Monday, November 25, 2013

Gluten Free Ginger Snap Cookie Recipe

Gluten Free Ginger Snap Cookie Recipe

Preheat the oven to 350ºF

This recipe is a variation of the one that I found at http://glutenfreegoddess.blogspot.com/

Hubby and I LOVE crispy, thin ginger snap cookies. We’re quite the cookie monsters in our house and this is one of rare indulgencies. Rolling the chilled dough between parchment paper sheets makes cookie cutting pretty simple.

SUPPLIES
Large baking sheets (I used three), parchment paper, plastic wrap, rolling pin, cookie cutters**

WHISK DRY INGREDIENTS in a large bowl
1 cup gluten free flour (I use Red Mill’s GF flour) 1 cup potato starch
 ½ cup of coconut flour                  1 cup light brown sugar
1 teaspoon ground ginger                  1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg          1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt                  1 teaspoons xanthan gum
1 teaspoon baking soda
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1/2 cup coconut oil
½ stick of organic butter
1/2 cup unsulphured black strap, dark molasses
4 tablespoons milk (whatever variety you like)

DIRECTIONS

  • I don’t have a whisk attachment or pastry cutter to cut the butter, oil, and molasses. I used the back of a tablespoon to cut the cold butter, cold coconut oil, and molasses into the dry mix (see above), but it’s a LOT of work. The mixture will be sandy and crumbly.
  • Add the coconut milk one tablespoon at a time, mixing after each spoonful.
  • Remember, the mixture will be sandy and crumbly.
  • Divide the dough in half, wrapping one half in plastic wrap (place in refrigerator to chill while you work with the other half).
  • Split the half dough ball in two and place in the center of the parchment paper on the counter.
  • Use your palms to press the dough into a slightly flat round shape.
  • NOTE: pay attention to how the dough feels while you are working with it. I found that it started to warm/soften up as I worked with it, and needed to put the remaining first ball of dough into the refrigerator to chill…taking out the second, chilled ball after baking one or two sheets.
  • It is recommended to place a piece of plastic wrap on the top of the dough for rolling, BUT I used a second piece of parchment paper. 
  • Use a rolling pin to roll out the cookie dough evenly to ¼” thickness, remove top layer of parchment (save it for next batch) and cut out your shapes.
  • It is recommended to not move the shapes you cut, but I used a butter knife to carefully lift them off and place them on parchment paper lined cookie sheet.
  • If you CHOOSE to keep cut cookies on the parchment, just pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shapes themselves (use a butter knife to help). When you're done you'll have a sheet of shapes ready to bake! Roll up the excess dough to reuse.
  • Bake in the center of a preheated oven for 8-10 minutes (my oven baked them well at 8 minutes because we roll them thinner).
  • The cookies will crisp as they cool. When you take the sheet out of the oven, left them sit on the sheet for a couple of minutes, and then transfer to wire racks to finish cooling.
  • Repeat the process for the remaining cookie dough.
  • I baked one sheet in the center, rotating three sheets until all dough is used up.
  • When the cookies are cooled put them in cookie jar and/or store in double plastic bags for storing in the freezer.
  • Makes 3 dozen cookies, depending upon the size of the cut-outs.

Gluten Free Vegetable Quiche (home made crust)

Gluten Free Vegetable Quiche (home made crust)


 Gluten Free Pie Crust

20 min prep time - 1:35 total time      BAKE shell 475°F, 8-10m or until lightly browned
                                                                 BAKE filled quiche at 375 for 30-45m

1 1/4 cups        GF Flour Blend (2 c rice flour*, 2/3 c potato starch, 1/3 c coconut flour, 1 tsp xanthan gum)**
1 tblsp               raw sugar
1/2 tsp               xanthan gum
1/4 tsp               salt
½ stick               cold butter
1/2 cup              coconut oil
1                          egg
3 tblsp               cold water
·       Combine dry ingredients (flour** blend, sugar, xanthan gum, salt) in large bowl
·       Cut in cold butter / cold coconut oil with fork until coarse crumbs
·       Combine egg and cold water in a bowl; beat with fork
·       Add egg/water mix to flour mix; stir just until moistened
·       Shape into a ball; flatten slightly, wrap in plastic  and chill (~1 hour) ·       Remove from refrigerator and let stand room temperature (~15-20 min)·       Place unwrapped pastry ball on lightly floured (gluten free blend) parchment paper
·       Lightly flour top of pastry with GF flour and add another piece of parchment on top
·       Roll out pastry into 12-inch circle
·       Transfer to pan, pressing down firmly, poke with fork (prevents crust from bubbling up)
·       Crimp or flute edge and back empty shell for 8-10 (until golden brown)
·       THEN, fill and bake (see veggie quiche filling recipe below) 

VEGGIE QUICHE FILLING

2 Tbsp olive oil                                    3 handfuls fresh baby spinach or 2 c broccoli
1 small onion, chopped                       1 c mushrooms
4 eggs                                                 3/4 cup milk
3 Tbsp GF flour                                   1/2 tsp baking powder            
1/2 tsp salt                                           1/2 tsp sweet paprika             
1/2 tsp dried thyme                             ¼ cup sundried tomatoes
1/8 tsp black pepper                            4 oz cheese of our choice (I use cheddar)
OPTIONAL (fresh tomato, cut)

·       Heat oil in a large saute pan over medium-high heat. Add onions and mushrooms, and sauté for 5-8 minutes, until the onions are translucent. Remove from heat.

·       In a separate large bowl, whisk together eggs, flour, baking powder, milk, salt, paprika, thyme, and black pepper Stir in the sautéed vegetables and fresh spinach, and stir until well combined

·       Pour the egg and vegetable mixes into the crust, and use a spoon to level the top. Bake in oven for ~30 minutes, add sliced fresh tomato across the top and back for another 10 minutes. Quiche will be done when butter knife inserted comes out relatively clean. NOTE:  the quiche will rise, but will settle back once its cooled from the oven. Cool from oven for at least 5 minutes, slice,  and serve.