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Here they are! The very GFCF Sugar Cookies that I made for the Gutzy Gear Party this weekend. This recipe is an old favorite of mine; originally printed from cookierecipe.com in 2000. The original recipe was called “Drop Sugar Cookies.” Here’s my GFCF version –

Gluten-Free, Casein-Free Sugar Cookies (Nicholas Rating = 100 Thumbs Up!)

1 cup organic vegetable shortening

1 cup canola oil

1 1/2 cups confectioners’ sugar

1 cup white sugar

2 eggs

1 tsp vanilla extract

4 1/2 cups Celeste Clevenger’s gluten-free flour mix*

1/4 tsp konjac powder

1 tsp baking soda

1 tsp cream of tartar

1. Preheat oven to 375 degrees.

2. Cream sugars, oil, shortening. Add eggs and vanilla and beat until nearly white.

3. Add flour, konjac powder, baking soda and cream of tartar.

4. Roll into 1-inch little balls. Roll in white sugar and flatten with palm of your hand.

5. Bake for approximately 12 minutes, less if you make the cookies smaller.

*Celeste’s Gluten-Free Flour Mix = a blend of brown rice flour, white rice flour, sweet rice flour, and white bean flour.  (All flours are from Bob’s Red Mill. This recipe, found in Celeste’s Best Allergen Free Recipes for Everyday Cooking and Baking yields 5 1/2 cups of flour mix.)

gluten free casein free snickerdoodles

Before I went on the gluten-free, casein-free diet, I was known among my friends for making amazing Snickerdoodle cookies. You know, the kind where you can’t eat just 7? The original recipe is called “Mrs. Sigg’s Snickerdoodles” and I downloaded it 12 years ago from cookierecipe.com!

So, this week I’m playing around with a new ingredient, called Konjac Powder, so I thought I’d try it with the Snickerdoodle recipe. And, well, according to Nicholas’ Thumbs Up Rating, he is giving these “a quadrillion thumbs up!” Hope you enjoy them too!

GFCF Snickerdoodles (Nicholas Rating = Quadrillion Thumbs Up!)

1 cup organic vegetable shortening

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 3/4 cups all-purpose gluten-free flour

1/4 tsp Konjac Powder

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 Tbsp white sugar

2 tsp ground cinnamon

1. Preheat oven to 400 degrees.

2. Cream together the shortening, 1 1/2 cups white sugar, the eggs, and the vanilla. Blend in the flour, konjac powder, cream of tartar, soda, and salt.

3. Mix the 2 Tbsp white sugar and the 2 tsp cinnamon in a small bowl.

4. Shape dough into small balls (a little smaller than a golf ball). Roll the balls of dough in the cinnamon/sugar mixture.

5. Place 2 inches apart on ungreased baking sheets.

6. Bake for 10-12 minutes or until set, but not too hard. Remove immediately from baking sheets and cool on wire racks.

Yield = approximately 36 cookies

gfcf_choc_chip_cookies

I did it! I converted my all-time favorite Chocolate Chip Cookie recipe into a gluten-free, casein-free delight! A non-GFCF friend of mine tried one and asked me for the recipe after she raved about it! (That’s true success!) Nicholas and I enjoyed baking these together on the morning of July 4th. Hope you will enjoy eating them as much as we did! Nicholas gave them 1000 Thumbs Up!

A great tip, if you want to keep your homemade cookies fresher for a longer time – freeze about 6-9 at a time in Ziploc bags or containers. Then, simply defrost as you need them; although, I also enjoy them a little frozen too!

Gluten-Free Casein-Free Chocolate Chip Cookies (Nicholas Rating = 1000 Thumbs Up)

2 1/4 cup all-purpose gluten-free flour

1/2 tsp xantham gum

1 tsp baking soda

1/2 tsp salt

1 cup organic vegetable shortening

3/4 cup firmly packed brown sugar

3/4 cup white sugar

1 tsp vanilla

2 eggs

1 package dairy-free chocolate chips (we used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free)

  1. Preheat oven to 375 degrees.
  2. Mix flour, xantham gum, baking soda and salt in large mixing bowl.
  3. Add vegetable shortening, sugars, vanilla, and eggs; mix well after each addition.
  4. Stir in chocolate chips.
  5. Drop from teaspoon, about 2 inches apart, onto ungreased baking sheets.
  6. Bake for 10-11 minutes, or until golden brown. Cool on wire racks.

Yield = about 6 dozen cookies.

gluten free cinnamon buns

Before I went gluten-free, I used to enjoy the Morning Buns at Starbuck’s Coffee. Not only were they a wonderful compliment to a cup of coffee, but Nicholas enjoyed eating one as a snack too! That all changed when we went gluten-free and casein-free. Until now, since I’ve almost replicated the flavors in this tasty Gluten-Free Cinnamon Bun; adapted from a recipe called “Cinnamon Butter Puffs” in The Breakfast Book. Nicholas agreed that the flavors and moistness of the muffin are an amazing resemblance to the Starbuck’s Morning Bun. Hope you enjoy them too!

Gluten-Free Cinnamon Buns (Nicholas Rating = 1 Trillion Thumbs Up!!)

canola oil spray

1/3 c organic vegetable shortening

1/2 c white sugar

5 eggs

1 c almond meal

1/2 c coconut flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 c coconut milk (from the carton)

Topping –

1/2 c melted coconut oil

1/2 c white sugar combined with 1 tsp cinnamon

1. Preheat oven to 350 degrees. Grease muffin tins with canola oil spray.

2. Beat together shortening, sugar, and eggs in mixing bowl. Add flours, baking soda, salt, and nutmeg and mix thoroughly.

3. Add milk and beat until blended and smooth.

4. Fill muffin tins about 2/3 full. Bake for approximately 20 minutes, or until a toothpick inserted into muffin comes out clean.

5. For the topping, have melted coconut oil ready in one bowl and another bowl with the cinnamon-sugar mixture.

6. Once muffins are cooked, remove them from muffin tin and dip them individually first into coconut oil and then roll them in the cinnamon-sugar mixture.

7. These taste fantastic while they are still warm, or reheat them if you need to for a later meal.

Yes, brownies can be GFCF and they can be delicious! When we decided to convert to eating a GFCF diet, I knew that my son would be most successful if I made food that tasted good and often was similar to what his friends ate.  Not that we have to be crowd followers, but let’s face it – peer pressure is a tough thing for kids to overcome these days! So, after a few dastardly efforts, I believe I’ve perfected a GFCF conversion of my favorite brownie recipe and my son enjoys getting the envious looks of the other children when he whips out the homemade brownie from his lunch bag at school! Oh, and they are half the sugar too!

gfcf Brownies

Mom’s Best GFCF Brownies (Nick Rating = 12 Thumbs Up!)

1 c vegetable shortening

1 c white sugar

1 c sugar alternative (Truvia, xylitol, etc)

2 tsp vanilla extract

4 eggs

3/4 c baking cocoa

1 c gluten-free all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350. Grease 13x9x2 inch baking pan. Mix shortening, sugars, vanilla. Add eggs, one at a time, beating well after each one. Add cocoa; beat until well blended. Add flour, baking powder, and salt; beat well. Pour batter into prepared pan (batter may be a bit stiff, but will spread out during baking process).

Bake 30-35 minutes, or until you can insert a toothpick and pull it out cleanly in middle of the pan. Cool completely and then cut into bars. Makes about 36 brownies.

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