Cookies

Gluten-Free Round Up…Seasonal Pumpkin Recipes

gluten-free-pumpkin-recipesFall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving?  Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.

Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes.  This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found.  Listed below are just a fraction of the gluten-free pumpkin recipes available online.

What is your favorite way to cook with pumpkin?


Pumpkin – General Recipes

Gluten-Free Spritz Cookies

Pressed cookies are fun to make and a delight to eat. Try this version to create your own wonderful tradition. If making dairy-free, you will need to adjust for liquid differences of butter substitutes. Use this guide: if you choose a soft butter substitute, use a medium egg. If you use a solid margarine, use a large egg. Do not use X-large eggs in any case. Remember not to shake down or pack the flour in a measuring cup, rather use a measured scoop and scrape the top with a flat blade to level.

Ingredients
  • 2 cups fine white rice flour
  • 2 tablespoon tapioca starch or cornstarch
  • 1 cup butter or substitute (not the light kind that contains water)
  • 1 cup fructose or sugar
  • ½ teaspoon gluten-free almond extract
  • ½ teaspoon gluten-free real vanilla extract
  • ¼ teaspoon salt
  • 1 egg

 

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Combine dry ingredients in mixing bowl and whisk together with wire whip. Cream butter and fructose. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be soft. Chill dough 10 minutes.

Add a quarter cup of dough to the cookie press to check dough consistency. If dough is too sticky, add a tablespoon of rice flour at a time to correct. If desired, tint dough with food coloring. Press dough into desired shapes on an ungreased cookie sheet. Decorate!

Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen depending on shapes.

Gluten-Free Thumb Print Cookies

These scrumptious cookies are rich in calcium and protein. They are delicate and tasty, yet easy to make.

Ingredients
  • 11/2 cups fine white rice flour
  • ½ cup tapioca starch
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup fructose or sugar
  • 1 cup butter (2 sticks) or gluten-free margarine (not the light kind that contains water)
  • ½ cup sour cream
  • 1 egg, lightly beaten
  • ½ cup walnuts, chopped
  • ½ cup fruit jam (not jelly) such as raspberry, strawberry, apricot, pineapple

 

Equipment

Cookie sheets.

Process

Mix flours, salt, xanthan gum, and fructose in a medium bowl.  Using a pastry blender, cut butter into the flour mixture until it looks like coarse crumbs.  Mix in the beaten egg and sour cream to combine. Form into a disc shape, then wrap in plastic wrap.  Refrigerate a half hour to chill dough for easy handling.

To make cookies, form teaspoonsful of dough into balls, spacing about an inch apart on lightly greased baking sheets.  Using your thumb, make a deep indentation without going through bottom of cookie.  Fill indents with ½ teaspoon jam, then sprinkle tops with walnuts.  Bake about 15 minutes, or until golden.  Cool on wire rack.

Kinnikinnick Begins Offering New Mixes in Time for Holidays

Kim Bouldin Gluten Free Works

Welcome to Monday, December 12, 2011.  Only 13 days until Christmas!  For all of you out there (this includes me) who haven’t finished your shopping, it is time to get busy!   Right now I am out running 8-10 miles to help motivate myself to knock out the rest of my shopping later on today.  Not sure yet if that will include in person or online shopping – it depends on how I feel.

With Hannah home sick with the stomach flu, I had plenty of time to catch up on all things online.   I found some great gluten-free tidbits and plan to share one of them now with you guys! Are you ready? Ta-da….

gluten free gingerbread man

 

Kinnikinnick is now offering some new mixes just in time for the holiday season.  These mixes include: Read More »

Recipe for Gluten Free Peanut Butter Sandwich Cookies

 


It appears to be cookie season! There are cookie sales going on for Girl Scouts, Kansas City area schools, and 4-H clubs.
Looking at all of those tasty offerings is enough to bring a tear to any gluten free eye because they are off limits. Well, wipe that tear away! Here is a solution to the I-can’t-order-these-cookies-because-they’re-full-of-gluten blues.

The recipe for these peanut butter sandwich cookies comes to us from Florida, from Elizabeth Signer (A.K.A The Fat Boxer) to be exact. The recipe comes with many assurances that these cookies are so much better than the ones you can buy that you won’t be missing anything. Read More »

Recipe: Gluten-free Brookies from McCormick

brookies

 

Do you know what a brookie is? I didn’t before I received a recipe from McCormick. A brookie is a combination of brownie batter and cookie dough, which creates a half chocolate chip and half brownie cookie, or the best of both worlds. I don’t usually post recipes, but when I find one that ‘speaks’ to me like this one, then I feel compelled to share it.

After getting permission from the lovely folks at McCormick, I give you the recipe (makes five dozen) for the brookie: Read More »

Sugar Free & Gluten Free Chocolate Chip Cookies Recipe

Jenny Manseau Gluten Free Works

gluten free sugar free chocolate chip cookies

These are mostly sugar-free because I used chocolate chips instead of a sugar-free alternative like carob chips. Substitute carob chips for the chocolate chips and you have yourself some delicious sugar-free cookies.

The cookies are made with Isomalt, which is a sugar substitute that is suitable for those who suffer from diabetes. Isomalt also has only half the calories of sugar, however it is suggested that adults should not consume more than 50g per day and 25g for children. I first learned of Isomalt while I was in my Baking and Pastry course at school. I am in no way an expert of working with sugar alternatives but I wanted to give this a try seeing as Bryan’s dad has diabetes and both of my grandfathers (who have now passed away) had diabetes.  We are really trying to cut back out sugar intake this year and when I was sent samples of this I wanted to give it Read More »

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