Gluten-free baked goods are becoming more readily available these days.
You've probably noticed that most major stores have a pretty sizeable selection. Based on personal consumption, I can tell you that some of them are hard to tell from the "real thing," and others are about as tasty as the box they come in.
If you've opted to go gluten-free the following are some recipes that won't make you sorry you made the change. I hasten to add that these recipes are not sugar-free or calorie-free, but for those of you who have a gluten allergy (or are just trying to avoid the dreaded "wheat belly"), they're a good option. I've chosen recipes that don't require any ingredients that you may have trouble finding, such as xanthan gum.
Gluten-Free Peanut Butter Cookies
2 cups peanut butter, smooth or crunchy
1 cup granulated sugar
1 cup lightly packed light brown sugar
½ tsp pure vanilla extract
4 eggs, beaten
1 cup semi-sweet chocolate chips (optional)
1 cup chopped pecans or walnuts (optional)
Preheat oven to 350° F and grease two cookie sheets or line with parchment paper. In a large bowl, mix together the peanut butter, sugars, vanilla and eggs until smooth. Stir in chocolate chips and/or nuts, if using. Drop tablespoons of the dough on the prepared cookie sheet and bake for 10 to 12 minutes or until lightly browned. Let the cookies firm up on the cookie sheets for five minutes or so before removing to wire racks to cool completely. Makes about 30 cookies.
Double Chocolate Meringues
3 egg whites, room temperature
1/8 tsp cream of tartar
½ tsp pure vanilla extract
2/3 cup granulated sugar
2 Tbsp cocoa powder
1/3 cup miniature chocolate chips
Extra cocoa powder to garnish (optional)
Preheat oven to 300° F. Line two cookie sheets with parchment. Combine egg whites and cream of tartar in a large bowl. Beat at medium-high speed with an electric mixer until soft peaks form. Add the vanilla on low speed; increase speed to high and add the sugar gradually (a couple of teaspoons at a time), beating well after each addition until mixture forms stiff peaks when beaters are lifted. Gently fold in the cocoa and chocolate chips. Drop mixture by heaped teaspoons onto cookie sheets and bake for about 30 minutes until meringue is firm and dry. Let meringues slightly on baking sheets before removing to wire racks. Sift a little cocoa powder over cookies before serving, if desired. Makes about three dozen. Store in airtight tins.
Sesame Crisps
1 Tbsp softened butter
1 large egg
1 tsp pure vanilla extract
¾ cup granulated sugar
½ cup toasted sesame seeds (toast over medium-low heat in a dry frying pan, shaking pan occasionally until seeds are golden and fragrant)
2 Tbsp light buckwheat flour
2 Tbsp tapioca starch
¼ tsp salt
Preheat oven to 350° F. Line two baking sheets with parchment paper. Place butter, egg and vanilla in a large bowl and whisk until thoroughly blended, then whisk in sugar until blended.
In a separate bowl, whisk together the buckwheat flour, tapioca starch, salt and sesame seeds until combined. Stir dry ingredients into butter-egg mixture until well combined.
Drop rounded teaspoons of batter on the prepared cookie sheets at least two inches apart (cookies will spread during baking). Bake for about seven minutes or until cookies are golden and flat. Let the cookies cool on the baking sheets for 15 minutes, then lift onto wire racks with a spatula. Makes about three dozen.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
