Recipe 3: Snowy Lemon Cookies-Thanks to The Gluten Free Goddess

Soo here is the first dessert! This recipe came from The Gluten Free Goddess, which is a really great gluten free blog that i recently started following. If you click the link you can get the recipe and the story behind it. Here's how it goes:

Snowy Lemon Cookies
1 cup sorghum flour
3/4 cup potato starch or white rice flour
3/4 cup powdered sugar
1/2 cup tapioca starch
4 teaspoons grated lemon zest, packed
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup coconut oil or organic palm shortening
1/4 cup honey or organic agave
1 free-range organic egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
Powdered sugar for coating

In a large mixing bowl, whisk together the sorghum flour, potato starch, powdered sugar, tapioca starch, lemon zest, xanthan gum, baking soda and sea salt.
Add in the coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.
Add in the honey, beaten egg, fresh lemon juice and lemon extract. Beat well until a smooth and taffy-like dough forms.
Cover with plastic wrap and refrigerate the dough for one hour.
Preheat the oven to 350º F. Line a baking sheet with parchment paper.
Pinch off pieces of the dough and roll them into small balls. Place the balls onto the lined baking sheet, at least two inches apart (they will spread). Bake on the center rack for 12 to 15 minutes, until firm and slightly golden. They will still be slightly soft, so allow them to cool on the baking sheet for two minutes.
Scoop a cup of powdered sugar into a large zip-lock bag.
While still slightly warm, remove the cookies and place them into the bag; coat the cookies with the powdered sugar. Gently remove the cookies and shake off the excess sugar. Store between layers of parchment paper. Refresh sugar with sifted powdered sugar before serving, if needed.
Makes: 30 cookies.



*Notes
- Ener-G Egg Replacer will work in place of the egg.
- In place of coconut oil, dairy-free shortening or margarine will work.

So instead of using the coconut oil (which is really expensive) i used the margarine. The recipe was tasty, but i found the cookie dough a little too sticky ( I fixed that problem by wetting my hands slightly before rolling the dough) and that the cookies didnt really taste like lemon but more like honey. Overall, i enjoyed the recipe and would make it again.....but next time i am going to come up with my own recipe. 

Recipe 2: Chicken Piccata

My next gluten free course is...Chicken Piccata. My mom and I were able to come up with this recipe by ourselves, here's how it goes-

1/2 cup White Rice Flour
1/2 cup Brown Rice Flour
1/4 cup Tapioca Flour (Also called Tapioca Starch)
1 Package of Corn Pasta (or gluten free pasta of your choice)
3 lbs of Boneless, Skinless Chicken Breasts (My family is slightly larger than the average ;T )
1 cup Chicken Broth
11/2 Lemons (juiced)
3 tbsp Olive Oil
3 tbsp Butter (separated)
2 tbsp White Wine (Optional)
Salt & Pepper (To your taste)
1/2 Package of Spinach (Optional)

First, start heating up water for the pasta because this can hinder your end result. After this is done, mix together flours in a medium sized bowl and set aside. Next, cut chicken into cutlets, season with pepper and salt. In a large frying pan, heat olive oil and 1 tablespoon of butter. While the butter and oil is heating up, coat the chicken in flour mixture. Fry floured chicken in the oil and butter for about 4 minutes on each side on medium heat and add more oil if necessary. Once all the chicken have been fried, set them aside.  In the frying pan, stir in chicken broth, lemon juice, white wine, and 1 tbsp of butter. Let boil. Put chicken back in to frying pan and let the chicken boil in the lemon sauce for about 5 minutes. By this time you pasta should be cooked, so set pasta in frying pan with the chicken. Mix the chicken and pasta together, so that the pasta can  absorb sauce. Put spinach in frying pan and cover for about 3 minutes. Salt to your taste and serve.

This recipe was kind of hard to make. There were a lot of steps and at the end the pasta started to stick to the chicken a bit. Overall, i liked this recipe because its tasty :) and the spinach added a nice touch.

<--Here is the finished product 

Recipe 1: GF Mozzarella Sticks

Hello again! So I have decided that my recipe posts will be in categorized in courses... First up: appetizers! My first appetizer is Mozzarella Sticks. Normal mozzarella sticks are made with bread crumbs and flour, but since both of those ingredients are no- nos for gluten free cooking I have concocted my own recipe. Here is goes:

1/4 cup of Garbanzo Bean Flour
1/4 cup Brown Rice Flour
1/4 teaspoon Xanathan Gum
1 cup of Corn Flake Crumbs
1 Package if Mozzarella
2 Teaspoon Garlic Powder (1 Teaspoon for Flour Mixture and the other for the Crumb Mixture)
1 Teaspoon Onion  Powder (1/2 Teaspoon for Flour Mixture and the other for the Crumb Mixture)
1/2 Packet of Italian Seasonings
Vegetable Oil
2 Eggs

In a medium sized bowl mix flours, xanathan gum, Italian seasonings, and powders together. In another bowl,   mix corn flake crumbs, garlic, and onion powders. In a third bowl, whisk the two eggs. Next, cut mozzarella into

Start with coating the mozzarella in the flour mix, then the eggs, and lastly the crumb mixture. Fry mozzarella sticks in a frying pan with vegetable oil (about 1 inch deep of oil) at least two minutes on each side.  Take the mozzarella sticks out and dry them on paper towels. Serve with your favorite gluten free marinara sauce.

Makes about 18 Mozzarella Sticks





<- Here is the finished product :T












I have to admit that towards the end the crumb mix started to stick together and get clumpy, but other that that this recipe was drama free :)

Hello World

Hello! This blog is a result of my Humanities Twenty Percent Project. My goal is become an expert in all things gluten free, but since i am a novice this is going to take some work. My posts will be the results of my cooking- good or bad- detailing the recipe and how hard it was to make. Being a family member of people with gluten allergies has taught me it is hard to find truly gluten free food and the best way to is to make it yourself. I am hoping to make my family's life easier by becoming an expert homemade gluten free chef. I am currently looking up recipes to share that i can tweak and thinking of ones i can make up on my own. Hopefully i can get a recipe up by early next week :)