Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

The Ultimate Gluten-Free Cookie Book (10 page)

BOOK: The Ultimate Gluten-Free Cookie Book
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⅓
cup oil, 65 grams
½
cup brown sugar, 100 grams
1 cup sorghum flour, 135 grams
⅓
cup unsweetened cocoa powder, 30 grams
2 eggs
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
¼
teaspoon xanthan gum
1 teaspoon vanilla extract
½
cup mini semisweet chocolate chips, 90 grams
TOPPING (OPTIONAL):
¼
cup mini semisweet chocolate chips, 45 grams
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the sorghum flour and cocoa and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be stiff and a little oily.
Press the dough evenly into the prepared pan. Bake for 15 minutes, until the cookie tests cleanly with a toothpick. If desired, immediately after removing the pan from the oven, sprinkle the mini chocolate chips over the brownies and cover with foil or a baking sheet. Once the chips melt, spread with a knife to form a very thin chocolate topping. Let cool completely and cut into bars.
Jam Bars
brown rice flour
MAKES 15 COOKIES
This cookie bar is so much easier to prepare than a Danish, while every bit as
tasty. I use raspberry jam, but substitute your favorite for mine!
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1¼ cups brown rice flour, 155 grams
1 egg
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon xanthan gum
2 tablespoons water
1 teaspoon vanilla extract
 
TOPPING:
⅓
of dough reserved from above (135 grams)
½
cup seedless raspberry jam
2 tablespoons confectioners’ sugar
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining dough ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.
Press two-thirds of the dough evenly into the prepared pan. Spread the jam over the dough and top with bits of the remaining dough. (I like to flatten the bits of dough between greased fingertips and lay them on top of the jam, much like for a cobbler.) Bake for 20 to 25 minutes, until lightly browned and a toothpick tests cleanly. Dust with confectioners’ sugar. Let cool completely and cut into bars.
Lemon Bars
brown rice flour
MAKES 12 COOKIES
Lemon curd atop a lemon cookie base. Frozen lemonade concentrate provides
fresh lemon flavor. Serving these with a garnish of lemon peel is very pretty.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1¼ cups brown rice flour, 155 grams
1 egg
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1 teaspoon xanthan gum
2 tablespoons frozen lemonade concentrate
1 teaspoon lemon extract
 
TOPPING:
1 cup water
½
cup frozen lemonade concentrate
1 egg
¼
cup cornstarch or potato starch, 35 grams
1 tablespoon confectioners’ sugar
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.
Press the dough evenly into the prepared pan. Bake for about 20 minutes, until lightly browned and a toothpick tests cleanly. Let cool.
In a microwave-safe cup, combine the topping ingredients, except for the confectioners’ sugar, and mix well. Microwave on HIGH 1 minute at a time, for about 3 minutes, until the mixture is thick, stirring after each minute to blend well. Spread the lemon topping over the cooled cookie layer. Let cool.
Dust the top of the cookies with confectioners’ sugar. Let cool completely and cut into bars.
Peanut Butter-Chocolate Chip- Oatmeal Bars
brown rice flour
MAKES 15 COOKIES
This cookie was inspired by Annie at my publisher’s office. We were looking for
a perfect cookie to round out the recipes in the book. We opted for her favorite.
It may become your favorite, too! Chocolaty and crumbly!
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1 cup brown rice flour, 125 grams
¼
cup peanut butter, 65 grams
½
cup rolled oats, 50 grams
1 egg
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1
¼
teaspoons xanthan gum
1 teaspoon vanilla
½
cup semisweet chocolate chips
Preheat the oven to 350°F. Lightly grease an 8-inch square pan.
In medium-size bowl, combine oil and sugar. Beat well to combine. Add flour and beat well. Scrape down sides of the mixing bowl at least once during mixing. Add remaining ingredients, except chips, and beat well. Continue beating until the dough comes together. Mix in the chips. The dough will be crumbly and shiny.
Press the dough into the pan. Bake for approximately 20 minutes, until lightly browned and a toothpick tests clean.
Raspberry-Cream Cheese Brownies
brown rice flour
MAKES 12 BROWNIES
I didn’t think a true brownie could be made with a brown rice flour base. Time
and experimentation has once again proven that almost anything is possible with
almost any gluten-free flour. These brownies are a little cakey, a little gooey,
with a swirl of raspberry and cheesecake. Yum!
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1 cup brown rice flour, 125 grams
⅓
cup unsweetened cocoa powder, 30 grams
2 eggs
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together. The dough will be very soft.
Spread the dough evenly in the prepared pan and set aside.
In a separate mixing bowl, beat the cream cheese, egg yolk, confectioners’ sugar, and vanilla until well blended. Drop the mixture by the tablespoonful onto the brownie dough, then drop the raspberry jam atop the cream cheese mixture. Use the back of a spoon to swirl it into the brownie dough. Smooth out the top (it will look messy).
RASPBERRY-CREAM CHEESE SWIRL:
4 ounces cream cheese
1 egg yolk
½
cup confectioners’ sugar, 60 grams
½
teaspoon vanilla extract
⅓
cup seedless raspberry jam
 
TOPPING:
¾
cup semisweet chocolate chips, 120 grams
Bake for about 25 minutes, until the top is dry and a toothpick tests cleanly. While hot, sprinkle the chocolate chips on top of the brownies and cover with foil or a pan. Once melted, spread the chocolate over the brownies. Let cool completely and cut into bars.
Rice Cereal Bars
MAKES 16 COOKIES
This is a very well-known favorite cookie bar. Mine is a not-too-big batch
and I’ve used the microwave to speed up making it! (Just one pan from start to
finish, too!) I’ve included an optional chocolate topping.
BOOK: The Ultimate Gluten-Free Cookie Book
11.74Mb size Format: txt, pdf, ePub
ads

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