As many of you know, my sweet Sister has been dealing with a whole new life of gluten free baking. I received some Certified Gluten Free Brown Rice Flour to play with a little while ago and have been really enjoying coming up with Chef Tess magic new recipes that will work for Emily. I love that it's whole grain! Such a nutritional boost. Now, Em is also diabetic. She can't have a lot of sweets, however, these can be made with alternative sweeteners. Emily will be happy. They're thick and fudgy with a really nice texture. One thing I noticed with the brown rice flour is that this particular milling from Honeyville Farms out in California is pretty fine. I've had other rice flour that was too grainy. I did get it here local at the Honeyville Farms store in Chandler where I teach my cooking classes. I've really had some great success with it. Let's chew some gum for a minute.
Chef Tess' Gluten Free Brown Rice
Classic Chocolate Chip Butterscotch Cookies
2 1/2 cup Certified Gluten Free Brown Rice Flour ( 625 ml)
1 tsp Xanthan Gum ( 5ml)
1 tsp Salt ( 5mg)
1 tsp baking powder (5ml)
1/2 cup (4 oz) melted butter (125 ml)
1 1/2 cup Dark brown sugar ( 375 ml)
2 whole egg ( 125ml)
1 tsp pure bourbon vanilla ( 5 ml)
2 cups dark chocolate chips or chunks ( 500ml)
Preheat oven to 375 degrees.
In a large bowl combine the brown rice flour, xanathan gum, salt, and baking powder. In a separate bowl whisk the melted butter, dark brown sugar, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Add the chocolate chips. Scoop cookies (36g each or 2T/30ml) onto a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container. Yield 2 dozen cookies.
These Orange Gingerbread cookies are thick and chewy. When you use the Wise Woman of the East spice blend it gives a subtle hint of rose petal and lavender to these already beautiful creations. Enjoy!
Chef Tess Gluten Free Brown Rice Orange Gingerbread Cookies
1 tsp Xanthan Gum ( 5ml)
1 tsp Salt (5ml)
1 tsp baking powder (5ml)
2 tsp Chef Tess Wise Woman of the East Spice Blend ( 10 ml)
1/2 tsp ground ginger (½ tsp or 2.5ml)
2 tsp fresh orange zest (2tsp 10ml)
1/2 cup (4 oz) melted butter (125 ml)
Dark brown sugar ( 375 ml)
2 T molasses (30ml)
2 whole egg ( 125ml)
1 tsp pure bourbon vanilla (1 tsp)
Directions:Preheat oven to 375 degrees.
In a large bowl combine the brown rice flour, xanathan gum, salt, baking powder, cinnamon, ginger and orange zest.
In a separate bowl whisk the melted butter, dark brown sugar, molasses, eggs and vanilla. Mix the brown rice flour mixture with the egg/sugar mixture. Stir well. Mixture will be thick. scoop cookies (36g each or 2T/30ml) and round with hands into balls. Roll the balls of dough in sugar. Transfer to a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies to ½ inch thick with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an air tight container.
Yield 2 dozen cookies.
There you go Auntie Em! Oh...and Yes! I am working on the Chef Tess Approved gluten free bread. It's coming soon I swear!!
Always My Very Best,
Your Friend Chef Tess
