Many of these ingredients will be strange and perhaps a little scary to a new gluten-free baker. They’re all readily available at local health food stores and at Whole Foods. Experiment. See what you like best.
There are also commercial all-purpose blends; Bob’s Red Mill is the most available, but I really like Namaste Foods Perfect Flour Blend. Some prefer others.
Some, like chef Carol Nardello, like to make their own mixes. Xanthan gum is a stabilizing agent and a food thickener; watch out for it on the counter if you spill some — it’s slick! It makes a big difference; don’t leave it out. Guar gum is another, comparable ingredient, taking the place of gluten’s springy, tender texture.
GLUTEN-FREE LEMON SANDIES
1/2 cup yellow corn meal
2-1/2 tablespoons rice flour
1/4 cup almond flour OR ground almonds
1/2 teaspoon baking powder
3/4 cup confectioner’s sugar
1/4 cup butter, softened
1 egg yolk
Grated rind of 1 lemon
2 teaspoons lemon extract
2 teaspoons almond extract
1/4 cup sliced almonds
Grease or line cookie sheet with parchment paper.
Tips for gluten-free baking
» Many gluten-free flours are heavier. You have to fluff them in the bag, or whisk before measuring. (In fact, this is highly recommended for all flours, especially when baking bread.)
» All-purpose mixes (many are available at health food stores and Whole Foods) might not be the answer. Experiment. You might find that you prefer to make your own blends. (Several are in the “Sweet Aloha” cookbook.)
» You need more flavoring agents to overcome the taste of some flours — Nardello’s lemon cookies require 2 teaspoons of lemon extract, for example. Don’t be afraid to use a lavish hand with extracts or ingredients such as ground ginger.
» You might never re-create the crumb and flavor you’re used to, but you will learn to like what you get.
» Cakes have no shelf life. Commercial breads do, and some cookies, but don’t expect the same length of freshness for cakes.
» Many baked goods cut better if they’re cooled or even slightly chilled.
» Think about when you first cooked food in a microwave oven. At first you didn’t like the flavor or texture. But if you persevere, you’ll discover a world of flavors and textures.
» A final caution: There are degrees of gluten intolerance. Some people can have a little wheat; others can suffer a serious reaction from minimal exposure. Don’t play with anyone whose health is at risk.L
Source: Chef Carol Nardello and Wanda Adams
|
In food processor, combine cornmeal, rice flour, almond flour, baking powder, confectioner’s sugar and butter. Mix until crumbly and well combined.
Add in yolk, zest and extracts until smooth.
Remove from bowl and wrap tightly in plastic wrap. Chill in freezer 10 to 15 minutes.
Preheat oven to 350 degrees. Remove dough from freezer and scoop into a tablespoon serving, 2 inches apart onto prepared sheet.
Lay a second piece of parchment on top of scooped cookie dough. Press with second cookie sheet to flatten cookies evenly. Carefully remove top parchment paper and garnish each cookie with a few almond slices. Press gently to get almonds to adhere to dough.
Bake in preheated oven 8 minutes or until golden. Transfer to racks to cool. Makes about 16 cookies.
Approximate nutritional information, per cookie: 100 calories, 5 g fat, 2 g saturated fat, 20 mg cholesterol, 50 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g sugar, 1 g protein
ULTIMATE CHOCOLATE SUPREME COOKIES
3/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon Hawaiian sea salt, divided
1/2 teaspoon xanthan gum
1/2 cup Smart Balance margarine or butter, softened
2/3 cup brown sugar
1/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla
3/4 cup mini chocolate chips
In medium bowl, combine rice and sorghum flours, tapioca starch, cocoa powder, baking soda, 1/2 teaspoon salt and xanthan gum.
In large mixing bowl, cream margarine with sugars. Add eggs and vanilla and continue beating until light and fluffy.
Add dry ingredients and mix until incorporated. Stir in chips and chill dough.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Scoop one tablespoonful of chilled dough onto prepared sheets, spacing 2 inches apart.
Place a second sheet of parchment on top of filled tray. Cover with a second cookie sheet and press gently to flatten evenly. Garnish flattened cookie dough with a sprinkle of the remaining coarse salt.
Bake 10 to 12 minutes. Makes about 36 cookies.
Approximate nutritional information, per cookie: 70 calories, 3.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 100 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein
GLUTEN-FREE GINGERSNAP COOKIES
3 cups four-flour bean mix (recipe follows)
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/4 teaspoon ground cloves
2 teaspoons powdered ginger
3/4 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
1 egg
1/4 cup molasses
1/2 teaspoon cider vinegar
Preheat oven to 325 degrees. Grease or line cookie sheet with parchment paper.
In medium mixing bowl, combine flour mix, xanthan gum, baking soda, spices and salt.
In the bowl of mixer, cream butter and sugar until smooth. Add egg and continue beating until light and fluffy. Add molasses and vinegar.
Gradually stir in dry ingredients until well blended. Dough will be thick.
Scoop into a tablespoon serving and place 2 inches apart onto prepared sheet tray.
Lay a second sheet of parchment on top of filled tray. Cover with second cookie sheet and press lightly to flatten evenly. Carefully remove top paper.
Bake in at 325 degrees for 12 to 15 minutes. Makes about 5 dozen cookies.
Approximate nutritional information, per cookie: 50 calories, 1.5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 60 mg sodium, 9 g carbohydrate, no fiber, 4 g sugar, no protein
FOUR-FLOUR BEAN MIX
2 cups garfava bean flour
1 cup sorghum flour
3 cups cornstarch
3 cups tapioca starch
Combine in large zippered plastic bag and use as needed. You will not need the whole amount for the recipe above.
Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S., a nutritionist in the Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii-Manoa
