Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

The Ultimate Gluten-Free Cookie Book (23 page)

BOOK: The Ultimate Gluten-Free Cookie Book
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This cookie is made with a very slight modification to my piecrust (rice-based)
recipe in
You Won’t Believe It’s Gluten-Free!
The filling is rich,
but not too sweet.
4 ounces cream cheese
2 tablespoons butter
¾ cup brown rice flour, 95 grams
Pinch of salt
1 teaspoon sugar
½ teaspoon xanthan gum
¼ teaspoon baking soda
 
FILLING:
1 egg, plus 1 egg yolk
½ cup brown sugar, 100 grams
¼ teaspoon salt
¼ cup light corn syrup, 80 grams
½ teaspoon vanilla extract
¼ teaspoon white vinegar
¾ cup chopped pecans, 65 grams
Preheat the oven to 400°F. Lightly grease a 24-count mini-muffin pan.
For the tart shells, combine all the batter ingredients in a medium-size bowl and mix well until the dough comes together.
Drop rounded teaspoonfuls of the dough into the cups of the prepared pan and press the center of each dough ball with the back of a spoon to evenly form tart shells. Place them in the hot oven for 5 minutes. Remove the pan from the oven and cool on wire racks.
Reduce the oven temperature to 350°F.
For the filling, combine all the ingredients and mix very well. Spoon the filling into the center of the shells.
Bake the cookies for about 10 minutes, until the filling is golden brown. Let cool on wire racks before serving.
 
Note: Corn syrup adds a gooeyness to this pie filling and that makes it the sweetener of choice to pair with the brown sugar. Also, you can fill the shells before baking them, but the filling will not be as separate.
Pizzelle
brown rice flour
MAKES ABOUT 13 FOUR-INCH COOKIES
A pizzelle is a wonderful, crisp, extremely thin cookie made with the use of a
pizzelle maker. Essentially, the machine makes two flat, circular, wafflelike
cookies and is very easy to use. These cookies can be wrapped (warm) around a
dowel to make cannoli shells, draped over a cup to form cookie bowls, used to
make ice cream sandwiches, or simply enjoyed as is.
⅓ cup sugar, 75 grams
2 eggs
¼ cup oil, 50 grams
1 cup brown rice flour, 125 grams
¼ teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
½ teaspoon xanthan gum
1 teaspoon vanilla extract
Turn on the pizzelle machine.
In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg sugar mixture, and beat well. The dough will thicken as you mix.
Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.
Pizzelle, Almond
brown rice flour and almond meal
MAKES ABOUT 14 FOUR-INCH COOKIES
These pizzelle are perhaps the thinnest, lightest, and crispest of the ones
presented here. I couldn’t stop eating them! With the use of vanilla, the almond
flavor is subtle. For a stronger flavor, opt for almond extract.
⅓ cup sugar, 75 grams
2 eggs
¼ cup oil, 50 grams
¾ cup brown rice flour, 95 grams
¼ cup almond meal, 30 grams
¼ teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
½ teaspoon xanthan gum
½ teaspoon vanilla or almond extract
Turn on the pizzelle machine.
In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg mixture, and beat well. The dough will thicken as you mix; it should be thick.
Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.
Pizzelle, Chocolate
brown rice flour
MAKES ABOUT 14 FOUR-INCH COOKIES
If you enjoy pizzelle, please do not limit yourself to the traditional version.
I am a firm believer that chocolate makes almost everything better.
This version is not very sweet. Increase the sugar by a tablespoon or so if
you’d like a sweeter cookie.
⅓ cup sugar, 75 grams
2 eggs
¼ cup oil, 50 grams
¾ cup brown rice flour, 95 grams
¼ cup unsweetened cocoa powder, 20 grams
¼ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
¼ teaspoon xanthan gum
½ teaspoon vanilla extract
Turn on the pizzelle machine.
In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg mixture, and beat well. The dough will thicken as you mix.
Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.
Pumpkin Sandwich Cookies (Scooter Pies)
sorghum flour
MAKES ABOUT 11 SANDWICH COOKIES
Are you a fan of the pumpkin cake roll that has a cream cheese filling? This soft
pumpkin cookie is a cross between a whoopie pie and a pumpkin cake roll.
⅓ cup oil, 65 grams
½ cup brown sugar, 100 grams
1 cup sorghum flour, 135 grams
1 egg
½ cup canned pumpkin
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
 
FILLING :
⅓ cup shortening, 70 grams
¾ cup confectioners’ sugar, 90 grams
4 ounces cream cheese, 110 grams
½ teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.
Drop rounded tablespoonfuls of the dough onto the prepared pan. Press to ¼-inch thickness with moist fingertips.
Bake for 10 minutes, until the cookies just begin to brown at the edges. Let cool on wire racks.
For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches.
Red Velvet Sandwich Cookies (Scooter Pies)
brown rice flour
MAKES ABOUT 10 SANDWICH COOKIES
This is a popular sandwich cookie in my area: a soft red velvet cookie with a
cream cheese filling. The flavor is hard to define . . . although it does contain
cocoa, it’s not chocolate.
⅓ cup oil, 65 grams
½ cup sugar, 100 grams
1 cup brown rice flour, 125 grams
1 tablespoon unsweetened cocoa powder
1 egg
½ cup plain yogurt, 120 grams
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon xanthan gum
1 teaspoon vanilla extract
1 teaspoon liquid red food coloring
 
FILLING :
⅓ cup shortening, 70 grams
¾ cup confectioners’ sugar, 90 grams
4 ounces cream cheese, 110 grams
½ teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and mix well. The dough will be a thick, cakelike batter.
BOOK: The Ultimate Gluten-Free Cookie Book
2.17Mb size Format: txt, pdf, ePub
ads

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