Oatmeal Chocolate Chip Cookies

My sister recommends this!

And every person needs their homemade cookies!!

Oatmeal Chocolate Chip Cookies Recipe

I used my favorite flours in this new oatmeal cookie recipe- a sorghum, millet and tapioca starch combo. I prefer this blend over rice flours. It’s a taste and texture issue. Make sure the oats you choose are certified gluten-free. Check the label. We use Bob’s Red Mill Gluten-Free Rolled Oats (you can get these at Wholefoods).

Preheat the oven to 350 degrees F. Line two baking sheets with an Exopat or Silpat. If you don’t use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)

Whisk the dry ingredients in a bowl:

1 cup sorghum flour aka sweet sorghum flour

1/4 cup millet flour

1/2 cup Bob’s Red Mill tapioca flour

1 teaspoon bakiing powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

In a separate bowl, beat to cream:

3/4 cup Spectrum Organic Shortening

1 1/2 cups organic light brown sugar

1 tablespoon bourbon vanilla

2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy

Add the whisked dry ingredients to the creamed brown sugar and beat to combine.

Add in:

3 to 3 1/2 cups Bob’s Red Mill Gluten-Free Rolled Oats

Start with 3 cups oats. Mix till distributed evenly. If you’d like more in the batter, add in another half cup.

Add in:

1 cup dark chocolate chips

Stir by hand to combine.

Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.

If you’re not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.

Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)

Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.

Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats.

These cookies keep better than most gluten-free cookies, due to the oats, so if you’d like to experiemnt, keep a few in an air-tight container. Best if eaten in a day or two.

Makes 18 large cookies or 24 medium cookies.

If you want to read more: http://glutenfreegoddess.blogspot.com/2010/04/oatmeal-chocolate-chip-cookies.html#ixzz0meEel26q

Delicious GF Bread

Jenny… since you can try more of these things, this one is the most recommended… and you should tell me how delicious it is haha

Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. This gluten-free bread is tender, crusty, vegan, dairy-free, rice-free, and egg-free. I baked it in my Breadman bread machine.

First- whisk together your dry ingredients and set aside

1 cup sorghum flour

1 cup potato starch (not potato flour!)

1/2 cup millet flour

2 teaspoons xanthan gum

1/ 1/4 teaspoons fine sea salt

1 tablespoon rapid dry yeast

You’ll need sesame seeds for the top; set aside for later. Or omit.

Pour the liquid ingredients into the bread machine pan:

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)

3 tablespoons extra virgin olive oil

1 tablespoon honey- or raw agave nectar to keep it vegan

1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)

1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don’t have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don’t let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Store the leftover bread as slices, wrapped in a paper towel and bagged in freezer bags; freeze. Thaw and toast or grill for best results.

If you don’t have a bread machine:

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you’re at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don’t let it get too brown. It should be a light golden color.

Cool on a wire rack.

If you want to see more, http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html by gluten free goddess

GF Mint Chocolate Chip Cookies

Thanks to Gluten-Free Goddess, I have yummy food to make!!

I will upload many different recipes that I recommend!

When we first made these little beauties we crisscrossed them with a fork. Now we chill the dough for an hour, and wad the dough into balls. Balls make for a lovely rounded dome of a cookie, let me tell you. If you’d like to press out the dough and use a cookie cutter, feel free (this technique will work best with a dough made with real eggs).

Whisk these dry ingredients together:

1 cup buckwheat flour

1/2 cup white rice flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1 teaspoon xanthan gum

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 cup plus 2 tablespoons unsweetened cocoa powder

3/4 cup organic white sugar

3/4 cup organic light brown sugar

In a separate bowl combine:

2/3 to 3/4 cup  Shortening

2 tablespoons molasses or raw agave nectar or honey

7 to 10 tablespoons chocolate hemp milk or rice milk, as needed

1 teaspoon bourbon vanilla extract

1 teaspoon organic peppermint extract

1 tablespoon Ener-G Egg Replacer for 2 eggs, whisked with 1/4 cup warm water (or 2 free-range organic eggs, beaten)

Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky.

If the dough is too stiff, add chocolate hemp milk or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better.

Add a heaping 1/2 cup chocolate chips.

Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Go Twitter.

Preheat oven to 350 degrees F. Get your baking sheets ready. I like to use parchment or a silicone mat liner.

Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls VERY slightly.

Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to touch but not be sloppy-soft.

Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack.

Wrap by twos in foil, bag, and freeze.

It makes about 20-24 cookies

I hope if you try then, you will like them!!

If you want to see more recipes, http://glutenfreegoddess.blogspot.com/2008/02/mint-chocolate-chip-cookies.html by gluten free goddess