The Ultimate Gluten-Free Cookie Book
Format: PDF / Kindle (mobi) / ePub
The Ultimate Gluten-Free Cookie Book features more than 100 original, easy-to-make recipes for cookies, bars, brownies, holiday treats, and more. Created with cookie-lovers in mind, this book offers novice gluten-free bakers everything they need to know to craft the perfect treat—from the science of baking to how to choose the best flour. Complete with a color photo insert, The Ultimate Gluten-Free Cookie Book is sure to be a favorite cookbook for any gluten-free family.
(such as my Decadent Brownies!), three of my favorites in this chapter are Carrot Cake Bars, Jam Bars, and White Chocolate Bars. And if you are in a super hurry, try either version of the Rice Cereal Bars. Sure, they are traditionally fast to make in the first place, but you can microwave the marshmallow mixture in just two minutes! Not even a messy pot to clean. I’ve topped the traditional version with just a little chocolate . . . which makes it so much better than you can imagine. I used to
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan. In a medium-size bowl, combine the butter and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining base layer ingredients and mix well. The dough will form lots of small clumps but will not quite come together to form a ball; this is okay. Scrape down the bowl and mix just a little longer to be sure all is mixed well. Transfer the
pretty pattern with the tines of a fork. Bake the cookies for about 12 minutes, until lightly browned. Let cool on wire racks. For the filling, combine all ingredients and mix until creamy. Place a marble-size bit of creamy filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches. Girl Scout Samoas-Style Cookies brown rice flour MAKES ABOUT 45 COOKIES Duplicating the essence of this cookie was not the easiest task. But
Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be soft and heavy. Shape about half the dough into a flattened log about �-inch thick and place on the prepared pan. Do the same with the other half of the dough. Bake the logs for 20 minutes. Let cool completely on wire racks. Cut each log into slices about �-inch thick and place these back on the prepared pan. Bake the biscotti for an additional 10 to 15 minutes
bowl, combine the shortening and sugar. Beat well. Add the tapioca starch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will just come together and be quite heavy. Roll out the dough to ⅛-inch thickness and cut into 2 by 4-inch rectangles. Bake for 8 to 9 minutes, until the edges take on a little color and the tops are dry. Let cool on wire racks. Decorate with icing to mimic a letter or envelope.