Tag Archives: gluten free

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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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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Gluten Free Cream Cheese Brownies

Welcome to my first ever gluten free recipe post! If this recipe looks familiar, it’s because this is one of the first recipes I ever posted. Brownies are a great beginner recipe when it comes to gluten free baking. These were the first things I made after deciding to go gluten free. The small amount of flour, combined with the strong chocolate flavor helps to mask any undesirable flavors or textures from gluten free baking mixes. I used Bob’s Red Mill All Purpose Gluten Free Baking Mix in these brownies. The mix is not something I would use in most situations because I feel that it has a rather bean-y flavor. Once I have a chance to pick up some different gluten free flours I will be making my own flour mixes, but Bob’s worked well in these brownies. For anyone interested in regular brownies, feel free to replace the gluten free flour with regular flour. To ensure that these remain gluten free, make sure to source gluten free ingredients, check your labels!

 

Adapted from Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose gluten free flour (or regular flour is you do not want them gluten free)
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) unsalted butter, cut into pieces
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk

 

Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Place two strips of foil in the pan, creating a few inches of overhang on either side. Butter the foil; set aside.

Whisk the flour, salt and baking powder together in a small bowl; set aside.

In a medium bowl, combine the chocolate and butter. Melt in a double boiler or microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.

Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerator for up to 5 days.

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