Betty crocker, Gluten free sugar cookie mix

Betty Crocker, Gluten free sugar cookie mix

I used the box directions.

The cookies were alright. A till fragile, but not bad.

I thought they needed something.

And some lemon frosting did the trick.

Franz Bakery now has Gluten free Snickerdoodle

These were EXCELENT!
Good texture: moist, slightly chewy
Good flavor: vanilla with a cinnamon sugar crust

It's a test batch
That means that if they sell well, from the outlet locations, then Franz will keep making them.
I hope they do!
I already wrote corporate an e-mail.

So I recommend that you find your self a box, and tell Franz what you think.

PS  the chocolate chip is not as good. Snickerdoodle is the way to go!

Sponge cake, Gluten free recipie, Easy, Fast, Small batch.

Sponge Cake, *Inspired by Betty Hagmen's Fast and healthy sponge cake

4    T Tapioca flour
1/2 C rice flour
2    T potato starch
1    T milk powder
1/2 tsp Baking powder
1/2 tsp Baking soda
Pinch Salt
2 eggs
1/4 C Applesauce
1/3 C sugar

1. Wisk the dry together ( Or can sub for 3/4 cup of Bob's Red Mill pancake mix)
2. Beat the eggs and sugar until fluffy, 4 min or so.
3. Add dry to wet, mix until just combined. Don't over mix
4. Pour into cake pan lined with parchment. Or muffin tin with liners.
5.  Bake at 400 for 8-10 min
_ makes 6-8 muffins, or a thin layer of cake, great for wiped cream and fresh berries. This is my "GO-TO" for Strawberry short cake.


Since going gluten free in 2001 (nearly 15 years ago) one of my favorite cook books is Betty Hagmen.

     The biggest issue I have with Betty Hagman's recipes, is that her books are based of the idea that you create your own mixes/flour blends, and then use those in a given recipe. I don't have the cupboard space to keep multiple containers, that take me months to use up (or that turn rancid before I use them). So I end up trying to guess - estimate the blend to only make the portion that a recipe requires. 
     For example, This cake recipe called for 1/2 cup of the pancake mix, plus two tablespoons tapioca flour.
So I turn to the page for the pancake mix, and find it would yield about 6 cups of mix. That's 12 times more then I need! AND the first ingredient in the pancake mix is 4 cups of her flour blend.
So then I turn to the page with the flour bland instructions, which includes Tapioca flour, and divide the flours by 12.
Then turn back to the pancake page, and figure out 1/12 of the additional components are to add them. 
Then turn back to the cake page, but by then I had wasted the time I has set aside for baking.

oatmeal cookies, the ugly sister of the cookie world

I have see this around:

And My Hubby feels the same way. And I guess, I agree, if I'm looking for a cookie, then raisin is not what I'm looking for.

But I think Oatmeal cookies have their place: It's Breakfast.

So I have the recipe in The How Can it be gluten free cookbook, from America's test Kitchen a try. Seeing as I Love their chocolate chip recipe, I though this might be good.
I was disappointed with their recipe, but came away with a few tips that I will be applying to my future oatmeal cookie recipes.

#1: Soak a portion f the oats in a portion of the liquid, before incorporating into the batter. (softened the oats)
#2. Use Butter and Oil (or in my opinion: Butter and shortening) That way you get the lift and the browning from butter, and the higher smoke point of the oil gives us sustained chewiness. I had heard this logic applied to pie crust, and it works when applies to this kind of cookie as well.

Cauliflower Pizza Crust, Easy, Gluten free

I keep hearing about "Cauliflower Pizza Crust" on the internet, so after some research, I gave it a try.

Not being worried about it being Paleo, I did it an easy way:

4 cups grated cauliflower
1 egg
.25 cups Parmesan, Pre grated, from the Tub
.25 cup shredded Colby Jack blend
Pinch salt and a dash of Italian seasonings

*Preheat oven to 400 WITH pizza stone inside.
1. Put cauliflower in a microwavable dish, cover, and cook for 3 min.
2. Put the cauliflower into mesh strainer, and drain off the water
3. Mix the cauliflower with the rest of the ingredients.
4. On a piece of parchment paper, press the mixture out into a crust shape.
5. Slide the parchment and crust on the stone in the oven and Bake 35 min.
6. Pull the Crust out (still on the parchment) onto a cutting board or cookie sheet, and put your toppings on
7. Beck on the Stone for another 5-10 min to finish the toppings.

The crust did hold up well, a little floppy. But it was not crumbly! So it was good for us.
It would not say that "you can't tell" Because you can tell its not regular crust. But Since My family is already fan of cheesy cauliflower, it was good..

Sabatasso's Gluten free frozen pizza

Our Local Costco has Sabatasso's Pizzeria. Gluten free Pizza. Two per box.

 

Both cooked up nicely, on two different occasions.

 Crust is a thin crust, with good flavor and texture. Not exceptional, but good.