Gluten Free Yeasted Pancakes with Blueberry Compote
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*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and … more »

*ETA: Don’t forget tonight is the Live Facebook Q&A on Gluten Free Baking from 8:30 pm to 9:15 pm Eastern. Come to the GFOAS Facebook Page at that time, and I’ll begin a new thread then I’m all yours for 45 minutes of gluten free baking questions!

Gluten Free Yeasted Pancakes with Blueberry Compote

I won’t ask you if you’ve ever had pancakes (or waffles, for that matter). Of course you have. But have you ever had yeasted waffles or yeasted pancakes? One of my favorite recipes from GFOAS Bakes Bread is the Yeast-Raised Waffles on page 216. They’re so beautiful, too, but I was still working on the recipe when we had the photo shoot. I’d totally share that recipe with you here on the blog, but if I share any more recipes from the book my editor will have my head. So … at the suggestion of one very smartypants reader (I’m looking at you Michelle Beck!), today it’s a variation: gluten free yeasted pancakes. Light, tender and fluffy, with that yeasty tang. And since you make the batter ahead of time, they’re actually more convenient. What? They are!

Gluten Free Yeasted Pancakes - Step by Step

See how puffy and fluffy the batter gets? Then you stir it down, add more milk and eggs, and you’re ready to make pancakes in moments. The batter behaves a bit differently than baking-powder pancakes, which bubbles up all over when it’s time to flip. These pancakes only break through with a few big bubbles before the flip. So watch closely! And keep that heat at medium-low, okay?

Gluten Free Yeasted Pancakes with Blueberry Compote

Since I’m a big big fan of that yeasty tang, I usually keep my pancake batter in the refrigerator for at least 2 days before baking the pancakes. But if you’re in a hurry or you just want to keep the tang to a minimum, just let the batter rise on the counter for about 2 hours before finishing the batter and baking away. And serving them with a dollop of sour cream and a lightly sweet blueberry compote is the perfect breakfast-for-dinner situation, if you ask me.

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 4 to 6 servings
Ingredients

Yeasted Pancakes
2 cups (280 g) Gluten Free Bread Flour*

1 1/3 teaspoons (4 g) instant yeast

2 tablespoons (24 g) sugar

1 teaspoon (6 g) kosher salt

6 tablespoons (84 g) unsalted butter, melted and cooled

3 to 3 1/4 cups (24 to 26 fluid ounces) milk, at room temperature

1 egg (60 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

Blueberry Compote
2 cups frozen blueberries (if you use fresh blueberries, they will cook faster)

3 tablespoons (63 g) honey (plus more to taste)

1/8 teaspoon kosher salt

3 tablespoons (1 1/2 fluid ounces) lukewarm water

Sour cream or crème fraîche, for serving (optional)

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch (for Expandex resources, click here).
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • First, make the pancake batter. In a large bowl, combine the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk to combine. Create a well in the center of the dry ingredients, add the butter and 2 1/2 cups of the milk, and whisk to combine well. The mixture will be relatively thin. Cover the bowl very tightly with plastic wrap or transfer to a proofing bucket large enough for the dough to rise to double its size, and secure the top of your proofing bucket. Allow the batter to sit at room temperature, covered, for at least 2 hours or up to overnight. It will sweel, but will deflate easily if the batter is stirred or the bucket is shaken. The batter can also be kept, covered, in the refrigerator, for up to 2 days.

  • Make the pancakes. When you are ready to make the pancakes, heat a griddle to medium-low or a nonstick pan over medium-low heat, and grease lightly. Uncover the pancake batter, which will have swelled significantly, and stir it down. Add 1/2 cup of the remaining milk, and the eggs. Whisk to combine well. The batter should be thickly pourable. Add more milk by the tablespoon, whisking it in to combine well, until the proper consistency is reached. To make silver dollar-sized pancakes, pour as many portions of about 2 tablespoons of batter each onto the hot griddle as can fit comfortably, without touching. Allow to cook until just a few large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Larger pancakes will take longer to cook. Remove from the skillet, and repeat with the remaining batter.

  • To make the blueberry compote, combine all of the ingredients in a medium-size, heavy-bottom saucepan and cook over medium heat, stirring occasionally, until the blueberries are all softened and the mixture has begun to thicken (about 7 minutes). Serve the warm pancakes with a dollop of sour cream or crème fraîche and a dollop of the warm blueberry compote.

  • Adapted from the Yeast-Raised Waffles on page 216 of Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn.

Love,
Me

 

P.S. Have your copy of Gluten Free on a Shoestring Bakes Bread yet? If not, won’t you grab one today? Your support means the world to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-yeasted-pancakes-blueberry-compote/
Gluten Free Hi-Hat Cupcakes
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Just like there are all sorts of chocolate chip cookies, there are all sorts of chocolate cupcakes. I just don’t have nearly that many recipes for chocolate cupcakes here on … more »

Gluten Free Hi-Hat Cupcakes

Just like there are all sorts of chocolate chip cookies, there are all sorts of chocolate cupcakes. I just don’t have nearly that many recipes for chocolate cupcakes here on the blog, at least as compared to my chocolate chip cookie recipes (which are legion). I think it’s mostly because I tend to think of cupcakes as kind of “trendy,” what with all of the cupcakes-only shops that popped up all over New York City for a while, and had people queueing around the block (for the record, I never once even considered waiting in line for food like that). But gluten free hi-hat cupcakes are just too impressive to ignore, what with the deep, rich chocolate cupcake topped with a stiff marshmallow fluff-style frosting, coated in a chocolate shell.

Gluten Free Hi-Hat Cupcakes - Step by Step

Even though you have to break out the candy thermometer for the frosting (c’mon, you’re gonna need one for a few of the fillings in Classic Snacks anyway!), these impressive little chocolate cupcakes are actually rather easy. Especially when you consider making the chocolate cupcakes themselves ahead of time. They have to be completely cool by the time you frost them (or the frosting will melt), so it’s just good common sense to make them ahead. The frosting is super easy, and will make a marshmallow-lover out of even those who swear up and down that they don’t even like marshmallows but that’s usually because all they know of the confection is the super-spongy ones that come in a bag.

Gluten Free Hi-Hat Cupcakes

Hi-hat cupcakes are basically the soft-serve ice cream dip tops of the cupcake world. And the stiff frosting is light as a feather, but still stable enough to turn upside down and dip in the melted chocolate shell. How Mister Softee manages to dip a soft-serve cone in a chocolate shell without losing the whole of the ice cream will remain one of life’s great mysteries, at least to moi. But gluten free hi-hat cupcakes? These I can do.

Prep time: 20 minutes       Cook time: 25 minutes       Yield: 16 cupcakes
Ingredients

Chocolate Cupcakes
5 ounces semi-sweet chocolate, chopped

6 tablespoons (84 g) unsalted butter, chopped

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (200 g) sugar

2/3 cup (150 g) sour cream, at room temperature (can also use Greek-style plain yogurt)

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Stiff 7-Minute Frosting
2 cups (400 g) sugar

3/4 teaspoon cream of tartar

4 egg whites (120 g)

5 tablespoons (2 1/2 ounces) lukewarm water

Chocolate Shell
14 ounces bittersweet chocolate, chopped

1/4 cup (56 g) virgin coconut oil

Directions
  • First, make the cupcakes. Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.

  • In a small, heat-safe bowl, place the chopped chocolate and butter. Place the bowl over a small pot of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring frequently, until the chocolate and butter are melted and smooth. Set aside to cool briefly. In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the melted chocolate and butter, then the sour cream, eggs and vanilla, mixing until just combined after each addition. The batter will be thick. Fill the prepared wells of the muffin tin 2/3 of the way full. Bake until a toothpick inserted in the center of each cupcake comes out clean (about 20 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • While the cupcakes are cooling, make the frosting. Place all of the frosting ingredients in a small, heat-safe bowl and whisk to combine well. Place over a small pot of simmering water, making sure the bowl doesn’t touch the water and that there is enough water in the pot to simmer for at least 4 minutes. Clip a candy/deep fry thermometer to the side of the bowl and cook until the mixture reaches 160°F (about 4 minutes). If it seems that the temperature of the mixture is rising very slowly, cover the bowl with the lid of the pot, as it sits over the simmering water. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer. Beat on medium-high heat until the mixture holds a very stiff peak (about 7 minutes).

  • Assemble the cupcakes. Transfer the frosting to a large piping bag fitted with a large open piping tip (about 1/2-inch in diameter). Pipe a spiral about 2-inches high on the top of each cooled cupcake, and place it on a rimmed baking sheet. Place the cupcakes in the refrigerator to cool while you make the chocolate shell. Place the chocolate shell ingredients in a small, but deep, heat-safe bowl, and place over a small pot of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring frequently, until the chocolate and oil are melted and smooth. Remove from the heat and set aside to cool for about 10 minutes. The mixture should be thin. Working quickly, dip each frosted cupcake straight down into the chocolate shell by holding the bottom of the cupcake and covering as much of the frosting with the shell as possible. Lift the cupcake straight out of the melted chocolate shell and invert onto a wire rack. Allow to stand at room temperature, or refrigerate, until set (about 20 minutes—less in the refrigerator).

  • Adapted from Cooking Everything, as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3, and soon to be 4!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-hi-hat-cupcakes/
Gluten Free Lion House Dinner Rolls
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One of the most amazing things about the Gluten Free Bread Flour blend in GFOAS Bakes Bread is that, not only does it make gluten free yeast bread that looks, … more »

Gluten Free Lion House Dinner Rolls

One of the most amazing things about the Gluten Free Bread Flour blend in GFOAS Bakes Bread is that, not only does it make gluten free yeast bread that looks, tastes and smells like gluten-containing yeast bread, but the dough itself is something you can handle, knead and shape. Now, you need to handle it with a very light touch, and the dough performs its best when it’s cold from the refrigerator, but, really, it’s so close you won’t believe your eyes (or your hands, or your tastebuds!). It also means that, although gluten free baking is different so I need to make adjustments, I can use conventional bread recipes like Mel’s recipe for Lion House dinner rolls as a jumping-off point to make gluten free Lion House dinner rolls.

Gluten Free Lion House Dinner Rolls

These tender and buttery rolls come together so easily, since even shaping them doesn’t require any special technique. Just roll out the dough, slice it into two rectangles, then 12 rectangles, roll each up and let them rise. That’s it. And even though I’m a big big fan of the long first rise in the refrigerator, I’ve also shaped and baked these rolls on the same day the dough is made (see the **note in the first step in the recipe) and it works beautifully.

Gluten Free Lion House Dinner Rolls

As if all that weren’t enough, these rolls also freeze beautifully, and the recipe can be doubled (or tripled, if you’re really feeling prep-py). My niece and nephew, gluten-eaters from way back, had these rolls last weekend at dinner with my kids, and they were fighting over the last one. And they were fresh—from the freezer. ;)

Prep time: 15 minutes       Cook time: 14 minutes       Yield: 12 rolls
Ingredients

3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling

2 teaspoons (6 g) instant yeast

1/3 cup (32 g) nonfat dry milk, ground into a finer powder in a blender or food processor

3 tablespoons (38 g) sugar

1 1/4 teaspoons (8 g) kosher salt

1 cup (8 ounces) warm water (about 95°F)

3 tablespoons (42 g) unsalted butter, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

1 to 2 tablespoons (14 to 28 g) unsalted butter, melted

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch (for Expandex resources, click here).
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In the bowl of your stand mixer, place the flour, instant yeast, nonfat dry milk and sugar, and use a handheld whisk to combine well. Add the salt and whisk again to combine well. Add the water and 3 tablespoons melted and cooled butter, and the egg, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. This is a lovely, smooth, enriched dough. It climbs up the dough hook during kneading but remains intact and smooth. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

  • Shaping the rolls + the final rise. On a lightly floured surface, roll the dough out into an 11-inch square. Using a pastry brush, paint the top of the dough generously with the melted butter. Using a pizza wheel or very sharp knife, divide the square in half, creating 2 equal rectangles, each 11-inches x 5 1/2-inches. Slice each of the 2 rectangles into 6 smaller rectangles, each about 1 3/4-inches x 5 1/2-inches (see step by step photos). Starting at the short end of each of the 12 small rectangles, roll the dough up into a snail shape and place, seam side down, on the prepared baking sheet, about 2-inches apart from one another. Dust the rolls lightly with more flour to give the dough a “cloak” to rise into. Cover the baking sheet with oiled plastic wrap (be sure to leave the dough room to rise under the plastic), and place in warm, draft-free location to rise only until about double its original size (about 40 minutes to an hour). If you overproof the rolls, they will lose their smoothness on top, so be sure not to overproof.

  • Bake. As the dough is in its final rise, preheat your oven to 375°F. Once the dough has finished rising, uncover it, and place in the center of the preheated oven. Bake for about 14 minutes, or until the dough is very puffy, just beginning to brown and a toothpick inserted in the center comes out clean (a toothpick test is more useful here than an internal temperature). Remove from the oven and immediately cover the entire baking sheet with a clean tea towel, tucking the ends of the towel under the baking sheet to create a loose seal. Allow the bread to cool for at least 30 minutes under the towel. This will keep the crust soft and squish. Uncover, and serve, or cool the rolls completely and place in a well-sealed freezer-safe bag and freeze for up to 3 months. Defrost at room temperature and refresh the rolls in the toaster oven before serving.

  • Adapted from the Lion House Dinner Rolls recipe on Mel’s Kitchen Cafe (thanks Mel!) as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Thank you thank you thank you for playing such an important part in this, the Gluten Free Bread Revolution! Tell everyone about it!!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-lion-house-dinner-rolls/
Gluten Free Butterscotch Pudding
24

When I was a kid, I was super close to one of my grandmothers. It was just her, and she used to stay with us quite often on the weekends. … more »

Gluten Free Butterscotch Pudding

When I was a kid, I was super close to one of my grandmothers. It was just her, and she used to stay with us quite often on the weekends. She definitely helped out around the house a lot, and I’m sure she cooked lots of meals for us. But for my brother and me she was most famous for making two things: real brewed iced tea with tons of sugar (not the powdered stuff!), and pudding. Her sweet tooth was (and still is) legendary. She used to say that she was born with a sugar deficiency and had to spend the rest of her life making up for it. Who was I to argue? On Monday mornings as I marched off to school, I was nothing short of heartbroken at her leaving. But if we were really really lucky, she would have made pudding and poured it into juice glasses then left it to set up on the counter, waiting for us after school. So even though there are already plenty of pudding recipes on the blog, there’s always room for one more. This time, smooth, rich gluten free butterscotch pudding. And it’ll be waiting for my kids when they get home today from school.

Gluten Free Butterscotch Pudding

My grandmother most definitely made her pudding from a box (and I couldn’t possibly have cared less—much less even knew back then that you could make it without the box, but for sure it was the cooked stuff, not instant pudding which doesn’t even taste like pudding to me), and it was plenty good enough for us. But when I make pudding these days, I always make it from scratch because, even though we’re fine with corn in my house, I don’t care for the way pudding “leaks” as it sets up and cools when it’s made with cornstarch as a thickener.

Gluten Free Butterscotch Pudding

The butterscotch sauce can be made days and days ahead of time. The pudding itself can even be made days ahead of time. I don’t like to let it set up in the refrigerator, though, since I like the smoothness of both the butterscotch and the pudding at room temperature. It tastes more like custard to me that way. But it’s up to you—and you can always store the puddings in the refrigerator and then allow them to soften to room temperature before serving. Either way, pudding is near and dear to my heart. I kind of suspect that my no-nonsense grandmother would think I was crazy to go through all this fuss, but she most certainly would have grabbed a spoon and joined in on the eating.

Prep time: 10 minutes       Cook time: 20 minutes       Yield: 6 servings
Ingredients

Butterscotch Sauce
4 tablespoons (56 g) unsalted butter, chopped

1/2 cup (109 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

3/4 cup (6 fluid ounces) heavy whipping cream

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt (or more to taste)

Pudding
5 1/2 tablespoons (48 g) xanthan gum-free gluten free flour blend (32 grams superfine white rice flour + 10 grams potato starch + 6 grams tapioca starch/flour)

6 tablespoons (72 g) sugar

1/8 teaspoon kosher salt

3 cups (24 fl. oz.) milk (any kind), at room temperature

4 egg yolks (120 g total), at room temperature

2 tablespoons (28 g) unsalted butter, chopped

2 teaspoons pure vanilla extract

Butterscotch sauce

Directions
  • First, make the butterscotch sauce.* In a medium-size, heavy-bottom saucepan, melt the butter over medium heat. Add the brown sugar, and stir until combined. Stir in the granulated sugar, and cook over medium-low heat until smooth, stirring frequently. The mixture will clump, and eventually melt after about 3 minutes. Remove the saucepan from the heat and, whisking constantly, add the cream. The mixture will bubble quite a lot, and the sugar may seize. It will melt again, though. Continue whisking until the bubbling subsides. Return the saucepan to medium heat and, whisking occasionally, bring to a simmer. Continue to cook, whisking occasionally, for about 5 minutes or until the mixture is slightly reduced and coats the back of a spoon. Remove from the heat, and add the vanilla and salt. Set aside to cool.

    *The butterscotch sauce can be made up to 5 days ahead of time and stored, covered, in the refrigerator. As it will harden when chilled, before using in the pudding and to serve, the sauce must be warmed in a saucepan on the stovetop or in the microwave, just until melted and smooth, but not hot.

  • Make the pudding. In a medium-size heat-safe bowl, place the flour blend, sugar and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. The mixture should be smooth. Set it aside. In a medium-size heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium heat. Once the milk reaches a simmer, remove the saucepan from the heat and slowly trickle the hot milk into the bowl with the egg mixture, whisking constantly to combine. Pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes). Remove the pan from the heat, add the chopped butter and the vanilla, and about half of the butterscotch sauce, and stir until the pudding is smooth. Pour into a large bowl and place plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Set aside to cool briefly.

  • Assemble the individual servings. Pour about half of the remaining butterscotch sauce into a layer on the bottom of each of 6 small containers, each about 6 ounces in capacity. Divide the pudding evenly among the containers, and cover with the remaining butterscotch sauce, evenly divided among them. Allow to cool to room temperature, uncovered. The pudding can be served at room temperature or covered and stored in the refrigerator for up to 3 days before serving. If chilled, the butterscotch sauce will harden a bit.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of Gluten Free on a Shoestring Bakes Bread! As we head toward cool weather, bread-baking is on the horizon!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-butterscotch-pudding/
Gluten Free Peanut Butter & Jelly Cookies
4

From time to time, my 3 school-aged children will beg for PB&J on homemade gluten free bread for lunch. It seems like such a simple thing to make for lunch, so … more »

Gluten Free Peanut Butter & Jelly Cookies

From time to time, my 3 school-aged children will beg for PB&J on homemade gluten free bread for lunch. It seems like such a simple thing to make for lunch, so time-tested, and since the peanut-allergic kids have their own lunch table we’re allowed to send in peanut butter. So why do they have to beg? I think it has something to do with my cooking and baking for a living, and the fact that PB&J seems to me like the lunch you make when you have run out of options. In camp, it was always the lunch you could go make for yourself when you didn’t like the prepared lunch. All I’m trying to say is, I have a bit of a PB&J sandwich hang-up. Enter gluten free peanut butter and jelly cookies. So I can send my kids with a mom-preferred sandwich or wrap, and they can still have their PB&J.

Gluten Free Peanut Butter & Jelly Cookies

Believe it or not, it took a little while to come up with a recipe for these cookies that seemed worthy of the title. Most PB&J cookies are just, well, “regular” soft vanilla cookies, topped with a layer of peanut butter and a layer of jelly. That’s not a PB&J cookie. That’s just half a PB&J sandwich. These have both peanut butter and jelly baked into a soft, tender cookie, and an extra little jelly on top, for good measure. Bite it properly, and you’ll get just that wee bit more jelly in every mouthful.

Gluten Free Peanut Butter & Jelly Cookies

As the jelly on top bakes, it dries out just enough that the cookies don’t have to be treated like delicate little flowers. They can be stacked, or piled into a baggie for lunch. Now my kids get to have their PB&J, and I get to keep my hang-up.

Prep time: 10 minutes       Cook time: 9 minutes       Yield: 12 cookies
Ingredients

6 tablespoons (84 g) unsalted butter, chopped

1/4 cup (64 g) smooth no-stir peanut butter (the kind that doesn’t separate in the jar)

1/3 cup (96 g) apricot jelly or jam (or any other flavor you like)

1 cup (140 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten

1 teaspoon pure vanilla extract

Directions
  • Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a medium-size, heavy-bottom saucepan, place the butter, peanut butter and 3 tablespoons of the jelly. Heat over a medium flame, stirring frequently, until everything is melted and smooth. Set aside to cool briefly.

  • In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients, add the peanut butter mixture, and mix to combine. Add the egg and egg yolk, and the vanilla, and mix again to combine. The dough will be smooth and thick, but very soft.

  • Divide the dough into 12 equal pieces, and chill in the refrigerator until firm (about 10 minutes). With moist hands, roll each piece into a ball and place 2-inches apart on the prepared baking sheet. Flatten each into a disk and, with wet fingers, create a small well in the center to hold the jelly. Place the remaining 2+ tablespoons of jelly in a small, heat-safe bowl and microwave for 10 seconds or until it begins to thin and become pourable. Place a dollop of jelly in the well you created in each piece of dough. Place in the center of the preheated oven and bake until golden brown all over (about 9 minutes). Allow to cool on the baking sheet for about 10 minutes or until firm before transferring to a wire rack to cool completely.

Love,
Me

 

P.S. Don’t forget to pick up your copies of the Gluten Free on a Shoestring Cookbooks! Remember, a new one’s coming next year!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-peanut-butter-jelly-cookies/
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