Posts Tagged ‘gluten-free flours’

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Updated Gluten-free Flour Recipe(s).

Tuesday, June 5th, 2012
amaranth

amaranth... naturally gluten-free, essential to our flour blends

I don’t believe there has been one moment in the last several years, that our gluten-free flour blend recipe has not been in a transition. Trying to create a blend of flours to be an all-purpose substitute for the one thing you aren’t using… gluten. It get’s tricky. But, if only….

My conclusion is that one flour blend is not enough! Little by little, we abandoned the idea of one working blend to achieve a wide variety of results and textures. We currently use three  distinct formulas for different final results.

We are also conscious of that almost omnipresent gritty texture, commonly found in gluten-free baked goods, which we believe we successfully avoid or exploit in some cases. For example, brown rice flour is uniquely well suited to making gluten-free shortbread!

I encourage people to be very skeptical when they encounter recipes that suggest you substitute a gluten-free flour blend 1 for 1 to make a gluten-free version”.  For one thing, the amount of liquid absorbed by various gluten-free flours is going to effect recipes differently. Perhaps your results will be edible, but will they be exceptional? If your going to take the time to gather ingredients and bake, shouldn’t you feel like what you make is good, not just good enough. Or, worser, good for gluten-free!!!

BROWNIE BLEND

This a dense blend we use in our brownie recipes. The blend itself has flours that absorb moisture and make a nice fudgy brownie. The brownies also use buckwheat flour to reinforce that fudgy  texture. This blend is perfect for brownies, but little else.

  • 7.5 ounces garfava flour
  • 6 ounces brown rice flour
  • 6 ounces potato flour
  • 4.5 ounces tapioca flour
  • 4 ounces amaranth flour

LIGHT BLEND

This is an ultra light whole grain flour blend we use for more cakey muffins, layer cakes, cookies and tarts. This blend is super light and fluffy. It has the most neutral character of all our flour blends. In changing to this flour, I find I need to use a little more xanthan gum and a little extra flour. I am using maybe an extra 1/2 ounce per 8 ounces of flour. The results bake light and maintain their rise.

  • 6 ounces amaranth flour
  • 10 ounces garfava flour
  • 5 ounces brown rice flour
  • 12 ounces  tapioca flour
  • 12 ounces sorghum flour

HIGH PROTEIN FLOUR BLEND

I stumbled upon this recipe a few years back when I was researching our Irish Soda Bread recipe. The recipe referred to this blend as high protein, so we call it that.  We love this in cornbread and quick breads and breadier muffins. It bakes a little bit denser than the light blend and is really nice used in a 50/50 combination with the light blend.

  • 10 ounces garfava flour
  • 10 ounces arrowroot flour
  • 10 ounces tapioca flour
  • 10 ounce millet flour
  • 5 ounces amaranth flour

In addition to selecting the appropriate blend for each recipe, in most recipes, we add different flours, depending on the character of the final item. Some of the flours we use this way are quinoa, almond, coconut, oat flour…

So you see… this idea that you can take a cup of gluten-free flour and use it for a cup of “regular” flour in a “regular” recipe, is kind of an irresponsible statement. Experiment carefully. And beware of recipes that tell you to just use a cup of any gluten-free flour blend.

The key to successful gluten-free baking, in my experience, is finding a way to hide the characteristics of the flours you use in a way that produces a treat that tastes like what you remember. A challenge for sure!!

I hope my experiences help you! I love the challenge of getting to know and use all the different gluten-free flours that are available to us these days. Feel free to share your favorite flour stories.

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Posted in gluten-free, gluten-free baking, gluten-free flours | 3 Comments »

Sweet Potato Cornbread (vegan and glutenfree)

Saturday, March 19th, 2011

... fluffy, with a nice light crumb and a little bit of cornmeal texture ... add in the sweet potato sweetness ...

Today over at One Green Planet I have published an article on veganizing baked goods. As an exercise, I took a butter milk Cornbread recipe from Allrecipes.com and made it vegan.

I thought I would share my allergen-free version of that recipe here. It took me three trials to get the numbers right. I used a lot less gluten-free flour than wheat flour and added a good amount of liquid. That is a function of all the starches used to replace the gluten in the wheat.

I find there are far fewer rules and guidelines to follow in getting the gluten out of a recipe than there are for veganizing one. I pretty much have developed an instinct that I go with. Even then, I almost always have to re-work recipes multiple times to get results I am truly happy with.

In this recipe I used the Gone Pie flour mix, the Hi Protein flour mix (mentioned in the Irish Soda bread recipe), corn flour and millet flour. This was my first time using corn flour and am not exactly sure what it did. More experimentation to come with it! The Hi Protein mix was the final touch I added to get a nice light crumb.  I have posted the recipe for it at the end of this recipe again.

All the yellow grains and the orange of the sweet potatoes give this cornbread a truly amazing color! It’s so tasty too!

SWEET POTATO CORNBREAD

  • 3 tablespoons gluten-free flour blend
  • 3 tablespoons millet flour
  • 2 tablespoons corn flour
  • 1/4 cup Hi Protein Mix*
  • 5/8 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum

Sift the dry ingredients together and set them aside.

  • 1 cup + 2 tablespoons cornmeal
  • 1/4 cup organic vegan sugar

Combine cornmeal and sugar in mixing bowl and set aside.

  • 3/4 cup vegan sour cream or So Delicious PLAIN coconut yogurt
  • 1/2 cup So Delicious coconut milk (unsweetened)
  • 3/4 cup sweet potato

Puree in food processor until smooth and creamy.
Pour into same bowl as cornmeal and combine well.
This makes the cornbread nice and light.

  • 3 tablespoons coconut oil, melted
  • 3 tablespoons vegetable oil
  • 3 tablespoons maple syrup

Fold into cornmeal mixture until evenly mixed.
Now add dry ingredients and mix until blended.
Do not over mix.

Dough will be very light and fluffy. Pour it into an 8 x 8 inch square pan. I prepare my pan with oil and a dusting of cornmeal. Smooth the dough with wet hands.

Bake at 350 degrees for 35 – 45 minutes. When it is done, it will be firm to the touch in the center.

*Hi Protein Flour Blend:

1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour

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Posted in Recipes, gluten-free, gluten-free baking, gluten-free flours, vegan baking | 6 Comments »

Irish Soda Bread Muffins (vegan and gluten-free)

Thursday, March 17th, 2011

With a little cross and everything. Sorghum flour on top.

I recently saw this recipe for Irish Soda Bread and I immediately remembered little Irish Soda Breads I made a loooong time ago. The flavor and texture and the smell of them baking! I must have caraway seeds and cardamom perfectly blended in a doughy slightly sweet bread. With plump little currants.

I did it! I did it! I love it! I love it!

The original recipe I found and made (with the addition of cardamom) is here.  They use a flour blend which resulted in a whole meal kind of bread. The bread really didn’t hold together well enough for my purposes.

Irish Soda Bread, as I recall it, is unabashedly white bread. I re-did the recipe a few times adding some of my flour blend and making a few other changes. The final result is super simple to make, once you gather all your ingredients.

I am playing with my version of their flour blend in other recipes. It makes a very different crumb when baked. The blend recipe is at the end of the post.

GLUTENFREE IRISH SODA BREAD

  • ½ cup currants, soaked/drained or well rinsed

  • 1 cup gluten-free  Hi Protein Flour Blend*
  • 2 tablespoons coconut flour
  • 6 tablespoons gluten-free flour blend
  • 1/4 cup + 1 tablespoon sorghum flour
  • 3  tablespoons vegan sugar
  • 1 tablespoon  baking powder
  • 1 1/4 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ½ teaspoon sea salt

  • 6  tablespoons coconut oil

  • 2  tablespoons apple sauce
  • 1/2 cup So Delicious PLAIN coconut yogurt or vegan sour cream
  • 1 cup So Delicious organic coconut milk (unsweetened)
  • 1 tablespoon vinegar or lemon juice

  • 1 Tablespoon caraway seeds
  • 1/8  teaspoon cardamom

Combine the wet ingredients and set them aside.

Put all the dry ingredients in your mixer bowl.
Turn it off and on a couple of times to blend them.
Add coconut oil by the tablespoon to the flour mixture.
Let the coconut oil break up in the flour mix until you have
a fairly uniform almost cornmeal like mixture.

Add the cardamom and caraway seeds.

Add the liquid ingredients in two stages. Mix minimally.
When almost evenly mixed, add the drained currants.
Mix just until the dough is blended.

The dough gets firmer as it sits.

I made 12 muffins. I’m sure it would make a nice little loaf too.

This is a lovely, slightly starchy, dense dough. I flattened the muffins with wet hands. Then I sprinkled on some sorghum flour and cut crosses in them. The dough was extremely easy to work with.

Bake muffins at 375 degrees for 20 – 25 minutes.

If you made muffins like I did, you could be eating hot Soda Bread now!

I made a loaf too! It was possibly even more delicious. I did the loaf with coconut yogurt so it was soy free.

Hi Protein Flour Blend:

(This is my version of the original blend. You can see the original blend in the original article.Original….)

1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour

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Posted in Holiday specials, Recipes, gluten-free, gluten-free baking, gluten-free flours, vegan cooking | 7 Comments »

Special item this week – Gluten-free peanut butter and caramashew cups

Friday, February 11th, 2011

Behold the peanut butter cup!

SORRY SOLD OUT FOR THIS WEEK. WATCH FOR A NEW POST SOON!

It was a wonderful and busy week over here.  We weren’t much of a bakery.  The oven never got turned on until today!  This entire week was about making chocolate cups.  We filled them with peanut butter, caramashew (caramel made with coconut and cashew) and truffles.

Unfortunately, none of last weeks cups were certified gluten-free.  All our chocolate is technically gluten-free, but the chocolate we used last week has the qualification that it is processed on equipment that at times processes gluten.

Are you wondering why we don’t just use gluten-free chocolate all the time? In short this is why…

Our gluten-free chocolate is made by Enjoy Life. This is some excellent chocolate but…..   they are not certified fair-trade!  In their words:

While our chocolate is not fair-trade certified due to strict allergen requirements, our supplier focuses on improving conditions for the cocoa farmers and is committed to operating in an ethical, responsible and safe manner.

Since there is truly amazing vegan chocolate available that is certified fair-trade, we don’t use the Enjoy Life chocolate in our products that are not gluten-free. We hope that one day, Enjoy Life will be certified and we will be able to use their chocolate exclusively. As a small business, it would be a great convenience to not have to carry two kinds of dark chocolate.

Now then…. On with the special GLUTEN-FREE offerings for this week.  This week, all the cups will be in a peanut butter and chocolate cup.  We just made some of the caramshew cups this way for a local client and they were amazing!

6 Caramashew Cups

6 Peanut Butter Cups

3 Caramashew Cups /3 Peanut Butter Cups

All packages are $32.00 (postage included).  Each cup is almost 2 ounces.  These are some righteous big cups!

Email us and let us know what you would like.  As usual, these special items are available for a limited time.  SO you need to order soon!

order by e-mail SORRY SOLD OUT FOR THIS WEEK.

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Posted in get 'em while they last, special products | 1 Comment »

“I died and went to heaven”

Thursday, January 6th, 2011

I recently got the most wonderful email from a client that I wanted to share with you all. When you do wholesale and on-line sales, moments like this are rare. It really made my day!

And yes the email subject really was “I died and went to heaven”.

Dear Barbara,

The pecan pie and the fruitcake are by far the best vegan gluten-free bakery delectables I have EVER experienced. They are simply sumptuous!!!

You have created an amazing balance of clean, nuanced flavors that’s completely satisfying without being “too much”; i.e., they are not too sweet, oily, or salty, nor do they inflict that empty-calorie feeling of refined flours.

Their textures are awesome. I love the stickiness of the pecan filling and that stalwart crust. (I’m eating the frosting separately; it’s amazing—complex, exotic; again, not overly sweet.) I love the texture of the fruitcake, too—it’s just as it should be; I love a tiny reminiscence of Christmas pudding! The balance of the various fruits and nuts is perfect. You’ve gone light on the oil (thank you!), and the brandy is a necessary and elegant final touch. Brava!!!!

I am ecstatic I found you. (And you’re the only baker I trust enough to eat your wares right from the package. I nuke almost everything that comes from anywhere, b/c my celiac disease makes any food-borne upset a real ordeal.)

Do you by any chance have a monthly program in which you send a surprise item of your choice? Averaging maybe ~ $20-30/mo? If not, would you consider doing that and signing me on for 2011? :) ))

So many thanks for your wonderful creations—and your equally wonderful values—and Happy New Year!!!

All best,
Janine

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Posted in gluten-free baking, gluten-free flours, vegan baking | Comments Off

Teff love!

Wednesday, January 5th, 2011

Teff flour and grain

I love to work with different grains/flours! Such a wide variety are becoming readily available for gluten-free baking. This is my idea of fun!

I have been working with teff for a while.  At first, it was a little hard to find, so I wasn’t using it too freely.  Now I have a steady supplier and I am starting to use it more.

There are different varieties of the grain that vary in color.  I have seen both an ivory colored grain and a darker one (pictured above), although the darker one is much easier to find and is what I use most often.

Since the flour has such a dark color, I limit my use to darker baked goods, like those made with chocolate or molasses.   It has a really wonderful almost nutty flavor.  I am liking it in combination with buckwheat flour and coconut flour and the regular Gone Pie gluten-free flour blend.  Teff flour was an essential element of our holiday fruitcakes and this month’s special ginger spice cookie.

Having used it for a while, I decided to read up about teff and learn more about what I was already loving.  Guess what?  This stuff is factually awesome.

It’s a tiny little grain, that is nutrient dense. This is due to the fact that the germ and bran, where the nutrients are concentrated, account for a very large portion of the tiny seed which is processed whole.

I think this milling also accounts for its properties in baking. If you have ever worked with rice flour, you know how gritty it can be.  Teff is not like that, but it does give some texture to what you make.  I actually find the texture pleasant as opposed to gritty.  I also find it does not absorb as much liquid as a flour that is more finely ground.

Not convinced yet? Since the whole grain is processed into flour, it has a high fiber content.  It is also rich in iron, thiamine, calcium and copper.  Here are some nutritional facts about teff thanks to our friends at Bob’s Red Mill

Nutritional Information
Nutrient Facts
Serving Size: 1/4 cup (30g)
Servings Per Container: 22.00
Amount Per Serving % Daily
Value
Calories
113
Calories from Fat
5
Total Fat
1.00 g
2 %
Saturated Fat
0.00 g
0 %
Trans Fat
0.00 g
0 %
Cholesterol
0.00 mg
0 %
Sodium
5.00 mg
0 %
Total Carbohydrate
22.00 g
7 %
Dietary Fiber
4.00 g
16 %
Sugars
0.00 g
0 %
Protein
4.00 g
8 %
Vitamin A
0.00 %
Vitamin C
0.00 %
Calcium
5.00 %
Iron
13.00 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If all this isn’t enough to give you teff love, may I remind you that teff is the grain used in the Ethiopian bread injera! Mmmm…. Ehtiopian food!

I have used the whole grain in soups and stews and am planning on making a slightly modified version of this Teff Polenta once I get some of the ivory teff, which seems more appropriate for this dish.

Teff Polenta

  • 2 cups water
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thickly sliced
  • 1 cup coarsely chopped onions
  • 2/3 cup teff grain
  • 1/2 teaspoon sea salt
  • 2 cups coarsely chopped plum tomatoes
  • 1/4 cup coarsely chopped fresh basil

1. Boil water in a tea kettle.

2. Place the oil in a 10-inch skillet, and warm over medium heat. Add garlic and onions, and sauté, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and sauté for 2 minutes or, until bright green. Stir in the teff.

3. Turn off the heat to prevent splattering, and add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.

4. Cover and simmer for 10-15 minutes, stirring occasionally, until the water’s absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.

5. Taste and adjust the seasonings, if desired.

6. Transfer it to an un-oiled 9-inch pie plate. Let it cool for at least an hour. Slice and serve. Serves 4-6

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Posted in Recipes, gluten-free, gluten-free baking, gluten-free flours | 1 Comment »

Gluten-free Lemon poppyseed cake – updated

Friday, June 18th, 2010

Bathed in sunlight, lemon poppy and chocolate spice mini-cupcakes

Since I first posted this recipe, I have learned a few good tips that have made this recipe far superior to the earlier version.  I definitely used WAY too much xanthan gum originally.  And guess what?  The original recipe also had palm oil!  Yup.   I, too, had to learn of the evils of palm oil.

Here is the recipe again.  This time, I believe it is nearly perfect!

I make this recipe in a mixer.  Here is the most organized way I have found to make a semi-complicated recipe.  It is actually quite simple, if everything is organized properly.

1)  Process the following ingredients until extremely smooth and well aerated, then set aside.

  • 1/2 cup So delicious coconut milk (unsweetened)
  • 1     cup soured non-dairy milk
  • 1/2 cup silken tofu
  • 1/2 cup maple syrup
  • 1/4 cup lemon rind
  • 1T1t vanilla extract
  • 2T lemon extract
  • 2T lemon juice

2) Put the mixer bowl on top of a pot of hot water – double boiler style and combine these ingredients.

  • 1/4  cup coconut oil
  • 1/4  cup mild oil
  • 1 3/4 cup vegan white sugar

3)  Combine and sift dry ingredients.  Then add in poppy seeds.

  • 2 1/2 cup gluten-free flour mix
  • 2T quinoa flour
  • 2T coconut flour
  • 2T amaranth flour
  • 2t baking powder
  • 1/2t baking soda
  • 1/2 t salt
  • 1/2 t xanthan gum
  • 1/2 cup poppy seeds

4)  Take melted oils and sugar and whip them until they are homogeneous.  Add a small amount of the tofu liquid – again whipping until everything is well incorporated.  The mixture should be smooth and light.

5) Alternately add dry and remaining wet ingredients, scraping bowl well and often.  Do not over mix.  Once all ingredients are added, remove bowl from mixer and give it a good mix by hand to make sure the batter is evenly blended.

6) I made adorable tiny cupcakes, but you can bake this in any shape you like.  Scoop into your chosen mold, flatten the batter with wet hands and bake at 350 degrees.  The mini-cupcakes baked 25 minutes.  A larger mold will require longer baking.  The final product is firm to the touch.

I glazed the cupcakes with lemon and sugar and they were quite a hit!

Happy baking!

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Posted in Recipes, gluten-free baking, gluten-free flours, palm oil, vegan baking | Comments Off

Gluten-free/vegan Chocolate Spice Cupcakes

Monday, March 29th, 2010

Chocolate spice cupcake with a modified version of our very own rich dark chocolate frosting, then topped with chopped filberts and crystallized ginger.

I have a new favorite blog these days – An Opera Singer in the Kitchen.

One day, when perusing this ultra-tasty looking blog, I found a recipe, which inspired the above creation. Here is the recipe for the Gone Pie version of the cupcake. I recommend topping it with your favorite vegan ganache with a bit of cinnamon added.  There is a ganache recipe on the original post that seems nice (although I urge you to replace the Earth Balance with coconut oil).

Liquid ingredients:

  • 2/3 cup non-dairy milk (gluten-free)
  • 1/3 cup ginger syrup*
  • 1/4 cup vegetable oil
  • 1 T coconut oil (melted)
  • 1 t vanilla
  • 1 t cider vinegar (gluten-free)
  • 3/4 cup vegan sugar

* ginger syrup is a delicious bi-product of crystallized ginger making. You can replace it with maple or agave and a touch more ginger powder.

Dry ingredients

  • 2T gluten-free flour blend
  • 1/3 cup coconut flour
  • 1/4 cup buckwheat flour
  • 1/3 cup sorghum flour
  • 1/3 cup cocoa powder
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/4 t cinnamon
  • 1/8t ginger
  • dash cloves
  • dash cardamom
  • 1/4 t xanthan gum

    • Whip up the wet ingredients until they are well mixed and fluffy.

    Sift together dry ingredients.

    Fold dry ingredients into whipped wet ingredients.  Do not over mix.

    Scoop into muffin tins (I got 10 cupcakes) and bake at 350 degrees for 20-25 minutes.

    Depending upon how much you pack your flours into measuring cups, particularly the coconut, this will either make a perfectly domed cupcake or a slightly concave one.  I prefer the concave as it leaves a little crater for more frosting!

    Enjoy!

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    Posted in Recipes, gluten-free baking, gluten-free flours, palm oil, vegan baking | 6 Comments »

    The evolution of my glutenfree baking/flour choices

    Sunday, March 28th, 2010

    Cassava root, the source of tapioca flour

    Cassava root, the source of tapioca flour

    Gluten-free/vegan baking is a very unique process!  Those that have tried their hand at it,  know I have said a mouthful right there!

    It seems to me that the biggest challenges arise in selecting what flours to use for what items.  This is the challenge for all gluten-free baking, but is a somewhat more pronounced problem when baking vegan as well.  For the most part I have settled on a blend of flours that works in most recipes.  It contains enough *carrier* flours and *functional* flours to yield good results. I have tried to avoid making it a blend of nutritionless white starches and flours – a common problem in gluten-free flour blends.

    GLUTEN-FREE BLEND

  • 2 cup brown rice flour
  • 1 1/4 cup garfava flour
  • 1 cup potato flour
  • 3/4 cup tapioca flour
  • 1.5 cup sorghum flour

    • Why these flours?

    Rice flour: Rice flour was the first gluten-free flour I started experimenting with 10 years ago so I am kind of attached to/used to using it. When used in combination with other flours, it has great baking properties. On its own it is pretty gritty and. in my opinion, dreadful! I have, at times, substituted millet flour for all or part of the rice flour very successfully.

    Garfava flour: Garfava flour, I love you. You are light, not too beany and super fun to say. If you avoid beans, a combination of quinoa and amaranth can be substituted here.

    Potato flour: Potato flour is a not so secret, secret passion of mine. When used in combination like this it gives a very unique lightness to everything.  I first encountered it in French chocolate cakes.  That’s a little bit of knowledge that has served me well for years!

    Tapioca flour: Tapioca flour is where most of the *glue* in the mix is coming from. In this blend it is well aerated by the *carrier* flours. Tapioca is a root starch derived from cassava.

    Sorghum flour: Sorghum flour has a very neutral flavor and adds lightness to the blend. The blend also works just fine without the sorghum. If you opt to use it this way, you will use less in a recipe and can add the sorghum as part of your other flours in the recipe.

    I like to use this blend for 1/3 to 1/2 of the flour in a recipe. I use more in cookies and brownies than cakes. The most common flours I use along side the mix are buckwheat, coconut and additional sorghum. I like quinoa and amaranth as well. It is kind of up to you, how many different flours you want to keep around. Sorghum is by far the most neutral, but too much leads to a pasty texture. I like coconut a lot. It has a sweet flavor and is very light – both in color and in texture. It has to be used carefully or everything will taste like coconut. Buckwheat has a great almost nut-like flavor, but is very dark and can effect the color of your final product. Quinoa and amaranth have distinct flavors and can overwhelm if not used moderately.

    It is often a good idea to increase the flavoring in a given recipe to mask some of the flavors. For example, increase the lemon, vanilla, spices, etc. After texture, flavor is the biggest drawback to many gluten-free flours.

    …… and don’t forget the xanthan gum!

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    Posted in gluten-free, gluten-free baking | 2 Comments »

    Gluten-free ginger cookies

    Thursday, January 21st, 2010

    yummy ginger cookies!

    Photo by

    This is an adaptation of a recipe sent to me by a friend who thought these cookies would be a great way to feature the Gone Pie vegan crystallized ginger. With a few tweaks, and my usual over abundance of ingredients, I think I have a real winner here.

    GINGER COOKIES

    Flours: I am using a lot of different flours here.  I think doing this really does make a more interesting final product.  But if you don’t keep all these flours around,  substitute more buckwheat or sorghum for the quinoa and amaranth.  I think the blend of flours and the coconut flour are musts to include.*

    1/4 c gluten-free flour mix #2

    1/4 cup sorghum flour

    1/4 cup buckwheat flour

    2T coconut flour

    3T quinoa flour

    3T amaranth flour

    *A simplified version I might try would be 1/2 gluten-free flour mix #2, 1/2 cup plus 2T sorghum flour, 2T coconut flour

    Other dry ingredients:

    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp  salt
    • 1/2 tsp ginger
    • 1/8 tsp cinnamon
    • dash allspice
    • 1 T tapioca flour
    • 1/2 cup vegan sugar

    Wet ingredients:

    • 3T coconut oil
    • 1T coconut milk
    • 1T lemon juice
    • 1 tsp lemon rind
    • 1/4 c applesauce
    • pinch fresh ginger
    • 1/8t vanilla
    • 6T ginger syrup

    2 ounces of chopped crystallized ginger

    Sift and combine all dry ingredients EXCEPT tapioca flour and sugar.

    Combine all wet ingredients EXCEPT coconut oil. The ginger syrup is an amazing residual of making the crystallized ginger. It is so deliciously spiced and sweet at the same time. If you don’t have any, agave would be a fine substitution. I think you might want to add a little more ginger in this case.

    Put coconut oil, sugar and tapioca flour in mixer and whip until very well combined.

    It is a little tricky to get the coconut oil well combined with the sugar.  The tapioca helps a lot.  You need to scrape the bowl a lot and be careful the coconut oil is fully incorporated into the mix before moving on with the preparation.

    Alternately add remaining wet and dry ingredients, making sure to scrape bowl often.  When the mixutre is uniformly mixed , quickly mix in the crystallized ginger.

    I made 24 of the most lovely and rich little cookies.  I rolled them in cinnamon sugar and baked them for 11 minutes at 350 degrees.

    They were amazing!  One friend said they melted in her mouth!

    Thanks to Kylie for this awesome recipe!

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    Posted in Special orders, gluten-free baking, vegan baking | 1 Comment »

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