I have found, in all my baking experiments, that it's extremely difficult to get a light texture in your wheat-free baked goods. Especially, as in my case, when you can't use rice flour. A few weeks ago it hit me-what about club soda? So first I used it in place of milk for some cupcakes, which were pretty successful, and last night I used it in biscuits. They were very good! The thing you have to do with non-gluten flours is cut back a bit on the liquid, since there's no gluten to hold the dough together. The recipe called for 2/3 cups of milk and I put in 1/2 cup of club soda instead. It worked perfectly and the biscuits even held together better than they have in my other experiments! And don't worry if the club soda isn't the freshest-I used some that barely has any fizz and it worked fine. Next on my agenda is scones-if it works for biscuits it should work for them!
First, let me apologize for not having posted recently. I went back to work, and I work in the linens department of a major department store. It's very physically demanding, so I am beat beyond my expectations when I get home. Thank goodness my sweet hubby has stepped up and taken over some of the household chores in his retirement! I've been cooking still, and have a couple new things to share with you. The first is a snack cookie. I had been making a similar recipe into waffles, but I have less and less time to bake, and waffles are very time consuming. They were great, though, because I could take two squares, spread some slightly sweetened cream cheese on and make a yummy sandwich. Then I could have a nice sweet, probably better for me, while everybody else is eating vending machine cookies and coffeehouse desserts. So I set out to turn them into cookies that I could bake en masse on a big sheet and be done in about half the time. Soooo here it is:
Chocolate Chocolate Chip Snack Cookies
1 1/2 C milk
3/4 cooking oil (whatever you're not allergic to)
3/4 C sugar (not much, but enough to fool myself into thinking I'm indulging)
3 1/4 C flour (my current mix is equal parts sorghum, tapioca and potato starch)
4 tsp baking powder (cornstarch free, of course-I use Hain)
1/2 tsp salt
2 C chocolate chips
1/2 C DRY instant mashed potatoes (I always use Honest Earth because it thickens fast and has no strange ingredients)
Preheat oven to 375 degrees. Beat eggs, oil, sugar and milk. Stir together dry ingredients, except chips and potatoes. Stir into egg mixture. Stir in potato powder and chips. This will start to thicken-wait for it. Using a large cookie scoop, place on a greased baking sheet and bake for about 10 minutes. Cool. I spread them with the sweetened cream cheese, put two together sandwich-style and wrap individually. I store them in the freezer. I love hardened chocolate chips so I like to keep the cookies cold. They stick to your ribs better than the average cookie, too!
I think I have perfected a pasta recipe! Most recipes contain corn or rice, which I cannot have, so I set out to make one up with my safe flours. I want to make it one more time before unveiling it-hopefully not months from now-sorry fellow bloggers for the dry spell.
I am a retired banker spending my days playing with grand kids, traveling with Mr. Claus, sewing and knitting and talking about all that in Mrs. Claus Sews. Recently diagnosed with multiple food allergies, Mrs. Claus Cooks will show my quest to eat well in spite of the allergies.