My best advice is to use a gluten-free flour mix. There are lots of good ones out there. I've heard the best things about Better Batter Mix and Jules. Of course, I like mine *grin* This way you can just substitute the GF flour cup for cup with the regular flour. Make sure you add at least a 1/2 tsp to 1 1/4 tsp of Xanthum Gum to the mix or they will be crumbly. The xanthum gum replaces the gluten in baking that makes the baked good stick together well. But if you use just ONE type of gf flour they tend to be weird tasting and grainy. So mixes are the awesome. One other thing. I tend to let the stuff I'm making sit in the fridge for 20 to 60 min depending how impatient I am. It lets the grainier flours absorb the fluid, and then the whole works are less grainy tasting.
Gluten Free Girl's Fig CookiesmorrigandaughtrOctober 7 2009, 20:44:43 UTC
I made these cookies over Yom Kippur and they were AMAZING. (Note: I used the recipe from Shauna's book, which is the same except that instead of baking the cookies in three rolls, I divided the dough in half, rolled it out, and made one giant cookie with half the dough on the bottom, half on top, and the filling spread in between. Very easy to cut into little squares.)
This is the recipe link page from Shauna's site: http://gluten-freerecipes.blogspot.com/. I have not made the other cookie recipes yet, but I have made the banana bread with chocolate chips and crystallized ginger (to die for) and the chocolate cupcakes with ganache frosting. The cupcake recipe will also bake up beautifully as a full single-layer cake. I have been taking this to work for birthdays and everyone goes back for seconds.
The Betty Crocker GF chocolate chip cookie mix is REALLY good. My wonderful boyfriend made me a box for my birthday and he totally can't bake (much less bake GF) and they were quite delicious.
I have a recipe for christmas cookies that's pretty good - but the only problem is when I tried to make it in my christmas cookie pans, they wouldn't release and turned into crumbs. Obviously that was kind of an issue :P
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This way you can just substitute the GF flour cup for cup with the regular flour. Make sure you add at least a 1/2 tsp to 1 1/4 tsp of Xanthum Gum to the mix or they will be crumbly. The xanthum gum replaces the gluten in baking that makes the baked good stick together well.
But if you use just ONE type of gf flour they tend to be weird tasting and grainy. So mixes are the awesome.
One other thing. I tend to let the stuff I'm making sit in the fridge for 20 to 60 min depending how impatient I am. It lets the grainier flours absorb the fluid, and then the whole works are less grainy tasting.
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