Gluten free diet blog

INGREDIENTS:

- 1 cup CFGF butter - 1 cup peanut butter (smooth or chunky) - 1 cup packed light brown sugar - 1 cup sugar - 2 eggs - 1 teaspoon CFGF vanilla (optional) - 2 cups sorghum flour - 1/3 cup corn starch or tapioca starch - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 2. In a medium bowl, cream together butter, sugars, and peanut butter until smooth. Stir in egg and vanilla. Combine dry ingredients; stir into the peanut butter mixture until well blended. Form into balls and place onto ungreased cookie sheets. Press down with a fork. You can roll the balls in sugar first if desired. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Do tell me if there is something in this that I’ve missed that isn’t CFGF..cause my DD loves these cookies…

Any ideas how to make a chocolate cookie crust like an oreo crust for anicecream cake?

I don’t know if you are in the mood to bake any more, but we used a recipefor sugar cookies that was not at all crumbly. They were very delicious,too.

Sugar Cookies

1 1/2 cups white rice flour1/2 cup margarine (I used margarine but I will try using spectrumshortening next time)1/2 tsp cream of tartar1/2 cup sugar1/2 tsp baking soda1 large egg (cold)1 1/2 tsp xanthan gum1/2 tsp vanilla1/8 tsp salt

Whisk together rice flour, cream of tartar, baking soda, xanthan gum andsalt. Cut in margarine until mixture is in crumbs the size of peas.

Beat sugar, egg and vanilla together in small bowl. Add mixture to dryingredients and mix until the dough pulls away from the sides. Form doughinto a flat ball shape and refrigerate for one hour.

Dust parchment paper with GF flour or confectioner’s sugar. Put the doughon the parchment and sprinkle with flour or confectioner’s sugar. Rolldough to 1/4 inch thick and cut out shapes as desired (I also made sure todip my cookie cutters in flour, can’t be too careful!).

Bake at 350 degrees for 10-12 minutes.

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Peanut Butter Chip Cookies

Original Recipe:

1/2 c. butter, softened1/2 c. peanut butter3/4 c. packed brown sugar1/4 c. sugar1 egg2 T. milk1 t. vanilla1 3/4 c. flour1 t. baking soda1/2 t. salt3/4 c. chocolate chips

My recipe:

1/2 c. which is 1 Fleishman’s unsalted stick1/2 c. peanut butter3/4 c. brown sugar - I use natural/organic1/4 c. sugar - I use natural/organic1 egg2 T. rice milk1 t. vanilla - I use powdered1 3/4 c. Bette Hagman’s Gluten-free flour mix (see below)1 to 1 1/2 t. zanthum gum1 t. baking soda1/2 t. salt3/4 c. GF/CF chocolate chips - I use Enjoylife)

Bake at 375 degrees for 7-9 minutes.

Bette Hagman’s Gluten-free flour mix

2 parts white rice flour2/3 part potato starch flour1/3 part tapioca starch

Enjoy!!

Chocolate Chip Cookies

1 cup margarine (I use 1 cup spectrum shortening instead)1/2 cup sugar3/4 cup brown sugar

Cream above ingredients together, add 2 eggs and mix well.

1 1/2 cup white rice flour1/2 cup potato starch1/4 cup tapioca starch1 1/2 tsp. xanthan gum1 tsp. salt1 tsp. baking soda1 tsp. baking powder

Combine ingredients and add to egg/sugar mixture.

Add 12 oz choc chips

Drop by rounded tablespoons onto a greased cookie sheet (I drop them ontoan ungreased, parchment lined baking sheet).

Bake at 375 degrees for 10-12 minutes (I bake them for 10 minutes because Ilike soft cookies).

My son’s birthday is coming up and I am wondering where I can get acake or cupcake recipe that he can have. He has to have no refinedsugars as well as wheat and dairy. Can anyone suggest any ideas?