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amand_rThe first time I heard of gluten allergies and Celiac Sprue was in 1999, when my co-oping teacher had been diagnosed with it. I remember her freaking out because as an Italian, that discounted about 75 percent of the things she liked to eat (including beer!) Back then, she had corn flour and rice flour to choose from, and man did it suck. I made her some peanut butterscotch rice krispy treats, and she was over the moon.
But man, have options improved since then. I'm sure it's still not easy remaining and eating gluten free, but the baking is sure as hell better. I remember she bringing in all her attempts to make bread with various flours—they sucked. And xanthan gum was unheard of in these parts, at least.
Anyway, I like to try my hand at allergen baking, since I cook for a dude with a poultry/egg allergy, and he's a challenge sometimes (MORE THE POULTRY. STEVE, EAT MY DUCK, DAMMIT!), and gluten free is a challenge I can never resist. I've only ever baked for one person with a gluten allergy, and the whole science of mixing flours for texture caught me. How awesome is that?
A WORD ABOUT HOW I BAKE GLUTEN-FREE: Since I also cook with gluten products, everything I use to cook gf is scrubbed down in hot soapy water first. Counters and any other surfaces are cleaned, and I don't use anything that might keep trace amounts around (ie: I use a rubber spatula instead of a wooden spoon, etc). I use a gluten free mix I got the recipe for online, which is: 3 c. rice flour, 3 c. sorghum flour, 2 c. potato starch, and 1 c. tapioca starch. Everything I use is either listed as gluten free on the label, or is, uh, gluten free (eggs).
Black and Whites
These black and whites are huge! A thick cake-like cookie is painted with a chocolate ganache and a white icing. They're so moist that the bottoms stuck to the trays when I was icing them! Taste testers here (me and mum) thought they were incredibly moist, and while thick, not dense. They also don't have the grittiness that I have noticed when baking other gf cookies. Each is individually wrapped in saran and frozen. You could very well pop them back into the freezer when you get them, and dole them out individually. Single pic in the middle is average size—some are bigger, some are smaller. I will make sure you have an array.
Because they have a ganache, they should be cold when you unwrap them, and let them come to room temp. Otherwise the chocolate might stick a little to the saran. I've mailed these before, and they held up well.
Ingredients: COOKIE: gluten free mix, xanthan gum, salt, white granulated sugar, milk brown rice flour, baking powder, butter, eggs, McCormick's lemon extract, Tones vanilla extract; GANACHE: heavy cream, butter, Karo corn syrup, Nestle semisweet chocolate chips; WHITE GLAZE: gf powdered sugar, water, Karo light corn syrup, McCormick's almond extract
A NOTE ABOUT THE BUTTER: I used a store brand butter on these, and the ingredients listed cream and "natural flavour". The net seems to be torn about whether or not this contains gluten. Under the Allergens section of the labelling it only lists milk, which some gf boards seem to think is sufficient. I used the butter to make cookies for someone with a gluten allergy, and she had no problems. That said, I just wanted you to know. The cookies below are made with Land O Lakes unsalted butter, which has been listed as gf, even though they contain the same ingredients as the store butter above. Go figure.
Price: 7/half-stack (six large ass cookies) 12/full-stack
Available: one half-stack
Pizzelles
Buongiorno! Here in Pittsburgh, we have lots of pizzelles. They're everywhere. Everyone's grandma makes them. I am going to make them for reals (gluten), but before that I thought I'd try my hand at gf ones for my darling Anyanka.
These are flavored with anise, as per the Italian prescription, but they can come plain, lemon, or almond. Maybe I should try other flavours later.
Ingredients: Land O Lakes unsalted butter, granulated white sugar, eggs, gluten free mix, xanthan gum, baking powder, McCormick's Anise extract.
Price: 6.50/dozen
Available: 1
The Chocolate Peeny Boo Sandwich./Plain PB Cookies
These are Peanut Butter Cookies. Yup. Made into a sandwich, with chocolate ganache in the middle. Awww, yeah. It's like porn.
Ingredients: COOKIE: Land O Lakes unsalted butter, granulated white sugar, eggs, gluten free mix, xanthan gum, baking soda, peanut butter, brown sugar, vanilla; GANACHE: heavy cream, butter, Karo corn syrup, Nestle semisweet chocolate chips;
Price: 6.50/half-stack (which is technically 12 cookies) 11/full-stack
Available: three half-stacks
ALSO AVAILABLE: PLAIN PEANUT BUTTER COOKIES, WITH THE FORK MARKS AND EVERYTHING. $6/DOZEN
Buy these cookies before I eat them all, dammit.
But man, have options improved since then. I'm sure it's still not easy remaining and eating gluten free, but the baking is sure as hell better. I remember she bringing in all her attempts to make bread with various flours—they sucked. And xanthan gum was unheard of in these parts, at least.
Anyway, I like to try my hand at allergen baking, since I cook for a dude with a poultry/egg allergy, and he's a challenge sometimes (MORE THE POULTRY. STEVE, EAT MY DUCK, DAMMIT!), and gluten free is a challenge I can never resist. I've only ever baked for one person with a gluten allergy, and the whole science of mixing flours for texture caught me. How awesome is that?
A WORD ABOUT HOW I BAKE GLUTEN-FREE: Since I also cook with gluten products, everything I use to cook gf is scrubbed down in hot soapy water first. Counters and any other surfaces are cleaned, and I don't use anything that might keep trace amounts around (ie: I use a rubber spatula instead of a wooden spoon, etc). I use a gluten free mix I got the recipe for online, which is: 3 c. rice flour, 3 c. sorghum flour, 2 c. potato starch, and 1 c. tapioca starch. Everything I use is either listed as gluten free on the label, or is, uh, gluten free (eggs).
Black and Whites
These black and whites are huge! A thick cake-like cookie is painted with a chocolate ganache and a white icing. They're so moist that the bottoms stuck to the trays when I was icing them! Taste testers here (me and mum) thought they were incredibly moist, and while thick, not dense. They also don't have the grittiness that I have noticed when baking other gf cookies. Each is individually wrapped in saran and frozen. You could very well pop them back into the freezer when you get them, and dole them out individually. Single pic in the middle is average size—some are bigger, some are smaller. I will make sure you have an array.
Because they have a ganache, they should be cold when you unwrap them, and let them come to room temp. Otherwise the chocolate might stick a little to the saran. I've mailed these before, and they held up well.
Ingredients: COOKIE: gluten free mix, xanthan gum, salt, white granulated sugar, milk brown rice flour, baking powder, butter, eggs, McCormick's lemon extract, Tones vanilla extract; GANACHE: heavy cream, butter, Karo corn syrup, Nestle semisweet chocolate chips; WHITE GLAZE: gf powdered sugar, water, Karo light corn syrup, McCormick's almond extract
A NOTE ABOUT THE BUTTER: I used a store brand butter on these, and the ingredients listed cream and "natural flavour". The net seems to be torn about whether or not this contains gluten. Under the Allergens section of the labelling it only lists milk, which some gf boards seem to think is sufficient. I used the butter to make cookies for someone with a gluten allergy, and she had no problems. That said, I just wanted you to know. The cookies below are made with Land O Lakes unsalted butter, which has been listed as gf, even though they contain the same ingredients as the store butter above. Go figure.
Price: 7/half-stack (six large ass cookies) 12/full-stack
Available: one half-stack
Pizzelles
Buongiorno! Here in Pittsburgh, we have lots of pizzelles. They're everywhere. Everyone's grandma makes them. I am going to make them for reals (gluten), but before that I thought I'd try my hand at gf ones for my darling Anyanka.
These are flavored with anise, as per the Italian prescription, but they can come plain, lemon, or almond. Maybe I should try other flavours later.
Ingredients: Land O Lakes unsalted butter, granulated white sugar, eggs, gluten free mix, xanthan gum, baking powder, McCormick's Anise extract.
Price: 6.50/dozen
Available: 1
The Chocolate Peeny Boo Sandwich./Plain PB Cookies
These are Peanut Butter Cookies. Yup. Made into a sandwich, with chocolate ganache in the middle. Awww, yeah. It's like porn.
Ingredients: COOKIE: Land O Lakes unsalted butter, granulated white sugar, eggs, gluten free mix, xanthan gum, baking soda, peanut butter, brown sugar, vanilla; GANACHE: heavy cream, butter, Karo corn syrup, Nestle semisweet chocolate chips;
Price: 6.50/half-stack (which is technically 12 cookies) 11/full-stack
Available: three half-stacks
ALSO AVAILABLE: PLAIN PEANUT BUTTER COOKIES, WITH THE FORK MARKS AND EVERYTHING. $6/DOZEN
Buy these cookies before I eat them all, dammit.
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Date: 2011-03-20 04:59 pm (UTC)Can you do me a favor, thought? Can you link to this post somewhere. I'm trying to pimp.
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Date: 2011-03-20 06:21 pm (UTC)But a real friend, not a secretly myself friend.
$7, correct?
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Date: 2011-03-20 08:11 pm (UTC)I bet when i try to make regular pizzelles,they stick!
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