Gluten-Free Brownies!

My mother-in-law specially requested gluten-free brownies. I altered several "gluten" recipes to make these very rich, very chocolate gluten-free brownies. The result: raving reviews from all who ate them (including the non-gluten-free eaters). The only drawback is that they are NOT low-calorie. But, as long as we are indulging in a special treat, they are especially wonderful when frosted with chocolate frosting, and topped with a scoop of peppermint or vanilla ice-cream. :~) Enjoy!

(Side note: you can use either unsweetened baking chocolate, or baking cocoa combined with a little extra butter. I used the baking cocoa, with wonderful results.)

Gluten-Free Brownies
1 c. butter
7 oz. unsweetened baking chocolate, cut in pieces OR 17 Tbs. baking cocoa + 2 1/2 Tbs. butter
5 eggs
2 1/2 c. sugar + 2 Tbs.
1 Tbs. vanilla
1 1/2 c. gluten-free all-purpose flour mix #2 (see recipe in earlier post)
2 tsp guar gum
1 c. chopped wanluts (opt)
1 can of chocolate frosting (opt)

Heat oven to 350 degrees. Spray 9 x 13" pan with baking spray. In a saucepan, melt butter and chocolate over low heat (or, melt butter--including the extra 2 1/2 Tbs--and mix in baking cocoa), stirring constantly. Let cool for 5 min. In a medium bowl beat on HIGH speed sugar, vanilla and eggs for 3-5 minutes. Beat in chocolate mixture, on low-speed. Beat in flour and xanthan gum just until blended. Stir in walnuts (if desired). Bake at 350 degrees for approximately 35 minutes, or until toothpick comes out clean. Do not overbake! If desired, once cooled, frost with chocolate frosting.

Easy Gluten-Free Treat for School Lunches!

Now that the initial excitement of the start of school is over, children will be especially glad for a treat in their lunches. These Gluten-Free Apricot Date Squares are not only delicious, they are also easy to make--so they fit into Mom's busy schedule also ... making them an all-around winner.

Please note that the coconut is completely optional. Also, the apricot jam could be replaced with orange marmalade, if preferred.

Gluten-Free Apricot-Date Squares
1 c. water
1 c. sugar
1 c. chopped dates
1/2 c. apricot jam
1 3/4 c. old-fashioned oats
1 1/2 c. gluten-free all-purpose flour #2 (see recipe in earlier post)
1 c. flaked coconut (opt.)
1 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. cold butter, cubed

In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat and simmer uncovered for 15-20 min, or until mixture is thickened, stirring occasionally. Remove from the heat. Stir in apricot jam and set aside.

In a food processor, combine the oats, gluten-free flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs.

Spray a 9 x 13 inch pan with cooking spray. Press 3 c. of the mixture into the pan. Spread apricot jam mixture over pressed crumbs. Sprinkle remaining crumb mixture on top and press down gently. Bake at 350 degrees for 20-25 min, or until lightly browned. Cool on a wire rack and cut into squares. Makes approx. 3 dozen squares.

Gluten-Free Cookies

I couldn't decide whether I wanted to bake oatmeal, peanut-butter or chocolate chip cookies ... so I came up with the following recipe that gives the best of all three kinds of cookies! :) And, as confirmation that the recipe turned out deliciously, a friend who absolutely "hates" gluten-free desserts, couldn't even tell that they were gluten-free! They are a wonderful blend of buttery sweet and salty ... with a crisp outside and a chewy inside.

Please note that, while I used some "less-common" ingredients such as sorghum and French Vanilla Coffee Creamer, I also listed in parentheses items that are more commonly on hand that can be used instead.

Enjoy!!


Gluten-Free Oatmeal Peanut Butter-Chocolate Chip Cookies
1/4 c. butter
1/4 c. shortening
1 Tbs. sorghum (or molasses)
1 egg
1 Tbs. Nestle Coffee Mate French Vanilla creamer (or 1 tsp. vanilla flavoring)
1 c. all-purpose gluten-free flour mix #2
1/2 tsp. xanthan gum
1 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. chocolate chips
1/2 c. peanut butter chips (or butterscotch chips)

In a large bowl, cream shortening, butter and sugar. Beat in sorghum, egg and vanilla creamer. Combine gluten-free flour, oats, soda, cinnamon and salt. Add to shortening mixture and mix well. Stir in chips. Drop by large Tablespoonfuls (approximately 1 1/2" balls), and drop 2" apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 min, or until golden brown. Cool 5 minutes before removing to wire rack. (Makes approximately 18 cookies)

EASY Gluten-Free Peanut Butter Cookies

I'm due for our first baby on April 15, 2010, and as a result my gluten-free baking has slowed way down. I just don't have as much energy as usual during these last weeks of pregnancy. :)

Here is a gluten-free recipe, however, that even I still have the energy for ... and it's so delicious, no one would guess how little effort it takes to make, nor that it's gluten-free. So turn on the oven and pull out a cookie sheet and try out these delicious, gluten-free peanut butter cookies!

1 cup peanut butter*
1 cup white sugar
1 egg

Preheat oven to 350 degrees. Combine ingredients and drop by teaspoonsfuls onto a cookie sheet lined with a silicone mat (or sprayed lightly with Baking Spray). Press with a fork, making a cross, and sprinkle with a little sugar. Bake for 8 minutes. Makes 1 dozen cookies.

*Most peanut butters do not contain gluten, but a few brands do throw in modified food starch or some sort of gluten-product, so be sure to check the ingredients.