Sugar Cookies 2

These are easier than the previous recipe and come out somewhat fluffy, but still hold their shape well. The dough rolls out nicely with minimal mess as long as it is kept cool.

makes about 3 dozen

1 c. (2 sticks) unsalted butter, room T
1.33 c. sugar
2 eggs
1 tsp vanilla
500 g GF flour mix (50% starch, 50% whole grain)
1 tsp xanthan gum
1.5 tsp baking powder
1/2 tsp salt
zest of 1 lemon (optional)
powdered sugar for rolling out the dough

Cream the butter, add the sugar, mix until fluffy
Add the eggs one at a time, mixing in between
Add the vanilla and mix well
In a separate bowl, measure out the flour, baking powder, and salt. Stir.
Add the flour mixture to the butter/sugar/egg mixture and mix until incorporated.
Add the lemon zest (if desired).
Add more flour 25 g at a time if dough appears too sticky. It should be stiff.
Chill the dough for at least 2 hours, up to overnight (or freeze for later).

Roll out the dough: cover your surface and rolling pin with powdered sugar. Roll out to 1/4" thick. If the dough sticks to the counter, loosen it with a spatula before cutting out the cookies. Cut out the cookies with cookie cutters, place on parchment paper or a silpat on a pan. The cookies do not spread. Decorate, if desired.
Bake cookies at 375 for 6 minutes. They should be golden brown on the bottom, but otherwise not browned.

Vanilla Cake

Recipe makes about 12 cupcakes or one 8 or 9" round layer. Double the recipe to make an 11x13" cake.

1 stick butter, room temperature
1.5 cups white sugar
2 eggs
2 tsp vanilla
150 g flour mix (about 1.25 cups, 50% whole grain and 50% starch0
1.25 tsp xanthan gum
0.25 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
0.5 c buttermilk (or 0.5 c plain yogurt plus 2 Tbsp milk)

1. Preheat oven to 350 degrees F
2. Cream the butter, add the sugar, then add eggs one at a time beating after each addition. Add vanilla and mix well.
3. Stir the dry ingredients together (flour, xanthan gum, baking soda, baking powder, salt), then add 1/3 of the mixture to the butter/sugar. Mix well.
4. Add half the buttermilk or yogurt. Mix well. Add 1/2 the remaining flour, mix. Add the remaining buttermilk or yogurt and milk, mix. Add remaining flour, mix.
5. Prepare the pan, either with cupcake papers or oil and flour. Pour/scoop the batter into the pan, it will be very thick.
6. Bake at 350 for 22 minutes (cupcakes) or 30-35 min for 8 or 9" round.

Pumpkin Cake Cookies

These are cookies that have a cake-like texture. Adapted from Martha Stewart.

1 stick butter

1.5 cups brown sugar (300 g)

2 eggs

1 can pumpkin

1 tsp vanilla extract

220 g flour mix (I used 25% sweet white rice, 25% tapioca, 25% millet, 25% sorghum)

1.5 tsp xanthan gum

1 tsp baking powder

0.5 tsp baking soda

1 tsp salt

1.5 tsp cinnamon

1.25 tsp ginger

0.75 tsp nutmeg

1. Cream butter. Add sugar, mix until fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in pumpkin and vanilla.
3. In a separate bowl, stir together flour, xanthan gum, baking powder, baking soda, salt, and spices.
4. Slowly add dry ingredients to wet, mix well. At this point, the dough will be more like batter, but it should be thick enough that you can't pour it.
5. Scoop (or pipe) batter/dough into 1.5" diameter circles on a cookie sheet covered with parchment paper or a silpat. An ice cream scoop works well here. Space them 1" apart- they don't spread when they bake.
6. Bake at 375F for 13 minutes, until they are puffy and don't collapse when you poke them gently.


Frosting:
1.5 cups confectioners sugar
3 Tbsp unsalted butter
1 tsp vanilla extract
1 Tbsp milk

Melt butter in a saucepan and cook until golden brown (over medium low heat). Add butter to confectioners sugar and mix well. Add vanilla and milk and beat with an electric mixer. Add more milk if necessary to reach desired consistency. Spread about 1 tsp frosting on each cookie, let set at room temp or in the fridge.

The best chocolate cake

1/2 c. unsalted butter (1 stick)
1/2 c. (120 g) brown sugar
2/3 c. (140g)  white sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
1 c. (96 g)cocoa powder
120g (1 1/8 c.) gluten free flour mixture
1 tsp xanthan gum
1 2/3 tsp baking powder
2/3 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup brewed coffee

1. Cream butter, add sugars and mix until fluffy.
2. Add eggs and egg yolk, one at a time, mixing between additions.
3. Add vanilla and mix well.
4. Sift together dry ingredients (cocoa, flour, xg, bp, bs, salt), add 1/3 to bowl and mix until incorporated.
5. Mix wet ingredients, add 1/2 to bowl. Stir.
6. Add 1/3 dry ingredients, stir. Add rest of wet ingredients, stir. Add rest of dry ingredients, stir.
7. Bake at 350 degrees for 16-18 min (mini cupcakes), 20-22 min (regular cupcakes, or 30-35 min (9x13 pan). Longer for 8 or 9 inch rounds.

Banana Muffins

This recipe can also be used to make banana bread. Use a 9x5 loaf pan, buttered and floured, and cook for about 60 min (until a toothpick inserted in the middle comes out clean).

1/2 cup unsalted butter (1 stick)
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 mashed bananas
60 g brown rice flour
60 g sweet white rice flour
60 g millet flour
60 g potato startch
2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda

Preheat the oven to 350. Put cupcake liners in muffin tins.
Cream butter and sugar. Add vanilla, then eggs 1 at a time. Add bananas and mix well.
In a separate bowl, sift together flours, baking soda, salt, and xanathan gum.
Add dry ingredients to wet, mix gently until just blended.
Pour into muffin pan and bake for 18-20 minutes, until the tops are golden.

Makes 14 muffins.

24 g carbs/muffin

Chocolate cupcakes with caramel filling and whipped ganache frosting

Cake
8 oz unsalted butter (room temperature)
2 c. sugar
4 eggs (room temperature)
70 g each: brown rice flour, tapioca starch, sorghum flour, sweet rice flour
½ tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 cup melted bittersweet chocolate


Caramel
1 cup sugar
1 cup cream
2 tbsp butter
water

Ganache
1 cup heavy cream
1 cup bittersweet chocolate


Make the cake:
1. Place paper baking cups in muffin tin and preheat oven to 350 degrees
2. Cream butter until soft and light. Add sugar and cream until fluffy.
3. Add eggs , one at a time, mixing for 1 minute between additions
4. Stir flour, salt, and baking soda together, then add 1/3 of mixture to the
egg/butter/sugar and mix
5. Add 1/3 of the buttermilk. Alternate thirds with dry ingredients until all
are incorporated
6. Add vanilla and chocolate, mix gently until just incorporated.
7. Fill cupcake papers halfway and bake for 20 minutes, rotating halfway
through. Cupcakes are done with the top springs back after pressing it .
8. Remove cupcakes from pan and cool on a wire rack

Make the caramel
1. Put sugar in a small pot and just cover with water
2. Heat on medium, stirring constantly, until it’s brown. Don’t overcook.
3. Remove from heat, add cream and butter and stir until mixed.

Make the ganache
1. Scald cream (heat until just before boiling) in microwave or double boiler
2. Pour hot cream over chocolate and stir to melt chocolate. Refrigerate for
several hours to set.
3. After removing from the refrigerator, whip with an electric mixer until
light and fluffy, slightly heavier than whipped cream.
4. Scoop into a pastry bag to pipe the frosting (or use a plastic bag with the
corner cut off)

Assemble the cupcake
1. Use a potato peeler to remove a circle of cake, about an inch deep and an
inch wide, from each cupcake. Rinsing the peeler in warm water between
cupcakes makes this easier
2. Fill each cupcake with caramel. The cupcakes and caramel must be cool
for this to work.
3. Generously frost cupcakes with chilled whipped ganache frosting.

Lemon Squares

For the crust:
1 cup (2 sticks butter)
100 g (1/2 c.) sugar
40 g brown rice flour
40 g sorghum flour
100 g sweet white rice flour
70 g tapioca starch

For the filling:
4 eggs
200 g sugar
3 lemons, juiced
15 g sweet white rice flour
15 g tapioca starch

Crust:
Preheat oven to 350
Cream butter, add sugar (100 g), add flour (for crust).
Press crust mixture into the bottom of a 13x9" pan.
Bake crust for 20-25 min, until firm and golden.

Filling:
Wisk together sugar (200 g) and flour (for filling). Wisk in eggs and lemon juice.
Pour over baked crust.
Bake for an additional 20 min
Let cool completely in pan, bars will solidify.

Sift powdered sugar over the top just before serving.

660 carbs in recipe
18 carbs/piece

makes 36 pieces

Hamantashen

from http://www.myjewishlearning.com/blog/food/2012/02/29/best-hamantaschen-recipe/

½ cup butter (or margarine)

¾ cup granulated sugar

1 egg

1 Tbsp milk (or almond milk)

1 tsp vanilla extract

1 tsp grated lemon zest (or orange)

1/4 cup sorgum flour

1/2 cup sweet white rice flour

1/2 cup tapioca

1/4 cup brown rice

1 tsp. xanathan gum

¼ tsp baking powder

¼ tsp salt

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Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.

Chill dough for at least 1 hour or up to 24 hours.

Dust surface with powdered sugar to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!

Fill each round with your favorite filling, and using your favorite method, pinch corners together tightly.

Bake at 400° for about 7-9 minutes.

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332 total carbs in recipe

11 carbs/piece (30 pieces) + ~4g/tsp jam = 15 g/piece