Gluten-free Baking Week on December, 2018: free Baking Week - Gluten Free Baking?
Gluten-free Baking Week 2018. Happy National Gluten-Free Baking Week National Gluten-Free Baking
Hi. Well I had a great answer til I saw the allergic to chocolate! (Is this something he's been tested for or something he feels he has? Many Celiac's find their secondary allergies go away after their body heals on the gluten free diet.)
Pamela's products are awesome and she's supposed to be coming out with a yellow cake mix. her choclate one is AWESOME but he cant have that. However, there are some great companies such as Bob's Red Mill, Arrowhead Mills and others easy to find online (I'll list sites.)
Also Bette hagmans' cookbooks are great and I believe she has a bday cake recipe.
Best of luck!!! Amy
Gluten Free Christmas Baking?
Four-Ingredient Chocolate Chip Cookies
1 cup creamy peanut butter
1 cup sugar
2 large eggs
2 cups (12-oz.) semi-sweet chocolate chips
Heat oven to 350 degrees. Mix peanut butter, sugar, and eggs with wooden spoon until blended. Add chocolate chips. Drop by round teaspoonfuls on an ungreased baking sheet. Bake 8 minutes. Turn sheet in oven and bake another 2-4 minutes. Don’t burn them for heavens sake. Let the cookies cool a bit before removing them from the sheet.
Cinnamon Stars: Zimtsterne
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.
2¼ cups confectioners' sugar, plus more for rolling
15 oz sliced almonds, with skin (about 4½ cups)
1¼ teaspoons ground cinnamon
3 large egg whites, room temperature
2 tsp finely grated lemon zest
Sift the confectioners' sugar. Put ½ cup of the sifted confectioners' sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250º F. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼” thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3” star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
--Food Network, Twelve Days of Cookies, 2007
Toasted Coconut Marshmallows
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe above
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
1 (12-oz) bag semisweet chocolate morsels
9 oz (3/4 of a 12-oz bag) butterscotch morsels
1 (14-z) can sweetened condensed milk
1 tsp vanilla extract
1 (8-oz) can walnut halves
1/2 cup (a couple of handfuls) currants
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Spread into buttered 9” square pan. The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
Lactose & Gluten Free foods?
Gluten-Free Veggie Pizza
1/2 package of gluten-free pizza crust (like Namaste Foods brand)
2 cups of crumbled goat cheese (just don’t tell the kids!)
1 can of quartered, drained artichoke hearts
1/2 cup of sliced cherry tomatoes (or tomatoes of choice)
1 can or container of sliced mushrooms (or other vegetable of choice)
1 cup of gluten-free, antioxidant rich tomato sauce (like Newman’s Own marinara)
1 cup of olive oil
Italian seasoning and garlic powder for taste
- Begin creating your pizza by starting with the dough first. Mix the gluten-free pizza dough according to package directions (typically adding olive oil and water), mixing in a bowl by hand (or machine), and adding additional Italian and garlic spices for flavor.
- Spread the dough on a small, greased pan (forming a crust around outer rim, if prefered), place in the oven for roughly 20 minutes at 450, and begin preparing the toppings seperately (chopping tomatoes, draining artichokes, etc.)
- After the pizza crust is firm and starting to bubble slightly, there should be a fair amount of olive oil resting on top. Remove from the oven, drain the oil, and set aside (removing crust from the pan). Take time applying tomato sauce, goat cheese, artichoke, tomatoes, mushrooms, and/or any other toppings you prefer (try sliced peppers and onions, black olives, or turkey sausage).
- Slide the pizza (without pan) directly into the oven again, and let it cook for an additional 10 to 15 minutes. Remove from oven, let cool, and serve warm!
Makes: 1 personal size pizza (feeds 2). Makes more if using entire package of gluten-free crust…
Lactose-Free Lunch/Snacks Recipes
Flourless Peanut Butter Cookies
This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Prep Time: 10 mins
Total Time: 20 mins
1 Preheat oven to 350* and grease cookie sheets.
2 Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
3 Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
4 Roll 1 teaspoon of dough into a ball and place on cookie sheet.
5 Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
6 Bake until puffed and a golden pale, about 10 minutes.
7 Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
8 May be kept in air tight container at room temperature for 5 days.
9 Makes about 2 dozen cookies.