We are having a cookie exchange at work and my boss’ family has a daughter who is celiac. Also I have friends who are in the same position so I decided to go to their place and make something special for my boss.
I am planning to make your cashew/white chocolate cookies but have a question – you call for gluetin free flour – is this a blend you make or is it a rice flour? or does it matter?
Thank you for the recipie and I will let you know how it goes.
To answer your question about flour blends, yes I do have one in particular I use.
Flour Blend for Cookies
1 cup quinoa flour
1 cup almond meal ( flour )
1 cup tapioca starch ( flour )
1 teaspoon xanthan gum
I make it up in large batches with 4 cups of each flour and store it in the frig. The xanthan gum is a binding agent that replaces the gluten in wheat flour. It’s essential to making a blend of gluten free flours work successfully. The flours go rancid fairly quickly, so they are best store in the frig if you bake often or in the freezer if it’s an occasional thing.
This flour bend is mild tasting, but I do double the vanilla I would use in a traditional recipe. That may partially be due to the fact that I use honey instead of sugar, now. The blend also needs extra liquid in comparison to wheat flour.
This particular blend is excellent for tender digestive systems. I doesn’t contain any gluten, grains or legumes. If someone is allergic to nuts, you could substitute another gluten free flour for the almond meal. Millet flour has more texture than rice and would be my personal preference under those circumstances. Rice flour and brown rice flour tend to create a gritty texture in a cookie.
I have an article on the site that deal specifically with flour blends and cooking with gluten free flours:
Fundamental Flour Facts http://foodchallenges.ca/?page_id=334
Best wishes for success on your cookies! Those are a favourite in our household. Sometimes I use macademia nuts instead of cashews. They are fabulous too!
I received a copy of your Food Challenges: A Survivor’s Guide “The Basics” edition (with many thanks!).
Decided to try the Cake in a Cup. The microwave I used is 1200 watts, so I tried cooking the cake at 80% power. Mt. Vesuvius happened, but the results left in the cup were still great. Do you know of any way around that occurrence – allowing the mixture to set for a time, a lower power level for a longer time, or something else?
I was in my 50′s when diagnosed, so texture and taste are very important to me. It is so great to find someone working on those issues.
I’m glad you’re using your copy of “The Basics”. There are 2 new modules to the “Survivor’s Guide” coming out soon. The first will be “The Pasta Primer” to compliment the course we are teaching at St. Lawrence College next month.
I had the same problem with the cake in a mug recipe using a 1200 watt microwave. My microwave is just 1000 watts. Each machine is so unique, that I think you’ll have experiment. Try backing it off to 75% power and see what results you get. If it still overflows, try using a larger (deeper) mug – I use a latte cup. As a last resort I would back it off to 50% power and see what happens. Please keep me posted as to the results. This is a very versatile little cake that has a variety of uses. I’d love to post your solution to the problem alongside the recipe.
Thanks Tom … regards, Liana
I would like to address the comments about the cake in a mug. What I found when I made my microwave turkey that came out good enough that my father in law told my mother in law to shut up and eat may be helpful. When a microwave recipe says to set for a certain temp and it doesn’t work- aka “vesuvious” try dialing it down 10 % of power and continue like usual until you find one that works in the time listed. If that doesn’t work, try adjusting 3% at a time and possibly adding or subtracting until it works perfectly! Good luck.
Thanks for the advice! That should allow everyone to adjust their cooking times accordingly.
I cannot thank you enough for the article. Much obliged.
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