How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

INGREDIENTS :

  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

INSTRUCTIONS :

  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in glutenfreeonashoestring.com

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES
HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

INGREDIENTS

Crust:

  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil

Filling:

  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch

Topping:

  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds

INSTRUCTIONS

For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in thesweet-toothlife.com

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!

I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!

What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

INGREDIENTS :

Pumpkin Cookies

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 15 oz. can pumpkin
  • 2 eggs lightly beaten
  • 1 tsp vanilla
  • 3½ cups gluten free all purpose flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T pumpkin pie spice

Frosting

  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt

INSTRUCTIONS :

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

You can find complete recipes of this GLUTEN FREE PUMPKIN COOKIES in amyinthekitchen.com

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes

Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!

If you’ve been thinking about dipping your toe in the waters of gluten free yeast bread baking, but you need some convincing, why not start with these yeast-free cinnamon buns? Leavened only with baking powder and eggs, they’re a sure thing.

This recipe was first reprinted on the blog on the publication day of Gluten Free on a Shoestring Quick & Easy, my second cookbook. It’s from the very pages of that book, and I remember being so proud to share it with you!

The dough for these yeast free gluten free cinnamon buns is smooth and even silky. With no more than a sprinkling here and there of flour as you work, it’s truly a pleasure to roll out.

In just a few minutes, you’re rolling up the dough, slicing it into 1-inch sections and nestling them into the wells of a muffin tin. 25 minutes later…

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes
How To Make Gluten-Free Small Bites | Food Recipes

INGREDIENTS :

For the dough :

  • 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)
  • 2 teaspoons xanthan gum (omit if your blend already contains it)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
  • 1 cup (8 fluid ounces) milk, at room temperature

For the filling :

  • 1 cup (218 g) light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze :

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

INSTRUCTIONS :

  1. Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
  2. In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well.
  3. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together.
  4. The dough should be smooth and relatively easy to handle.
  5. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  6. Turn the dough out onto a piece of lightly floured unbleached parchment paper.
  7. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
  8. Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well.
  9. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter.
  10. Starting at a short side, roll the dough away from you into a tightly formed roll.
  11. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick.
  12. Place each roll in a well of the prepared muffin tin.
  13. Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them.
  14. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling.
  15. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

You can find complete recipes of this Gluten-Free Small Bites in glutenfreeonashoestring.com