A few more gluten-free recipes to share with you.
Peppermint Sugar Cookies
Ingredients:
1 1/2 cups sugar, plus another 1/2 cup for rolling
2 1/2 cups gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup crushed peppermint candies
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper and set aside.
Spread 1/2 cup sugar in shallow dish and set aside.
Whisk flour, baking powder, and salt together in bowl.
Using stand mixer with fitted with paddle, beat butter and remaining 1 1/2 cups of sugar on medium speed until fluffy, 3-6 minutes.
Add eggs, one at a time, vanilla and peppermint and beat until combined.
Reduce speed to low, slowly add flour mixture, and beat until combined.
Working with 2 tablespoons of dough at a time, roll into balls with your wet hands; then roll balls in sugar; space balls 2 inches apart on prepared sheets.
Using a buttered and sugared bottom of a flat-bottomed drinking glass, flatten each ball to even 1/4 inch thickness; then sprinkle with crushed peppermint candies.
Bake 1 sheet at a time, until edges are set and beginning to brown but centeres are still soft and puffy, 10-12 minutes, rotating sheet halfway through baking.
Let cookies cool on sheet for 10 minutes.
Serve warm or transfer to wire rack and let cool completely before serving.
Yields about 24-26 cookies.
Original recipe from America’s Test Kitchen Best-Ever Christmas Cookies.
Cranberry Orange Bread with Glaze
Ingredients for Bread:
2 cups cranberries
2 tablespoons granulated sugar set aside for cranberries
2 cups gluten-free flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (you can make your own by adding a tablespoon of lemon juice to a cup of milk)
1/4 cup orange juice, freshly squeezed
1 tablespoon orange zest
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Ingredients for Glaze:
1 cup powdered sugar
2-4 tablespoons melted butter
1/2 teaspoon vanilla extract
Direction for Bread:
Preheat oven to 350 degrees.
Grease and flour a 9x5-inch loaf pan very well and set aside.
Toss cranberries with 2 tablespoons of sugar and set aside.
In a large bowl, whisk flour, remaining 1 cup of sugar, baking soda and salt together.
Fold in sugared cranberries.
Make a well in the center and add buttermilk, orange juice, zest, oil, egg and vanilla. Gently stir until fully combined.
Pour batter into prepared loaf pan and bake for 50-60 minutes or untila toothprick inserted in the center comes out clean.
When bread is taken out of oven, gently release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
While bread is cooling, prepare glaze. (You could omit the glaze if you'd like.)
Direction for Glaze:
In a medium bowl, whisk powdered sugar, orange juice, melted butter and vanilla until smooth.
Add more or less orange juice for a thinner or thicker glaze.
Pour glaze over cooled bread.
Original recipe from Bob's Red Mill.
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