Favorite gluten free dessert?
basilcook3
6 years ago
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colleenoz
6 years agoOlychick
6 years agoRelated Discussions
Favorite Gluten Free Cookies?
Comments (13)There is quite a bit of difference between almond FLOUR (even differences between commercial brands - some are coarse, some more fine, some include the skins, others are blanched and skinless) and almond MEAL (ground almonds at home), and the third choice, almond flour made from the dehydrated pulp leftover from making almond milk (the perfect 2 for 1 product). I use all of them - it just depends on the recipe and results I want. My preference is to use almonds that I sprout and dehydrate first because they are easier to digest and it's also MUCH cheaper to make my own than to purchase commercial almond flour. But saying that, I always have a bag of Honeyville Grain Almond Flour in the house. I also avoid white and brown sugar and high-glycemic starches and flours common to many gluten-free cookbooks. If you find recipes that use rice flour you can mill your own, but use short- or medium-grain rice (white or brown - your choice) instead of long-grain rice. Long-grain rice is fine for a thickener or dredging, but not for baking. If you want to make cookies (or other baked goods) with almond flour, I'd suggest checking out Elana Amsterdam's web site - www.elanaspantry.com. The recipe for Pecan Shortbread Cookies linked below is a favorite recipe. Elana Amsterdam suggests using Honeyville Grain Almond Flour, and for her recipes I agree that's the best choice. Bob's Red Mill Almond Flour just doesn't cut it - it is much coarser and you'll get a grainy finished product, or you will get a lot of crumbling by using coarse almond flour. BTW, I was baking with almond flour long before we went gluten-free because it's low-glycemic. Same with coconut flour, another low-glycemic choice. Honeyville Almond Flour is one of the finer grinds you can find commercially. When you make your own almond flour using whole almonds, you chance making almond butter by the time you get the fine grind similar to Honeyville Grain Almond Flour. You may need to add sugar to the almonds while grinding. I get a much finer grind using pulp from almond milk made in the Vitamix compared to pulp from almond milk made in the Ninja blender. When completely dehydrated, I give the pulp a whirr in a small Ninja food chopper to break up the clumps - or run a rolling pin over it. I also get less pulp using a Vitamix. It's not a one-size-fits-all when it comes to texture provided by the different almond flour/meal products. When it comes to cookies, this one\-bowl recipe is by far the easiest. I often make this recipe when I have one ripe banana and bake them in my solar oven or in the convection/microwave oven on a pizza pan. SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas (2 large bananas or 3 small) 2 c. gluten\-free oatmeal 1 c. chopped dates (can use any dried fruit, or a mixture of dried fruit and mini\-chocolate chips, cacao nibs, finely chopped nuts, etc.) 1/3 c. coconut oil 1 t. vanilla 1/8 t. of salt (can omit) Preheat oven to 350\-degrees F. Cover two baking sheets with parchment paper, or use ungreased baking sheets. Mix all ingredients well and drop by teaspoonful (I use a \#50 portion scoop) onto baking sheets. Lightly press the dough until it is about 1/4\-inch thick and form into rounds. Bake 25 minutes, or until lightly browned. You can bake these cookies until soft or lightly crunchy \- your choice \- depending on how long you bake them. I like to use dried blueberries or dried apricots snipped into 1/4\-inch cubes using kitchen scissors. Dried cherries (snipped into smaller pieces) and mini chocolate chips makes a nice combination. Using one banana: 1 mashed banana 1 c. gluten\-free oatmeal 1/3\-1/2 c. dried fruit or mini chocolate chips (or combination) 2 T. coconut oil pinch of salt PEANUT BUTTER CRUNCH COOKIES Melt together: 1 stick butter 3/4 c. peanut butter In a large bowl add butter/peanut butter mixture and the remaining ingredients. Mix with an electric hand-held mixer. 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry-roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Cover two baking sheets with parchment. Use a #50 scoop for dough portions (note: make small cookies as this dough spreads). Bake in a 375-degree oven for 12 minutes. BLUEBERRY COCONUT PECAN BREAKFAST COOKIES These cookies are similar to Super\-Simple Banana Cookies. http://www.kumquatblog.com/2012/03/blueberry-coconut-pecan-breakfast.html ~~~~~~~~~~~~~~~~~~~~~~~~ COCONUT OATMEAL COOKIE BARS (which are cookies, not bars) (Source: The Everything Coconut Diet Cookbook) Makes 24 1/2 c. coconut flour 1/2 c. coconut sugar 1/2 c. rolled oats 1/2 c. unsweetened shredded coconut 1/2 c. coconut oil 1 egg 1 t. baking soda Preheat oven to 350\-degrees F. In a mixing bowl, combine coconut flour, sugar, oats and shredded coconut. Melt coconut oil; add egg and baking soda. Mix well into dry ingredients. Drop by spoonfuls onto greased cookie sheet; bake for about 10\-12 minutes, or until lightly browned at the edges. Remove from oven, and cool on a wire rack. \[Grainlady Note: I generally double the recipe. Use a \#50 portion scoop and press the cookies down before baking.\] ~~~~~~~~~~~~~~~~~~~~~~ These are my original recipes I developed for a local sorghum mill..... NUTELLA WHITE SORGHUM FLOUR COOKIES 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix by hand, only until ingredients are incorporated. Using a portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets. Bake for 12\-minutes. Remove cookie sheet from oven and allow the cookies to rest on the sheets for 2\-minutes, then remove to a wire rack to completely cool. Makes 65, 2\-1/2" cookies ~~~~~~~~~~~~~~~~~~~~~~ CHOCOLATE CHIP/COCONUT SORGHUM FLOUR COOKIES 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/4 c. sour cream 2/3 c. white sorghum flour 1/3 c. dried potato flakes 1/3 c. flaxmeal 1/3 c. unsweetened coconut 1 t. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt 1/2 c. mini chocolate chips Preheat oven to 325\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat butter until light and creamy. Add sugars and beat until fluffy. Beat in egg and sour cream just until mixed. In a medium bowl, combine the sorghum flour, dried potato flakes, flaxmeal, coconut, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture and mix only until ingredients are incorporated. Using a small portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets. Bake about 10\-12 minutes. remove cookie sheets from the oven and allow the cookies to rest on the sheets 2\-inutes, then remove to a wire rack to completely cool makes 44 two\-inch cookies. ~~~~~~~~~~~~~~~~~~~~ WHITE SORGHUM PEANUT BUTTER COOKIES 1/2 c. natural peanut butter 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/2 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 350\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat softened butter and peanut butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. By hand, mix into peanut butter mixture, only until ingredients are incorporated. Refrigerate dough for 20\-minutes. Using a portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets and press with a fork dipped into coarse sugar. Bake 8\-10 minutes in a pre\-heated 350\-degree F. oven. Remove cookie sheets from the oven and allow the cookies to rest on the sheet for 1\-2 minutes, then remove to a wire rack to completely cool. \-Grainlady This post was edited by grainlady on Tue, May 27, 14 at 8:43...See MoreFavorite Gluten Free Cookbooks?
Comments (6)I primarily use almond flour and coconut flour because they are low-glycemic, and I can also make my own. Once you get into all-purpose mixes and blended flour there is generally a mixture of ingredients that are high-glycemic and a lot of rice flour, and I personally avoid high-glycemic foods as much as possible due to a high rate of diabetes in hubby's family. If I use those flours or blends, it's not very often. I use rice and rice flour sparingly due to the arsenic issue with it. The rice flour I do use I make myself from soaked and dehydrated, or soaked and sprouted/dehydrated brown rice which removes a large portion of arsenic. I mill my own gluten-free flours as much as possible. Fresh is always best.....and almost always less expensive. Although I have a good selection of g-f cookbooks, I also have Low-Carb books (lots of good ones from Dana Carpender) as well as Paleo and GAPS or Specific Carbohydrate Diet books, so those are other avenues you may want to search for recipes because they also have many good recipes that are gluten-free. Be sure to check your local library for books on these subjects and copy recipes you would like to try. Or if you really like the book once you've had a chance to go through it, purchase it. I have a large number of books I've never made any recipes out of due to the high-glycemic ingredients or the recipes are just too complicated or use expensive ingredients. My FAVORITE books: -By Elana Amsterdam, and you can find many of the recipes from her books at her web site: www.elanaspantry.com. -The Gluten-Free Almond Flour Cookbook -Paleo Cooking from Elana's Pantry (gluten-free, grain-free, dairy-free) -Cooking for the Specific Carbohydrate Diet - by Erica Kerwien Contains my favorite recipe for Banana and Pumpkin Bread and "to die for" Cinnamon Muffins. I also make "Sandwich Rounds" and "Blueberry Cinnamon Coffee Cake" from this book. You can find many of these recipes on-line. -Gluten-Free on a Shoestring - by Nicole Hunn The recipe I use most out of this book is for Arepas, which I keep in the freezer and use for sandwiches. You need a special cornmeal - P.A.N. - for making Arepas. Coconut Flour Favorites: -Cooking with Coconut Flour - by Bruce Fife, N.D. (and you can find most of those recipes on-line). From this book I make: Coconut Bread, all kinds of muffins, Cream Cheese Squares (a nice egg-free recipe). If there is a down-side to using coconut flour, it generally requires a lot of eggs. I like recipes where you use coconut flour and almond flour. -The Everything Coconut Diet Cookbook - by Anji Sandage with Lorena Novak Bull, RD. This book is more about using all kinds of coconut products and I have a few favorite recipes in the book. -The Spunky Coconut Cookbook - by Kelly V. Brozyna Gluten-free, casein-free and sugar-free Uses some "odd" and "expensive" ingredients, as well as high-glycemic flours. I've made a few recipes, but it's not a go-to book. General Gluten-Free Books: -The No-Gluten Cookbook - Series Editor, Kimberly A. Tessmer, R.D., L.D. I've made a number of recipes from this book and my favorite recipe is for "Crunchy Cornbread Squares" and I always have a container of them in the freezer. This recipe makes really thin cornbread which can be cut into bread-size squares, split, and used for grilled sandwiches, as well as cornbread. Toasted, it makes great cornbread stuffing. -Books by Bette Hagman- "Living Well Without Wheat - The Gluten-Free Gourmet" "More from the Gluten-Free Gourmet - Delicious Dining Without Wheat" Lots of good information, but she uses a lot of rice and high-glycemic flours and flour blends. I never use these books other than for general information, not the recipes. -Gluten-Free 101 - Easy, Basic Dishes Without Wheat - by Carol Fenster, Ph.D. is in the same category. Good information, but the recipes use too many high-glycemic flours and flour blends. Visit www.glutenfree101.com -The Joy of Gluten-Free Sugar-Free Baking - by Peter Reinhart & Denene Wallace. I enjoyed all of Peter Reinhart's bread books before going gluten-free, but this book, at least for me, was a waste of money. -Not to be left out of the G-F loop, America's Test Kitchen came up with a book - "The How Can It Be Gluten Free Cookbook". It also is a good resource book for using gluten-free ingredients, but the recipes use high-glycemic flour blends. The recipes I've used in this book are for quinoa salad, buckwheat tabbouleh and quinoa patties, not the breads and baked goods. -Grainlady...See MoreAmanda's favorite gluten free lemon bars got famous (kind of)
Comments (4)Hey, Peppi!! Elery ate your lamb stew, he wants the recipe, says it would be good with venison too, so please? Also, I got to the Amish store and picked up a couple of those scrubbers. I think. Anyway, they're scrubbers and they were cheap, so I'll stick those in the mail. You can use them to scrub cookie sheets after Christmas cookies, LOL. Annie...See MoreWhat I served for a gluten-free and dairy-free lunch
Comments (9)https://www.thekitchn.com/recipe-roasted-eggplant-and-brown-rice-bowl-with-turmeric-tahini-243324 this tahini sauce is yummy ( as your lunch menu sounds!) its good with lots of things but the turmeric makes it slightly dangerous if it should drip....See Morelindac92
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