Monthly Archives: February 2012

Gluten Free Oatmeal Chocolate Chip Cookies

These cookies are one of the reasons I will be okay without gluten in my life. Most of the commercially made gluten free products I have tried have a certain off texture or flavor, even the cookies. These cookies though, you wouldn’t be able to tell the difference from the “real” thing, even the cookie dough tasted amazing! This makes a relatively large batch, nearly 3 dozen cookies, so if you, like me, are the only one at home who really eats gluten free, these freeze up beautifully. Just portion any left over dough into tablespoon sized portions, and freeze on a parchment lined baking sheet. Once they have hardened, place them in a zip top bag and store in the freezer for up to 3 months.

Gluten Free Oatmeal Chocolate Chip Cookies
Inspired by Cupcake Muffin

1 cup white rice flour
1/4 cup corn starch
1/4 cup tapioca flour
2 1/2 cups quick cook oats (make sure to use certified gluten free oats)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup chocolate chips

Preheat the oven to 350.

In a bowl, mix together the rice flour, corn starch, tapioca flour, oats, baking soda, and salt. Set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars. Add in vanilla extract. Add eggs one at a time, mixing well to combine after each addition.

Add flour mixture to the butter, mixing until well combined. Mix in chocolate chips.

*For thicker, chewier cookies, chill the dough for 20 minutes.

*For thinner, crispy cookies, proceed immediately.

Scoop dough by the tablespoonful onto a parchment lined baking sheet. If using unchilled dough, the cookies will spread, so give them about 3 inches between cookies. If using chilled, 2 inches should be fine.

Bake for 8-10 minutes, until edges are set and golden, and middles still look a little doughy.

Let sit on baking sheet for a few minutes to firm up, then transfer to a cooling rack.

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Caramel Corn (Gluten Free)

Caramel corn is a great snack food that is naturally gluten free. I recently found some popcorn that was marked specifically for making caramel corn, so I decided to buy some to try it. I was kind of surprised, but it actually made a differece!  Don’t get me worng, this caramel corn is great no matter what type of popcorn you use, but if you can find some specifically for caramel corn, give it a try. This is a fast and easy recipe, and it stays good for a few days, but it probably wont last that long! I recommend making more than you think you will need, although it is really easy to scale up or down.

Caramel Corn

Adapted from Allrecipes

1 stick of butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon vanilla extract
1 tsp salt
10 cups popped popcorn

Preheat oven to 300 degrees.

Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, vanilla, and salt. Bring to a boil, stirring constantly. Boil without stirring 1 minute. Pour in a thin stream over popcorn, stirring to coat.

Place in a large baking sheet, and spread it out.  Bake in preheated oven for 20 minutes. Remove from oven and let cool completely before breaking into pieces.

Gluten Free Blueberry Lemon Loaf (Eating the Alphabet)

It has taken me years to realize just how much I love lemon desserts. I sometimes even love lemon more than chocolate! In the time that I have been baking gluten free, I have found that more assertive flavors really help to make something gluten free taste like the “real” thing. It is great timing that I am on a lemon kick right now, it seems to work really well for gluten free. So when I decided that I wanted to take part in the Eating the Alphabet challenge, and saw that B would be one of the options for the month, I thought I would take on blueberries, and we all know that blueberry and lemon make a great combination.

There are a couple of things that are very important for this lemon bread. The first is to toss the blueberries in a little bit of flour, so keep them from sinking. I forgot this step, and as a result, all of my blueberries sunk to the very bottom. Also, the lemon glaze is key to making this bread fantastic. It adds a wonderful tangyness, and brightens up the whole thing.

Blueberry-Lemon Loaf

Adapted from Girl Cooks World

3/4 cup plus 2 Tablespoons rice flour, divided
3/4 cup sorghum flour
1/2 cup potato starch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil
1 cup sugar
3 large eggs
grated zest of 1 lemon
Juice of 1 lemon
1/2 cup milk
1 cup fresh or frozen blueberries

2 Tablespoons lemon juice
1/4 cup granulated sugar

Preheat oven to 350 degrees.  Butter or grease a standard-sized loaf pan.

Combine 3/4 cup of the rice flour, the sorghum flour, potato starch, baking powder, and salt in a medium bowl and stir to combine.

In a large bowl, mix the canola oil, sugar and eggs.  Stir in the lemon zest and juice.  Add the flour mixture alternately with the milk and stir thoroughly to combine.  Mix the blueberries in a small bowl with the 2 Tablespoons of rice flour and stir lightly to coat the blueberries.  Gently fold the blueberries into the batter.   Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean.  Remove from oven and let cool for 10 minutes and then turn out onto a wire rack.

Make the glaze by combining the lemon juice and granulated sugar and stir to combine in a sauce pan over medium heat. Let cook until the sugar is completely dissolved.  Pour or brush the glaze over the top and sides of the loaf.


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Gluten Free Brownies with Strawberry Buttercream

I am not much of a Valentines person. I have nothing against the holiday, or the people who celebrate it, but after the excitement of childhood classroom Valentines exchanges, I have never enjoyed it as an adult. I have seen some absolutely amazing Valentines recipes around the blog world in the last couple of weeks, and I also knew that my coworkers would never let me forget it if I failed to bring in something for the holiday. Since my presentation still is rustic (to put it nicely) I decided to focus on Valentines flavor instead of any kind of decorations.

Strawberries and chocolate together scream Valentines day. I decided on brownies because they work really well gluten free, and I really didn’t want them sitting at my desk all day without being able to eat them! These are fantastic brownies, with a deep chocolate flavor, fudgy in the middle, and the chewy crackle on top that I haven’t been able to achieve in a brownie up to this point.

I adapted these from a regular recipe, and as with all brownies, the small amount of flour makes them work just as well without gluten. If you want them to be standard brownies, just replace the gluten free flours with 1/2 cup all purpose flour.

I used strawberry jam because I had it on hand, but if you have another frosting recipe that you are comfortable with, by all means, use it! If you do use the jam, you may want to add some food coloring to make it a more vibrant pink. I didn’t because I don’t really like using food coloring, so the frosting is not a very pretty pink.

Gluten Free Cocoa Brownies
Adapted from Smitten Kitchen

Makes 1 8×8 pan

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/4 cup white rice flour
1/8 cup sweet rice flour
1/8 cup potato starch
1/2 cup chocolate chips

Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a double boiler. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon or stiff rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the chocolate chips. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Strawberry Buttercream

1/2 stick butter, softened
3 cups powdered sugar
1/2 cup strawberry jam or jelly

In a medium bowl beat the butter with a hand mixer, gradually add in powdered sugar. Mix in strawberry jam or jelly until well combined. Moisture levels may very with the strawberry jam, so adjust with more or less powdered sugar as needed.

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Gluten Free Chocolate Cake or Cupcakes


This is absolutely the best chocolate cake I have ever made, gluten free or not. It was super moist, incredibly tender, and deeply chocolaty. This cake really made me realize that living gluten free will not be much of a problem for me. With the exception of a loaf of crusty sourdough bread, I should be able to make a gluten free version of anything that I want. At some point I might make an all purpose gluten free flour for general use, but right now I like customizing the flours I use in each recipe.

These were the cupcakes that my sister requested for a large party this weekend to celebrate my nephew’s 1st birthday. She didn’t request them because they were gluten free, this is just the best chocolate cake I have ever made.

This cake did sink a little in the middle. I haven’t quite worked out the reason behind it, other than the lack of gluten. I will continue to play with this cake, switching out flours to see how it changes. Even with the sunken middle, it was perfectly fine, and really it just means that you get more frosting!


Gluten Free Chocolate Cake


2 cups granulated sugar

1 cup white rice flour

1/2 cup cornstarch

1/4 cup sweet rice flour

1/8 cup  potato starch

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup warm water


Preheat oven to 350.

In a large bowl, sift together all of the dry ingredients. Combine well. Add wed ingredients. Mix together until well combined.

Spoon batter into a lined cupcake pan . Bake for 14-18 minutes until a toothpick inserted in the cupcakes come out clean.

Makes 2 dozen cupcakes or 2 9 inch layers.



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