The Gluten-Free Homemaker

Valentine’s Day is not a big event at our house this year.  My teenage boys are not particularly into getting valentines from mom and dad anymore, and my husband and I have had enough Valentine’s together that we don’t feel the need to spend money in order to say “I love you.”  We express our love to each other all the time.  I know, it’s not romantic, but this year we’re not giving cards or flowers, or other gifts.  We’ll spend time together, have a nice salmon dinner, and enjoy a homemade treat.  I plan on making raw brownies.  Something like this or this.

I do love my readers, but I don’t tell you that every day.  I apologize for not having a great chocolaty treat recipe for you or even a round up of recipes.  I do have a Rudi’s bread giveaway going on and there will be another giveaway posted tomorrow, so be sure to check back.

These cookies contain chocolate chips.  Maybe that makes them Valentine’s Day worthy.  If not, they are great for every other day of the year.  They are thick cookies, but not necessarily chewy.  They still have a crunch to them.  I personally love oats in my chocolate chip cookies.  I love the flavor and texture as well as the added nutrition.

So here’s my sort of Valentine’s recipe for all my dearly loved blog readers!

Chocolate Chip Oatmeal Cookies (Gluten & Dairy Free)

Preheat oven to 375°

• 1/2 c. brown rice flour
• 1/2 c. millet flour
• 3/4 c. potato starch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 tsp. xanthan gum

• 1/2 c. brown sugar
• 1/2 c. white sugar
• 1/2 c. (1 stick) Earth Balance buttery sticks (or butter)
• 1/2 c. Spectrum organic shortening

• 2 eggs
• 2 tsp. vanilla
• 2 1/2 c. gluten-free oats
• 2 c. chocolate chips (I used dairy free Ghirardelli Chips)

In a small bowl, whisk together the first six ingredients.  In the bowl of your mixer, beat together the sugars, butter, and shortening until creamy. Beat in the eggs and vanilla.  Gradually add the dry ingredients and mix until combined.  Stir in the gluten-free oats and chocolate chips.

Drop spoonfuls of dough onto ungreased baking sheets.  Bake at 375° for 10-12 minutes.  Cool for a minute on the pan, then transfer to a wire rack to cool completely.

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Labels: cookies/bars, dessert recipes

Sugar cookies are quite popular this time of year.  They are not my favorite cookie, but they are fun to make and I know that many people are looking for a gluten-free recipe.  And since this month’s challenge is to make a gluten-free cookie, I thought I might as well try a gluten and dairy free version of these favorites.

The recipe I started with is a gluten-free recipe, but I don’t know where it came from.  Usually I make notes on recipes as to whether I got them from a cookbook or an Internet site, but this one did have any information.  Let me know if you recognize it, though I have made a couple of changes.

I had made these cookies before with success which is why I still had the recipe.  It has one ingredient you don’t see very often, though—potato flour.  Not potato starch.  There is a big difference and the two are not interchangeable.  The dough in this recipe is very easy to work with, and I like the fact that the cookies hold their shape well.  This is not the kind of sugar cookie that puffs up and turns out soft.  These are nice and crisp.  They are also not very sweet, which is common with sugar cookies, despite their name.  That is because many people like to put colored frosting and decorations on the cookies which adds sweetness to them.  I only used sprinkles on these and was reminded once again that the red sprinkles I have always turn pink.

Gluten-Free Cut-Out Sugar Cookies

• 1/4 c. Spectrum organic shortening (or butter)
• 1/4 c. coconut oil (or butter)
• 3/4 c. sugar
• 1 egg
• 1/2 tsp. vanilla or almond extract
• 1 Tb. milk (I used almond milk)
• 1 c. rice flour
• 1/2 c. potato flour (not potato starch)
• 1/2 tsp. baking powder
• 1/4 tsp. xanthan gum

Using your mixer, cream together the shortening, coconut oil, and sugar.  Add the egg, extract, and milk. Mix well.  In a small bowl combine the dry ingredients, then add them to the ingredients in the mixing bowl.  Mix together well.  Use a spatula to scrape all the dough out of the bowl onto plastic wrap.  Cover and chill for one hour.

Preheat oven to 350°.

Divide the dough in half and place on a pastry mat or silicone baking mat.  Cover it with a piece of plastic wrap and roll to about 1/8 inch thickness.  Use cookie cutters to cut out dough shapes.  Use a spatula to transfer the dough to an ungreased cookie sheet.  Decorate with sprinkles if desired.  Bake at 350° for 5 – 8 minutes (depending on thickness).  Keep a close eye on them because the edges will brown quickly.  Makes about 30 two inch cookies.

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Labels: cookies/bars, dessert recipes

When it comes to food, some people are naturally adventuresome and some are not.  My husband is not.  In fact, when he was still in a high chair his mom gave him a piece of toast with jelly on it.  He was familiar with toast, but not with jelly.  He didn’t like the look of it and immediately threw it on the floor.  Subsequent attempts to get him to try jelly were unsuccessful.  To this day he has not eaten jelly, nor has he eaten many things that are jelly like.  A few years ago he did try huckleberry pie (the pie filling had always looked to jelly-like), and he enjoyed it so much he was sorry he hadn’t tried it sooner.  However, it didn’t produce much change in the whole jelly eating area.  I’m fine with that.  It’s not like jelly is a health food.

One of my favorite cookies before going gluten-free was the jelly-topped thumbprint cookie.  Maybe because of my husband’s aversion to jelly, I don’t think I have ever tried a gluten-free version.  I decided that this year I would give it a go as part of this month’s make a gluten-free cookie challenge.  Of course, I also needed to make the cookie dairy free.

Here’s what I did:  I started with a basic Betty Crocker recipe, because I think that’s the one I used before going gluten free.  The recipe called for shortening and margarine.  I used the healthier fat versions that I prefer (see recipe).  The recipe called for 1 cup flour.  I started with 1/2 cup sorghum flour and 1/2 cup potato starch.  I also added 1/4 teaspoon xanthan gum.  After mixing the dough, it was too sticky to work with, and so I added and additional 1/4 cup potato starch.  That made a good texture.  I think sorghum can make dough a bit sticky so a different flour may have worked better.  I just thought the flavor would be nice for these cookies.

Problems:  The cookies rose enough when they baked that the thumbprint almost disappeared.  I had to press the centers again as soon as I removed them from the oven.  That worked fine.  Also, the first cookie I tried was very fragile.  I thought I would need to increase the xanthan gum the next time, but I learned that they are fine after cooling completely.  I just need to be patient.

How they turned out:  They were very good.  I enjoy the flavor combination of walnuts and concord grape jelly.  You could, of course, vary the nuts and the jelly.  The cookie was light with a nice texture.  I’ll definitely make these again.

Gluten-Free Thumbprint Cookies (Dairy Free)

Preheat oven to 350°

• 1/4 c. packed brown sugar
• 1/4 c. shortening (I used Spectrum palm oil)
• 1/4 c. margarine or butter (I used Earth Balance sticks)
• 1/2 tsp. vanilla
• 1 egg, separated
• 1/2 c. sorghum flour
• 3/4 c. potato starch
• 1/4 tsp. salt
• 1/4 tsp. xanthan gum
• 1 c. finely chopped walnuts

Using a mixer, beat together the brown sugar, shortening, margarine, vanilla, and egg yolk.  Add the flour, starch, salt, and xanthan gum.  Mix on low until all the flour is incorporated and the dough holds together.

Lightly beat the egg white in a bowl.  Place the chopped walnuts in another bowl.  Roll the dough into balls about 1 1/2 inch in diameter.  Coat each ball with egg white, then nuts.  Reshape the ball with your hand, pressing the nuts in slightly.  Place balls on an ungreased cookie sheet about 1 1/2 inches apart.  Press your thumb into the center of each ball.  You want to make a deep impression, but you don’t need to press all the way to the cookie sheet.


Bake at 350° for about 10 minutes.  Remove from the oven and use your thumb (be careful!) or the back of a spoon or small scoop to press the middles again. The indentation does not need to be very deep.  Immediately remove to a wire rack and cool completely.  Place a small amount of jelly in the center of each cookie before serving.  Makes about 2 dozen.

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This post is linked to Slightly Indulgent Tuesdays.

Labels: cookies/bars, dessert recipes

Last week my son needed to take snack for a home school class he attends once a week.  I made these cookies, and because I am the teacher for half the time, I was nearby when everyone ate them.  The kids were outside, and I wasn’t close enough to hear all the comments, but I did hear things like, “These are really good.”  Later my son said, “Everyone really liked the cookies.”  That’s the kind of report that makes any mom smile, but when you know they liked your gluten-free cookies, and didn’t know the difference, it can really make your day.  Not that I was surprised, I wouldn’t have sent them if I thought they weren’t good, but it’s always nice to have confirmation.  And you know kids will be honest.  I hope you enjoy  them too.

If you don’t have millet flour, you can use additional rice flour to replace it.  Or try whatever flour mix you have on hand.  They will probably turn out well.

Gluten-Free Chocolate Chip Cookies

• 3/4 c. millet flour
• 1/2 c. rice flour
• 3/4 c. potato starch
• 1/2 c. tapioca starch
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. xanthan gum
• 1 c. butter, softened (2 sticks)
• 2/3 c. brown sugar
• 2/3 c. granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 - 2 c. chocolate chips

Combine the dry ingredients in a small mixing bowl.  I combine them with a whisk.  In the bowl of your mixer, beat together the butter and sugars.  Add the eggs and vanilla and beat well.  Gradually add the flour mix and mix until incorporated.  Remove the bowl from the mixer and stir in the chocolate chips.  I think I only used 1 1/2 c. in this recipe, but use more if you like.  I find that sometimes they are too much chocolate and not enough cookie when I use 2 cups.

Drop the dough by spoonfuls onto an ungreased cookie sheet.  Bake at 375 degrees for 8 – 10 minutes.  Remove to a wire rack to cool.  Enjoy!

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Labels: cookies/bars, dessert recipes

These really are the perfect cookie.  They aren’t necessarily my all time favorite, but they are easy to make, look lovely, have a light and crisp crunch to them, and of course, a buttery cinnamon taste.  They’re perfect.

The first time I made snickerdoodles, years ago, I didn’t know what they were.  I’m sure I had eaten them before, but I didn’t know their name since they weren’t something my mother ever made.  Add to that the fact that I was in a rush to get the cookies done and I ended up putting the cinnamon into the batter, rather than on the outside.  I soon discovered my mistake, but it was too late.  They still tasted good, but they weren’t quite the same.  The thing that really makes a snickerdoodle a snickerdoodle is having cinnamon sugar on the outside where it hits your taste buds first thing and gives them that cinnamony tingle.  So, if  it’s your first time making them, save the cinnamon for rolling and don’t add it to the dough.

I’m sorry I didn’t get this recipe posted before Christmas, but there was just too much to do.  They are a great cookie to make any time of year, so I hope you will give them a try.

Gluten-Free Snickerdoodles

Preheat oven to 350 degrees

• 1/2 c. (1 stick) butter, softened
• 3/4 c. sugar
• 1 large egg
• 1/2 tsp. vanilla
• 1 c. white rice flour
• 1/2 c. potato starch
• 1/4 tsp. salt
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1/2 tsp. xanthan gum
• 2 Tb. sugar
• 2 tsp. cinnamon

In the bowl of your mixer, cream together the butter and sugar.  Add the egg and vanilla and beat several minutes until light and fluffy.  In a smaller bowl, combine the flour, starch, salt, cream of tartar, baking soda, and xanthan gum.  Add these dry ingredients to the mixing bowl.  Combine on low speed until moistened then beat on medium speed about 30 seconds more.

In a very small bowl, combine the 2 Tb. sugar and the cinnamon.  Roll the dough into balls approximately 1 1/4 inches in diameter.  Roll the balls in the cinnamon sugar.  Place them on a greased cookie sheet about 2 – 3 inches apart.  Using parchment paper or a silicone mat works well.


Wipe and regrease the paper/mat/cookie sheet between batches to help them spread evenly.  Bake at 350 degrees about 10 minutes.  Move them to a wire rack to cool.

Labels: cookies/bars, dessert recipes

It’s really a lot of fun to make cookies in different shapes.  There are basically two ways to do it: roll and cut sugar co0kies or make spritz cookies.  Spritz cookies are my favorite, but if you want particular shapes such as an angel or bell, then you have go with sugar cookies.  These cookies are light, crisp and buttery.  They are also easy to make, but they do require a cookie press.  Mine looks like this:


Update:  I have successfully made these cookies dairy free using Earth Balance vegan buttery sticks or Earth Balance shortening sticks.

Gluten-Free Spritz Cookies

Preheat oven to 375
Ingredients

• 2/3 c. sugar
• 1 c. butter (or butter substitute such as Earth Balance sticks)
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract (or additional vanilla)
• 1 1/2 c. white rice flour
• 1/2 c. potato starch
• 1/4 c. tapioca starch
• 1/2 tsp. xanthan gum
• 1/2 tsp. salt

Instructions
In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes.  Scrape down the sides of the bowl and add the egg and extracts.  Beat again for a couple of minutes.  Combine the dry ingredients and add them to the mixer bowl.  Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed.  Remove the paddle and scrape the sides of the bowl.  Your dough will look like this:



Put the dough into the cookie press.  I did this by using an ice tea spoon and pushing hunks of the dough down the tube.  Place desired shapes on an ungreased cookie sheet.  The cookies don’t spread much so they can be pretty close together.  Add sprinkles to the tops of the dough if desired.  Using the cookie press and decorating the cookies is fund to do with kids.  Here’s how they look before baking:


Bake the cookies in a 375 degree oven for 6 – 8  minutes.  The edges will be lightly browned.  Here’s how they look after baking:


I was disappointed that my red sprinkles turned pink as the cookies baked.  I made some with red and blue sprinkles that ended up looking like they were meant for a baby shower!


This recipe is my submission for Go Ahead Honey It’s Gluten Free.  This month it is hosted at gluten free by nature with a theme of holiday cookies.

This recipe is also submitted to 2010 Gluten-Free Holiday Desserts.

Labels: cookies/bars, dessert recipes

 
I just couldn’t resist using a little alliteration in the title of these no-bake ball type cookies.  The clove is what really makes these, and it doesn’t take much of that spice to add wonderful flavor.  These cookies are great for holiday parties and can be made ahead and stored at least a week in the refrigerator.

This recipe came to me from someone on the celiac Listserve (the only email forum around when I was diagnosed).  Whoever that was, thank you.  We enjoy these every year, and my sister-in-law loves them.

Gluten-Free No-Bake Coconut Cookies

Ingredients

• 1 can sweetened condensed milk (not evaporated milk)
• 2 Tb. butter
• 7 oz. coconut
• 1/4 tsp. ground cloves
• 2 tsp. vanilla
• 1 c. chopped cashews (roasted & salted is fine)
• granulated sugar

Instructions
Empty the can of sweetened condensed milk into a heavy pot.  The milk is very thick so it is best to remove the top of the can and scrape all of it out with a spatula.  Add the butter, coconut, and cloves and cook over medium heat at least 10 minutes, stiffing frequently.  As the mixture gets hot you will need to stir almost constantly.  It should begin to thicken slightly.  Add the vanilla and mix well.  Stir in the cashews.  Transfer the mixture to a bowl.  Cover the bowl and refrigerate until it is chilled all the way through.



Dip a spoon into the mixture which should be much firmer now, but still soft.  Roll into balls which are about 1 inch in diameter.  Mine are usually slightly bigger than that.  Roll the balls in granulated sugar.  The sugar keeps them from being sticky on the outside.  You will find that your hands become very sticky from making the balls.

Place the balls in an airtight container and store them in the refrigerator until ready to serve.  Makes about 3 1/2 dozen 1 inch cookies.

For more holiday desserts, visit Life as Mom.

Labels: cookies/bars, dessert recipes

For my son’s graduation party I decided to have finger food desserts such as cookies and brownies. The problem was that my favorite brownies, while soft and moist, tend to fall apart rather easily. I really didn’t want lots of brownie crumbs all over the floor, so I changed the recipe slightly and was very pleased with the results. I didn’t think to add the chocolate chips until I made these again today. They are a great addition. These brownies are still soft and moist, just a little sturdier. I think I’ll be sticking with this recipe.

One thing I like about this recipe is that it makes a 9 x 13 inch pan of brownies rather than and 8 x 8 inch pan. All I changed in the recipe was the flour mix and I cut back on the sugar slightly. I used Bette Hagman’s basic gluten-free flour mix. It contains:

6 parts white rice flour
2 parts potato starch
1 part tapioca starch

Gluten-Free Brownies
Preheat oven to 350 degrees.

Ingredients

• 3/4 c. butter
• 1/2 c. cocoa powder
• 3/4 c. white sugar
• 1 c. brown sugar
• 4 eggs
• 2 tsp. vanilla
• 1 1/3 c. gluten-free flour mix
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. xanthan gum
• 1 c. chocolate chips (optional)

Instructions
In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.

In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips.

Spread the batter into a greased and rice floured 9 x 13 inch baking pan. Sprinkle the rest of the chocolate chips on top. Bake at 350 degrees for 30 minutes. Cool before cutting.

This post is linked to Chocolate Obsession Wednesdays at Sweet and Savory.

Labels: cookies/bars, dessert recipes

Sometimes you just get a hankering for particular foods. (My parents grew up in the country so I learned to use words like “hankering”.) The other evening I had a hankering for peanut butter, which I don’t bake with often because peanuts upset my husbands stomach. However, he was out for the evening, and I really had a hankering for it. But not only peanut butter, it had to have some chocolate with it, and oats sounded mighty good too. These bars are the result of my cravings, and they hit the spot!

Gluten-Free Peanut Butter Chocolate Chip Oat Bars

Ingredients

• 1/2 c. butter, softened
• 1 c. peanut butter (check ingredients)
• 1/2 c. sugar
• 3/4 c. brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 1/2 c. gluten-free flour mix (I used Bette’s mix)
• 1 tsp. baking soda
• 2 c. gluten-free oats*
• 1 1/2 c. chocolate chips

Instructions

With your mixer, cream together the butter and sugars. Add the peanut butter and mix well. Add the eggs and vanilla and beat well. Mix in the flour mix and baking soda. By hand, stir in the oats and chocolate chips. Spread into a greased 9 x 13 inch baking pan. Bake at 350 degrees for about 30 minutes. Cool, at least partially, and enjoy!

*You can read information on gluten-free oats at the end of this post.

Labels: cookies/bars, dessert recipes

I’ve mentioned before that I like to make bars rather than cookies. They don’t look as nice, but they are quicker to make, and when they are just going to be devoured by my boys, it doesn’t matter. Of course, my husband and I never devour cookies. J

I have already given you this gluten-free pudding cookie recipe. I wanted to mention that it also works well in bar form. I spread the batter in a jelly roll pan and baked it about 25 minutes. This time, I used half butter and half coconut oil. It worked fine, but definitely gave it a coconut flavor. We liked it, but it overpowered the flavor in the butterscotch pudding that I used. However, that’s the great thing about these cookies. You can mix and match flavors as you like.

If you need a delicious, quick and easy dessert this weekend, you might want to give these a try.

Labels: cookies/bars, dessert recipes

When I made these bars last week my husband couldn’t stop eating them. He said, “You can’t make these anymore.” Knowing he didn’t really want me to stop making them I simply said, “Okay.”  Then he answered, “Well…you can make them, just put some of them away.”

This recipe is adapted from Fudgy Oatmeal Bars by Betty Crocker. I changed the name from fudgy to chocolate because of a change I made in the recipe. The original one called for a can of sweetened condensed milk to be mixed in with the chocolate. I thought that would be way too much sugar so I left it out and added a little milk instead.

 Ingredients

First (and third) layer:

• 2 c. packed brown sugar
• 1 c. butter, softened (I used 1/2 butter, 1/2 coconut oil)
• 1 tsp. vanilla
• 2 eggs
• 2 1/2 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. xanthan gum
• 3 c. gluten-free oats

Second layer:

• 1 1/2 Tb. butter
• 12 oz. chocolate chips
• 2 Tb. milk
• 1 c. chopped nuts
• 1 tsp. vanilla
• 1/2 tsp. salt

Instructions

With a mixer, beat the sugar, butter, vanilla and eggs. Combine the flour, baking soda, salt, and xanthan gum. Add it to the mixing bowl and mix until combined. Remove beaters and stir in the oats. Reserve about 1/3 of this mixture. Pat the rest of the mixture onto the bottom of a greased jelly roll pan (15 1/2 x 10 1/2 x 1 in.). I used a plastic bag over my hand, sprayed with cooking spray to pat the mixture down.

Note: I find that regular oats cause baked goods to fall apart easily. I twirl them in the food processor for a minute or so which seems to solve the problem.

In a saucepan, melt the 1 1/2 Tb. butter and chocolate chips. Stir in the  milk, vanilla, salt and nuts. Spread over the bottom layer in the pan. Move quickly because the chocolate gets stiff as it cools.

Drop the remaining oat mixture by spoonfuls over the chocolate layer. Bake at 350 degrees for 25-30 minutes. Cut while still warm.

Labels: cookies/bars, dessert recipes

Labels: cookies/bars, dessert recipes

These bars are technically a dessert, but I have to admit that I had some for breakfast this morning. Well, they do have oatmeal, apples, and some nuts!

In my applescotch dessert post I mentioned a cookbook that was an old favorite of mine, Mennonite Country Style Recipes. Well, I pulled it out again and decided to try converting another recipe. With only one change (butter instead of shortening), one addition (xanthan gum), and one substitution (gluten-free flour for wheat flour), I came up with a great gluten-free dessert (breakfast).




I've already said that I'm a fan of bars because they are quicker and easier than making cookies. You could try these in cookie form, but I think the recipe lends itself particularly well to bar form. Also, keep in mind that while we now have access to gluten-free rolled oats, they are not instant oats. The larger rolled oats have a tendency to make things fall apart. These bars hold together pretty well, but I'm not sure how they would do as cookies. Another option would be to try whirling the oats in a food processor for a bit.

Gluten-Free Apple Bars

Ingredients:

3/4 c. (1 1/2 sticks) butter
1 1/2 c. brown sugar
3 eggs
1 tsp. vanilla extract

2 c. gluten-free flour mix (I used a sorghum mix)
1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. xanthan gum
1 1/2 c. gluten-free oats

1/3 c. gluten-free flour mix
2 medium-sized apples, peeled and chopped
2/3 c. walnuts, chopped (optional)
3/4 c. raisins (optional) (I omitted these)

Directions:

Beat together the butter and brown sugar. Add the eggs and vanilla, beating until fluffy. Combine the flour, salt, baking powder, baking soda, cinnamon, and xanthan gum. Add, along with the oats, to the butter mixture. Mix just until incorporated. Stir together the 1/3 c. flour, apples, nuts, and raisins. Fold into the mixture. Spread into a sprayed 10 x 15 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Set the pan on a wire rack to cool before cutting.

Labels: cookies/bars, dessert recipes

Labels: cookies/bars, dessert recipes

Here's a recipe a tried this weekend. I adapted it from the recipe on the Nestle chocolate chip bag. I made bars, but you could certainly try them as cookies. I find that bars are quick and easy and I don't have to deal with the cookies spreading out too much.

These fall apart easily. I might try adding more xanthan gum, but I think a lot of it has to do with using non-instant oats. Definitely let them cool completely if you want to cut them up and take them somewhere. If not, plan on eating them with a fork. Either way, they are delicious!

1 3/4 c. gluten-free flour mix (I used 1 c. rice based mix; 3/4 c. sorghum based)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum

1 1/4 c. packed brown sugar
1 c. (2 sticks) butter, softened
2 large eggs
2 tsp. vanilla extract
2 1/2 c. gluten-free oats (Cram Hill Estates, Bob's Red Mill)
2 c. chocolate chips
1 c. chopped nuts, optional (I didn't use any this time)

Combine the flour, baking soda, salt and xanthan gum. In a mixing bowl, beat together the butter and sugars until creamy. Beat in the eggs and vanilla. Gradually beat in the flour mixture. Stir in the oats and chocolate chips (and nuts). Spread in a greased 15 x 10 inch jelly roll pan. Bake at 375 degrees for 25 minutes. Cool in the pan on a wire rack.

Labels: cookies/bars, dessert recipes

Update: I have changed this recipe slightly to produce a sturdier but still delicious brownie. See The Better Gluten-Free Brownie.

Preheat oven to 350. Butter and rice flour a 9 x 13 inch pan. A wooden spoon or sturdy silicone spatula works well for this.

Stir over low heat until melted:

¾ cup butter
½ cup cocoa (powder)

Remove from heat and add:

1 cup granulated sugar
1 cup packed brown sugar

Add, beating with spoon:

4 eggs – one at a time
2 tsp. Vanilla

Combine in a separate bowl, then add to saucepan:

¾ cup Sorghum flour (or rice flour)
¼ cup sweet rice flour
1/3 cup corn starch (or tapioca)
½ tsp. Baking powder
¼ tsp. Salt
1 tsp. Xanthan gum
1 cup chopped nuts (optional)

Pour into pan and spread evenly. Bake for 30 minutes.
Next time I'm going to try adding some chocolate chips!

Labels: cookies/bars, dessert recipes

Labels: cookies/bars, dessert recipes