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

 

Ingredients

 

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

 

Fats

1 tbsp Buttery Spread, chilled

2 tbsp butter - with olive oil, chilled

 

Liquids

1/2 cup buttermilk

1/4 cup water (as needed)

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

 

Procedure

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.

 

 

 

 


Tips

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 http://retiredwithnoregrets.blogspot.com/

Friday, July 12, 2013

Orange Scented Double Dark Chocolate Cookies - Egg, Dairy and Gluten-free

NFCA (National Foundation for Celiac Awareness) posted a Spring Gluten-Free Recipe Contest using products from  GlutenFreeChoices.com.   Since I already use so many of their products, decided to enter, with no inkling that I would win.  I love creating recipes as a challenge to keep me ‘entertained’. 

I am honored to have been chosen a winner! I was surprised at the size of the gift package, so it was donated, as I did not need any additional products.  I did learn about which products GlutenFreeChoices and Hain Celestial provide and will continue to buy their products.

I love dark chocolate and I love baking. This is a slightly crunchy dark chocolate cookie with a slightly soft center. The orange flavor complements the dark chocolate. Reduced calorie sweetener and less chips were used to allow those limiting calories to enjoy a delicious chocolate cookie. This cookie can be made with all sugar and topped with additional chocolate chips, of course, the nutrients will change.
Orange Scented Double Dark Chocolate Cookies - Egg, Dairy & Gluten free   Orange Scented Double Dark Chocolate Cookies
 
Rather than repeating the recipe here - download the ebook; it’s free! -
Ingredient list  ---Download original recipe

After you have gathered all of your ingredients, below are the detailed procedures

Orange Scented Double Dark Chocolate Cookies - prep

Procedure
 
Pulse all “Food processor - Dry Ingredients” until finely ground.  Set aside.
 
 
Orange Scented Double Dark Chocolate Cookies - food processor
 
82% cacao baking chocolate, placed in freezer, will turn white because of the fat in it.  That does not affect the quality of the chocolate.
Orange Scented Double Dark Chocolate Cookies - food processor ingredients blended
 
Prepare the “Flax Gel (2 eggs)” in a tall cup or deep micro-waveable bowl as it will bubble up.  Microwave for 2 minutes on high, scrape down the container and then microwave 1 minute.  Scrape the gel into a large mixing bowl, allow cooling, and then beat until fluffy. 
 Be careful with the microwave container as it may be hot.  The flax gel will be hot coming out of the microwave, so place protection under it if it is placed on a counter that is not heat safe.
 
Orange Scented Double Dark Chocolate Cookies - flax gel just out of microwave
 
 
 Add the butter and continue beating.  Beat in orange oil or extract.
 
Orange Scented Double Dark Chocolate Cookies - flax gel whipped
 
beat in the brown sugar, if it was not added to the food processor
 
Orange Scented Double Dark Chocolate Cookies - flax gel adding brown sugar
 
Orange Scented Double Dark Chocolate Cookies - wet ingredients blended
 
Beat in the ingredients from the food processor until thoroughly mixed.
 
Orange Scented Double Dark Chocolate Cookies - adding remainder of dry ingredients
 
 
Scrape down the beaters. Scrape the dough into a smaller bowl, refrigerate about 1/2 hour, as the dough is a little sticky. It does not have to be refrigerated, but it will be easier to shape, when chilled.

Orange Scented Double Dark Chocolate Cookies - cookie dough

Divide the dough into 24 portions.

 
Orange Scented Double Dark Chocolate Cookies - portioned
 
  Flatten and shape to about 2 inches wide on a parchment paper covered baking sheet. 
Push one large chocolate chip or 3 smaller ones into the top of each. 
 
Orange Scented Double Dark Chocolate Cookies - ready for oven
This is a picture of larger chips, but put 3 anyway
 
Bake in pre-heated 350F oven for about 10 minutes. 
 
Remove from oven; carefully transfer using a lifter onto wire rack to cool.
After completely cooling, cookies can be stacked together.  Store in a cool area or refrigerate in a lidded container
 
Orange Scented Double Dark Chocolate Cookies
 
 
Orange Scented Double Dark Chocolate Cookies
 
Makes 24 cookies
 
Nutrition (as prepared): 88 calories, 5.3g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2.5g saturated fat, 3.8mg cholesterol, 30.3mg sodium, 21.3mg calcium, 69.8mg potassium, 2.9mcg folate, 30.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 10.4g carbohydrates, 1.6g fiber, 8.8g net carbohydrates, 6.1g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, <1g maltose, 3g sucrose, 0g sugar alcohols, 1.4mg stigmasterol, 1.6g protein, 2.8mg caffeine.
 
Tips
Substitutions  for each ingredient item that has been tested successfully
Oat flour:  teff flour
Coconut palm sugar:  Brown sugar
Granulated stevia:  Granulated sugar : sucralose
 
  • You will know the cookies are ready to come out of the oven when they start to deflate. They will rise a bit and about 9 minutes will begin to deflate.
  • If you do not have orange oil, I suggest using 1 tsp orange extract plus 1 tsp orange zest to get the noticeable orange taste.
  • The flax gel gives the cookie a softer center.
  • This recipe has not been made without the almonds or with  eggs.
  • It is not recommended that all non-caloric sweetener be used, as additional liquid would need to be added or the cookie would be a bit dry.
 
 
 
 

Of course, I couldn’t afford calorie wise to eat all of those cookies, so I will be sharing some.  
  Orange Scented Double Dark Chocolate Cookies - packaged B 2013 Gluten-Free Choices Spring/Summer eCookbook

© 2013 http://retiredwithnoregrets.blogspot.com/





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
Ingredients
 
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
 
Procedure
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.
 
Tips
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)
 
flax-gel
 
Ingredients
1 Tbsp ground flaxseed meal
1/4 cup water
 
Procedure
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 http://retiredwithnoregrets.blogspot.com/
Technorati Tags: #glutenfree   #dessert   #chocolatechip