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Wednesday, June 16, 2010

Gluten-free flour and cookies

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Vanessa's All-Purpose Flour Mix

This gluten-free substitute for all-purpose flour can be used in recipes for breads, cakes, pie crusts and other baked goods.

2 cups brown rice flour

34 cup cornstarch

2 Tbsp. tapioca flour

1 tsp. xanthan gum

Gently mix all ingredients together and use as a one-to-one substitute in recipes that call for wheat flour.

Source: "The Gloriously Gluten-Free Cookbook" by Vanessa Maltin

Gluten-Free Cookies

Makes about 1 dozen

These cookies are gluten-free, wheat-free, dairy-free and vegan.

13 cup cashew, almond, or peanut butter

2 Tbsp. canola oil

1 cup sugar

13 cup almond milk

1 tsp. pure vanilla extract

1 cup gluten-free flour mixture (above)

1 cup gluten-free rolled oats (such as Bob's Red Mill brand, available in the natural foods department)

12 tsp. baking powder

12 tsp. salt

Optional additions: 12 cup chocolate chips, peanut butter chips, dried fruit or chopped nuts

1. Preheat oven to 425 degrees.

2. In a medium bowl, mix the nut butter, oil, sugar, almond milk and vanilla extract until smooth.

3. In a separate bowl, thoroughly combine the flour mixture, rolled oats, baking powder and salt.

4. Mix the wet and dry ingredients together thoroughly. If using chips, fruit or nuts, fold those in now.

5. Drop batter by two tablespoons per cookie onto a cookie sheet that is well-greased or lined with parchment paper. These cookies tend to stick otherwise.

6. Bake for 8 to 10 minutes, or until tops begin to crack. Let cool for 10 minutes, then transfer to a wire cooling rack.

Source: John Holst and Andrea Teague. Adapted from Recipezaar.com.

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