Wednesday, September 30, 2009

The Quintessential Gingersnap Cookie

When I tried this recipe (converted from a gluten recipe), I had one goal: to bake a cookie that my husband could not resist.
And that was no easy task... as Steven is not no cookie lover.
He doesn't like chocolate chip (too rich).
He will rarely eat a gingerbread cookie (too "gingery").
Sugar cookies are too sweet.
Snickerdoodles are too bland.
And then there is texture: it should not be hard and crunchy, nor should it be doughy.
That was my challenge... and these Ginger Cookies were my triumph.
They are 100% Hubby approved!
And he is not the only one who has enjoyed them...

Emily from "In His Hands"


3/4 cup butter, shortening or lard
1 cup white sugar
1 egg
1/4 cup dark molasses (I use unsulferated blackstrap molasses - THE BEST FLAVOR!)

1 1/3 cup rice flour
2/3 cup tapioca starch
1 tsp xanthan gum
1/2 tsp salt
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves

1/3 cup cinnamon sugar for dipping cookies in


-Preheat oven to 350 F.
-Sift the flour, starch, xanthan gum, soda, salt and spices together to blend evenly.
-Cream together the butter and sugar. Add the egg and molasses and beat until smooth.
-Add the flour mixture and mix thoroughly, until a soft dough forms.
-Use a spoon to scoop a ball of dough, about 1" in diameter. drop the ball into the cinnamon sugar to coat one side. Place the balls, sugar side up on a baking sheet.
-Bake for 9-10 minutes or until the tops are slightly cracked and the edges look firm and slightly browned.

The Decadent Chocolate Chip Cookie

These are crunchy on the outside, soft and chewy in the middle.
These cookies receive rave reviews by all who try them... gluten intolerant or not!


1 cup butter (can substitute margarine or lard)
3/4 cup white sugar
1 cup brown sugar - packed lightly
2 eggs
2 tsp vanilla extract
2 cups rice flour
1 1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
2 Tbsp hot water
1/2 tsp salt
1/2 tsp cream of tartar (optional)
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

-Preheat oven to 350 degrees F.
-Cream the butter and sugars until smooth.
-Beat in the eggs one at a time and them stir in the vanilla.
-Dissolve the baking soda in hot water and add to the batter along with the salt.
-Sift the flour, starch, xanthan gum and cream of tartar together and stir into the batter along with the chocolate chips and nuts (we can not eat nuts so I substitute 1 cup of coconut which tastes great).
-Drop by large spoonfuls onto ungreased pans.
-Bake for 9-10 min in the preheated oven, or until the edges are lightly browned.
-Try not to eat them ALL in one day - I can not be held responsible for your ruined diets or gained pounds. ;)

Saturday, September 26, 2009

Iced Lemon Cake


1/2 cup butter or margarine
1/2 cup white sugar
2 eggs
1/2 tsp pure vanilla extract
2 Tbsp grated lemon rind (I grated off the zest from 1 small lemon)
2 Tbsp fresh lemon juice

2/3 cup rice flour
1/3 cup tapioca starch
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder

-Preheat oven to 350 degrees and grease a 9" round cake pan.
-In a mixing bowl, cream the butter or margarine and the sugar.
-Add the eggs one at a time, beating after each addition. Beat in the lemon zest. Beat on high
for about 3 minutes - or until light and fluffy.
-In a separate bowl, thoroughly sift the flour, starch, baking powder, salt, and xanthan gum.
-Add the dry ingredients to the creamed mixture along with the lemon juice and stir until just
-Scrape batter into the greased pan and smooth the top. Bake for 35-40 minutes or until a
tooth pick comes out clean.
-Let cool in pan for 15 minutes and then remove from pan and finish cooling on a wire rack.
-Ice when cool.

-1 cup icing sugar with enough fresh lemon juice to make a glaze. Spoon over top of cake.

NOTE: If this cake is doubled, it can be baked in 9" spring form pan for 45 min or until a
toothpick comes out clean. Most gluten free baking goes dry and stale
very quickly, but this cake keeps very well - staying moist and tasty for several days if
tightly covered..

Wednesday, September 23, 2009

Cinnamon Buns

I tried this recipe from the I Am Gluten Free blog site. She also included a link to another site that had great pictures showing a step by step method to make these cinnamon buns.
I made the buns for our Sunday brunch and I followed the recipe exactly. We found them much too sweet (this could be helped by cutting back on the filling) and rather "pasty". My Hubby can not tolerated baked goods that are doughy or pasty or dry or crumbly or.... you get the idea. These buns were "OK" in his opinion but he gave no rave reviews. He really likes the bought Kinnikinnick cinnamon buns. They are soft and slightly chewy with just the right amount of sweetness.

I have included this recipe because it was very easy to follow, had great pictures and the product was tasty. Will I make it again?? "No." But not because does not have value but because it just does not suit our family's tastes.

It did give me a place to start from and I will be experimenting to find a cinnamon bun recipe my family loves. I think I will go back to a secret cinnamon bun recipe I was once given (wheat of course) and borrow some ideas for my gluten free ones. I'll keep you posted... :)

Artisan Herb Bread

I baked this today because I had an craving for BREAD!
We had it for supper along with baked salmon (done on the BBQ because it was so hot out), fresh sliced tomatoes and stir fried vegetables.
When fresh, this bread is so soft and tasty that you could serve it "gluten people" without apology. :)
Remember with yeast bread recipes: This bread turns out beautifully for me, but I live at a high altitude and in a dry climate. You may have to adjust the amount of liquids used to suit where you live.


1 cup tapioca starch
3/4 cup potato starch
1 1/2 cup rice flour
1 Tbsp yeast
2 Tbsp sugar
1 tsp xanthan gum
1 tsp sea salt
1 Tbsp psylliam husks
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
3 Tbsp fresh chives, diced (or 3 tsp dried)
1 egg
1 1/2 cups warm water
1/4 cup olive oil

olive oil
sesame seeds or poppy seeds

-Sift all dry ingredients together (including yeast and seasoning) in a mixing bowl. Add egg, oil and warm water all together and mix on medium for 3 min.
-Cover bowl and let rise for 10 min.
-Turn oven on to 425 degrees and grease a 9" round cake pan.
-Stir batter down and scrape into greased round pan. Smooth the top and drizzle with olive oil. Spread oil around with your fingers, smoothing the top as you do so. Sprinkle with your choice of topping: sesame or poppy seeds.
-Let rise another 10 min or until slightly above the level of the cake pan.
-Bake for 30 min or until golden brown on top and the loaf sounds hollow when tapped.
-Let cool before slicing.

Betty's Corn Bread or Muffins

My first efforts at gluten free corn bread were very dry and crumbly. Consequently I was delighted when a friend passed on her recipe which turned out beautifully moist and tasty. I have altered the recipe slightly, but it is very close to Betty's original.


2/3 cups butter or margarine (I use light olive oil)
1/2 cup sugar or honey
4 eggs
1 2/3 cups milk or milks substitute (I use coconut milk)
1 1/2 cups rice flour
1 cup tapioca starch (or a mix of tapioca and potato starch)
1 cup corn meal
2 tsp guar gum (I use 1 tsp xanthan gum)
4 tsp baking powder
1 tsp salt

-Cream butter (or substitute) with sugar in a large mixing bowl. Beat in eggs and milk.
-Sift dry ingredients in a separate bowl.
-Add the four mixture to the creamed mixture and mix till smooth.
-Pour into a greased 9"x13" pan or 16 greased or papered muffin cups.
-Bake at 400 degrees for 25 minutes.

We use corn bread as a side with stews and soups as well as well as for breakfast.

Sunday, September 20, 2009

New Gluten Free Site

I discovered a great looking gluten free blog this morning and I wanted to pass it on. I will be adding this to the label on the sidebar of great gluten free sites. I am also trying a cinnamon bun recipe from her site this morning... I'll let you know how it goes. :)


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