Monday, December 23, 2013

Gluten-free Chocolate Peppermint Crazy Cake

This is the week for trying new desserts, so I can have everyone in the family located nearby eat some of it.   That simply means we all look good with the extra pound or two!


Seriously, I wanted to make something different from the previous years with a holiday theme.  Of course we all just love peppermint and it adds something to that sometimes bland dessert.


My first ‘semi’ ‘Krazy’ cake (Gluten-Free Chai Crazy Cake) was a success, with minor modifications for gluten free baking. A mixing bowl is recommended rather than mixing in the baking pan.


This one was a pure trial and error, because the cake mix is not one of my favorites, but I thought I would give it a try again.  Actually, I have better success with DIY cake mixes.


This will work for anyone who is gluten, dairy, egg, and soy free, as the cake mix does not contain those ingredients.  Dairy free chocolate chips would need to be used to remain dairy-free.


This is the only cake mix that this recipe has been used with, so far.


Gluten-free Chocolate Peppermint Crazy Cake (from Cake Mix)


 Gluten-free Chocolate Peppermint Crazy Cake



Food Processor

1 16-oz pkg. gluten free chocolate Cake Mix (used Bob’s Red Mill)

1 tbsp ginger powder

1/2 tsp vanilla powder

1 1/2 tbsp coconut oil

1 tbsp Coconut Manna (creamy ground coconut) or 1/2 tbsp coconut oil


Wet Ingredients

1 tablespoon vinegar

2 1/2 oz grape seed oil

1/4 tsp peppermint oil (be careful, it is potent)

1 cup water – lukewarm, as needed



1/3 cup dark chocolate chips (used Ghirardelli)

1/3 cup crushed candy canes – about 3




Preheat your oven to 350°F.

Measure oil; add vinegar in the same cup for convenience.

Place Dry Ingredients in food processor and pulse to finish grinding flours and mix in coconut oils.

Place the mixed dry ingredients into a mixing bowl; add all liquids at once, including the peppermint oil.  Whisk it just to mix it to remove lumps.


 Gluten-free Chocolate Peppermint Crazy Cake - ingredients


As a precaution, I rubbed the inside of a 9 inch domed pan with shortening and wiped most of it off.

Scrape the cake batter into the pan, smooth out with a spatula.  The batter will be a little sticky and thick, almost like cookie dough, so shake it gently and smooth lightly as necessary.  Do not press down on the batter.  Top with the chocolate chips, then the crushed peppermint candy.


 Gluten-free Chocolate Peppermint Crazy Cake


Bake about 35 minutes in the pre-heated oven. Do a toothpick test, if fine crumbs stick to it, remove from oven.

It is ok to serve immediately from the baking pan



Servings: 16  (12 to 16 servings)



Nutrition (as prepared per serving): 201 calories, 8.3g total fat, 0mg cholesterol, 88.6mg sodium, 201.3mg calcium, 5.5mg potassium, 29.9g carbohydrates, 2.5g fiber, 27.4g net carbohydrates, 16.3g sugar, 2.4g protein.



Chocolate chips add about 25 calories to each serving, but give a more robust chocolate flavor

#gluten-free, #dairy-free, #egg-free,  #soy-free #chocolatedessert

© 2013

Sunday, November 24, 2013

Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

After making a sourdough starter, I decided to try making rolls. Yeast rolls were the best thing I can remember having growing up. There was that good smell during the mornings to wake everyone up!


These are made using part DIY mix. I had little bits of different flours and mixes, so I mixed them and added a bit of starch to smooth it out. Cookbook software helps a lot in pointing out how much starch or fiber is in a mix, so it is worth buying, if DIY flour mix is your preference.


This batch was baked in a deep muffin tin about the size of a medium-sized hamburger bun. I also baked a few mini buns. The entire recipe makes about 8 of the larger buns. They are the texture of baguettes. After leaving them on the counter for two days, they were drying out a bit, but never crumbly. That is why the description is given as the texture of baguettes or French bread.


Near the end, there is an approximation of the breakdown of the DIY mix. This mix works fine for cookies or scones. It is more of a whole-grain mix, which would benefit with the addition of 20% starch for tender biscuits.



Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)


Baked in a smaller muffin tin

Thanksgiving 2013-20

Baked in a larger muffin tin


Sourdough rolls - gluten-free



Dry Ingredients

1 cup DIY Gluten Free Flour Mix (1see below mix used)

1/2 cup Namaste Perfect Flour Blend

1/2 cup Pamela's Artisan Flour Blend

1/4 cup Yeast Starter (Gluten Free)

1 tsp baking powder ( just in case your yeast fails)

1 tsp yeast

2 tbsp dried milk powder

1/4 tsp sour salt (citric acid)

1/2 tsp salt

1 tbsp sugar


Wet Ingredients

3/4 cups water (plus  a tablespoon more or less, depending on the stiffness of the batter)

4 tbsp grape seed oil

1 egg

2 tbsp whole milk ricotta cheese

1/4 tsp vinegar




Prepare and place the Dry Ingredients into the bowl of a stand mixer. Start mixer on low.


Mix together all of the Wet Ingredients. Gradually add the Wet Ingredients to the mixing bowl.  While continuing to run, slightly push down any Dry Ingredients needed from the sides or the mixing bowl.  Once all Dry Ingredients are mixed in, scrape the bottom and sides of the bowl, beat at medium speed for 3 minutes.


Grease your pan(s) with shortening.


Scoop the dough into the prepared pan(s). Smooth out a bit, using a spatula or your wet fingers.


Cover with greased plastic wrap, and set in a warm place to rise to double, about 45 to 60 Minutes. About 10 minutes nearing the end if rising, preheat the oven to 350°F.

 Sourdough rolls - gluten-free - ready for oven



Bake the large buns 35 to 45 minutes, until golden brown.   The smaller ones take about 20 minutes, but watch them carefully as the oven temperature may be off a bit.


Remove from pan and place on serving plate.  Allow cooling slightly before cutting.  Below is a picture of a roll being cut as soon as it came out of the oven.


Sourdough rolls - gluten-free


Store in an airtight container up to three days on counter or wrap refrigerate or freeze.


Sourdough rolls - gluten-free




This simply shows the thickness and that it can be used as a sandwich bun.


Sourdough rolls - gluten-free - two days later


Makes: 8  hamburger-bun sized rolls



Nutrition (per roll): 212 calories, 8.5g total fat, 1.5g monounsaturated fat, 4.9g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 28.7mg cholesterol, 96.5mg sodium, 13.1mg calcium, 43.5mg potassium, 16.9mcg folate, 32.9mg phosphorus, 12.3mg phytosterols, 0mcg lycopene, 2.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 2.2mg vitamin c, 2.2IU vitamin d, <1mg zinc, 30.8g carbohydrates, 1.8g fiber, 29.1g net carbohydrates, 2.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 3.7g protein, 0mg caffeine.



This recipe is suitable for minis buns or baguette style loaves


Gluten Free Flour Mix 1-  this is about one cup

1/4 cup Montina Flour - Amazing Grains

2 tbsp Bob's Red Mill All Purpose Mix

2 tbsp brown rice flour

1 tbsp sorghum flour

1 tbsp millet flour

1 tbsp oat flour

1 tbsp sweet rice flour

2 tbsp potato starch

1 tbsp tapioca flour

1 tbsp arrowroot starch

1/4 tsp ground fennel seed (or additional 1/4 tsp ginger powder)

1/8 tsp ginger powder


Procedure (required)

1. Combine all ingredients in a food processor, pulse until mixed.  Store in a sealed jar in a cool place


It takes a long time to grind the Montina flour, so process at least 5 minutes, sift with a fine sieve, regrind remainder another 5 minutes, resift.  If only about a tbsp is left, just throw it out.


Nutrition (per cup): 438 calories, 99.6g carbohydrates, 5.9g fiber, 93.7g net carbohydrates, 7.1g protein.


© 2013

Wednesday, November 13, 2013

Tis The Season For Baking - Gluten Free Sour Dough Bread

Now that there is so much better gluten free bread on the market than when I went gluten free in 2006, I have gotten lazy about baking a loaf of bread.

I still miss that 12-grain whole wheat bread.  I may miss it, but I will never eat it again.  You see, I know that the gluten proteins  makes me feel like my intestines are exploding and a wild animal is trying to exit from my body from both ends. 

No, I will not eat a little to see if it still makes me sick.  A few times over the past 5 years, I have accidently eaten something that apparently was processed with the wheat family and was cross contaminated.  I suffered those times so bad that I will no longer buy anything that says processed with wheat.  Some of those products have a gluten free label.  For me, it’s about not being sick all of the time.

Now that I have spewed on about why I can no longer eat foods containing the protein gluten….on to how I decided to bake a loaf of sourdough bread.

For some reason a couple weeks ago, I walked in the kitchen, looked over at the bread machine and decided to make a loaf of bread.  I quickly threw it together and for some reason, the bread machine seemed to not heat as hot as it had been doing, because the loaf rose, but there was no regular dome.  It was flat as if I had leveled it off with a knife.  It tasted good, it had a good sourdough taste, because I had added a bit of sour salt aka citric acid.  That got me to thinking about making sourdough bread.

I have seen several of my blogger friends doing sourdough starters and baking bread, but had not seen any for gluten free sourdough starters. 
Well, there is the big ole web and I ‘Googled’ and ‘Binged’ away and found one on   Red Star Yeast .  But as it turns out, I already had one similar in my cookbook software.

This is the loaf as it came out of the oven.  I was in a hurry to eat a piece, that I didn’t let it cool and of course one end drooped!  

It is light and fluffy when completely cooled.

Gluten-Free Sourdough Bread

I sliced a little slit before putting it in the oven, hoping it would not split !

Gluten-Free Sourdough Bread - ready for oven


Gluten-Free Sourdough Bread



Dry Ingredients:

3 cups Gluten Free Pantry French Bread and Pizza Mix (or a similar mix)

2 tsp xanthan gum

1/2 tsp ginger powder

1/2 tsp ascorbic acid

1 ½ tsp pectin

3/4 tsp citric acid (ok to omit if Ricotta cheese has citric acid)

3 Tbsp sugar

1 tsp salt


1 2/3 cups warm water

3/4 cup Sour Dough Starter *

3/4 cup ricotta cheese

3 1/2 Tbsp grape seed oil (may substitute 4 tbsp butter)

3 eggs lightly beaten

1 Tbsp active dry yeast



Gluten-Free Sourdough Bread  - ingredients


Whisk together all Dry Ingredients


Whisk eggs to break them up, whisk in water and oil, and pour into stand mixer bowl.  Add remaining wet ingredients. Start mixer on low and allow mixing a few seconds.  Gradually add the combined dry ingredients into the running mixer.  While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.


 Gluten-Free Sourdough Bread  - starting the process


Gluten-Free Sourdough Bread 2013 - Dough mixing


Turn mixer to medium speed and beat for 3 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening


Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.


Gluten-Free Sourdough Bread  - ready for rising


Gluten-Free Sourdough Bread  - rising


Preheat oven to 375 degrees. Bake 45-50 min in absolute middle of oven. Bread should be a nice brown color.  Turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula; slide it along the sides to loosen the areas that may be stuck. Gently shake the dish/pan to see if the bread has loosened from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing


Servings: 20

Yield: 1 large loaf


Nutrition (per serving): 155 calories, 3.6g total fat, 1.1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2g saturated fat, 39.9mg cholesterol, 245.2mg sodium, 31.4mg calcium, 40.4mg potassium, 22.5mcg folate, 44.5mg phosphorus, <1mg phytosterols, 0mcg lycopene, 4.6mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 2.6IU vitamin d, <1mg zinc, 26.6g carbohydrates, <1g fiber, 26g net carbohydrates, 2g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 0mg stigmasterol, 2.5g protein.


Of course I didn’t wait until it cooled, had to have a piece!


Gluten-Free Sourdough Bread  - sampling



My sourdough starter is the same as the one from *Red Star Yeast Sourdough Starter.


Gluten-Free Sourdough starter


Gluten-Free Sourdough starter



And now to keep it active and make bread!




© 2013

Tuesday, October 1, 2013

Hearty Soups and Pasta Sauce from Roasted Vegetables


Roasting vegetables and fruits brings out the best flavors in them without requiring much seasoning because the natural flavors come out during the roasting.


Roasted or baked sweet potatoes are sweet and flavorful enough that they can be eaten as is. We had baked sweet potatoes growing up. There was a time that was what we had for lunch! And nobody starved or suffered from malnutrition.


We enjoyed those fresh garden vegetables, fruits and berries from the area. If anything arrived by truck back then, it was from a few miles out from nearby farms. I remember seeing people bartering with vegetables for meat or poultry or eggs.


The last trip I took along US 49 in Arkansas heading West to Brinkley, there was a little shed with fruits and vegetables for sale. Every trip I’ve taken down that highway, there was always that little shed! Oh, and we always stopped even though we were days away from home!  Most of the time, we ate the fruit we bought within a day.


Most cities have large farmers markets, but those aren’t the same as those individual “stands”.  Sometimes you actually knew the family or even if you didn’t, you remembered them from year to year and knew their life stories.  Although the large farmers markets have some really good food, it’s the ‘knowing the providers/growers’ that make it more interesting.


If you have never roasted or baked vegetables or fruits, it’s time to try it.  That roasted or baked food will make you go …. um yum good!


It’s about time to heat up some of the last batch of soup, just writing about it makes my mouth water!


From September

Roasted vegetables

From August

Roasted Vegetables 

September - soup with roasted vegetables

This one included roasted potatoes, carrots, winter squash, peppers, green beans and corn.  It also has ‘fresh’ carrot juice instead of tomato juice.  I do not recommend canned or non-refrigerated bottled carrot juice! Basically if it does not taste like fresh squeezed, it will not have a good effect on this soup.

The finished soup - it comes out like stew, with potatoes doing some major thickening! Delicious for sure!

Roasted Vegetable Soup

soup with roasted potatoes and carrots served this one is very thick

Roasted Vegetable Soup


Soup - roasted vegetables with black and kidney beans added

Roasted Vegetable Bean Soup


Pasta Sauce

Roasted Vegetable  - pasta sauce

Roasted Vegetables served

Roasted Vegetables


Preparing soup with a few roasted vegetables

I needed to add other ingredients here, because there was only about 2 cups of roasted vegetables left.
over-ripe tomatoes, frozen mixed vegetables, roasted carrots, roasted corn, roasted potatoes and roasted squash. Cooked sliced okra will be added last

Soup- adding fresh tomatoes

Adding a small amount of quinoa, which will thicken the soup, prior to adding the fresh tomatoes

Soup  - adding quinoa


Finished it off with fresh carrot juice

Vegetable Soup - slow cooker

Preparing the okra separate

cooking okra

Added the okra - would be ready to serve in about half an hour

Roasted Vegetable Soup

The finished soup  -  Delicious for sure!


soup with few roasted vegetables served with muffin                                                                            served with cranberry flax muffin

Roasted Vegetable Soup

Prepping the Vegetables

I cover the pans with foil and rub oil over to prevent sticking.  The oil is absorbed into the vegetables. Makes for an easy clean-up.  These can also be roasted in a large covered grill.

roasting veggies- oiled pan

Cut the summer squash in cubes

Roasting Vegetables - cutting squash

Winter squash

Roasting Vegetables - cutting squash

Winter squash carrots and corn

Roasting Vegetables- carrots corn squash

peppers in slices and strips

Roasting Vegetable  - peppers

End pieces of the peppers can be diced for salads or adding to omelets

Roasting Vegetables - pepper ends - chop for sauteing

eggplant and summer squash

Roasting Vegetables - eggplant and squash


Roasting Vegetables - sweet potatoes and white potatoes


Get to it!   Roast those veggies and fruits!

© 2013

Saturday, July 20, 2013

Gluten Free Muffin Biscuits - Easy, Soft, and Delicious

This week has been rather hot, so I haven’t done much baking. But when one of my sisters said she would be coming out  for a visit, I knew I had to bake something!

We had been trying to get together for about two months to try to get her older laptop working again.  So when she said “I’m coming out this week”, I asked if she wanted to come out, spend the night and we could spend all day working on the laptop and ‘running around’.  Well, she decided, yes, she would grab the jammies and a change and come out.

When she finally made it, it was after 10:00 PM, I thought that was a bit late to eat a large meal, so she went for a loaded salad of romaine, cukes, avocado, peppers, olives, asparagus, tomatoes, …… with a sprinkle of balsamic capers and sliced almonds.

Finally we made it to bed, we both were tired, so off to sleep..

I was in the kitchen trying to think about what to fix for breakfast.  I usually make a fruit/veggie smoothie with protein powder and I’m fine until about 3:00 PM. But I figured I should cook her a breakfast since she came out to visit for a day.  Then the light bulb popped, figuratively!  I decided to make the muffin biscuits that I had started making over the past year…

Since Gluten-free biscuits are beaten instead of kneaded, I knew a deep muffin tin would keep them high instead of spreading.

I have used them like egg ‘muffins’ and simply as buttered and jammed biscuits.  One day I had a burger patty and didn’t have a hamburger bun, so I split one and ate my burger!

If you like dry crispy biscuits, you may not like this biscuit, because it’s moist and soft.

The one requirement is a deeper muffin tin.    See the pans at the end of this post, So the real secret to this biscuit is the deeper muffin tin.  Not any old deeper muffin tin.  I will show you the differences. I found the one I have at WalMart.

Muffin Cup Biscuits – Gluten Free

Gluten-Free Muffin Cup Biscuits




Dry Ingredients

1 cup Pamela's Artisan Flour Blend

1/4 cup Pamela's Baking & Pancake Mix

2 tbsp dried milk powder (used Sanalac)

1 1/4 tsp baking powder

2 pkts Pure Via Stevia (or 4 tsp sugar)

1/4 tsp Ginger, Ground

1/4 tsp baking soda



1 tbsp Buttery Spread, chilled

2 tbsp butter - with olive oil, chilled



1/2 cup buttermilk

1/4 cup water (as needed)

2 tbsp liquid egg product (used because a whole egg is too much)



Combine Dry Ingredients and set aside.

Dice the Fats, keeping them chilled. Combine with Dry Ingredients, whisking with a wire whisk until Fats has been mixed and has small pea sized “pellets”.


Beat in egg and buttermilk with a wooden spoon, adding water as needed. The ‘batter’ should be soft and thick, but not dry.


Grease the muffin cups with shortening or palm oil.  Divide dough into the 6 cups. Shape with a toothpick using swirls to even dough in the muffin pan. Do not smooth it or press it down!


Gluten-Free Muffin Cup Biscuits- ready for oven

Gluten-Free Muffin Cup Biscuitss - ready for oven

Bake in pre-heated 375° oven for 20 minutes or until browned. Remove from pan, allow cooling slightly. Serve hot or warm.

Store leftovers, covered in a cool dry room on counter for 24 hours or refrigerated, wrapped for about a week. 

To re-warm, microwave 15 seconds, or less on high. Be careful on the microwave as if over-cooked, they become gummy and hard


Servings: 6


Nutrition (as prepared): 162 calories, 6.1g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 2.2g saturated fat, 5.7mg cholesterol, 340.8mg sodium, 218.1mg calcium, 207.9mg potassium, 1.9mcg folate, 27.8mg phosphorus, <1mg phytosterols, 0mcg lycopene, 1.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 23.5g carbohydrates, 1.2g fiber, 22.3g net carbohydrates, 2.4g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 3.2g protein.






The shortening must be cold.  It should be whisked into the Dry Ingredients using a wire whisk by hand.  The Dry Ingredients may be pulsed in a food processor to mix and grind finer, but the fats should not be added while the mix is in the food processor or you could get grainy biscuits due to the shortening melting before it goes in the oven!

Larger Muffin pan compared to regular sized pan, on the left.

Muffin tin - pan comparison

Our Days food

Breakfast Omelet, bacon and biscuit

Breakfast Omelet & Muffin Cup Biscuits

Romaine salad with berries  and salmon with asparagus

Salad asparagus and salmon

Frozen Lemonade

Frozen lemonade

frozen lemonade

© 2013

Friday, July 5, 2013

Simple Gluten-Free Chocolate Chip Cookies

Anyone who loves cookies, most likely loves chocolate chip cookies! Now that I have said it, who will try to convince me otherwise?  Oh yea, there are the ‘cookie monsters’ like me….. who would rather have a cookie than any other dessert. But….maybe I like chocolate chip cookies because they have CHOCOLATE in them.
Now that I take time to spend lots of time in the kitchen or writing ideas for a cookie recipe, I get to sample those ideas!  I often wonder if I had a previous life as a cookie tester….
Although I love baking and cooking my own food, I have never had any desires to own a food establishment to sell said goods…  Guess one could say food is my hobby, not my profession.
When I was first forced to go gluten-free, I felt a little sad because I had to start over learning how to cook.  I attended some great classes presented by Michelle over at Allergen Free Cooking.  One of the most important things I learned from her was how to mix flours and the properties of the types of flours like the base flour and the starch.  Well that  took a little bit of a learning curve, but it’s not that difficult.  Now, I don’t even fret about which flour to use.  My motto now is  “have food processor, can make almost anything”.
Now back to the cookies, there are numerous packaged chocolate chip cookies on the market including cookie dough and cookie mixes.  I buy some here and there, but always go back to baking cookies.  I have found one specific Crunchy Double Chocolate Cookie that I love!  I will buy that one when I get lazy.   I have a box of those in the pantry just in case I need a quick fix and am not up to baking.
This recipe shows how simple it is to make chocolate chip cookies.  Most recipes add a stick of butter (8 tbsp) for 1 1/4 cups flour, but I reduced it to 6 tablespoons which makes a crunchier, less greasy cookie.
If you are not familiar with using flax gel as an egg substitute, use an egg instead, because the flax gel needs additional flavoring added. When using flax gel in a non-chocolate/spicy cookie, additional cinnamon and/or extract is necessary.  The flax doesn’t seem to have a flavor of it’s own, but seems to reduce the potency of other flavors.
So, enjoy this version the Chocolate Chip Cookie!

Simple Gluten-Free Chocolate Chip Cookies
 Simple Gluten-Free Chocolate Chip Cookies
Dry Ingredients - Food Processor
1 cups white rice flour(or mix of brown/white) - used a fine grind
1/4 cup Tapioca Flour
1/2 tsp cinnamon
1 tsp baking powder (used aluminum free)
1/4 tsp salt
1/4 cup granulated Stevia - equal to 1/4 cup sugar (used Pure Via-Cup for Cup)
1/4 cup Brown Sugar - (or coconut palm sugar)   
1/2 tsp Vanilla Powder (used Authentic Foods)
Wet ingredients and Fats
6 tbsp butter, softened
1 flax gel egg (recipe = 1 egg)*
3 tbsp raw honey (or 1/4 C strained liquid honey)
1/2 tsp orange or almond extract
Add Ins
1 cup Milk Chocolate Chips
Combine Dry Ingredients in a food processor bowl and pulse about a minute to finish grinding and mixing.
 Simple Gluten-Free Chocolate Chip Cookies - Dry Ingredients
 Prepare flax gel and whip with a hand mixer, beat in the butter and honey until creamy, beat in the extract. 
Simple Gluten-Free Chocolate Chip Cookies - fat and flax gel mixed
Simple Gluten-Free Chocolate Chip Cookies - fat and flax gel mixed adding honey
Raw honey can be from light in color to golden brown in color.  It is more concentrated.
The orange extract that was used - Orange extract

Scrape down the bowl and beat in the Dry Ingredients from the food processor just until mixed. 
Scrape down beaters and bowl.
Stir in the chocolate chips.
 Simple Gluten-Free Chocolate Chip Cookies - adding chips
Simple Gluten-Free Chocolate Chip Cookies - mixing in chips
 Divide dough into 24 portions.  A cookie scoop worked well for this dough.
 Simple Gluten-Free Chocolate Chip Cookies - portioned
Place each portion onto parchment paper covered baking sheets, shape and flatten to 2 inches wide. The cookie will puff, but spreads very little.
Simple Gluten-Free Chocolate Chip Cookies - ready for oven
Bake 9 to 11 minutes in pre-heated oven at 350F until golden brown.
Simple Gluten-Free Chocolate Chip Cookies - from oven
Gently, using a flat lifter, remove to wire racks to cool completely.
Simple Gluten-Free Chocolate Chip Cookies - cooling on rack
Simple Gluten-Free Chocolate Chip Cookies
Store any baked left-overs in a sealed container on countertop or refrigerator. Eat within a week, if left unrefrigerated, because no preservatives are in the cookies.
Simple Gluten-Free Chocolate Chip Cookies - storing
Simple Gluten-Free Chocolate Chip Cookies - storing


Servings: 24
Nutrition (as prepared): 116 calories, 6.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 3.9g saturated fat, 11mg cholesterol, 47mg sodium, 19.6mg calcium, 10.5mg potassium, <1mcg folate, 28.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 16.1g carbohydrates, <1g fiber, 15.2g net carbohydrates, 8.8g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 1.4g sucrose, 0mg stigmasterol, 1.1g protein.
Pan Cookies: Prepare dough as above. Spread into a prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars
 If freezing any, place on cellophane wrapped tray, cover and freeze. Once frozen, remove wrap and place in a plastic bag or lidded container and return to freezer. Use within 30 days.
Simple Gluten-Free Chocolate Chip Cookies - freezing
Simple Gluten-Free Chocolate Chip Cookies   - frozen

If you aren’t familiar with flax gel eggs - this is how to make it - it can be prepared and stored in the fridge for two or three days.  This is a picture of my making about 4 at once for Holiday baking.
Flax Gel (1 egg)
1 Tbsp ground flaxseed meal
1/4 cup water
1. Place the Flax Gel ingredients into a large microwave-able container.    Microwave on high until it bubbles and is slightly thick.  (About 90 seconds)  Cool about 2 minutes.  Beat with electric mixer until it is frothy.
Yield: 1 flax gel egg substitute

© 2013
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