bowl.

Using a slotted spoon, transfer the dates and figs to the food processor, reserving the soaking liquid; there’s no need to wash the processor bowl. Add 1/4 cup of the soaking liquid, the orange zest, and orange juice. Let process for several minutes, until smooth.

While the food processor is running, use wet hands to firmly press two-thirds of the dough into the bottom of the prepared pan. Once the date and fig mixture is smooth, spread it evenly across the dough. Break the remaining dough into marble-size pieces, sprinkle them across the fig and date paste, and lightly press in.

Bake for 15 to 18 minutes, rotating the pan 180 degrees halfway through, until the top becomes lightly golden brown. Let cool completely on a wire rack. Cover and store in the refrigerator. These also freeze well.

Makes 16 2X2 inch bars.

Now, for the giveaway!

In order to be entered into the giveaway, simply leave a comment at the end of this post. Your name will be entered once into a drawing for a chance to win one of four cookbooks.

If you want more chances to win, then listen up!

For a second chance to win, follow Ulysses Press on Twitter and leave a separate comment here telling me you did so.

For a third chance to win, friend Ulysses Press on Facebook and leave a separate comment here telling me you did so.

For a fourth chance to win, like Ulysses Press’s new Health and Fitness fan page and leave a separate comment here telling me you did so.

(An added bonus for you, when you follow/like Ulysses Press – they often host giveaways and other fun stuff!)

For a fifth chance to win, like Simply Sugar and Gluten-Free on Facebook and leave a separate comment here telling me you did so.

For additional chances to win, Tweet about this giveaway on Twitter, post about it on Facebook or your blog, and leave me comments telling me you did those things.

And remember – the giveaway ends at midnight on Saturday, April 23, 2011.

196 Comments

Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian

Adopt A Gluten-Free Blogger: The Spunky Coconut

grain-free, dairy-free, refined sugar-free cinnamon roll

This month, for Adopt A Gluten-Free Blogger (a fantastic event, initiated by Sea at Book of Yum, where gluten-free bloggers “adopt” one another, cook one or more of their recipes, and share them with the world, in the interest of becoming more acquainted with one another and enjoying one another’s recipes), I adopted Kelly of The Spunky Coconut. The Spunky Coconut is a relatively “new to me” blog; one I’ve only been frequenting for the past few months. I discovered it around the same time I was given her latest book , Grain-Free Baked Goods and Desserts as a gift. I was immediately hooked – the recipes are nutrient-dense, simple, and delicious. I’ve made her vanilla bean cake and her coffee cake, both in the blog and in her book. I loved them so much, I purchased her first book as well – The Spunky Coconut Cookbook. I knew I wanted to adopt her, just as an excuse to try more recipes. So I did.

But what to make? There are so many choices! I did have a lot of raw nuts lying around, so I first opted to soak and dehydrate them, just so I’d have some yummy snacks (or potential nut butter beginnings!). Kelly outlines some easy instructions on how to do this.

All you really need is time (and a dehydrator – although I’ve also done this before on the lowest setting in my oven, in my pre-dehydrator days). Mine took around 24 hours to dry in the dehydrator at 115 degrees. The nuts were tasty and crunchy – perfect for snacking.

And then this morning, I turned my attention to cinnamon rolls. Grain-Free Baked Goods and Desserts has a lovely cinnamon roll recipe – and it’s completely dairy-free, grain-free, and refined sugar-free. The only change I made was that I added some raisins (about 1/4 cup) to the filling. They came out full of cinnamon-y flavor, but not overly sweet or sticky. They were a lovely “grown-up” breakfast treat, perfect with coffee.

These two recipes are just the tip of the iceberg of The Spunky Coconut. I encourage you to go. Visit. Browse around a bit. You might decide you want to try a vegan, raw-inspired caesar dressing for your salad. Or grain-free tortilla wraps (which are next on my list!). Or as it warms up outside, how about a chilled chia coffee drink? The recipes here are endlessly creative – I know they’ve opened up my mind to a lot of amazing possibilities in the kitchen!

12 Comments

Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Vegetarian

Kids In The Kitchen: Chewy Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Matt wanted to make cinnamon rolls. This was what was decided on the weekend before last. I hadn’t perfected my “healthier” cinnamon roll recipe yet, and while I’ve bookmarked quite a few, I thought that perhaps Matt didn’t want to experiment with those. Instead, I made plans to make these from I Am Gluten Free (who is now Gluten-Free Diva), as I had made them before, early on in my gluten-free life, and they tasted very much like the original – light, fluffy, and deliciously cinnamon-y.

And then Matt changed his mind.

Normally we don’t do last-minute changes, particularly when things like live crabs were purchased. It’s just not that easy – someone still has to cook up perishible foods like that. But in this case, it was an easy switch. He wanted to make chocolate chip cookies instead. I thought, and realized I had all of the ingredients for some version of a chocolate chip cookie. But which recipe would I choose? I’m notorious for never making the same recipe more than once when it comes to baking – I love to experiment. I hadn’t yet perfected a relatively healthy, yet still chewy and delicious chocolate chip cookie. Elana’s recipe has been my favorite so far, but I was still on a quest. And while I love that cookie, it’s not exactly as familiar as a traditional gluten-y and sugary cookie. This time around, I wanted to allow Matt to make cookies like he was used to – the kind of cookies he loved.

So I scoured the internet a bit. It didn’t take long, because my favorite trustworthy TV “chef” had a solution – a gluten-free chewy cookie. That’s right, Alton Brown went gluten-free! (Okay, just for this recipe. Admit it though, I had you going for just a split second, right?) I made minor changes, making it also dairy-free, and we were on our way to making chocolate chip cookies.

To be straight, this is NOT a healthy cookie. Nope. Not at all. But was it chewy? Oh yes. Was it slightly soft in the center, with slightly crispy edges? Most definitely. Was it full of chocolatey goodness? Indeed.

I had to hide them from myself until the kids took them home, once I had my cookie. They were addictively good. Definitely a treat – not something I could keep around the house. But they also delighted the kids – so they were indeed a success!

Gluten-Free, Dairy-Free Chewy Chocolate Chip Cookies, adapted from Alton Brown

8 oz vegan butter, such as Earth Balance

11 oz brown rice flour (about 2 cups)

1 1/4 oz potato starch (about 1/4 cup)

1/2 oz tapioca flour (about 2 tablespoons)

1 t guar gum

1 t kosher salt

1 t baking soda

2 oz sugar (about 1/4 cup)

10 oz dark brown sugar (about 1 1/4 cups)

1 whole egg

1 egg yolk

2 T non-dairy milk (I used So Delicious unsweetened coconut beverage)

1 1/2 t vanilla extract

12 oz non-dairy semi-sweet chocolate chips

Preheat the oven to 375 degrees.

Melt the vegan butter in a small saucepan over medium heat. Once melted, pour into the bowl of a stand mixer fitted with the paddle attachment.

In a medium bowl, add the brown rice flour, the potato starch, the tapioca flour, guar gum, salt, and baking soda. Whisk together and set aside.

Add to the melted butter the sugar and brown sugar. Cream together on medium speed for 1 minute. Add the egg, egg yolk, milk, and vanilla extract and beat until well combined. Reduce speed to low and add the flour mixture gradually until well combined. Add in chocolate chips and stir.

Refrigerate dough for 1 hour.

Shape the dough into 2-ounce balls and place on parchment (or Silpat) lined baking sheets, no more than 6 to a sheet. Place oven racks on the upper and lower thirds of the oven, and place one baking sheet on each. Bake for 7 minutes, and then swap the baking sheets and bake for an additional 7 minutes. Remove from oven and allow to cool for a minute or two, then transfer to a wire rack to finish cooling. Makes about 2 dozen LARGE cookies.

12 Comments

Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free