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By Diane Forrest,
Well this is the season for holiday
baking, cookies, pies and cakes for all the parties and holiday
gatherings. One thing to consider is the dietary restrictions of your
family members. If someone is your
family has any restrictions, such as diabetes, they are usually aware of what
they can eat, and how much. That goes
for people who have sodium restrictions and food allergies too. While it would be impossible to accommodate
everyone's restrictions, you can find some way to provide something that would
be appropriate for their diets. One
restriction that has become more recognizable lately is the gluten free foods.
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Gluten is a protein found in wheat,
barley and rye, and related grains. It is the substance that gives dough its
shape, causes it to rise, and have elastic properties. Gluten has been named as
one of the causes of Celiac disease, which affects 1% of the population. The
only treatment for Celiac disease is a gluten free diet.
- For more information about Celiac Disease, click on this site: http://gluten-intolerance-symptoms.com/.
- For more gluten free recipes, click here: http://www.glutenfreedietfoods.com/and here: http://www.theglutenfreelifestyle.com/Gluten-Free%20Baking%20Week/2007.php
You can find gluten free ingredients
at wholefoods markets, or your local market, but if you live in an area that
doesn't carry these items, you can always find them online at amazon.com.
This is Gluten Free baking week, so
if you have someone in your family, or know someone who has Celiac disease, why
not make them a special batch of gluten free cookies?
Gluten Free
Thumbprint Cookies
Ingredients:
- 1/2 cup plus 2 tablespoons superfine brown rice flour
- 1/8 cup sweet rice flour
- 1/8 cup tapioca flour OR cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon guar gum OR xanthan gum
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk or dairy-free milk substitute
- 24 large dark chocolate mint morsels OR chocolate kiss candies (see note)
Preparation:
Preheat oven to 350° F / 176° C
Line a large baking sheet with
parchment paper, a silicone baking liner or lightly grease with butter or
vegetable shortening.
In a medium bowl mix all dry
ingredients. Cut butter into small cubes and add to the dry ingredients. Use an
electric mixer (hand-held or stand mixer) and mix just until crumbly. Add
vanilla, egg and milk and beat until smooth. You can refrigerate cookie dough,
covered overnight for convenience.
Use a 1 tablespoon cookie scoop or
measuring tablespoon to drop rounded balls of cookie dough onto prepared baking
sheet, leaving about 2-inches between each cookie. Press one large chocolate
morsel or chocolate candy kiss down on each ball of cookie dough ball. Bake for
about 12 minutes or until golden brown. Cool on wire rack.
Yield: About 2 dozen cookies
Note:
This recipe was made with Trader
Joe's "UFO Chocolate Mints", found in the baking section.
Reminder:
Always make sure your work surfaces, utensils, pans and tools are free of gluten.
Always read product labels. Manufacturers can change product formulations
without notice. When in doubt, do not buy or use a product before contacting
the manufacturer for verification that the product is free of gluten.
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