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Gluten Free Casein Free Monthly Magazine Recipe Makeover

Posted Nov 05 2009 10:00pm

I know you've done this, you're standing at the check out counter looking at the dozens of magazines with pictures of yummy looking baked goods on the covers, only to be disappointed because you know they're not gluten free.  

I'm starting a new monthly feature called Monthly Magazine Recipe Makeover.  And, I'm encouraging all of my fellow bloggers to get involved!  Each month during the first week of the month, I will be posting a recipe that I have converted from a magazine to gluten free/casein free.  Mostly, I will try to do this from current publications, however, I have stacks of magazines with many wonderful looking recipes just waiting to be converted.  Also, these will be recipes for baked goods.  I know if you are new to gluten free cooking, this is the most difficult area to achieve success at!  

If you are a fellow blogger and would like to participate, find a recipe to bake and take pictures of.  Then post your recipe conversion and pictures on your blog.  Remember to include where you found the recipe.  Email me a link to that post and I will post your link at the bottom of this post.  The best thing is, we will learn from each other.  Sometimes the conversions might not work out as we would like, but I think posting our successes and failures, we will learn from each other and help others who are just learning this new way of baking.  Make sure to include your notes and feelings on how the recipe conversion worked out.  

For my first conversion, I found an advertisement I've been staring at for months!  I have seen this add in numerous magazines and kept thinking how good these cookies looked.  Kati used to make a chocolate cookie similar to this years ago when we were gluten eaters.  So I was excited to try this.  Maybe you've seen this same ad?

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The recipe is for Ghirardelli Ultimate Double Chocolate Chip Cookies.  The original recipe only called for 1/3 cup of flour so I thought it would be easy to convert.  I decided to replace the flour with a combination of almond flour and sweet rice flour and it worked out so well.  These cookies are wonderful!  They are slightly crispy outside but gooey inside.  You won't be disappointed if you try them!

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Ghirardelli Ultimate Double Chocolate Chip Cookies ( print recipe )

2 bags (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips

6 tablespoons Earth Balance Buttery Spread

3 eggs

1 cup sugar

1/3 cup almond flour

1/3 cup sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1 cup chopped walnuts


In a double boiler, melt one bag of chocolate chips and the butter together.  In a mixer, mix the eggs and sugar together.  Stir in chocolate mixture.  In a small bowl, mix the flours, baking powder and xanthan together.  Add flour mixture to the chocolate mixture.  Gently add the other bag of chocolate chips and the walnuts.  This will be a very soft, runny dough. Place bowl with this mixture in the refrigerator for about 30 minutes.  Using plastic wrap, spoon dough into two logs, each 2 inches in diameter.  The dough will be very soft.  Use the plastic wrap to shape the dough into a log and chill for at least an hour.  


Preheat oven to 375 degrees.  Unwrap the dough and cut into 3/4 inch slices.  Place slices on a parchment lined cookie sheet and bake for 12 to 14 minutes or until shiny crust forms on top but interior is still soft.


Cooks notes:  It was a little tricky getting the dough into logs.  It helps to spoon the dough out onto the plastic wrap, then wrap the plastic around and shape it.  I really think you could just chill the dough in the bowl until it's firm and drop the dough by spoonfuls onto the parchment and it would work just as well.  


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Check out another gluten free blogger with a magazine recipe.....


  Maureen over at Hold the Gluten -  She has a great looking recipe for Gluten Free pumpkin cornbread just in time for Thanksgiving!  



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