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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