Did you know that standard Oreos are dairy free? That means the basic recipe is very easy to adjust to also make it gluten free. My kids discovered Oreos during a minor lapse of dietry judgement on holidays, and to stop the tears at the emd of the trip, I promised I would research it.
I've adapted a recipe from bakingbites.com, and apart from a tiny tweak in the liquid ratio, it works well. I also added a pinch of salt. Because everything tastes better with salt...
(Measurements are American - a cup = 200ml and a tablespoon = 15ml)
Ingredients:
- 2 cups gluten free flour (I used Schar Dolci)
- 1 cup caster sugar
- 1/2 cup real cocoa
- 1/4 cup cornstarch (make sure it's gluten free!)
- 1/2 cup vegetarian shortening or margarine
- 1/3 cup plus 1 tbsp water
- 1 tsp vanilla extract
- pinch salt
After a week of easing my family onto the GFCF diet, I am starting to take things a little more seriously. I have decided that the importance of reducing sugar is in fact outweighed by gluten, casein and toxic nasties, so I have spent plenty of time down at the organic health food shop this week looking for alternative grains and healthier sweeteners.
My friend Edwina put me onto teff. It's a tiny Ethiopian gluten-free grain, and she suggested to mix it with rice flour. First go - Teff cookies, and they are great! This is a super easy recipe, using only one measuring cup. Mine was 100ml (about 4 oz), but you could use anything between about 75ml (3 oz) and 150ml (6oz), maybe adding another egg yolk if you get towards doubling the size.
Still on a low sugar diet for the kiddies. The date cakes were such a success yesterday (all gone in 24 hours), I thought I might do a twist on the carrot cake. So here we go - carrot cookies, or "Carrotees" as they are called now.
Ingredients:
- 1/2 cup gluten free flour
- 1/2 cup wholemeal spelt flour
- 100g butter (melted)
- 1 carrot, finely grated (medium to large)
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 2 tbsp honey
- pinch salt
