Tuesday, September 30, 2008
- Prep Time:
- 25 min
- Inactive Prep Time:
- 1 hr 0 min
- Cook Time:
- 14 min
- 2 dozen cookies
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Printed from FoodNetwork.com on 09/25/2008
© 2008 Scripps Networks, LLC. All Rights Reserved
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Bodacious Broccoli Salad
What you need:
- Broccoli, cooked and cut or torn into bite size pieces
- Chicken, roasted/grilled and in bite size pieces (leftover is great!)
- Onion, diced
- Bell Pepper, diced
- Bacon, cooked and crumbled (or you can use ready made bacon bits)
- Feta cheese, crumbled (you can use any crumbled or grated cheese)
- Sunflower or pumpkin seeds OR Nuts (pine or pistachio work great!), toasted
- Gluten free Ranch dressing
2. In large mixing bowl, combine all ingredients.
What you need:
- rice paper (I like the round ones for this. They are available at some grocery stores, or at your local Asian stores)
- a plate of lukewarm water for softening the paper
- any veggies, herbs, leftover meat, fruit slices, even cooked rice or rice noodles
- dipping sauce of your choice (you can buy these already made or go online and find a recipe)
2. Cut or grate ingredients into bite size pieces.
3. Put lukewarm water onto plate.
4. Soften the rice paper in the lukewarm water for 10-30 seconds, or until soft and slightly sticky.
5. Move your rice paper to another plate and fill with ingredients.
6. Roll your rice paper up to make a neat package.
Here are some combinations of ingredients I like:
- salad greens, leftover roasted chicken, sliced green apple and pomegranate seeds
- rice, leftover roasted chicken and mint with chili dipping sauce
- salad greens, pork, orange slices and mint
- rice, red pepper (raw or roasted/grilled), feta cheese and pine nuts
- salad greens, onion, beef, sliced caramelized onion and mushrooms
- chicken, sun dried tomatoes, mozzarella cheese and basil
- capers, salmon or other fish, and softened cream cheese
- salad greens, tuna salad, cracked black pepper
Soft & Chewy Oatmeal Raisin Cookies
- ½ cup Earth Balance Buttery Sticks or butter (I use unsalted stick butter)
- ½ cup granulated cane sugar
- ½ cup firmly packed brown sugar
- 1 egg + 1 egg white
- ½ teaspoon gluten-free vanilla extract
- 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix (I use Bob's Red Mill Gluten Free All Purpose Baking Flour)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups gluten-free oats* (I like Bob's Red Mill Gluten Free Whole Grain Rolled Oats)
- ½ cup baking raisins**
Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours.
Preheat oven to 350 F for static ovens or 325 F for convection.
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.
*Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe.