Pecan pie bars, Gluten and dairy free

Pecan Pie Bars. Gluten free, non diary

Crust: 

• 1 3/4 Cup  Namaste Gluten free flour blend
• 1/2 Cup sugar
• 3/4 Cup Crisco
• 2 TB water

Line 9X13 baking pan with parchment paper.

Cut the Crisco into the flour and sugar. 

Press into the pan

Preheat oven to 325, Bake for 20 minutes

Filling:

• 2/3 Cup firmly packed brown sugar
• 1/3 cup flour
• 4 large eggs
• 1/ 1/2 cup corn syrup
• 1 cup chopped pecans
• 1 cup pecan half's

Mix the brown sugar and flour. 

Whisk the eggs, vanilla, salt and syrup. Then mix into the sugar and flour. Let stand while the bottom layer bakes.

As soon as the bottom layer comes out of the oven, mix the pecans in, and pour it into the crust.

Back into the oven for another 40-50 minutes.

Chill at room temp.

Then fridge overnight.

Quest for GF sugar cookies, third try

Glutino; gluten free pantry

Gluten free sugar cookies

I used shortening instead of butter, so that my dairy free sister in law can eat them.
Still too much spreading for shapes.

But I make some Snicker-doodle style, rolled in cinnamon sugar cardamon. For a more complex flavor.
They look good, and taste excellent.

Quest for GF Sugar cookies continues,

My next attempt to find a Gluten free recipe for cut out cookies took me to glutenfree on ashoestring.com She always has excellent recipes.

My son and I don't particularly like ginger bread or gingersnaps, so I just left the ginger out.

And I used corn syrup instead of molasses.

It worked out fairly well.

Some held their shape better then others. 

We made them rather small, and they were very fragile.

Quest for GF Sugar cookies, that you can shape

My Little Squeaker wanted to make gingerbread men, since he had been learning about them in kindergarten.

I however do not have a reliable gluten free recipe for cut out cookies.

So the hunt began.

First I tried the "holiday cookie" recipe I found in my American test kitchen, cookbook.

I used Namaste flour blend, an chilled the dough twice as long as the recipe suggested, but it was a FAIL.

Half Baked baking company: Gluten Free Cookie mix

Only a half stick of butter and an egg.
Ginger not too powerful. 
Good texture. 
puffed, but not puddles.


I would get these again

Antonina's Natural Gluten free, chocolate chip gourmet cookies

I liked that the cookies were individually wrapped.
I don't have a very strong sweet tooth, so I can't eat an entire package of cookies before they go stale. So being able to unwrap one at a time was nice.

The texture, or grain of the cookie, was good.And they tasted alright. I thought they were a bit dry. Like a chips ahoy cookie. And I personally prefer a soft baked cookie.

Half Baked baking company: Gluten Free Cookie mix

Only a half stick of butter and an egg.
Ginger not too powerful. 
Good texture. 
puffed, but not puddles.


I would get these again

Milton's soft baked double chocolate cookie

These were super good.
I like soft baked, and they were chocolaty.

Milton"s Gluten free Soft baked double chocolate cookies

miltons baking

Better then expected. Chocolaty and sweet. a little fragile, but not crumbly.
I would get again.

Bob's red mill, Gluten free Shortbread cookie mix

Bob's red mill, Gluten free Shortbread cookie mix

I prepared the mix as directed.

Then I rolled the dough out before I chilled it. 

After it had chilled, I cut it out, into ice cream scoop shape. ( i made the cookie cutter myself, out of a clean can) 

Then I baked as directed.

They turned out very good, A little fragile. The triangle cones brake under their own weight. 

For the glaze, i just put some pixi-sticks and powdered sugar in melted butter. And a few GF sprinkles on top.

Half Baked Cookie company

I picked up a cute little tub of Half Baked cookie company's gluten free ginger Lemon cookie mix. 

They were very good. You can see in the photo, how they baked up, and how many one tube made.

I relay liked the flavor. Not too much ginger, and the lemon was a nice balance.
The crumb was soft, but not dry or dense.
Overall I will get them again

Full circle Gluten free cookie mix

I tried a bag of cookie mix from brand: Full Circle

Available at Whole Foods and Haggens

I liked that the mix made 2 dozen, But they were rather small.
I liked that I could choose my own mix-ins, adding chocolate or nuts, or candy pieces.
I was not super pleased with the texture, or flavor. It was alright.

Chocolate tropics. Choclate cookies with dried fruit.

A cross between a cookie, and the corner piece of a brownie.

Chocolate Tropics

 

12 oz bag semi sweet-chocolate chips,
1/2 c brown sugar
1/4 c white sugar
2 eggs
4 Tb oil Coconut is best, but any oil will work
1/4 cup banana, ripe, mashed

3/4 cups Bob flour
1/2 tsp  baking soda
1/4 guar gum
1/2 tsp salt

1 cup total of: white chocolate chips, coconut, dry tropical fruit, chopped nuts.

 

-Melt chocolate chips, then allow to cool slightly.

-In a large bowl beat in sugars, eggs, oil and banana, until smooth.

-Add chocolate to big bowl and stir to incorporate

-In a small bowl, whisk together flour, soda, gum and salt.

-Add dry to big bowl, stir to incorporate.

-fold in fruit and nuts.

-1 Tb of dough into each cup of a mini muffin pan.
Bake 350 for 12 min.

 

These very chocolaty treats came from an old recipe, that I loved, but when I tried using a GF flour, even with the Gar gum, they would just puddle all over the place, so one day I put them in the mini muffin pan, to keep them from spreading, and the results were delicious.

King Arthur Flour Gluten free Cookies Mix, review

King Arthur Flour Gluten free Cookies Mix, review



 

 

The benefit of this mix is that it does not come with the chocolate chips or any other mix-ins. So you have the opportunity to cream the dough, and to choose what to put in it.

 The texture is good. The flavor is good.

Probably my preferred cookie mix.

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!

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.

Cupboard cookies, Gluten free bar cookies

I pulled out my Grandmother's Bar cookie recipe, and thought I would try modifying it.
I call them Cupboard cookies, because she would put in whatever nuts and chocolate she happened to have. I took the idea one step further, and used a variety of flours I happened to have in the cupboard.

3/4 C butter
3/4 C Sugar
3/4 C brown Sugar
-Creamed.
-Then add to
 1/2 tsp Vanilla
3 eggs
-Beat well
-In a separate bowl, wish together:
1/2 C Tapioca flour
1/2 C Sorgum Flour
1/2 C Sweet rice
1/2 C Potato starch
1/2 C Oat flour
1 C Brown rice flour
1/4 C Coco powder
1  tsp. Salt
1  tsp. Baking soda
1/4 tsp Xanthan Gum
-Mix dry and wet.
-Stir in
1/2 C Peanut butter chips
1/2 C toffee bits
1  C Dark chocolate chips
1/4 cup Minnie Chocolate chips
1/2 C Walnuts, chopped
1/4 C Pecans, chopped
-Line a 9X13 with Parchment paper
-Bake at 350 for 20 min.

Gluten free Chocolate Chip Bacon Cookies recipie

I though I should post the recipe used in last weeks baking sheet comparison.
I'ts adapted from America's test Kitchen "how can it be gluten free"
More on that later.

These cookies are rich, crisp exterior and chewy center.

Chocolate Chip Bacon Cookies
1 3/4 cup Pamela's artisan flour blend
1 tsp baking soda
3/4 tsp Xanthan gum
1/4 tsp salt
--- Put these in a quart sized zip lock bag, and shake it well. (the original recipe said to whisk it together, but I felt I lost a lot of flour into the air, made me cough)
4 TB (half a stick) MELTED butter
4 TB Bacon fat (left over from cooking bacon)
3/4 cup Brown sugar (I prefer dark brown in this cookie)
1/3 cup white sugar
1 egg
2 Tb whole milk
1 TB vanilla extract
-- Blend these well.
---Then, add the dry to the wet, using a big rubber spatula. Stir until a consistent texture.
1 cup chocolate chips
1/4 cup cooked bacon, crumbled.
-- Folded in.
-- Let the dough sit the int fridge, for a least 30 min. It HAS to chill!! or the cookies will be one big puddle.
--Pre heat oven to 340. Line 2 cookie sheets with parchment paper.
-- Ping pong sized balls. about 8 on a sheet.
-- Bake one sheet for about 12 min. (the centers should be a little soft still)
-- Let the cookies cool on the first pan while you cook the second pan. Too finish firming the exterior.
-- Put the dough BACK in the fridge when not in oven.
-- It's about 2 dozen cookies.

nuttie cookies

I though I should post the recipe used in last weeks baking sheet comparison.
I'ts adapted from America's test Kitchen "how can it be gluten free"
More on that later.

These cookies are rich, crisp exterior and chewy center.

Nuttie Cookies

1 3/4 cup Pamela's artisan flour blend
1 tsp baking soda
3/4 tsp Xanthan gum
1/4 tsp salt
--- Put these in a quart sized zip lock bag, and shake it well. (the original recipe said to whisk it together, but I felt I lost a lot of flour into the air, made me cough)
8 TB (a stick) MELTED butter
3/4 cup Brown sugar (I prefer dark brown in this cookie)
1/3 cup white sugar
1/2 smashed ripe Banana
1 egg
2 Tb whole milk
1 TB vanilla extract
-- Blend these well.
---Then, add the dry to the wet, using a big rubber spatula. Stir until a consistent texture.
1 cup peanut butter chips
1/4 cup finely chopped walnuts
-- Folded in.
-- Let the dough sit the int fridge, for a least 30 min. It HAS to chill!! or the cookies will be one big puddle.
--Pre heat oven to 340. Line 2 cookie sheets with parchment paper.
-- Ping pong sized balls. about 8 on a sheet.
-- Bake one sheet for about 12 min. (the centers should be a little soft still)
-- Let the cookies cool on the first pan while you cook the second pan. Too finish firming the exterior.
-- Put the dough BACK in the fridge when not in oven.
-- It's about 2 dozen cookies.