Friday, January 20, 2012
So my son told me not long ago that he had to stop taking my yummy treats back to his house because his roommate was gluten free and having all that stuff around was just a big tease. I was crushed! Well, not really, because I always consider those things as challenges.
So I started down that road of gluten free cooking. At first I paid high dollars for gluten free mixes. They were OK but boy, were they expensive. Then I decided I would try my hand at making a gluten free baking flour that would be cup-for-cup the same as all-purpose flour in any recipe. My lovely friend Kate from Hip Girls Guide to Homemaking turned me on to the Art of Gluten Free Baking website for a recipe to make a cup-for-cup mix. I went to the local Asian market and bought all the rice flours and starches to make the mix and it did come out pretty good. Luckily for me, Kate also hooked me up with some xanthum gum (that stuff is really pricey!) that she buys in bulk since she lives a gluten free life herself. I ended up making some citrus sugar cookies with that mix during the holidays only to make a HUGE mistake... I decorated them by rolling each in candy sprinkles that coincedently were made and packaged in a wheat-borne environment. Really?????? Ughhh, OK, so that was a fail (but provided a good laugh to many of my gluten-free friends). Over it and moving on, I gave the rest of that batch of flour to my son's roommate which he says he has since used to make breaded chicken and other flour-based recipes. With all the craziness of trying to find good gluten free recipes I seemed to miss one of the key components along the way. I was trying too hard. It occurred to me that if I just stop for a second and pay attention, I have a whole bunch of yummy recipes that don't have flour in them at all. No excuses, trying too hard just ripped a hole in my check book and gave me a ton of unneeded, self-induced stress. So a day late and a dollar short, I am looking at this in a whole new way and I'm just going to keep baking delicious cookies for my son that won't make me break a sweat or my budget, I'm jus' sayin'!
Double Chocolate Orange Truffle Cookies
Adapted from this recipe
3 cups powdered sugar
2/3 cup cocoa powder (I used Hershey's Special Dark cocoa)
1/4 tsp. kosher salt
3 egg whites (at room temperature)
1 tbs. of orange juice
2 tbs of orange zest
1 tbs. of vanilla
2 cups of chocolate chips
Preheat oven to 350°. Place parchment lined cookie sheet in freezer to chill.
In a large mixing bowl with a whisk, mix the sugar, cocoa and salt. With a wooden spoon, mix the egg whites, orange juice, zest and vanilla. When mixed well, stir in the chips and incorporate well. Place tablespoon sized mounds on baking sheet and bake 12-13 minutes until they have a nice sheen and hold there shape. Cool and enjoy with a glass of milk. No, really, you will need something to drink with these bad boys. They are decadent and rich. Oh, and gluten free! *Insert jazz hands here*