Friday, November 25, 2011

Day 1: Cookie mix in a jar

Cross contamination can be a big concern when preparing gluten free recipes in a kitchen that is not 100% gluten free but with a few simple precautions it can be done easily and safely.

1. Read labels.  Read labels.  Read labels.  Even if it is a product you have used before.  You never know when a formula will be changed.

2. If you plan to sift your ingredients get a new flour sifter and clearly label it for gluten free use only.  It is impossible to be sure that a sifter is clean enough to prevent cross contamination.

3. When baking cookies, line your pans with parchment paper or use dedicated pans or all of your gluten free baking.

GF M&M Cookie Jar

1 3/4 C. Gluten Free Flour Blend ~ I used Bob's Red Mill
3/4 tsp. Kosher Salt
3/4 tsp. GF Baking Soda
3/4 C. Packed Light Brown Sugar
1/2 C. Cane Sugar
1 C  M&Ms

Mix Gluten Free flour, salt, and baking soda in a bowl and then pour into a clean 1 quart jar.  Next, layer the brown sugar, chocolate chips and then top with cane sugar.  Seal the jar and decorate ~ Make sure you include the following directions with your gift:

Preheat your oven to 375 degrees.  Beat together 3/4 cup softened butter, 1 egg, and 3/4 tsp. vanilla extract in the bowl of a mixer until creamed.  Add cookie mix.  Blend well making sure there are no lumps (other than M&Ms).  Drop by rounded tablespoon onto a baking sheet lined with parchment.  Bake for 9-11 minutes until lightly browned.  Allow to cool on baking sheet for 1-2 minutes before moving to cooling racks.

Makes about 2 dozen cookies.

Sugar Cookie Mix in a Jar

1 1/2 cups superfine brown rice flour
2/3 cups arrowroot starch or cornstarch
1/3 cups tapioca starch
1 1/2 cups confectioner's sugar
1/2 tsp guar gum
1 tsp baking soda
1 tsp cream of tartar

Place all ingredients in a mixing bowl and use a large whisk to blend.  Sift mixed ingredients (be sure to use a dedicated sifter whenever making gluten free recipes to insure no cross contamination).  Transfer mix to a quart jar.  Make sure to include the following instructions with your gift:

You will need:

1 recipe of Gluten Free Sugar Cookie Mix (Dry Ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 tsp lemon extract
1 tbs freshly grated lemon peel (takes about 2 lemons)

1. Place the dry ingredients in the bowl of a food processor fitted with a metal blade.  Place the cover on the processor and pulse about 3 times.

2. Add the cubed, cold butter and pulse about 10 times.  The mixture will be crumbly.

3. Add the egg, lemon extract and lemon peel and pulse about 5 times.  The mixture will look crumbly but should form a ball when squeezed together.

4. If the mixture is too dry to form a ball, add 1 tbs milk and pulse about 5 more times.

5. Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.  Use hands to shape the ball into a long cylinder, about 2 inches in diameter.

6. Wrap the sheet of waxed paper around the cookie dough log and refrigerate the dough for at least 1 hour or freeze to use later.

7. When you are ready to bake the cookies, remove from refrigerator or freezer.  slice in 1/4 inch rounds and roll each section into a ball.  Place 12 balls on each prepared baking sheet.  Dip a glass in fine sugar and press each ball of dough into a flat circle.

8.  Alternatively, cut chilled dough rolls into 1/4" slices and bake.  This method makes a slightly thicker cookie.

Bake at 350 for 12-15 minutes, or until light golden brown around the edges.

Gluten Free Snickerdoodle Cookie Mix

1 1/2 cups granulated sugar
3 c gluten free flour mix
1 tsp baking soda
1/2 tsp baking powder
2 tsp cream of tartar
1/4 tsp salt

Mix in a separate bag and attach:
2 tbs granulated sugar
2 tsp cinnamon

Attach these instructions to your gift:

Whip 1 cup of butter, softened with 2 eggs and cookie mix.
Shape dough into 1-inch balls and drop into cinnamon-sugar baggie, shake to coat.
Place on parchment lined baking sheet and bake at 400 degrees for 8 minutes or until bottoms are lightly browned.

Yeilds: 6 dozen cookies.

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