I just experimented with two recipes recently, and got fantastic results
that I just had to share.
The first one is for a pumpkin bread recipe that was in my annual holiday
baking repertoire before my diagnosis. The other is just an adaptation of
the Chocolate Chip Cookie recipe on the back of the Hershey's Chocolate Chip
bag. The bread tastes EXACTLY like it's gluten-containing counterpart. It is
a heavy, moist, flavorful bread. The cookies, gloriously, are soft and
chewy, exactly like I've been dreaming about for the last 3 years, but have
failed to ever find. Strangely enough, all I did was substitute gf flour and
add xanthan gum (a little less than 1/2 t per cup of flour) and increase the
leavening agents-- eggs or baking powder or soda. So far the results have
been incredible. The cookies are exactly like the "toll house" kind, the
flavor is just a tad off because of the flour, but they are still excellent!
I don't think a gluten-eating person would even suspect they were different!
Here they are. I'm hoping to have similar results with my old
cranberry-orange bread recipe. I'll let you know!
Pumpkin Bread
2 C pumpkin puree
2 C sugar
1/2 c butter
2 1/2 c GF flour (I used the Bette Hagman GF Mix)
1/4 t salt
1 t cinnamon
2 t baking soda
1/2 t cloves
1 t (a little bit less than) xanthan gum
2 eggs
1/2 cup chopped walnuts (optional)
In a saucepan over medium heat, combine pumpkin, sugar, and butter. Heat
until sugar dissolves and butter melts, but do not boil. In a separate bowl,
combine flour, salt, cinnamon, soda, cloves, and xanthan gum. Add pumpkin
mixture and eggs and stir until just combined (I use my stand mixer for this
recipe). Add nuts if using. Be careful not to over mix, as this activates
the xanthan gum too much and causes a chewy texture. Spoon mixture into a
greased loaf pan or into 4 mini-loaf pans and smooth top with a rubber
spatula (dough will be thick). Bake at 350 for 45min. to 1 hour depending on
pans used. Test middle with a toothpick or knife for doneness. Cool on a
baking rack. This loaf will keep well for 3-5 days in a plastic bag on the
countertop!
Chocolate Chip Cookies (This recipe is for a full batch, but I only made a
half batch-- 2 doz.)
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 c GF flour (I used the Bette Hagman GF Mix)
2 t baking soda
1 t xanthan gum
1/2 t salt
2 c chocolate chips
1 c chopped nuts (optional)
Heat oven to 375.
Beat butter, granulated sugar, brown sugar and vanilla in a large bowl with
mixer until creamy. Add eggs; beat well. Stir together flour, baking soda,
xanthan gum, and salt; gradually add to butter mixture, beating until well
blended (be careful not to overmix, as the xanthan gum will overactivate and
cause the dough to be too tough). Stir in chocolate chips and nuts if using.
Drop by tablespoons onto greased cookie sheet (I used Silpats). Bake 8-10
min. or until lightly browned on bottoms. Cool slightly and move to baking
racks to cool.
Enjoy, everyone!
Tetan
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