Gluten-free Friday recipe
Baking can be a bear if you’re gluten-intolerant. One popular suggestion is to make and store your own batch of gluten-free flour to use for baked goods. Remember, gluten can be found in many different foods and products, from ketchup to soy sauce to candy to seasonings. Carefully read the ingredient labels of all the foods and food products you use for these and all recipes to ensure they are also gluten free.
Gluten-free Baking Flour Blend
Land O' Lakes, Inc. -- known for its butter and deli cheeses, among other products -- suggests the following recipe as a gluten-free substitute for all-purpose flour. Substitute the appropriate amount of this flour blend in your recipe to make it gluten-free.
Makes about 4 cups of flour blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
- Combine all the ingredients into a large bowl and mix them together.
- Store the baking mixture in an airtight container and stir well before you use it.
Gluten-free Chocolaty Chip Cookies
Makes about 3-1/2 dozen cookies
2-1/4 cups Gluten-Free Flour Blend (see recipe above)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 teaspoons gluten-free vanilla
1 (12-ounce) package gluten-free semi-sweet chocolate chips
- Preheat your oven to 375 degrees F. Combine the Gluten-free Flour Blend, baking powder, baking soda, salt and xanthan gum in a medium-sized bowl. Mix everything together well and set it aside.
- Using a large-sized bowl, add the butter, brown sugar and sugar. Beat the ingredients together on the medium setting until everything is creamy.
- Add the eggs and vanilla to the butter mixture and continue to beat everything together until it's thoroughly mixed.
- Gradually add the flour to the mixture and beat on a low speed. When all the flour has been added and everything is mixed together, stir in the chocolate chips.
- Use a rounded tablespoon to drop the cookie dough onto ungreased baking sheets, about two inches apart from each other.
- Bake the cookies for 9 to 12 minutes, or until they are a light golden color. Allow the cookies to cool for a few minutes before you remove them from the baking sheets.