GF in the “News” December 19, 2007Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
In an e-mail from Nearly Normal Cooking she included a link to a recipe of hers that was featured in The Washington Post. Unfortunately, my IE does not like WordPress so I can’t do that nifty imbedded link thing. Here’s the ugly link: http://blog.washingtonpost.com/mighty-appetite/2007/12/a_merry_cookie_for_all.html
And here’s the recipe in case you don’t really like to cut and paste. I liked that they included the recipe for the flour mix. It can be a pain to find those special mixes. I once found Betty Hagman’s at Whole Foods. I thought, “I wasn’t really planning on it this trip and it is rather pricey, I’ll just pick it up next time.” If you don’t shop at those health-food type stores it might surprise you that it wasn’t there the next time.
BTW, I have not tested this recipe myself but only post it ‘cuz I’m always excited when something gluten-free is found in the “real” world.
Gingerbread Cut-Out Cookies
From “Nearly Normal Cooking for Gluten-Free Eating” by Jules E.D. Shepard
3/4 cup Earth Balance vegan shortening (alternatively, unsalted butter or margarine)
1/4 cup molasses
1 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups Nearly Normal Gluten-Free Flour Mix ™ (recipe below)
1 cup rice flour
1/2 cup buckwheat or brown rice flour
2 teaspoons ground cinnamon (I reduced it to one teaspoon)
2 teaspoons ground ginger
1 teaspoon cloves (I reduced to ½ teaspoon)
3 teaspoons baking powder
1/2 cup water
cornstarch for rolling out dough
In a large mixing bowl, beat shortening, molasses, brown sugar and vanilla with an electric mixer until well combined and creamy.
In another bowl, combine flours, salt, cinnamon, ginger, cloves and baking powder. Gradually fold in dry ingredients into shortening mixture, adding water as necessary. The objective is a moist dough ball. Divide dough in half, wrap in plastic and chill for at least one hour. Dough should be very cold before rolling out.
Preheat oven to 325 degrees.
Liberally dust work surface and rolling pin with cornstarch. Roll out one half of dough into a rectangle shape about 1/2 inch thick. The thinner the dough, the crispier the cookie.
Cut out into shapes and place onto a baking sheet lined with parchment paper. You may need a pie server or thin flipping spatula to help lift dough off work surface onto baking sheets.
Sprinkle with coarse sugar or decorate with dried fruit, jimmies or whatever strikes your fancy.
Bake for 25 minutes, or until lightly browned. Allow to cool on baking sheet for five minutes before transferring to a cooling rack.
Makes about 2 dozen 2-inch cut-out cookies, or 1 dozen 4 inch gingerbread people.
Dough may be frozen for later use.
Nearly Normal Gluten-Free Flour Mix ™
1 cup white rice flour
1 cup potato starch (not potato flour)
1 cup cornstarch
1/2 cup corn flour (may also be sold/labelled as whole grain cornmeal; Bob’s Red Mill is one brand)
1/2 cup tapioca flour or tapioca starch
4 teaspoons xanthan gum
Mix all ingredients together and store in an airtight container in a cool, dark place.