WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
GLUTEN-FREE FIG-WALNUT BISCOTTI WITH MAPLE ICING DRIZZLE
Provided by Silvana Nardone
Categories dessert
Time 2h10m
Yield About 24 cookies
Number Of Ingredients 16
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped. Set aside.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined. Add the figs and the remaining 1 cup whole walnuts and mix until combined.
- Divide the dough into 2 equal pieces. Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet. Brush with the egg wash and sprinkle generously with sugar. Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely. Lower the oven to 300 degrees F.
- Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces. Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place. Bake until crisp, about 20 minutes. Let cool completely on their baking sheet.
- In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth. Drizzle over the cooled cookies and let dry before serving.
GLUTEN FREE APPLE PIE WITH CRUMBLE TOPING
A savory apple pie for all those special friends. :P Easily made non gluten free. I cobbled it together from other recipes that I found.
Provided by Crow415
Categories Pie
Time 2h
Yield 1 Pie
Number Of Ingredients 19
Steps:
- Prepare the crust according to package directions.
- While the crust is chilling:.
- Combine the sliced apples and lemon juice in a large mixing bowl.
- In a small bowl whisk together the sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled cider or apple juice concentrate and the vanilla. set the filling aside while you prepare the pie crust.
- Preheat the oven to 425 degrees F.
- Lightly grease a 9" pie pan that is at least 2" deep.
- Roll the pie crust into a 13" circle. Transfer into the pie pan.
- Crumble topping: In a small bowl mix together the light brown sugar, gluten free flour and nutmeg.
- Next mix in the chilled butter and cut with a fork until you have a coarse, crumbly mixture.
- Spoon the apple filling into the pan.
- Sprinkle your crumble topping all over the top of the pie (use it all).
- Place the pie onto a parchment paper lined baking sheet to catch any boilover. Bake the pie for 20 minutes at 425, then reduce the oven temperature to 375 and bake for an additional 40 minutes.
- Cool the pie before slicing. Cutting any fruit pie that is still warm is messy.
Nutrition Facts : Calories 6020.5, Fat 354.7, SaturatedFat 166.6, Cholesterol 900.6, Sodium 5980.2, Carbohydrate 691.2, Fiber 23, Sugar 402.2, Protein 49
GINGER NUTS
Ginger nut biscuits, just like momma used to buy! Tastes and looks like the packet version, but obviously better because you can be smug with the knowledge you baked them yourself. Oh and it makes the house smell good. Recipe is from The Bhutan Cookbook put together by the VSO/VSA.
Provided by Efimia
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Melt the butter, sugar and golden syrup over a low heat.
- Remove from the heat and allow to cool slightly.
- Add beaten egg and dry ingredients.
- Mix well and leave in a cool place to harden.
- Roll into small balls and place on a greased baking tray (they will expand so place accordingly).
- Press down a little with the back of a fork.
- Bake for 10-15 minutes in a moderate oven, around 180c.
Nutrition Facts : Calories 45.2, Fat 1.8, SaturatedFat 1.1, Cholesterol 8, Sodium 36, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 0.6
CHERRY COCONUT BISCUITS - GLUTEN FREE
Make and share this Cherry Coconut Biscuits - Gluten Free recipe from Food.com.
Provided by Chrissyo
Categories Breads
Time 32m
Yield 30 Cookies
Number Of Ingredients 8
Steps:
- Beat eggs, sugar and vanilla essence together with a wooden spoon.
- Add cherries, coconut and margarine, beating well.
- Sift flours together into cherry mixture.
- Beat until well combined.
- Place spoonsfuls of mixture onto lightly greased baking trays.
- Bake in a moderate oven (180c) for 10 to 12 minutes.
- Cool slightly on tray, then transfer to wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 33.2, Fat 1.3, SaturatedFat 0.4, Cholesterol 14.1, Sodium 25.5, Carbohydrate 4.8, Fiber 0.1, Sugar 3.7, Protein 0.5
GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M
This is a cinnamon roll recipe that uses the new gluten free bisquick mix. I'd been craving cinnamon rolls for WEEKS, and being that my husband has celiac disease, I keep a gluten free kitchen. I wanted to use the new gluten free bisquick mix that my mother in law gave us, but there were no recipes for cinnamon rolls which used it, so I made my own. I added macadamia nuts, because that's what I had on hand, but pecans or walnuts would be SO YUMMY too!
Provided by dianarae00
Categories Breads
Time 37m
Yield 10-12 Cinnamon Rolls, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 9X13 baking pan and preheat the oven to 375.
- In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
- Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
- roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
- CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
- For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
- Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
FLUFFY GLUTEN-FREE BISCUITS
This recipe was found the bag of guar gum I purchased from Bob's Red Mill. These are absolutely the best tasting gluten free biscuits ever.
Provided by PaulaG
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray and set aside. In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt. Pulse a couple of times to combine.
- Cut the shortening into small pieces and add to the flour mixture. Pulse several times to incorporate. Beat together the milk and egg white. Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl.
- Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough. With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness. Use a lightly floured 2" biscuit cutter to cut into 6 biscuits. Place on prepared baking and bake 12 to 15 minutes. Half way through baking, brush the tops with melted butter.
Nutrition Facts : Calories 116.5, Fat 11.2, SaturatedFat 3.8, Cholesterol 7.9, Sodium 265.6, Carbohydrate 3.1, Sugar 2.1, Protein 1.3
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