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Stop me, before I bake again....
Dec. 10th, 2010 02:10 pmI had to give up cookies when I got sick -- we weren't friends anymore. An occasional Pamela's cookie was all I could handle. Gluten-free recipes were too hard for me to interpret and didn't turn out. I started to get better, and then I found Gluten-free Girl's blog, and found another geek who was actually doing things like measuring weights of different types of flour, to get better results.
Got brave and tried her 36-hour chocolate chip cookie recipe. OMG. They are actually too rich for me, at that size -- I can eat half of one without my system currently saying "Whoa, that's rich!" I understand that T and S over at Pearl Commune love them. Next, I did the chocolate shortbread, and I have cookies for T and R to bring over. I made them too big -- even the smallest heart cookie cutter was too much richness for me. So, ONE cookie each -- and next time I will make them the size of big acorns!
Now I am going to start the GF gingerbread cookies with real fresh ginger and orange zest. It sits overnight, like the chocolate chip, so I will have time to scrabble around for my cookie cutter collection I almost got rid of. And another batch of the chocolate chip, and maybe the pistachio cranberry ones? Or the snickerdoodles, which always seemed boring -- but these don't look boring.
Okay -- trying to remain low inflammation, I am still not eating potatoes (nightshades) so no potato starch or flour. I am using the Holiday GF flour mix Shauna came up with for the gingerbread cookies and any new ones, but I am substituting, per her instructions for how to figure substitutions, millet flour for the potato flour, and tapioca flour for the potato starch.
I substituted brown rice flour for the potato in the 36-hour cookie recipe. This does not follow her new rule, as you can see, of 60-40 ratio flours to starches. But, I like a tad more heft to a CC cookie -- S agreed with this. If you want lighter, go for a starch substitute instead. Or try it as done -- most gluten-free eaters who can handle butter will not turn their noses up at this!
I have cut back so far on sugar and salt in foods, that I am hyper-sensitive to the amounts. When I make the shortbread again, if it's just for me, I may cut back a hair on the salt. But C enjoyed hers last night with no problems with anything -- said they reminded her of Scandinavian sandies but with chocolate added.
My butter is probably soft enough to start; I forgot to put it out early (after three days putting it out, my mind probably didn't think I'd get to it today.) S & K, maybe we should have a GF dessert tea party M or T night?
Can you tell I missed baking holiday cookies? ;^) I'm going to have to learn how to take good cookie photos....
NOTE (1): W says the shortbread is lovely chocolate, independently mentioned pecan sandie texture, but doesn't think they are sweet enough for him. This may be a trend. You will hear me say "sweet" but you don't think it's sweet at all. Still -- I do not intend to go back to eating birthday cake once a week at work, when I'm back in the workforce, even if I get wheat back. A good way to avoid that? Reduce your own sugar gauge. Stop eating any sweet for ten days. Then, go back in at half strength -- half as much on cereal, half as much dessert, eaten slowly, etc. You can re-set this clock -- it's just ramped up to 11 on a 10 point scale, here in the USA.
Got brave and tried her 36-hour chocolate chip cookie recipe. OMG. They are actually too rich for me, at that size -- I can eat half of one without my system currently saying "Whoa, that's rich!" I understand that T and S over at Pearl Commune love them. Next, I did the chocolate shortbread, and I have cookies for T and R to bring over. I made them too big -- even the smallest heart cookie cutter was too much richness for me. So, ONE cookie each -- and next time I will make them the size of big acorns!
Now I am going to start the GF gingerbread cookies with real fresh ginger and orange zest. It sits overnight, like the chocolate chip, so I will have time to scrabble around for my cookie cutter collection I almost got rid of. And another batch of the chocolate chip, and maybe the pistachio cranberry ones? Or the snickerdoodles, which always seemed boring -- but these don't look boring.
Okay -- trying to remain low inflammation, I am still not eating potatoes (nightshades) so no potato starch or flour. I am using the Holiday GF flour mix Shauna came up with for the gingerbread cookies and any new ones, but I am substituting, per her instructions for how to figure substitutions, millet flour for the potato flour, and tapioca flour for the potato starch.
I substituted brown rice flour for the potato in the 36-hour cookie recipe. This does not follow her new rule, as you can see, of 60-40 ratio flours to starches. But, I like a tad more heft to a CC cookie -- S agreed with this. If you want lighter, go for a starch substitute instead. Or try it as done -- most gluten-free eaters who can handle butter will not turn their noses up at this!
I have cut back so far on sugar and salt in foods, that I am hyper-sensitive to the amounts. When I make the shortbread again, if it's just for me, I may cut back a hair on the salt. But C enjoyed hers last night with no problems with anything -- said they reminded her of Scandinavian sandies but with chocolate added.
My butter is probably soft enough to start; I forgot to put it out early (after three days putting it out, my mind probably didn't think I'd get to it today.) S & K, maybe we should have a GF dessert tea party M or T night?
Can you tell I missed baking holiday cookies? ;^) I'm going to have to learn how to take good cookie photos....
NOTE (1): W says the shortbread is lovely chocolate, independently mentioned pecan sandie texture, but doesn't think they are sweet enough for him. This may be a trend. You will hear me say "sweet" but you don't think it's sweet at all. Still -- I do not intend to go back to eating birthday cake once a week at work, when I'm back in the workforce, even if I get wheat back. A good way to avoid that? Reduce your own sugar gauge. Stop eating any sweet for ten days. Then, go back in at half strength -- half as much on cereal, half as much dessert, eaten slowly, etc. You can re-set this clock -- it's just ramped up to 11 on a 10 point scale, here in the USA.
