The Ultimate Gluten-Free Cookie Book (4 page)

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Authors: Roben Ryberg

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BOOK: The Ultimate Gluten-Free Cookie Book

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6. Use less xanthan gum if switching from dairy- to water-based liquids.

7. Xanthan gum has greater viscosity in the bowl than does guar gum. Guar gum has a greater binding effect in the oven. Guar gum can have a laxative effect.

8. Substitute 1¼ teaspoons of guar gum for 1 teaspoon of xanthan gum.

9. Not all xanthan gums are created equal! Surprisingly, some brands have less binding capabilities than others! Even the same brand can have an off batch on occasion.

10. Not all xanthan gum is grown on a corn base. Historically, some xanthan, grown on sugar cane base, has been available. Recently, it has been difficult to locate.

Rising

1. Not all baking powders are created equal! Rumford provides more action in the bowl as compared to Clabber Girl. Clabber Girl provides more action in the oven. You may need to reduce baking powder by 25 percent if not using Rumford.

2. Baking soda is four times stronger than baking powder and needs an acid to activate. Acids include vinegar, yogurt, brown sugar, cocoa powder, and lemon juice.

Miscellaneous

1. Use the same brand of ingredients as does the writer of the recipe, whenever possible, especially when first trying an author’s work.

2. Generally speaking, don’t worry about overbeating doughs and batters as there is no gluten to develop. Note, however, extensive beating can increase the viscosity of xanthan gum, making for a thicker dough or batter.

3. The use of sugar and/or baking soda in a recipe helps browning.

Kitchen and Baking Tips

Even if you are an experienced baker,
I hope you will take a few minutes to peruse this chapter! While some things may be obvious, I hope to give you a feel for the methods and equipment used frequently in this book to make great gluten-free cookies.

Cleanliness and Preventing Cross-Contamination

Without safeguards, lovingly prepared food can be dangerous to a person living with gluten-intolerance or celiac disease, as even the smallest traces of gluten must be avoided. To avoid cross-contamination, it is critical that your kitchen be a safe preparation and cooking area. The thought of wayward crumbs or flying flour dust is enough to make someone with celiac disease panic! Cleanliness and food safety are easy to implement, but you will find yourself seeking out gluten in unusual places.

In thoroughly cleaning a kitchen, I prefer to start up high and end low. (Don’t forget to clean inside drawers and cabinets!) Soap and water are the basics you’ll need.

If your kitchen is not already dedicated gluten-free, I strongly suggest taking the following steps before making gluten-free cookies:

1. Allow your kitchen to be free of traditional wheat baking for at least overnight. Any lingering flour dust must settle and be cleaned away.

2. Remove all the items from the entire work area, including the sink, and wash your dedicated work area well. This would be a good time to be sure you wear a fresh apron (if your old one was used for baking with wheat). Don’t forget fresh towels and potholders, too!

3. Thoroughly wash the mixer and beaters.

4. Gather nonporous utensils, bowls, measuring spoons and cups, and baking sheets. Wood and scratched plastic may harbor tiny gluten-particles—don’t forget the rolling pin! (Nonstick surfaces are controversial as they can become scratched and cross-contaminated; it is better to just avoid them.) Wash all of these items well. Kitchen drawers are notorious for hiding food crumbs—clean them out and wipe them down. Storage containers should also be washed well.

5. Gather the ingredients for your recipe. All the ingredient packages should be unopened and free of any wayward traditional baking dust. (Note that just a little wayward traditional flour on a measuring cup or spoon can easily cross-contaminate other ingredients. A separate, safe storage area should be made for
all
ingredients used in gluten-free baking!) Also consider purchasing parchment paper. It is good to use on baking sheets (and cooling racks) to avoid potential cross-contamination from prior use with gluten-containing foods.

6. If in doubt about whether an ingredient is gluten-free, do not proceed! Read all ingredient labels carefully or call the manufacturer if you are unsure. Wheat should be clearly disclosed on any ingredient label in the United States.

7. Do not make any gluten-containing foods in the kitchen area until the cookies are packaged away. This is especially critical for flour dust! It travels despite the best of intentions.

The Cookie Pantry

Flours.
With the exception of cornstarch and oats, all flours utilized in this book have been tested using Bob’s Red Mill brand. These and similar high-quality gluten-free flours are available in larger grocery stores, online, and in numerous health food stores. Oats and oat flour must be obtained from a safe source (see the Appendix, page 180).

Unfortunately, the growing and harvesting of most oats involve fields, mills, and/or transport trucks that are also used for wheat, rye, or barley. That cross-contamination makes most oats unsafe for the gluten-free diet.

Baking Powder.
Rumford brand has been utilized in all recipes.

Baking Soda.
Arm & Hammer brand has been utilized in testing all recipes in this book.

Cocoa Powder.
Hershey’s cocoa has been my brand of choice. I personally prefer it to the flavor of Nestlé’s.

Cream Cheese.
Philadelphia is my favorite brand.

Decorations.
Be sure to read the labels on icings and sprinkles. While writing these recipes, I noticed for the first time that some icings sold in tubes contain wheat. Careful!

Eggs.
Any brand, size large.

Fats.
All the recipes have been tested using Crisco brand shortening, (any brand) canola oil, and (any brand) lightly salted butter. If you must substitute margarine for butter, it should contain 80 percent fat.

Milk.
2% milk is my preference, but any percentage should be fine.

Salt.
Any brand. Iodized salt is sometimes avoided by people having the skin manifestation of celiac disease (dermatitis herpetiformis). If you have dermatitis herpetiformis, you may wish to discuss with your health-care provider whether to use iodized salt.

Spices, Flavorings, Extracts.
When possible, I prefer to use extracts instead of artificial flavorings. In any case, McCormick is my preferred brand. This company has a reputation for clearly labeling its product ingredients.

Sweeteners.
White, brown, and confectioners’ sugars: generally speaking, any brand is fine. However, confectioners’ sugar is usually processed with cornstarch. Although unlikely, it is worth double-checking to be sure that wheat doesn’t appear on the ingredient listing. Honey and molasses: any brand is generally fine.

Yogurt.
Low-fat plain yogurt was used in testing these recipes. I avoid nonfat yogurt as the resultant cookies seem a bit off to me.

Equipment

Below is a list of the equipment I use in my kitchen. Most of my things are name brand but affordable. And as a side note, I highly recommend giving a baking-themed gift to anyone who has been diagnosed with dietary restrictions. A new rolling pin and a great sugar cookie recipe . . . a pizzelle iron and a bag of coffee . . . new spatulas and a bag of xanthan gum . . . all would touch the spirit.

Baking Pans and Sheets.
I use aluminum or stainless steel baking pans and sheets. These are widely available in kitchen supply houses, craft stores, larger cooking departments, and kitchen specialty stores. I avoid nonstick
surfaces, as they can become scratched and cross-contaminated. Nonstick cooking spray is ideal for lightly greasing the pans. Parchment paper works well with cookies and safeguards against cross-contamination from pans (especially nonstick) previously used for gluten-containing foods.

Blender.
A blender is used in just a few recipes in this book (such as Fig Newton-Style Cookies, page 97). A handheld stick blender is ideal for this purpose. My Farberware model is now several years old and does a great job.

Cooling Racks.
Any brand is fine. Be sure to cover the cooling racks with foil or parchment if they have been used previously for cooling gluten-containing foods. There are so may little nooks and crannies where cross-contamination could be an issue.

Cutting Boards.
My collection of cutting boards is mostly plastic. Wooden boards are highly suspect for cross-contamination and should not be used (unless dedicated to only gluten-free use). Plastic boards with scratches may be suspect as well.

Measuring Spoons and Cups.
Any name-brand measuring spoons and measuring cups are fine. I prefer metal measuring spoons and cups for durability and ease of cleaning. I use a Pyrex glass measuring cup. You may wish to avoid any plastic utensils (that have been previously used with gluten-containing foods) with scratches, due to possible cross-contamination.

Microwave Oven.
Any brand. A microwave needs to be very, very clean! It is ideal for melting chocolates and making rice cereal bar cookies. Be sure to use microwave-safe bowls, cups, and pans; Pyrex is an ideal brand.

Mixer.
I use a KitchenAid stand mixer. However, any strong hand mixer should work well with the recipes in this book. Also, nearly all of these recipes would do just fine mixed by hand.

Mixing Bowls.
I use the large metal mixing bowl that came with my KitchenAid mixer. Metal and glass bowls are preferred for durability and ease of cleaning. You may wish to avoid any plastic bowls (used with gluten-containing foods) with scratches, due to possible cross-contamination.

Rolling Pin.
I use a wooden “French” rolling pin. There are no mechanics to this rolling pin. It is simply a tapered piece of wood. It is one of my favorite kitchen tools. This rolling pin should be dedicated to gluten-free baking or covered with foil if previously used with gluten-containing doughs.

Scale.
I use a Pelouze postage scale. Baking by weight is more accurate and faster. If using a scale, you will rarely need a measuring cup, as this scale (and now many others on the market) allow you to zero-out the weight of the bowl and weigh anew with each ingredient. The recipes in this book include weight measurements for dry ingredients.

School Supplies.
A simple ruler and kitchen scissors come in handy again and again.

Specialty Items.
Rosette irons, pizzelle makers, mini cookie cutters, etc. All of these items are available in larger cooking departments or kitchen specialty stores.

Utensils.
Any brands and materials are fine as long as they are dedicated to gluten-free cooking only. Do not use wooden utensils, as these may be cross-contaminated. Spatulas can hide bits of gluten where the head meets the handle. Thorough cleaning or replacement is essential to avoid cross-contamination.

Drop Cookies

Drop cookies are at the heart of any cookie platter.
They are quick to make and their flavors and textures vary tremendously. On occasion we all fall back on our longtime favorites, like Chocolate Chip or Oatmeal Raisin, and with good cause—they are delicious! However, I hope this chapter will expand your drop cookie repertoire. Perhaps you will be tempted by the soft and tender Almond Flower Cookies garnished with a splay of sliced almonds. Perhaps you’ll make Coconut Macaroons. Or perhaps you will enjoy one of my new favorites, Lemon-Poppy Seed Cookies.

No matter which drop cookie you choose first, I trust you will be rewarded with oohs and aahs for your effort.

Almond Flower Cookies

brown rice flour and almond meal
MAKES ABOUT 25 COOKIES