City Life · Food · Gluten Free · Writings

Gluten-Free Bagels and The Saddest Kosher Egg Salad in New York: Murray’s Bagels (Chelsea)

I spent New Year’s Eve at a nice hotel in Chelsea. The next day, after check-out, I decided to stay in the city and have brunch at Murray’s Bagels. I was particularly excited because one of my friends who isn’t gluten intolerant but is on a gluten-free diet, told me that Murray’s did indeed sell gluten-free bagels. When I tell you that I was hyped! I felt like a kid the night before Christmas! The thing that sucks about being gluten intolerant is  living in a city filled with delicious carbs. In NYC, the quintessential breakfast foods are bagels, coffee, and doughnuts, and if it’s, say seven AM and you’re pressed for time before school or work and need a quick breakfast, nine times out of ten if it’s not coffee and a doughnut, you’re probably going to opt for a bacon, egg, and cheese bagel, a toasted bagel with cream cheese, or toasted bagel with (A LOT of) butter. I haven’t had any of these things in years. But, for a while I did attempt to make my own gluten-free New York-style bagels in the past. The result was always a flat, dense bagel with a dry, gritty after taste that had none of the pizzazz of a NYC bagel, and pretty much fell apart after one week in the freezer.

Heartbreaking stuff.

I’m in awe at how other gluten-free bloggers have managed to have success with their bagel recipes, but as for me, I guess I just don’t have the magic touch. So, this means I’ve had to pretty much shell out the big bucks for Udi’s brand gluten-free bagels and bread which are pretty decent taste-wise. Still, the great thing about NYC is that there are a lot of gluten-free friendly eateries to choose from, so I’ve never felt deprived for culinary experiences. But what continues to elude me is a good gluten-free bagel! So when I went to Murray’s on Monday, I felt like the wait was finally over.

The place was  bustling. I stood on line for about fifteen minutes. Murray’s has a great staff, efficient, polite, attentive. The chain is a pretty typical Jewish eatery in terms of food; smoked fish, cream cheese, sour pickles, chicken soup, the lot. It’s also pretty  affordable. Bagels are $1.35 each and a typical sandwich usually costs under five dollars, well, before taxes. Their menu is so ample that it’s hard to choose. While on line, I saw a girl seated a few feet from me eating what looked to be a toasted everything with lox and cream cheese. I hate cream cheese but that thing looked amazing.

By the time I reached the counter, I decided that I wanted a bagel with a side of egg salad. I don’t even fuck with egg salad like that but, man, under the display case, that damn egg salad looked like heaven. A guy at the counter with a thick African accent, says, “Can I help you?”

“Hi! Good morning! I would like a bagel with a side of egg salad. Do you guys sell gluten-free bagels?”

“Yeah. You want plain or everything.”

I peaked. Wow! I thought, I get options! “Everything,” I said excitedly. “And I’d like six please.” The other five bagels I was going to take home and toast.

He turns around and walks to the bread counter behind him. I’m looking at all of the breads and thick bagels the sized of tea plates, thinking about how I’m a few minutes away from some awesome thick, hearty sandwich. He opens one of the bread boxes, and I felt kind of special, as if I was going experience some great, rare delicacy that only came around about once a year. But folks, when I tell you that when the African dude reached into the bread box and pulled out a commercial bag of pre-made bagels (from a company called The Greater Knead). Well, I was pretty annoyed. These things were tiny; the width of a newborn baby’s palm. And he put two of these thick baby palm-sized pieces of bread into one paper bag, and then placed the pre-made bag of refrigerated bagels in another paper bag.

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He then proceeded to fill a tiny plastic cup with the saddest scoop of egg salad I’d ever seen. I felt like Oliver Twist getting one ladle of gruel.

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It was literally a shot of egg salad.

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And then I looked at the label on the cup: $3.51. All total: $11.61.

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I just laughed. Whatever. That’s New York for you, I guess.

And anyway, I just wanted to eat and then go home.

I already knew what to expect, because this is gluten-free bread we’re talking about here, and the thing about gluten-free bagels is that as they are, they’re rubbery, tough, and hard to chew. I’d equate them to the consistency of a dog toy, really. Still, let me tell you, it was one of the saddest bagels I’d ever eaten in my life. Not so much for taste; it tasted really good, so much so that in the end, I regretted not getting the bagel toasted. Still, I could forgive all of that, if not for the atrocious egg salad which was too damn expensive to be so bland. I was more offended by that than the bagel! I’ve lived in NYC my whole life and never have I ever tasted a Kosher egg salad as sad as this was. It was offensive, honestly, truly, to Jews everywhere. I mean, how the hell do you muck up Kosher egg salad? Even worse, how do you forget to put SALT in an KOSHER egg salad? A literal parody, like something I’d find joked about on an episode of Curb Your Enthusiasm in a Mel Brook’s film.

And, of course, I ate it the damn thing.

Because…

I paid a lot of money for it, and I was hangry, and tired, and it was too cold to run around looking for another place to eat, and it was too crowded at Forager’s Table across the street.

When I got home, I toasted one of the bagels. So good. Not to plug the company, but knowing how difficult it is for people with gluten-related illnesses to find good food, especially bread, I’d recommend The Greater Knead. Plus, it has wholesale online, so I guess the upside is that I’ve now found another brand of gluten-free products that I might actually want to spend money on.

A nice establishment, but I would never eat at Murray’s Bagels again.

© 2017-2018 • CoffeeCupcakesKafka

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Baking · Breakfast & Brunch · Gluten Free · Non-vegan · Yeast Breads & Doughnuts

Gluten-Free Blueberry-Vanilla Yogurt Bread

Blueberry-Vanilla Yogurt Bread

Working from home today, which of course means sleeping late, working in my pajamas, and lots and lots of mindless eating in front of the computer.

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Well, for me, not really. Because I’ve been good these few months. Lots of baby carrots and hummus, raw berries, rice cakes, raw almonds, and lots of water. It’s not as bad as it sounds, and since I love vegetables and fruits anyway, eating healthier has pretty much been a cinch. If only I could feel the same way about going to the gym…

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Well, since it’s me we’re talking about here, every once in a while, a girl’s bound to fall off the wagon. For me, it’s always the weeks between Thanksgiving and New Year’s Eve, when all of the yummy foods you’ve sworn off on throughout the year are fully at your disposal, making your existence just rife with temptation.

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Still, I’ve been good at making healthier choices…well, with a few no-nos in between for good measure, but still watching portions and such. So, big servings of salad and water accompanying. I mean, mixed greens topped with cherry tomatoes and Tofurkey bacon.  LOVE IT!

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So today, I felt good about eating some homemade (gluten-free) baked goods.

Even in the winter, I still keep my freezer stocked with frozen fruit, which is always good for breakfast oatmeal and pre-workout protein smoothies. They’re not as good for snacking as they are for baking and cooking, but they’re convenient and are even better when making quick breads.

The best thing about this quick bread recipe is that you can modify it to include additional protein. This is my go-to recipe whenever I have a lot of yogurt in the fridge. For a protein-packed breakfast, I like to add in two scoops of gluten-free vanilla flavored protein powder (If you have severe gluten allergies or celiac disease, I wouldn’t advise adding any protein powder to your diet!) and I omit the sugar. Great for muffins.

 

Gluten-Free Blueberry-Vanilla Yogurt Bread

Ingredients

¾ c. GMO-free organic vanilla yogurt

6 TBS. (1/3 cup) GMO-free organic unsalted butter, diced

1 tsp. fine sea salt

2 tsp. baking powder

½ tsp. baking soda

2 cs. brown rice flour

1/4 tsp. xantham gum

1 c. frozen organic blueberries

12 tsp. organic sugar, for a sprinkled topping*

Directions

Preheat oven to 425° F.

Grease and flour a loaf pan and set aside.

In a medium mixing bowl, add rice flour, salt, xantham gum and diced butter. With a pastry cutter or small sharp knife, chop the butter into smaller pieces, about the size of a green pea.

Add baking powder and baking soda, yogurt and blueberries. Fold the ingredients into the flour until well combined.

Pour the batter into the pan. If using muffin liners, fill 3/4 of the way with batter.

Bake for 25-30 minutes, until the a golden brown and fully baked.*

When cooled, sprinkle with sugar.**

*Toothpick/knife test: Place the toothpick/knife in the center of the bread and then remove. If the toothpick/utensil comes out clean, your bread is done.

**For protein muffins: omit sugar and add two (2) scoops of protein powder

© 2017 • CoffeeCupcakesKafka

 

 

Baking · Cookies · Gluten Free · Non-vegan · Snacks · Vegetarian

Gluten-Free Oatmeal Raisin Cookies

 

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I think that it’s best to stick to simple recipes, with as few ingredients as possible. Prepare a recipe with a hundred different flours, various starches and additives and often the result is usually something that tastes like it should be slathered against a slab of concrete block and used to build a house.

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Like, why would you…why would even put this on a plate?

Taste is a major reason why I’ve kept this recipe (and all of my other GF recipes) as simple as possible while sticking to the traditional way of making oatmeal cookies.ywsbtetGluten-free doesn’t always mean healthy, so I’m letting you know that these cookies have a bit of sugar.insulin-resistanceBut, of course, you were not planning on eating these too often anyway, unless you have the metabolism of a hummingbird. If not, stick to one. Two maybe fine, as long as you plan on doing more than one push-up the rest of this year. rashida-jones

 

 


Ingredients

¾ cup rice flour

¾ cup quinoa flour

1/4 tsp. xantham gum

2.5 cups Irish style Organic cooking oats

1/3 cup Organic granulated sugar

1 cup of light brown sugar, packed

1 tsp baking soda

¼ tsp. fine sea salt

1 cup salted Grass-fed/GMO-free butter, softened

3/4 cup raisins

2 Organic brown eggs

2 tsp vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground nutmeg


Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine sugars, vanilla, eggs, butter, brown sugar and beat until creamy.

Next, stir in flours, oats, xantham gum, baking soda, raisins, and cinnamon.

For larger cookies (see pictured): Drop 4 large tablespoons of dough, per cookie, onto the baking sheet.

For smaller cookies: Drop 2 large tablespoons of dough, per cookie, onto the baking sheet.

Bake for 12-14 minutes until golden brown.

© 2017 • CoffeeCupcakesKafka

Baking · Breakfast & Brunch · Gluten Free · Non-vegan · Snacks · Vegetarian

Homemade Gluten-Free Granola

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The granola is good. The Photoshop, not so much (^v^)!

I know people have a phobia about making granola. It’s weird, but I can understand it. It does seem daunting, like baking chocolate chip cookies or making a tender pot roast. You want it to be perfect, to look and taste just like they do on the recipe blogs. But, unlike cookies which you can burn or pot roast that you can overcook, you cannot go wrong with making your own granola. Even if you add to much honey or forget to add cinnamon, it’ll still be perfect because you can tinker the hell out of it. There is no such thing as a bad bowl of granola. The best granola I’ve ever had was a batch I made; a sweet potato pie granola with little bits of chocolate chips in it. BAYYYYYYBEEEEEE! When I say that I was in fat girl heaven over this stuff, I practically grew angel wings :). I’ll have to make that again one of these days, but for now, your girl doesn’t need all of that temptation.

What I also don’t need is to spend nine dollars on a bag of granola.

This recipe is good for non-strict vegans and of course for my gluten-free folks. You can replace the honey for maple syrup, and for you strict vegans who don’t eat either, you can use rice syrup. I use 100% Non-GMO, gluten-free rolled oats. If you don’t have dietary issues, you can use any rolled oats you like. Rolled oats work best for granola recipes. They’re heartier and, depending on the brand, are cut and made the traditional way which means that no machinery (where cross contamination is common) is involved in processing. Store the granola in a good airtight container, and it should last you a good three months.

Ingredients

1 c. shredded coconut

1/3 c. honey

4 c. rolled gluten-free oats

½ c. walnuts, halved or chopped

2 ts. ground cinnamon

½ c. 100% raw coconut oil

½ c. almonds

1/4 ts. fine sea salt

1 ts. vanilla extract

1 c. dried fruit, optional

A 9×9 rectangular baking pan

 

Directions

Preheat oven to 300° F.

Line a pan with parchment paper or grease using non-stick cooking spray.

In a large bowl, combine oats, nuts*, coconut and salt.

Stir in the oil, vanilla and honey.

Pour and spread mixture into pan.

Stirring every six minutes, bake 25-30 minutes until golden brown.

Set aside to cool. Once cooled, granola will become crunchy. Once cooled, stir in dried fruit.

*For crunchier nuts, add after baking

© 2017 • CoffeeCupcakesKafka

Baking · Gluten Free · Non-vegan · Non-vegetarian · Pies & Cakes

Gluten Free Peach Pie

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Messy-looking, but good. Much like myself! 😀

 

Thinking about old food service jobs.

I have worked around my share of stressed out bakers. They smoke a lot, drink a ton, and are terrible at fidelity. They also make great fucking pie. They put chocolate on everything, sugar, salt, and bacon in everything. You’ll be sweating butter by the time you’re done eating. Crazy fucking delicious. Want to see a show? Watch a stressed out baker make a pie. Screw up the crust, make the filling too watery, or let the meringue set for too long, and stuff like that will send a baker from 0 to 100 in two seconds. I once watched a pastry chef and a line cook almost go to blows over a brownie recipe.  I’m still dreaming of the fruit tarts from a now long defunct eatery in the MPD (Meatpacking District for you non-NYC folk). They made the best baked goods. The owner and head pastry chef had long left and the place was a dysfunctional mess. In the last months the place was opened, they had one pastry chef apprentice who had to make everything, for both the kitchen and the retail bakery next door. It was a hot mess. I didn’t envy her job. She would come into work all nice and fresh faced, and then she would emerge from the basement hours later all sweaty and flushed like she’d just done two rounds with Holly HolmJ. I sure do miss the food, not so much the life (or the people!).

I felt nostalgic for those tarts, but on a lazy Sunday, I decided to make a pie instead. I had a ton of frozen and canned peaches in the kitchen, the result of a failed plan to make my own ice cream this summer. At some point, I realized that I’ve never had peach pie. It never appealed to me, and I’m saying this as someone who’s eaten some goofy-ass pies. Goat cheese-sea salt-caramel, blue cheese-pear-ginger, bacon-fig- chocolate, fig-balsamic-rosemary. These are pretty safe, though, I once had an oyster and beer pot pie that was a vile as you’d imagine it would be. Me? I like stuff as simple as they can get.

I didn’t do much with this pie. No crumble toppings, no silly sea-salt caramel drizzles, no cinnamon-sugar crusts. Basically, no bullshit. Peach pie is pretty good, but it has nada over blueberry pie. I don’t like my pies too sweet, which is why this recipe has very little sugar, but you can had more if you like. You can also use frozen peaches for this recipe, but make sure that they’re fully thawed first.

Gluten Free Peach Pie

Ingredients

Gluten-Free Pie Crust

½ c. brown rice flour*

½ c. spelt flour*

2 T. potato starch

¼ t. xantham gum

½ t. fine sea salt

1 stick cold unsalted butter, cut into pieces

5-7 T. ice water

*You may substitute your own gluten free flour mix for this recipe.

Peach Filling

2-15 oz. cans sliced peaches in natural juice (if you use peaches in heavy syrup, make sure to rinse them off first)

¼ t. ground nutmeg

½ t. ground cinnamon

1/8 t. ground allspice

6 T. cornstarch

3 T. lemon juice

½ c. dark brown sugar

A 9-inch pie pan

Directions

For the crust: In a large bowl, add flour, salt, and cold butter. Using a pastry cutter, cut butter into the flour until pieces are pea-sized.

Mix ice water, one tablespoon at a time, into flour mixture.

Using your hands knead water into the flour mixture until the dough is soft and is held together, not crumbly or sticky (For crumbly dough, add more water, for sticky dough, add flour one tablespoon at a time.).

Turn the dough onto a floured surface. Cut in half. Roll each piece into a smooth ball.

Wrap dough balls with waxed paper and refrigerate for thirty (30) minutes up to one (1) hour.

Remove dough ball from the fridge and let sit on the counter for ten minutes before rolling.

On a floured surface and using a rolling pin, roll the dough from the center and then outwards, about twice the width of the pie pan. Do not press down on the dough, but, roll the dough firmly and lightly.

Coat pan with butter or non-stick spray and a light coat of flour. Gently place one piece of dough into the pan, working the dough into the corners. Do the same with the second piece of dough until the pan is completely covered.

Place dough in the refrigerator for 25-30 minutes.

For filling: In a medium bowl, add peaches, spices, sugar. Combine all until well mix. Stir in cornstarch. Set aside.

After chilling the pie dough, remove it from the refrigerator. Drain liquid from the pie filling (You can set the filling aside and use it as a topping).

Fill the pie with filling, arranging the peaches so that every corner is covered.

Bake 400°F for 40-45 minutes until the crust is a golden brown.

Let cool before serving.

© 2017 • CoffeeCupcakesKafka

 

Baking · Cupcakes&Muffins · Gluten Free · Non-vegan · Non-vegetarian

Gluten Free Blueberry Muffins

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Because of my weird food allergies, I’ve had to be picky about so many things. But, I’m not picky about fruit, especially if it’s frozen. The best banana bread I’ve ever made was using some frozen sliced bananas I’d left in my freezer for three months and forgotten about. All of the moisture retained in the bananas, I didn’t even need butter, which was nice because I was stone cold broke when I made it. The best food I’ve ever had was when I didn’t have much money or many ingredients in the pantry. It’s a lot tougher when you have food allergies and you’re broke, especially gluten and where-related allergies because catering to your diet can really run through your wallet.

Bless the Dollar Tree. I freaking love the Dollar Tree. I could write an opus about how awesome that place is. You kind of have to put your ethics aside to shop there because you know that what you’re getting is definitely probably not good for the environment and maybe in the long run eating those frozen meatballs and those mouse pad-shaped disks of tilapia are definitely probably not good for your health! Still, if you live in a city or are facing tough economic times, you can get a nice selection of food, and if you’re a good cook, you can really make great meals from what you find there. I go there to get bags of frozen fruit for a buck and it lasts a while. The last time I was there, I went overboard and purchased a half dozen bags of blueberries because I use blueberries in everything. I make my own preserves, use them in smoothies, and put them on my cold and hot cereal. A fresh pint of blueberries, at least in my neighborhood anyway, is about three dollars. And they’re not even organic. The audacity! Even worse, they’re often not even filled to capacity. City living, I tell you! Crooks everywhere! Whenever I buy fresh berries from the supermarket, I take them out of the carton, put them into a plastic produce bag or in my produce bag I bring from home, and then weigh them on the scale. At the Dollar Tree, you get a twelve ounce bag, whereas most fresh cartons are less than ten ounces. No ma’am. I like to get the best out of my damn dollar.

This morning, I wanted some sort of bread with my breakfast. Since I’m allergic to wheat and was out of my own homemade gluten free bread, I figured I’d make muffins. They came out pretty good! It doesn’t really make that much of a difference if you use frozen versus fresh berries, except for the appearance, because frozen blueberries have the tendency to pop in the oven more than fresh berries, I’ve found. Maybe it’s something to do with the amount of added water from freezing. Still, in terms of taste and flavor, frozen berries do the trick. I usually like to make a crumble topping, but I was at the market this weekend and the price of butter had me shook! Between inflation and droughts, man. I spend more on butter than I do anything else, and I eat organic butter, grass-fed. Organic butter may as well be mixed with pure gold, it’s so expensive. If you don’t have butter, you can switch the butter with mashed bananas (or oil), one (1) cup. Honestly, I wish I’d made these with bananas instead of butter, but however you make your muffins, they’ll come out great.

Gluten Free Blueberry Muffins

Ingredients

1 c. spelt flour

½ c. coconut flour

½ c. brown rice flour

1 T. baking powder

½ t. fine sea salt

1 stick butter, softened at room temperature

¼ t. xantham gum

2/3 c. granulated sugar

2/3 c. light brown sugar

1 t.  vanilla extract

3 small eggs

½ c.  whole milk

2 ¼ c. frozen blueberries

Directions

Preheat oven to 375°F.

In a medium bowl, cream butter and sugars until slightly fluffy and then set aside.

Next, add in eggs and vanilla until well mixed.

In a separate bowl, combine baking powder, salt, flour until well mixed. Next, add it to the wet mixture.

Add whole milk into the mixture and combine until you have a smooth batter.

Fold berries into the batter.

Line a muffin pan with muffin paper and fill each three-quarters of the way with batter.

Bake for about 38-40 minutes or until a slightly golden brown.

Remove from oven, let cool, about an hour before serving, two hours or more before freezing.

© 2017 • CoffeeCupcakesKafka

 

 

Baking · Gluten Free · Pies & Cakes

Gluten-Free Apple Crumb Pie

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Off to a barbecue. As an introvert, socializing takes me out of my natural habitat, away from my books, my bed, my home, away from people J. As I write this, it’s 7:49 in the morning, and all I’m thinking of is 634,634,873,408,083 excuses to back out. I want to be home, in my pajamas, in my bed, with a book.

But then I remember that the upside is I’ll get to bake some pies. I bake pies for every barbecue I go to barbecue. As summer baking goes, apple pies are a sure thing.

I go into the kitchen and immediately retreat into the world of apple pie making. I cut cold butter, flour, and water together, peel and slice apples. And what happens with me, as it always does, is that the baking calms my goofy thoughts, the anxiety disappears, and the stress melts away with the time.

I am happy with the pie. It is a great pie. And the best thing about a great pie is that people will be too busy eating to notice that I’ve snuck off to a quiet area of my friend’s house to read the small book I’ve brought in I’ve purse.

The power of pie!

(Happy Fourth of July 4th!)

 

Gluten-Free Apple Crumb Pie

Crust

¾ t. xantham gum

1 stick salted butter, cold, cut into small pieces

5-6 TBS. ice water

1 1/3 c. brown rice flour

1 1/3 c. spelt flour

Filling

½ c. brown sugar

¼ c. + 1 TBS. brown rice flour

5-6 Granny Smith apples, cleaned, pealed, and cored

4 TBS. flour

¼ t. ground allspice

1 t. ground cinnamon

1.5 t. vanilla extract

2.5 t. lemon Juice

Topping

¾ c. brown rice flour

½ c. light brown sugar

1.5 ts. ground cinnamon

1 stick salted butter, cold, cut into small cubes

In a medium bowl, pour all ingredients for crust. Using a pastry cutter or knife (or food processor if you have one), cut and blend dough together until the pieces are pea-sized.

Roll dough into a ball and wrap in parchment paper. Refrigerate for 40 minutes (or until use).

On a lightly floured surface, roll out dough 1-inch thick in diameter.

Carefully place dough in either an aluminum pie or a standard pie pan, lightly pushing the sides against the pan’s surface until covered. Place pie crust in fridge.

In a medium bowl, add apples, spices, flour, lemon juice and sugar in a large bowl and stir together until combined.

Remove pie crust from fridge. Pour in apples.

In another bowl, mix flour, butter brown sugar and cinnamon. Using pastry cutter or knife, cut butter mixture in small pea-sized pieces.

Preheat oven to 375°F degrees.

Sprinkle and evenly spread butter crumble over apple filling.

Bake 25-30 minutes until filling is bubbly and golden.

Remove pie from oven and let cool before serving.

© 2017 • CoffeeCupcakesKafka

 

Baking · Gluten Free

Gluten-Free Chocolate Chip Cookies

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I’m one of those oddball procrastinators who, instead of watching t.v., napping or playing videogames whenever I don’t want to write, I bake cookies. It’s a good thing that I am productive, otherwise my kitchen would be as well stocked as a bakery! Well, my kitchen is sort of like a bakery in that I always have baking items on hand. I had a few bags of semi chocolate chips handy that I grabbed during a sale a few months ago, still fresh and just calling out to be used somehow.

This recipe is pretty simple. I like to change up my GF mixes, try different blends and flavors. You can use your own gluten-free flour mix, whether homemade or store brand, and it’ll work pretty much the same way. I always recommend using flours that are not as strong in flavor for cookie recipes, otherwise the cookies will have a bitter aftertaste. I find that using coconut and almond flours in butter-based recipes creates a nice flavor combination.

I ordered these large 6 inch round cookie cutters from Amazon. I wanted to try them out by making gigantic cookies, but settled on a small batch because, well, I’m a big advocate for portion control (even though I don’t look like it, LOL!). There’s no real reason for any adult to eat a cookie the width of a small dinner plate…well…unless it’s a cheat day.

Gluten-Free Chocolate Chip Cookies (Organic)

Ingredients

1 c. brown rice flour

1 c. almond flour

¼ c. coconut flour

¾ t. xantham gum

1 t. baking soda

2 c. Semi-sweet chocolate chips

¾ c. light brown sugar, organic

¾ c. granulated sugar, organic

2 sticks unsalted butter, grass fed, softened at room temperature

1 t. Fine sea salt

2 t. Vanilla extract

2 large eggs, organic

Instructions

In a small bowl, cream sugars, egg, butter, and vanilla. Set aside.

In another bowl, blend flours, xantham gum, baking soda and salt. Add dry mixture into wet by folding until well combined.

Fold in chocolate chips. Do not overmix.

Pour dough onto parchment paper, wrap, and chill for 5-7 hours until dough is firm enough to roll into balls.

Remove from fridge.

Grease a cookie sheet with non-stick cooking spray (or a little butter).

Using a tablespoon, scoop dough and roll into balls.

Place dough onto greased cookie sheet, 1-2 inches apart.

Bake at 375° F for 22-25 minutes until golden brown.

Remove cookies and place on a cookie tray.

© 2017 • CoffeeCupcakesKafka

 

Baking · Gluten Free · Yeast Breads & Doughnuts

Gluten Free Chocolate Cake Doughnuts

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Imagine; a rainy summer Saturday afternoon, a glass of iced cold vanilla soy milk, your favorite t-shirt, a Twilight Zone marathon, and these doughnuts.

Yes ma’am.

It’s how I’m spending my day today.

My expertise in doughnut making is pretty limited, but I’m feeling pretty spiffy about the way these came out. Still, I’m pretty sure that they’re the best doughnuts I ever made.

If you try them I hope you like the recipe as much as I do.

Gluten Free Chocolate Cake Doughnuts

Dough

3 c. gluten free flour mix (If you don’t have your own mix, I prefer this brand)

1/4 tsp. xantham gum

3/4 c. whole milk, warmed, 95-100° F

2-1/4 tsp. active dry yeast

1 c. unsweetened cocoa powder

2 tsp. pure vanilla extract

1 medium brown egg+3 egg yolks, separated

1 c. organic sugar

1/2 tsp. ground cinnamon

1 tsp. fine sea salt

1 TBS. aluminum-free baking powder

1 tsp. baking soda

1.5 sticks melted butter

Canola oil, for frying

Chocolate Glaze

2 c. confectioners’ sugar

3 tsp. vanilla extract

1 c. unsweetened cocoa powder

1 c. whole milk

  • In a small bowl, add  warmed milk to yeast. Stir and let sit for five minutes, until a froth has formed.
  • In a large bowl, combine 1 cup flour, sugar, salt, cocoa powder, baking soda, xantham gum, cinnamon and baking powder.
  • Mix in whole egg and egg yolks.
  • Next, add the yeast-milk mixture, vanilla, and oil, and mix.
  • Gradually add the remaining flour and combine dough, but be careful not to over mix.
  • Scrape dough onto floured surface and roll out until it is ~ ½″ thick. Cover with parchment paper.
  • Chill the dough for 30-60 minutes. The dough should not adhere to the paper.
  • Flour surface and place chilled dough onto it.
  • Using a 3-1/2” doughnut cutter , cut your doughnut pieces.
  • On med-low heat, add oil in a pot. Oil should heat to 350°F.
  • Carefully add doughto oil, frying ~1 minute on both sides until slightly brown. Remove from oil and drain on paper towels.
  • Prepare glaze.
  • Dip doughnuts while faintly warm into the glaze.
  • Set aside on a cooling rack until serving.

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