Searching For Ambrosia: Gluten Free Part TwoSep 17th, 2013 | By Admin | Category: Editorials, Health
It’s been a week since we’ve been here, and as promised, I’ve brought you some results from my playtime with gluten free baking. One of the ingredients I was missing and had to go searching for was tapioca starch. The reason I was looking so hard for it is if you’ll remember from last week, you add some type of starch to wheat-free flour to help bind and lighten the dough. I was searching specifically for tapioca because I read that it will aid in browning baked products because alternative flour products won’t typically have that golden color as traditional baked goods. If you do plan to bake gluten free, let me save you some time…tapioca starch is the same thing as tapioca flour. It took several stores and a few websites to learn this. This is the only starch that is not interchangeable. Potato starch and potato flour are two different items, as are cornstarch and corn flour. Since I had already made numerous trips to the store gathering all my ingredients, I went with what I had on hand, potato starch. Potato starch might not brown as well as tapioca, but it does make for a tender baked good. With all my research in hand and a counter full of ingredients, I began mixing. I decided to try a cookie recipe and I went for something basic, like a chocolate chip cookie. I figured if I was going to try this, starting with the basics would prove best because that’s what most people prefer and it would give me a pretty good standard to work towards. Mixing the cookie dough was pretty much identical to traditional dough and the consistency of the finished dough was also almost identical and easy to scoop onto the baking sheets. The cookies did bake up a little more pale than traditional chocolate chip, but were nice and full and my Mom and I were barely able to let the cookies cool before trying them. The texture may be just a bit different, to me they seem a little less dense and a tad more crumbly, but the taste was a winner! I brought a bag to work where they received more thumbs up. This has given me encouragement to continue on with my gluten free learning and baking. I certainly hope if you suffer from gluten sensitivity that you will try baking gluten free. With a little research and more than a small list of new ingredients, you can bake delicious sweets. Even if you’re not gluten sensitive, give this cookie recipe a try. You may be surprised about how good it is. Gluten Free Dark Chocolate-Oatmeal Cookies 1 cup sorghum flour ¼ cup millet flour ½ cup potato starch 1 tsp xanthan gum 1 tsp baking powder ½ tsp baking soda ½ tsp sea salt ½ tsp ground cinnamon ¾ cup coconut oil 1½ cups pure cane sugar or light brown sugar 1 TB vanilla extract 2 eggs 3 cups oatmeal (I used quick oats) 1 (10 ounce) package dark chocolate chips (or semi-sweet if you prefer) Preheat oven to 350 degrees. In a small bowl, combine flours, starch, gum and the next four ingredients. In a medium bowl, combine coconut oil and sugar; beat until well combined. Add vanilla and eggs and beat just until mixed. Stir in oatmeal and chocolate chips. Drop by a rounded teaspoonful onto baking sheets lined with parchment paper or waxed paper about two inches apart. Bake about 12 to 15 minutes or until tops of cookies are dry. Remove to a wire rack to cool. Makes about two dozen cookies.