Monday, February 7, 2011

New Recipes to try out!

New Gluten Free Flour Blend to try;

5 Cups Brown Rice Flour
3 Cups Sorghum Flour
2 2/3 Cups Potato Starch
1 Cup Corn Starch
1/4 Cup + 4 tsp Potato Flour
1 tbs + 1 tsp Xantham Gum

This makes about 12 cups flour so you can half it but keep the same amount of xantham gum to try it out. I used this blend to make the following two recipes.

The first is one from Cooking for Isaiah that I modified.

Double Chocolate Chip Cookies Gluten Free

1 Cup Gluten Free Flour Mix (see above)
3 tbs Bernard Callebaut Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/2 Cup all vegetable shortening at room temperature
1/2 Cup Organic Demerara Sugar
1/4 Cup Xylitol
1 Large Egg at room temperature
1 tsp Pure Vanilla extract
2 tbs Organic Unsweetened Apple Sauce
1/2 Cup White Chocolate Chips

  1. Preheat the oven to 375 F. Line two baking sheets with parchment paper. In a small bowl, whisk together all the dry ingredients and set aside.
  2. In a large bowl and using a mixer beat together the shortening and the sugars until fluffy about 2 mins. Beat in the egg, vanilla, and apple sauce. Gradually mix in the dry ingredients and then stir the chocolate chips.
  3. Using a tbs drop the dough 2 inches apart on the prepared baking sheets. Bake until golden brown at the edges, 10-12 mins. Let cool for 5 mins than transfer to a wire rack to cool.
Gluten Free, Diary Free, Reduced Sugar, Pumpkin Chocolate Chip Mini Muffins

1 2/3 Cups Gluten Free Flour Blend (see above)
2/3 Cup Xylitol
1 Tsp Epicure Pumpkin Pie Spice ( you can enter my consultant Deanna Osterbeck when ordering)
1Tsp Baking Soda
3/4 Tsp Sea Salt
2/3 Cup Organic Unsweetened Apple Sauce
1 Cup Pure Pumpkin Puree
2/3 Cup Rice milk
1/2 Cup Olive Oil
1/2 Cup or less Mini Chocolate Chips

  1. Preheat oven to 350F. Line your 36 cup mini muffin pan with mini paper liners.
  2. Combine all your dry ingredients in a medium bowl, whisk and set aside.
  3. Whisk together the wet ingredients in a large bowl and gradually stir in the dry ingredients until well blended then add the mini chocolate chips and stir.
  4. Spoon the batter into your prepared mini muffin pan, until cups are about 2/3 full. Bake until golden and a tooth pick inserted comes out clean, about 12-14 mins.
  5. Transfer to wire rack to cool.
These two recipes are my first time baking with Xylitol instead of traditional sugars so far I can not taste the difference but my pregnant friend is on her way so we will see what her taste buds have to say. The reason for changing the sugars is that Xylitol is suppose to be healthy for our bodies because it is plant based and are bodies are able to break it down better and use it versus traditional sugar that our bodies cannot break down as well. I think the problem with my chocolate chip cookies before was in the flour blends and the sugar I was using Sucanat in place of brown sugar and it changes the taste so this time I used the Organic Demerara in place of brown sugar and it seemed better just a little grainy but that worked just fine. I hope you enjoy these two recipes and please leave me a comment and let me know how they worked for you and your family.

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