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.'
A little cheese puff delicacy that has been all the rage lately, having been brought into the limelight by Thomas Keller and his French Laundry restaurant and cookbook(s). Gougeres are a step up from the basic cheese puff, employing a French technique for making pate a choux, and featuring the complex flavor of Gruyere cheese. Having read about these tasty goodies one too many times, I decided I had to see if the recipe would work without gluten. I can't vouch for how they compare to the original, having never had the original, but I can say that my GF experiments were decidedly fabulous, and also really pretty simple.
adapted from Bittersweet: Recipes and Tales from a Life in Chocolate, by Alice Medrich
A fabulous, decadent, and impressive affair that is deceptively easy to make. Gooey dark chocolate filling in a buttery shortbread crust. What's not to love?
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.
Ellie bread was a cornerstone of the Cooqi bakery. It was designed, as its name perhaps suggests (it was named for my then-4-year-old daughter), to appeal to the challenging palates of kids. Recently, I dusted off the old recipe, upgraded it slightly to 2.0, and found myself newly wowed by how good this bread is, especially fresh from the oven. Indeed, it was this experience of fresh-from-the-oven bread that first inspired me to develop mixes—I wanted everyone to have access to such heaven!
Remember these? I get lots of requests for the donut recipe from the bakery, and here it is!! We didn't fry our donuts, simply baked them in a special donut-shape pan (looks like this). Which means you can make them at home with a minumum of fuss, and enjoy your own 'Sundays at Cooqi'--any day of the week!
Wow! Delicate, crisp, tasty--everything you want in a pizzelle. You can roll them up when their still warm to make cones or cannoli shells.
NOTE: This recipe requires a specific piece of equipment, a pizzelle maker, which is like a waffle iron, but with a thin, decorative surface. You can find these in most kitchen stores or departments, as well as online.
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!