Who doesn't remember fondly the March treat of Girl Scout cookies? My children, that's who! They've been gluten-free as long as they can remember, which means they didn't know what a Thin Mint was when I made a reference to them. I found this situation troubling, and thought my kids, and all of us who toe the gluten line should have our own chocolate mint mmmm.
If you're yearning for something that you used to eat that came in little squares, or possibly shaped like fish, give these a try. Roll them as thin as you can (roll right onto the baking sheet) for maximum crispness, freeze the rolled dough before baking it, and bake them until they are starting to brown, so that they crisp when they cool. My kids and a friend (that would make a total of three small people) devoured almost an entire batch in one sitting. I believe that translates into a 'thumbs-up.'
Slightly virtuous (even my chiropractor loves them!), always delicious, these biscotti won't break your teeth, but still hold up to dunking in your coffee. Makes a lovely, much-appreciated gift, as well as an attractive (if temporary) display in a large glass jar on your kitchen counter.
Whatever you call them, they are delicate and melt-in-your-mouth yummy. Be sure to take note of the slight modification from traditional shortbread with the inclusion of either egg yolk or moistened flax. GF flour doesn't have quite enough oomph to hold together without a little help. Fortunately, in taste and texture, I don't think you will notice the difference--rolled in powdered sugar, they are simply mouth-wateringly good!
A delicious, tangy surprise twist on an old holiday standard. Pretty AND easy--who doesn't love that? Be sure to invite children to help with these--I find they are expert thumb-hole makers!
Extra chocolate and peanut butter ratchet this classic up a notch. The cute little chocolate chip in the middle, plus the snowy powdered sugar finish add irresistable drama. What's to not like?
Chocolate chip cookies are like air to me-as elemental as breathing. These are killer cookies, by anyone's standards, with the possible exception of someone who doesn't care for cookies. Use the highest quality ingredients, and you'll feel better about the seconds you're bound to want. (And, they will also taste better!)
I always get such a surprised and excited response when I suggest or make gluten-free popovers, that I want you to have this recipe. It’s a fabulous, dramatic, and relatively easy alternative to bread, and a non-sweet treat sure to please GF and non-GF eaters alike.