20 June 2013
Gluten-free baking is something I love experimenting with. I've developed a lot of recipes for gluten-free friends, and I've enjoyed eating what I made! But for about three years now I've been "going to" try a month of gluten-free just to see what it would do for me. "Going to" just as soon as I can pick a month to do it, a month with few or no events that would make it difficult to stick to it one hundred percent.
With that in mind, I've been taking an inventory of all the gluten-free products in my pantry and doing a little more experimenting. The day I came up with this cookie recipe, friends stopped by and I gave them tea and cookies. I don't think I even mentioned the cookies were gluten-free. Everyone loved them, and the cookies seemed in no way different from, or in any way inferior to, wheat cookies.
Of course, there are options with this cookie. if you aren't concerned about gluten, just replace the sorghum, brown rice and tapioca flours and the xanthan gum with 1 1/2 cups unbleached all-purpose flour. If you don't have a bag of Bob's Red Mill gluten-free muesli, use 3 cups rolled oats, 1 cup raisins or other dried fruit and 1/2 cup chopped nuts of your choice.
How about you? Are you now, or have you ever been, on a gluten-free diet? How has it benefited you? Tell me about it; I need all the encouragement I can get! Look for more gluten-free recipes on my Recipes index page.
Gluten-Free Muesli Cookies
(Makes 3 1/2 dozen)
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
2/3 cup sugar
2/3 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup water
1 16-ounce bag Bob's Red Mill gluten-free muesli
1 In small bowl, whisk together sorghum flour, brown rice flour, tapioca flour, xanthan gum, baking soda, cinnamon and salt. If you are not making gluten-free cookies, whisk together 1 1/2 packed cups (7.5 ounces) unbleached all-purpose flour, baking soda, cinnamon and salt.
2 In large bowl of electric mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, about 5 minutes. Beat in eggs, vanilla and water. By hand, stir in flour mixture and muesli (or oats, fruit and nuts). Cover and refrigerate for 24 hours.
3 Preheat oven to 375 degrees. Drop #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart onto ungreased parchment-lined cookie sheets. (The slightly domed cookies on the right were just scooped and baked; the flatter ones on the left were flattened slightly before baking.) Bake for 10 to 12 minutes or until lightly browned. For crisp cookies, bake a bit longer, watching carefully so that they don't burn. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely.