Monday, August 16, 2010

Triple-Threat Mocha Chocolate Chip Cookies

Another recipe from Donna Washburn and Heather Butt that has stood the test of many poor attempts. This comes from "The Best Gluten-Free Family Cookbook," and the first time I made them they failed to flatten at all and ended up overcooked, crunchy, and pointy... despite that they tasted delicious so I kept making them until they more closely resembled the picture in the book. Turns out they're supposed to be chewy and puffy, rather than dense bombshells that spell doom for braces. They're very addictive, I guarantee you won't be able to stop at one.

Triple-Threat Mocha Chocolate Chip Cookies
Baking sheets, lightly greased
Makes 5 dozen cookies

1 cup sorghum flour
2/3 cup whole bean flour (I use Bob's Red Mill All Purpose Mix, but any bean flour will do)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/3 cup unsweetened cocoa powder, sifted
4 oz semi-sweet chocolate
1/3 cup butter
1/3 cup shortening
2 tbs water
1 tbs instant coffee granules
2 eggs
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
  1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
  2. In a medium microwave safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
  3. In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 mintues, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C).
  4. Bake in preheated oven for 10-12 minutes, or until set. Transfer to a cooling rack immediately.
-Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
-For crisper cookeis, use 2/3 cup butter instead of half butter and half shortening.
-Make ahead and freeze for up to 2 months in an airtight container.
- Substitute chickpea (garbanzo bean) flour, yellow or green pea flour, or garbanzo-fava (garfava) bean flour for the whole bean flour.

Chocolate Chip Cookies

When I first started branching off from pancake and waffle recipes I was incapable of correctly using the same recipe twice. No matter how carefully I measured ingredients a cookie recipe that produced flat crispy cookies one time might create dense round masses of dough the next. This recipe passed the destructive baker test. I've used it countless times, and though I created numerous variations at the beginning-- crunchy, chewy, thin, crisp, etc-- they always came out yummy. These days they're predictably soft on the inside, crunchy on the outside, and easy to make. The recipe comes from "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt. I highly recommend these authors. We own three other recipe collections of theirs, and they are all different, delicious, and dependable. They also have very helpful tips and great variations with each recipe.

Chocolate Chip Cookies
Preheat oven to 350 degrees (180 degrees celsius)
Baking sheets, lightly greased 
Makes 6 1/2 dozen cookies 

1 cup sorghum flour
2/3 cup whole bean flour (I use Bob's Red Mill flour mix, but any bean flour works)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup shortening, softened
1 1/3 cups packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups mini-chocolate chips (regular sized works too, the cookies will just be flatter)
1 cup chopped walnuts (optional, cookies will be flatter without them)

  1. In a bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum and salt. Mix well and set aside.
  2. In a separate bowl, using an electric mixer, cream shortening and brown sugar. Add eggs and vanilla extract and beat until light and fluffy. Slowly beat in the dry ingredients until combined. Stir in chocolate chips and walnuts. Drop dough by level teaspoonfuls (15 mL), 1 1/2 inches (4 cm) apart on prepared baking sheets. Let stand for 30 minutes. Bake in preheated oven for 8 to 10 minutes or until set. Remove from baking sheets to a cooling rack immediately. Note- keep a close eye on them once you hit the 8 minute mark. If you like your cookies chewy, don't let them get golden.
For crisper cookies, replace shortening with butter or margarine and substitute half the brown sugar with granulated sugar.

-Substitute white chocolate chips and macadamia nuts for the mini chocolate chips and walnuts.
-To bake a dozen cookies at a time or to turn these into slice and bake cookies, form the dough into 1 inch logs 6 inches in length, and freeze for up to 1 month. To bake, thaw slightly and cut into 1/2 inch slices. Bake 10 to 12 minutes.

French Bread

This is absolutely the most delicious, amazing, closest to glutenous french bread recipe I have ever found. As a result it's usually gone less than an hour after it's come out of the oven when the whole family swoops down to eat it. It is best fresh, so not really good as a sandwich bread, but if you're looking for a taste of the past it's a very enjoyable recipe. I found it in "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman, which also has recipes suitable for Bread Machines. Her cookbooks tend to have some amazing recipes, notably this french bread, waffles, and a whoopee pie recipe in her "Gluten Free Gourmet Makes Desert," but I'm usually put off by all the different mixes she requires you to make, and I still haven't found an ideal sandwich bread. This french bread has it's own mix, which I usually make in bulk since I use it for both pizza and french bread.

3 1/2 cups French Bread/Pizza Mix **
6 tbs Dry milk powder or nondairy substitute (almond flour is best, but soy milk powder works too, rice milk powder makes it too dense)
1 tsp salt
1 tsp baking powder
1 tbs yeast

3 large egg whites
1 tsp dough enhancer or vinegar (I haven't been able to find dough enhancer, so I use apple cider vinegar)
3 tbs vegetable oil
1 1/3 cups warm water

Prepare a French bread or cookie sheet by greasing and dusting with cornmeal (if desired)

In the bowl of a heavy duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.

Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 335 minutes for rapid-rising yeast, 60-75 mintues for regular yeast. Bake in a preheated 425 degree oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.


ROSEMARY FRENCH: To the dry ingredients add 1 tsp chopped fresh rosemary per cup of flour. (I've never tried it, but you're welcome to give it a go."


INGREDIENTS (for 6 cups of mix)
3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tbs xanthan gum
2 (7 gram) packets unflavored gelatin
2 tbs egg replacer
1/4 cup sugar (white)

Stir together well or place in a plastic bag and tumble. Store on your pantry shelf; no need to refrigerate.

Saturday, August 7, 2010

Turkey Chili

This is one of those recipes that doesn't actually need gluten/dairy to begin with; its just awesome so I posted it. Every time I make it my mom says she would never know it was ground turkey. By the way, when it says to use fresh cilantro leaves, it means fresh. So don't try to cheat with that dried and bottled store-bought stuff. Enjoy! This recipe came from ( it looks redder in real life and it tastes great!)
Turkey Chili

2 c. canned Pinto Beans
1 lb extra lean ground turkey
2 c. uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped
2 Tbsp olive oil
1 to 2 Tbsp chili powder
1 Tbsp chopped parsley
1 can chopped tomatoes (14 oz)
1 Jalapeno pepper ( cooked, canned )
coarse salt
1 tsp sugar
1/2 c. fresh cilantro leaves
corn tortillas (optional)

Cook rice according to packaging directions and keep warm. In a large skillet, saute onions and garlic in olive oil until translucent over medium high heat. Remove from skillet and brown the ground turkey. Add chili powder and salt to the meat as it is cooking, stirring occasionally. After turkey has browned, stir in the onions, garlic, parsley, tomatoes, jalapeno pepper, and sugar. Rinse and drain the beans and add to the meat mixture. simmer for 5 -10 minutes. stir in cilantro leaves right before stirring or sprinkle on top. serve over warm rice or with warm gluten free corn tortillas.

Thursday, August 5, 2010

Mock Oreo Cookies

These neither taste, nor look exactly like oreo cookies, but they're as close as I've ever gotten, and the filling is spot on. I can't remember where I found this recipe, but I think it might have been another from 'The Baking Beauties' blog.

Mock Oreo Cookies
Servings: 50

  • 3/4 cup rice flour
  • 3/4 cup tapioca flour
  • 3/4 cup cornstarch
  • 1 teaspoon xanthan gum
  • 2 teaspoons egg substitute
  • 2/3 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, margarine works fine too
  • 1 cup sugar
  • 1 each egg
  • 1 teaspoon vanilla
  • 1 teaspoon milk
  • 2 cups confectioner's sugar
  • 3 tablespoons shortening
  • 1/4 teaspoon vanilla
  • 2 tablespoons hot water

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda and salt. Set aside.
  3. In a bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well.
  4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
  5. Shape the dough into two 10"x1 1/2" rolls. Wrap in foil (or plastic wrap)and chill. Chill for about 15-20 minutes.
  6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press it into the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
  7. Let cool for a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
  8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water (use enough to create a good spreading texture).

Chocolate Crinkle Cookie

 In the world of gluten free blogs, the Baking Beauties is one of my favorites. It has amazing recipes, great pictures, and pithy advice. I adapted this recipe a bit from the original post, just for convenience since I didn't feel like making the flour mix, and it came out great. As delicious as it looks.(
Chocolate Crinkle Cookies
Servings: 50
Yield: 1 batch

Notes: I adapted this recipe from a Baking Beauties Blog recipe that used a rice flour mix, but it seemed silly to make a mix for one recipe, and keep it on hand, so I mutliplied the recipe by 1.5 to equal the mix, and just incorporated the flours into the recipe... I know that doesn't make sense, but I apologize for some of the odd measurements, just keep close and you should be all set, this recipe is very forgiving.
Also, I'm not sure on the serving size, I know it made a lot of cookies, but I forgot to count them. Filled a one gallon bag to the brim, and this was after everyone had tried a few.

  • 3/4 cup vegetable oil
  • 6 unsweetened baking chocolate squares, melted (or 6 tbs cocoa mixed with 18 tbs melted margarine)
  • 3 cups sugar
  • 4 1/2 each eggs (I used 1/8 cup of dads fake egg mix for the half and egg)
  • 3 teaspoons vanilla
  • 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 3/4 teaspoon xanthan gum
  • 3/8 teaspoon salt (guestimated, and it turned out all right)
  • 1 1/2 teaspoons baking powder
  • confectioner's sugar (I needed a lot)

  1. Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between each. Add vanilla.
  2. Sift dry ingredients together. Stir into chocolate mixture. Chill SEVERAL HOURS or overnight.
  3. Preheat oven to 350 degrees F. Form dough into balls and roll in confectioner's sugar to coat.
  4. Place about 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.

Chocolate Chip Kisses

These cookies don't look particularly appealing, but they're light, airy, and quite delicious. Similar to meringues with chocolate chips embedded in them. They're quick and easy to make, and keep well.

Chocolate Chip Kisses
Servings: 40
Yield: 1 batch

Notes: Egg whites replace the use of flour in this recipe. This cookie not only freezes well but is low in cholesterol. Watch out for these while they're in the oven, don't cook them til they're golden, because then they'll be burned. Paleness is a good sign! My first batch all had a burnt aftertaste.

2 each egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
2/3 cup mini-chocolate chips, semisweet
1/2 cup chopped walnuts, finely chopped

1. Preheat oven to 300 degrees F.

2. Beat the egg whites until foamy; add the salt and cream of tartar, and continue beating until stiff.

3. Add the sugar, 2 tbs at a time, beating thoroughly after each addition. Drop by teaspoonfuls onto an ungreased cookie sheet, and bake 22 minutes.

Brown Rice and Black Bean Burrito

My family subscribes to the 'Gluten Free Checklist's' What's for Dinner Daily Newsletter, and a lot of my dinner recipes come from there. The recipes tend to be dependable, delicious, and easily adaptable to a dairy free diet.This one, for instance, can be used with tofuti sour cream (which also works great in sour cream apple pie), and tastes fine without the cheese.

Brown Rice and Black Bean Burrito
Servings: 5

Notes: The canned corn barely had any peppers in it. Using normal corn without peppers, or even adding sauteed peppers would probably work just as well.

1 cup brown rice
2 teaspoons vegetable oil
1 medium onion, chopped
2 whole garlic clove, minced
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green bell peppers
8 tortillas
2 green onions, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup light sour cream
1/2 cup salsa

1.Prepare rice according to package directions. While rice is cooking, heat oil over medium heat.
2.Add onion, garlic, chili powder, and cumin. Saute 3 to 5 minutes until onion is tender.
3.Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated.
4. Remove from heat. Spread 1/2 cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tbs cheese, 1 tbs green onion, and sour cream. Roll up and top each with salsa.

Chicken Dopiaza

I'm now entering the 'upload as many recipes as quickly as possible' phase, basically all the random recipes I have stashed on my computer that I nabbed from a website, blog, friends, work, family, or that were amazing enough that I bothered copying them out of one of my cookbooks. I got this recipe from when I worked for dining services at Dartmouth College. If you're ever in Hanover, and have the sudden urge to eat college food, you can't do much better than Pavilion. It's in the back of Thayer Hall and provides Halal and Kosher meals. This recipe is scaled down a lot from the original serving size, but it works just fine. Great if you're looking for something with a bit of an Asian feel, but simple to make, and not too spicy.

6 servings

Chicken Dopiaza

* 1 1/2 tablespoons canola oil
* 3 ounces pearl onions
* 1 1/2 each bay leaves
* 1 1/2 tablespoons cardamom , pods or powder
* 1/2 tablespoon cloves
* 1 1/2 tablespoons chili peppers, dried, red
* 1/2 tablespoon black pepper
* 18 ounces onion, julienned
* 1 tablespoon garlic, chopped in oil
* 1 1/2 tablespoons ginger, fresh chopped
* 1/2 tablespoon coriander, ground
* 1/2 tablespoon cumin, ground
* 1/4 tablespoon turmeric, ground
* 1/2 tablespoon chili powder
* 1/4 tablespoon salt
* 21 ounces tomato, fresh chopped
* 3/4 cup water
* 1 3/4 pounds chicken thigh

1. Heat oil: Saute Julienne onions. (Here's a link on how to julienne an onion
3. ADD DICED TOMATOES, CHICKEN & WATER. Put in a long deep pan, something like a brownie pan.
4. COOK COVERED AT 350°F UNTIL DONE. (I can't remember how long it took last time I made it, about half a year ago, I would guess about 30-40 minutes, but be sure to check and see if it hits 170° F)

Bette's Bean Waffle's

I've spent years searching for the best possible Pancake or Waffle recipe, and I've realized that there is no perfect recipe. Pamela's has a wonderful mix, Ricotta pancakes and waffles are light and fluffy if you are okay with dairy, and there are countless other recipes depending on whether you're in a hurry, or in the mood for something elaborate. I've settled on this one for when I have plenty of time in the morning and want to make something dependably delicious. This recipe works well for pancakes or waffles, though the pancakes will be super thick and fluffy and take a bit longer than usual to cook. Adding more water would probably make for thinner pancakes. The recipe works well with or without dairy, and the flour mix is very forgiving.

taken from "The Gluten Free Gourmet Bakes Bread" by Bette Hagman

  • 1 1/4 cups Bob's Red Mill All Purpose Flour Mix*
  • 1/2 tsp xanthan gum
  • 1/4 cup dry milk powder (substitute almond meal or soy milk powder for DF)
  • 1 tsp egg replacer
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs brown sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1 cup milk (or water)
  1. Combine the flour mix, xanthan gum, milk powder, Egg Replacer, baking powder, salt and brown sugar in your mixing bowl. Cut in the shortening with a pastry cutter or fork.
  2. Beat the egg yolks until light. Beat the whites to soft peaks. Set aside.
  3. Add most of the liquid to the dry mix until well incorporated. Use the remaining as needed to get the consistency of cake batter. Stir in the egg yolks. Gently fold in the whites. Spoon onto a hot waffle iron and bake.
VARIATION: (Never tried this, but it's in the original recipe)

MACADAMIA WAFFLES: If you don't use the almond meal, add 3 tablespoons macadamia nuts that have been chopped and roasted in a 350 degree oven for about 5 minutes.

* I use Bob's Red Mill Mix because I keep massive amounts on hand and it is very convenient and easily adaptable. However, if you keep a mix of your own then it should work just fine in this recipe. The original version calls for a "Four Flour Bean Mix," so if you just keep flours on hand, and want a basis to work off of it is: Four Flour Bean Mix, 1 cup rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 tbs potato flour. Note: potato flour is different from potato starch, it is often used as a thickener.


I've been baking gluten and dairy free recipes for about seven years now, ever since I found out I had celiac disease in the sixth grade. I can still remember the days of pizza crusts that miraculously managed to be both gummy and hard as a rock at the same time, when my only goal was to find the perfect pancake or waffle recipe, and when the mixes produced pancakes that looked like the moon and tasted like apple flavored sand. Now, with a bookshelf full of cookbooks, a few extra food allergies to cater to, and an overflowing folder of random recipes, I want to put my experiences into a more concrete form. I hope the recipes you find here turn out to be both useful and delicious.