The holidays are practically here. I need to bake some cookies. Except the last three things I've baked have been capital A Awful. With my family's annual cookie baking fest happening at my Grandma's house this weekend, I feel resigned to watching them bake delectable treats while I pout. I'll help, mostly because I find baking cathartic if nothing else. But I need to figure out GF baking and FAST. Not even because of the holidays.
There are few things I love more than surprising someone I love with freshly baked cookies. I recently started tackling cupcakes to great success too. All of this has halted come August when my celiac diagnosis was revealed.
I did have ONE attempted recipe turn out great. But it was formulated specifically for the Bob's Red Mill GF All Purpose Flour Mix that I keep on hand. Is this the only way to do things? I see baking recipes that literally have 4 or 5 different types of flour. Hiiiii - I live in New York City. I barely have space to store wheat flour, GF flour and xanthan gum, let alone 5 different types of flour.
What is a city celiac to do?
To keep things from being totally bleak, I give you the ONE recipe that turned out well. Not so sticky it adhered itself to my food processor. Not drier than a dessert despite how much liquid I dump in. This recipe yielded some delicious cookies. Icing recipe follows.
Bob's Red Mill GF Sugar Cookies: http://www.bobsredmill.com/recipes_detail.php?rid=122
(for some reason the recipe won't copy/paste aaand I'm lazy.)
Perfect Sugar Cookie Icing:
(The amounts below should leave you a little extra making the above cookies.
For cupcakes or a cake - double it at least. More is less when it comes to frosting!)
Bust out your hand mixer and go to town. Voila.
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