Gluten Free Cookies

Tag Archive: chick pea flour


Baking With Gluten Free Flours:

Gluten Free Flour Combinations

Here are one or two combinations of gluten free flours which you might like to try in your cooking.

Basically, you can use a combination of

  • Arrowroot flour
  • Besan flour or chick pea flour
  • Cornmeal – the fine yellow cornmeal is best, rather than groats.
  • Potato flour
  • Rice flour
  • Soy flour
  • Tapioca flour

I like to use besan flour or chick pea flour for about half the mix, and a combination of other flours to give more flavour and add lightness to the baking.

Potato flour, Tapioca flour and Arrowroot flour are the ones to use to make your baking really light.  But you need to use some of the heavier besan flour, or chick pea flour, to give the product some substance, so that it will hold together when it is cooked.

more to come on this post this afternoon

Gluten Free Currant and Coconut Cookies

These are really delicious, and are so easy to make. They use a combination of besan, or chick pea flour, arrowroot flour and fine yellow cornmeal,  sesame seeds and coconut, which makes a very nourishing mix, rich in protein and calcium.  Sesame seeds contain good amounts of both calcium and magnesium.

The high protein and calcium content makes these cookies a great addition for school lunches.  These bikkies are very high in sugar, though which  should be removed from the teeth.  So remember to put in that stick of celery in the lunch box,  or an apple,  or a carrot for the children to eat afterwards.

Check nothing is in the oven.  Turn the oven on to 160 C to pre-heat, and grease the oven tray you’re going to use for the cookies.

  • Prepare the gluten free flour: Put 100 gm of besan flour or chick pea flour into a bowl.  Add 50 gm of arrowroot flour or tapioca flour and 50 gm of fine yellow cornmeal.
  • Add 150gm of dessicated coconut to the  dry flour mix,  125 gm of currants and two desertspoons of sesame seeds.  Lightly mix all these flours, seeds and currants together.
  • Place another clean bowl over a saucepan which has boiling water in it. Put three good sized eggs into the bowl with 300 gms of caster sugar, and beat up with a whisk until the eggs and sugar have frothed up a little.
  • Remove the bowl from the hot water and continue to beat the eggs for about three minutes more.
  • Carefully fold the dry flour mix into the egg and sugar.
  • Using a teaspoon, drop dollops of the cookie mixture onto a greased oven tray.  These cookies will spread out, so leave room for spreading between each cookie.

Bake for about 20 minutes, checking that they do not burn. All ovens are a bit different, so check the temperature and moderate the heat if necessary.  Turn off the oven when the cookies begin to brown, which should be after 20 minutes or so, and leave in the cooling oven for five more minutes to set.

Run a sharp knife underneath the cookies while they are still warm.  Put onto a cooling tray for the children to see when they come home from school.

These Eggless Gluten Free Savoury Cookies are very quick and easy to make.  Gelatine is used as a binding ingredient in these cookies. Gelatine is an animal product, so this recipe is not for vegetarians. Gelatine is rich in protein, and helps to build strong bones, teeth, nails  and healthy hair.

  • Pre heat the oven to 180C
  • Next, put the cold water into a saucepan and sprinkle the gelatine on top.  Leave for five minutes.
  • While the gelatine is softening, put the flours together in a bowl. You need:
  • 50 gm of chick pea flour
  • 25 gm of arrowroot
  • 25 gm soy flour
  • Add 65 ml of olive oil or grape seed oil to the saucepan.
  • Warm up the ingredients in the saucepan and stir until the gelatine has dissolved. Take off heat and let the mixture cool to lukewarm.
  • Stir in the baking soda and salt.
  • Add the dry ingredients and mix lightly. Knead the mixture, using about 1/2 cup of fine rice flour to form a pliable dough.
  • Roll out on between two sheets of  oiled greaseproof paper to the requred thin-ness. Lift off the top piece of paper. Cut the pastry in the shapes required. Pat on a sprinkling of sesame seeds over the cookies.
  • Transfer the cut cookies onto a greased oven tray and bake for about 10 minutes, or until lightly browned.
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