Category Archives: Gluten-Free

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

Chicken and Quinoa Salad with Orange Star Anise Vinaigrette
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

We grow a garden and live out of it in the summer. We grow lots of different varieties of lettuce and so salads are an almost daily part of our menu.

Lettuce from our Garden
Lettuce from our Garden

On hot summer days, I love to make what I call a main meal salad. I simply take a meat platter and lay a layer of mixed greens down the center bordered by a row of quinoa along both sides of the lettuce bed. I often marinate and cook chicken breasts then slice them for salads as I have done here.  I use whatever fruit I have on hand or that is in season to make a colorful and healthy salad. It could be strawberries, mango, melons, oranges or mandarins, blueberries, peaches, raspberries, and so forth.  Add some red onion rings, crumbled feta cheese, and top with crunchy pea and radish shoots and you have a very colorful, appetizing, and healthy dinner.

Chicken and Quinoa Salad with Orange Star Anise Vinagrette
Chicken and Quinoa Salad with Star Anise and Orange Vinagrette

What makes the salad super tasty is the vinaigrette.

Star Anise and Orange Vinaigrette
Star Anise and Orange Vinaigrette

For this recipe,  start with 3 tablespoons of orange juice and bring it to a boil over medium heat. Reduce the heat and add a small star anise pod and simmer for 2-3 minutes. Remove from heat and let the juice cool. This allows the star anise to infuse the juice with a lovely subtle layer of licorice flavor. Discard the star anise and mix the vinaigrette ingredients in a small jar and shake vigorously.  If adding fresh herbs, only add them at the time of serving as, otherwise, they become quite limp and wilted.

Star Anise and Orange Vinaigrette
Star Anise and Orange Vinaigrette

Now, I don’t tend to measure the ingredients for the salad itself. I go to the garden and pick a couple of handfuls of different kinds of lettuce. For a main meal serving for two, I cook 1/2 cup of quinoa and a large chicken breast. For the fruits, just add as many of each kind as you like and the same for the pea and radish shoots.  I don’t grow these shoots – I get them from Just A Little Farm in Bonshaw.  You can click here to read the story I wrote about this farm. Jessica grows the most amazing produce and her pea and radish shoots are so lovely crisp and fresh!

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

This recipe will yield a generous main meal for two or, if serving as a starter, it could serve 4-6.

[Printable Recipe Follows at end of Posting]

Orange and Star Anise Vinaigrette

Ingredients:
3 tbsp orange juice
1 small star anise pod
¼ cup olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp liquid honey
¼ tsp garlic salt
Salt and pepper, to taste
Fresh herbs (e.g., parsley, thyme, dill), chopped

Method:

In small saucepan, bring orange juice to boiling point over medium heat.  Reduce heat to simmer and add the star anise pod.  Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.

Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously.  Add the chopped herbs at time of serving.

Yield: Apx. scant ½ cup

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

Yield: Scant 1/2 cup

A tasty vinaigrette with subtle undertones of licorice flavor. Perfect accompaniment to any salad but especially good with Chicken and Quinoa Salad

Ingredients

  • 3 tbsp orange juice
  • 1 small star anise pod
  • ¼ cup olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • ¼ tsp garlic salt
  • Salt and pepper, to taste
  • Fresh herbs (e.g., parsley, thyme, dill), chopped

Instructions

  1. In small saucepan, bring orange juice to boiling point over medium heat. Reduce heat to simmer and add the star anise pod. Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.
  2. Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously. Add the chopped herbs at time of serving.
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Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

Gluten Free Snickerdoodle Cookie Recipe

Snickerdoodles
Gluten Free Snickerdoodle Cookies

If you like cookies that are super tasty but not overly sweet then you will like these gluten free snickerdoodle cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled.

I have been doing a lot of recipe development and testing for gluten free baked goods and have developed several cookie recipes that are suitable for those that have gluten sensitivity or intolerance.  In my view, there is no need for those following a gluten-free diet to be deprived of some fine tasting baked products.

Snickerdoodles
Gluten Free Snickerdoodle Cookies

This snickerdoodle cookie recipe does not take any unusual or difficult-to-find ingredients.  It calls for gluten free all-purpose flour and a small amount of almond flour. The almond flour adds both flavor and a lovely texture to baked products. It is not an inexpensive flour, by any means, but fortunately not a lot of it is needed to achieve great results.

When using gluten free flours and zanthan gum, it is very important that they be combined very well before incorporating them into the batter. I recommend sifting these products along with the leavening and any spices together into a large bowl  and then whisk them really well.

The snickerdoodle cookie dough will be very soft when all ingredients are mixed in.  Cover the dough and place it in the refrigerator for 40-60 minutes to allow it to firm up so it will be easier to form the cookie balls.

Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies

I’m a big fan of digital scales for my kitchen work. I like the look of uniform cookies so I often use the scales to ensure that the same amount of dough goes into each cookie.  I use approximately 20grams, or about 3/4 ounce, of dough for each cookie.  Roll the cookie balls in the cinnamon-sugar mixture and place them on the prepared cookie sheets (parchment lined), spacing them at least 2 1/2 inches apart. Do not flatten the cookie balls – they will automatically flatten as they bake.  These cookies usually bake in about 10 minutes.  Snickerdoodles are great picnic cookies as they travel well.

Cookies
Gluten Free Snickerdoodle Cookies

Because of their soft texture, they are an ideal choice for homemade ice cream sandwiches.

Homemade Ice Cream Sandwiches
Snickerdoodle Ice Cream Sandwiches

And, of course, they are always a popular choice for the cookie jar or lunch box. These cookies freeze really well and are great to have on hand.

[Printable recipe follows at end of posting]

Gluten-free Snickerdoodle Cookies

 Ingredients:

½ cup butter, softened at room temperature
6 tbsp granulated sugar
6 tbsp brown sugar
1 extra-large egg
½ tsp vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring

1 1/3 cup gluten-free all-purpose flour
¼ cup almond flour
¼ tsp zanthan gum
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
¼ tsp cardamom
1/8 tsp nutmeg

1 tbsp granulated sugar
1 tsp cinnamon

Method:

Preheat oven to 375°F.  Line two cookie sheets with parchment paper. Set aside.

In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar.  Beat in the egg and vanilla along with the almond and lemon flavorings.

In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated.  Mix into creamed mixture until well blended.  Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough.  Mix the remaining tablespoon of sugar with the cinnamon in small bowl.  Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart.  Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.

Yield: Apx. 2 dozen

These cookies are supremely good with a glass of cold milk.

Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies

Gluten Free Snickerdoodle Cookie Recipe

Yield: Apx. 2 dozen

A gluten free version of an old-fashioned favorite cookie, lightly spiced with cardamon and nutmeg, and rolled in cinnamon sugar. A cookie jar favorite for sure!

Ingredients

  • ½ cup butter, softened at room temperature
  • 6 tbsp granulated sugar
  • 6 tbsp brown sugar
  • 1 extra-large egg
  • ½ tsp vanilla
  • ¼ tsp almond flavoring
  • ¼ tsp lemon flavoring
  • 1 1/3 cup gluten-free all-purpose flour
  • ¼ cup almond flour
  • ¼ tsp zanthan gum
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp cardamom
  • 1/8 tsp nutmeg
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
  2. In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
  3. In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
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Snickerdoodle Cookies
Gluten Free Snickerdoodle Cookies
Snickerdoodle Cookies

 

Gluten-Free Queen Elizabeth Cake

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

In an earlier posting, I shared my recipe for the regular gluten version of Queen Elizabeth Cake to coincide with Queen Elizabeth II’s actual birthday on April 21st.  Today, I have a special treat for my food blog followers who must follow a gluten-free diet! I have adapted my regular version of this cake to make it gluten-free.  It has passed my testing standards so I am pleased to share the recipe for this wonderfully moist and tasty Queen Elizabeth Cake that is made with very simple, basic ingredients. In fact, I’d even go so far as to suggest that it would be quite difficult to be able to tell that this version is gluten-free and, in my view, it certainly rivals its gluten version cousin in taste, texture, and overall quality.

I am timing the original publication of this gluten-free Queen Elizabeth Cake recipe with the annual Trooping of the Colour celebrations celebrated in London in June of each year. The Trooping of the Colour, a major military ceremony filled with pomp and pageantry, is often referred to as the Queen’s Birthday Parade. This tradition is said to have started in 1748 when then King George II decided to combine his birthday parade with the annual spring military parade in June because he apparently felt his actual November birthday was too cold to have a birthday parade. This tradition has endured since then, regardless when the reigning monarch’s actual birthday is and this event is considered the official celebration of the sovereign’s birthday. Held annually on a Saturday in June, the Queen attends, arriving by horse and carriage from Buckingham Palace and traveling along the Mall to the Horse Guard’s Parade behind Whitehall.

The colorful display of pageantry involves several hundred officers and men, horses, and bands.  The Queen takes the salute and inspects the troops dressed in ceremonial uniform.  “Colours” refers to the regimental flags of the various troops and the colours correspond to the colours and insignia of the uniforms of the soldiers of the different units. The colours (flags) served a purpose on the battlefields as they provided a rallying or gathering point for troops and hence the title “trooping of the colours”.

London Pagentry
London Pagentry

So, thus ends the brief history lesson!  Now, on to the Gluten-free Queen Elizabeth Cake, believed to have been named for either the Queen Mother or the reigning monarch, Queen Elizabeth II.  When I earlier shared my recipe for the gluten version of this cake, I conducted some research to try and determine the origins of the cake and its name. Click here to read the information I was able to find about the different stories about the naming of this cake.

The texture of the gluten-free Queen Elizabeth Cake, like the gluten version, is somewhat dense and owes its lovely moist texture to the cooked dates. The combination of coconut and almond flours with the gluten-free 1-to-1 baking flour are the key to this cake’s texture. The almond and coconut flours really do provide a pleasing flavor to the cake.

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

The following hints may be of use when making this cake:

  • This is a single layer cake. Use an 8” square baking pan to ensure this cake has a good height. A 9” square pan may be used but the cake will lack depth and more closely resemble a square as opposed to a cake. I find gluten-free flours take more leavening than gluten flours do and, even at that, it can still be difficult to get baked goods to rise to the height of a similar recipe that calls for gluten flour products. Grease the pan or line it with parchment paper or greased tin foil. Leaving an overhang of extra parchment paper or tin foil over the edge of the pan will make it easier to lift the entire baked cake from the pan and facilitate its  cutting.
  • Let the date mixture cool completely at room temperature before incorporating it with the dry ingredients. If it is mixed with the dry ingredients while the mixture is either hot or warm, it may result in a “gummy” texture or soggy cake.
  • Mix the wet and dry ingredients using the rule of 3 parts dry and 2 parts wet ingredients, starting and ending with the dry ingredients.
  • Mix the ingredients well but don’t beat them as this may create a “tough crumb” cake.
  • Use cream to make the topping. I used 35% cream which gives a luxurious topping but 18% cream may also be used.
  • Start checking the cake for doneness at the point where the cake has been baking for 25 minutes then, if it is not baked, check it every 3-4 minutes after. The cake will be done when the cake tester, inserted into the center of the cake, comes out completely clean and dry.
  • When the cake tests almost baked (about 5 minutes before it is expected to come out of the oven), start making the topping. It needs to go on the warm cake that will go back in the oven for 3-4 minutes after the topping has been added.
  • The topping, like making homemade fudge, can set up really fast. Don’t leave it unattended. Stir the ingredients as they boil gently for the 3 minutes. Watch it carefully and, if you see if starting to “set up” and thicken really fast (even if it is before the 3 minutes of boiling is up), remove it from the stove and quickly stir in the vanilla and coconut. The mixture should be of the consistency that it can be poured from the saucepan and spread over the cake with a knife. If it becomes too thick, it will be too sugary and won’t be of spreading consistency. It will also become brittle and crack.

[Printable version of the recipe follows at end of posting]

Gluten-Free Queen Elizabeth Cake

Ingredients:

¾ cup dates, chopped (apx. 4¼ oz)
¾ tsp baking soda
¾ cup boiling water

¾ cup of 1-to-1 gluten free baking flour
1/3 cup almond flour
2½ tbsp coconut flour
1 tsp baking powder
1/8 tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
Pinch allspice
¼ cup butter, softened at room temperature
2/3 cup granulated sugar
1 extra large egg
¼ tsp orange extract
¾ tsp vanilla

Topping:
2½ tbsp melted butter
½ cup brown sugar
2¼ tbsp cream
¾ tsp vanilla
½ cup shredded coconut

Method:
Cake:
Place dates and soda in medium-sized saucepan.  Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.

Position oven rack in centre of oven and preheat oven to 350°F.  Grease 8” baking pan or line with parchment paper (or even greased tin foil).

Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.

In bowl of stand mixer, cream the butter and sugar.  Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.

Transfer one-third of the sifted dry ingredients to the mixer bowl.  Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients.  Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.

Spread batter evenly in prepared baking pan.  Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.

Topping:
About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping.  In medium-sized saucepan, melt the 3 tablespoons of butter.  Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.

Yield:  1 – 8” single layer cake

This cake is suitable as a snacking cake, dessert, tea cake, or even a picnic cake. The cake freezes well.

The Queen Elizabeth Cake pairs particularly well with a good cup of tea.  My recommendation for a tea pairing would be an Earl Grey blend.  The citrus notes in this black tea complement the sweetness of the cake. Earl Grey tea has a high concentration of tannins which makes it a suitable tea to cleanse the mouth after each bite of the cake so that each bite of this moist and flavorful cake is as equally tasty as the first!

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

Gluten-Free Queen Elizabeth Cake

Yield: 1 - 8" square single-layer cake

A moist and tasty gluten-free cake featuring dates, spices, and a toffee-like topping.

Ingredients

  • ¾ cup dates, chopped (apx. 4¼ oz)
  • ¾ tsp baking soda
  • ¾ cup boiling water
  • ¾ cup of 1-to-1 gluten free baking flour
  • 1/3 cup almond flour
  • 2½ tbsp coconut flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch allspice
  • ¼ cup butter, softened at room temperature
  • 2/3 cup granulated sugar
  • 1 extra large egg
  • ¼ tsp orange extract
  • ¾ tsp vanilla
  • Topping:
  • 2½ tbsp melted butter
  • ½ cup brown sugar
  • 2¼ tbsp cream
  • ¾ tsp vanilla
  • ½ cup shredded coconut

Instructions

  1. Cake:
  2. Place dates and soda in medium-sized saucepan. Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.
  3. Position oven rack in centre of oven and preheat oven to 350°F. Grease 8” baking pan or line with parchment paper (or even greased tin foil).
  4. Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.
  5. In bowl of stand mixer, cream the butter and sugar. Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.
  6. Transfer one-third of the sifted dry ingredients to the mixer bowl. Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients. Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.
  7. Spread batter evenly in prepared baking pan. Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.
  8. Topping:
  9. About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping. In medium-sized saucepan, melt the 3 tablespoons of butter. Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.
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This gluten-free Queen Elizabeth Cake features dates, spices, and a delectable toffee-like topping

Gluten-free Queen Elizabeth Cake

Gluten-free Lemon-filled Thumbprint Cookies

Thumprint Cookies
Gluten-free Lemon-filled Thumbprint Cookies

There are different versions of thumbprint cookies. Some are rolled in crushed nuts, others in granulated sugar, and still others in coconut. Some are filled with jam and others with lemon curd.  I use lemon curd as the filling and roll my thumbprint cookies in coconut to complement the coconut flour used in these gluten-free cookies.  The coconut toasts lovely as the cookies bake.

I find that using only a gluten-free all-purpose flour in baking results in a somewhat underwhelming flavor for my taste. That’s why I often add some almond and/or coconut flour to my baked products. Either or both contribute flavor and I think produce better textured products.

As I tested this newly-developed recipe, I found that a hint of cardamon gives a subtle and pleasing flavor to the cookies. Somewhere between a one-quarter teaspoon and a half teaspoon is about the right amount so….either a heaping 1/4 teaspoon or a scant 1/2 teaspoon of cardamon will work.  The cardamon pairs well with the lemon curd used as a filling/topping on the thumbprints.

Thumbprint Cookies
Gluten-free Lemon-filled Thumbprint Cookies

Because some gluten-free flours, like coconut flour for example, absorb a lot of liquid, I use one whole extra-large egg as well as the yolk from one large egg to ensure there is enough moisture in the cookie dough.  I generally have three different sizes of eggs in my refrigerator (extra large, large, and medium), especially when I am doing gluten-free baking. This is because sometimes two extra-large eggs would be too much but more than one is needed. That’s when I use either large or medium-sized eggs to supplement the egg content in gluten-free baking or, sometimes as in the case with these cookies, I just use a certain size of egg yolk because that is all that is needed. Save the white from the large egg in this recipe as it will be needed to make the egg wash in which to dip each ball before rolling in coconut. This egg wash adheres the coconut to the cookies.

Thumprint Cookies
Gluten-free Lemon-filled Thumbprint Cookies

The cookie dough benefits from being chilled for about 30 minutes in the refrigerator before being formed into balls that are about 1″ in diameter.  This allows the dough to firm up and makes the shaping of the cookie balls easier. For these cookies, I use 3/4 oz of dough. I recommend the use of a digital kitchen scale to weigh out portions of the dough to ensure uniformity of size in cookies. You can, of course, “eyeball” the amount of dough for each ball but, if you want perfectly uniform cookies, I recommend weighing the dough, at least for the first 2-3 cookie balls to get a sense of how much dough is needed for each cookie.

Thumbprint Cookies
Gluten-free Lemon-filled Thumbprint Cookies

These cookies have a soft tender crumb and are not too sweet. The lemon curd adds tremendous flavor and texture to the cookies. Click here for my recipe for the lemon curd. To make the indent in each cookie for the curd, use either the tip of your thumb, the round end of a wooden spoon, or the round bowl of a ¼ tsp measuring spoon. Gently press an indent into the center of each cookie, pressing about half-way down through the cookie.  Bake the cookies and, as soon as they come out of the oven, immediately fill each cookie with about 1 teaspoonful of lemon curd. If lemon curd is not to your taste, simply use your favorite jam as the filling.

Gluten-free Lemon-filled Thumbprint Cookies

Ingredients:

½ cup butter
½ cup granulated sugar
1 extra large egg
1 large egg yolk (save the egg white for the egg wash)
1 tsp vanilla
¼ tsp almond flavoring

1 cup all-purpose gluten-free flour
½ cup almond flour
¼ cup coconut flour
1¾ tsp zanthan gum
1/8 tsp baking soda
¼ tsp baking powder
¼ tsp salt
Scant ½ tsp cardamom

3 oz flaked coconut
1 large egg white beaten with 1 tbsp water

Apx. ½ cup lemon curd

Method:

Line baking sheet with parchment paper.

Using the paddle attachment in the bowl of stand mixer, cream the butter.  Gradually add the sugar.  Beat well.  Add the egg and extra egg yolk.  Beat. Mix in the vanilla and almond flavoring.

In separate bowl, combine the flours, zanthan gum, baking soda, baking powder, salt, and cardamom.  Whisk together very well.  Blend into the butter-sugar-egg mixture. Mix well.  Cover bowl with plastic wrap and chill dough for 30 minutes in refrigerator.

Preheat oven to 350°F. Place coconut in one small bowl and the beaten egg white and water mixture into a second bowl.  Pinch off pieces of the dough and roll into balls, approximately 1” in diameter (if you weigh the dough, each piece should weigh ¾ oz.) Dip each cookie ball in the egg white wash then roll in the coconut.  Place cookies on prepared baking sheet, arranging them about 2” apart.  Using thumb tip, end of wooden spoon, or the round bowl of a ¼ tsp measuring spoon, gently press an indent into the center of each cookie.  Bake for 20-22 minutes.  Immediately fill each cookie with about 1 teaspoonful of lemon curd as soon as the cookies come out of the oven.  If indents are not clearly defined in each cookie, gently reform them using one of the afore-mentioned methods.  Transfer cookies to wire rack to cool completely.  Store in airtight container. If desired, add a light dusting of confectioner’s sugar to the cookies just at the time of serving.

Yield:  Apx. 22 cookies

Note: Jam of choice may be substituted for the lemon curd, if desired.

Gluten-free Lemon-filled Thumbprint Cookies

Yield: Apx. 22 cookies

A delightful gluten-free cookie with a soft tender crumb and a decadent topping of lemon curd.

Ingredients

  • ½ cup butter
  • ½ cup granulated sugar
  • 1 extra large egg
  • 1 large egg yolk (save the egg white for the egg wash)
  • 1 tsp vanilla
  • ¼ tsp almond flavoring
  • 1 cup all-purpose gluten-free flour
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1¾ tsp zanthan gum
  • 1/8 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Scant ½ tsp cardamom
  • 3 oz flaked coconut
  • 1 large egg white beaten with 1 tbsp water
  • Apx. ½ cup lemon curd

Instructions

  1. Line baking sheet with parchment paper.
  2. Using the paddle attachment in the bowl of stand mixer, cream the butter. Gradually add the sugar. Beat well. Add the egg and extra egg yolk. Beat. Mix in the vanilla and almond flavoring.
  3. In separate bowl, combine the flours, zanthan gum, baking soda, baking powder, salt, and cardamom. Whisk together very well. Blend into the butter-sugar-egg mixture. Mix well. Cover bowl with plastic wrap and chill dough for 30 minutes in refrigerator.
  4. Preheat oven to 350°F. Place coconut in one small bowl and the beaten egg white and water mixture into a second bowl. Pinch off pieces of the dough and roll into balls, approximately 1” in diameter (if you weigh the dough, each piece should weigh ¾ oz.) Dip each cookie ball in the egg white wash then roll in the coconut. Place cookies on prepared baking sheet, arranging them about 2” apart. Using thumb tip, end of wooden spoon, or the round bowl of a ¼ tsp measuring spoon, gently press an indent into the center of each cookie. Bake for 20-22 minutes. Immediately fill each cookie with about 1 teaspoonful of lemon curd as soon as the cookies come out of the oven. If indents are not clearly defined in each cookie, gently reform them using one of the afore-mentioned methods. Transfer cookies to wire rack to cool completely. Store in airtight container.

Notes

Note: Jam of choice may be substituted for the lemon curd, if desired.

Recipe for Lemon Curd here: http://myislandbistrokitchen.com/2017/04/14/luscious-lemon-curd/

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Thumbprint Cookies
Gluten-free Lemon-filled Thumbprint Cookies

 

Check out these other gluten-free cookie recipes from My Island Bistro Kitchen:

Gluten-free Melting Moments Cookies
Gluten-free Earl Grey Cranberry-Orange Shortbread

Gluten-free Lemon-filled Thumbprint Cookies

Gluten-free Lemon-filled Thumbprint Cookies

Gluten-free Blueberry Muffins

Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Blueberry muffins are a favorite and, while I have a “go-to” recipe for blueberry muffins that calls for regular gluten flour, I did not have one that was gluten-free. So, I set about developing one of my own and this is the result. My aim was to create a bistro, or deli-style, muffin and I am pleased with the end result.

I have discovered several things about gluten-free muffin making.  First, some gluten-free flours have a “grainy”, or an almost “gritty”, texture to them and this will come through in the baked item. Some flours can result in, what I would describe as, gummy texture products. Hence, not all gluten-free flours yield good textured muffins. And, in my view, some gluten-free flours just don’t have a pleasing taste. Second, I find gluten-free flours seem to react differently than gluten flours to leavening.  And, third, it often takes more ingredients and flavor boosters to end up with a tasty muffin that, as closely as possible, replicates a regular muffin. The remedies?  It often takes a combination of more than one gluten-free flour to arrive at a satisfactory result. I add more leavening to my gluten-free muffins than I would usually add to gluten muffins to get that lovely gentle dome shape on the top that is so desired in muffin making.  I bump up the spices and other flavorings (e.g., orange juice, maple syrup, orange rind, and applesauce) to get deep appetizing flavor.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

My favorite gluten-free flours to use in muffins are a combination of coconut flour, almond flour, and gluten-free oat flour. I use these in combination with gluten-free all-purpose flour. I find that, if I use just the gluten-free all-purpose flour for the recipe’s entire flour content, the muffins often lack sufficient structure, flavor, and I sometimes detect a grainy/gritty texture. Adding a combination of other flours with different textures tends to solve this problem for me.  The coconut and almond flours add beautiful flavor to baked foods. The addition of some potato starch and zanthan gum also helps with structure and crumb texture. With the availability of bulk food stores, it is easy and convenient to purchase just the amounts of specialty flours and starches called for in recipes rather than having to buy large, expensive bags of them. It’s also a better way to ensure fresher product.

My gluten-free blueberry muffin recipe calls for either eggnog, almond milk, or whole milk.  I have tested this recipe with all three products and had equally good results but must say that the eggnog makes the richest muffins with the most pleasing and complex flavor. However, to make the muffins dairy-free, by all means, use almond milk – it works very well.  The recipe calls for maple syrup and plain works fine. I had some lavender and chai infused maple syrup on hand and, since the lavender plays well with blueberries, it added a layer of pleasing flavor complexity. Some recipes just do require a layering of flavors and, sometimes, one might think that such a small amount of an ingredient called for  could be left out of the recipe with no notice; however, I believe all called-for ingredients in a recipe contribute to the end result, even if they are just playing small supporting roles and are not the main star of the recipe.

This recipe for blueberry muffins makes one dozen muffins and the muffin cup size should be one-half cup capacity. I like to use my square muffin tins for many muffin recipes. Apart from simply liking the shape, the square muffins are easy to wrap, store, and freeze. Several times a year, I go on a muffin-making frolic, making different kinds of muffins for the freezer. I will bag up different varieties and freeze them so they are quick and easy to pull out for weekday coffeebreaks at work.  If a muffin does not freeze well, it will not get added to my repertoire of batch-making muffins.  These blueberry muffins freeze very well.

To get the desired dome-shaped muffin, the muffins need to start out in a relatively high oven temperature – i.e., 450F.   Using the high temperature to begin the baking process allows the outside of the muffin to quickly set while still allowing the inside to continue to rise.  This also gives that nice soft muffin top.  As soon as I place the muffins in the oven, I drop the temperature back to 400F.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

The texture of a good muffin should have a loose, coarse interior crumb, like those shown in the photograph above.  Do not overmix muffin batter as this will cause the muffins to be tough, rubbery, and somewhat heavy.  Stir only until the dry ingredients are just barely incorporated.  In fact, in muffins in which I am adding fruit (which gets added last, using the “folding” technique), I don’t completely incorporate all the dry ingredients to the wet because, when the fruit is folded in, the dry ingredients will get further incorporated then.  The batter should be lumpy, not smooth.

Muffins will quickly dry out if they are overbaked.   I have found, in my oven, that about 20 minutes bakes these muffins perfectly but, as every oven is a bit different,  I suggest checking the muffins at about the 16-17 minute mark and, just as soon as they spring back to a light finger touch, insert a cake tester or toothpick into the center of a muffin – if it comes out clean, the muffins are done. Let the baked muffins rest in the baking tin for 5-7 minutes, then transfer them to a wire rack to finish cooling.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

[Printable recipe follows at end of posting]

The Bistro’s Gluten-free Blueberry Muffins

Ingredients:
1 cup gluten-free all-purpose flour
1/3 cup coconut flour
1/3 cup almond flour
¼ cup gluten-free oat flour
2 tbsp potato starch
1½ tsp zanthan gum
¼ cup gluten-free large flake rolled oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
1½ tbsp ground flax seed
2/3 cup brown sugar, lightly packed
1 tbsp finely grated orange rind

2 large eggs (room temperature), lightly beaten
2/3 cup eggnog, almond milk, or whole milk
½ cup vegetable oil
¼ cup orange juice
1½ tsp vanilla
2 tbsp maple syrup, plain or flavor-infused (e.g., lavender and chai)
1/3 cup applesauce

1 cup blueberries, fresh or frozen

Method:

Preheat oven to 450°F.

Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased.

In large bowl, combine the dry ingredients and grated orange rind by whisking very well.  Make a well in the middle of the dry ingredients and set aside.

In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, eggnog (or almond or whole milk), oil, orange juice, vanilla, maple syrup, and applesauce.

Pour wet ingredients into well in the dry ingredients.  Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling almost to the muffin cup rim.  Let batter sit for 5 minutes before baking.

Transfer muffins to oven and immediately reduce heat to 400°F.  Bake 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: Apx. 12 muffins

The Bistro's Gluten-free Blueberry Muffins

Yield: Apx. 12 muffins

These flavor-packed deli-style gluten-free blueberry muffins are light and moist with a tender crumb.Hard to believe they are gluten free!

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • ¼ cup gluten-free oat flour
  • 2 tbsp potato starch
  • 1½ tsp zanthan gum
  • ¼ cup gluten-free large flake rolled oats
  • 5½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1½ tbsp ground flax seed
  • 2/3 cup brown sugar, lightly packed
  • 1 tbsp finely grated orange rind
  • 2 large eggs (room temperature), lightly beaten
  • 2/3 cup eggnog, almond milk, or whole milk
  • ½ cup vegetable oil
  • ¼ cup orange juice
  • 1½ tsp vanilla
  • 2 tbsp maple syrup, plain or flavor-infused (e.g., lavender and chai)
  • 1/3 cup applesauce
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Preheat oven to 450°F.
  2. Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased.
  3. In large bowl, combine the dry ingredients and grated orange rind by whisking very well. Make a well in the middle of the dry ingredients and set aside.
  4. In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, eggnog (or almond or whole milk), oil, orange juice, vanilla, maple syrup, and applesauce.
  5. Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the blueberries.
  6. Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
  7. Transfer muffins to oven and immediately reduce heat to 400°F. Bake 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  8. Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Notes

Please be sure to read the entire blog posting that accompanies this recipe as it contains several tips and hints on making gluten-free muffins.

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The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

Chicken and Mushroom Crepes with Cheese Sauce

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Crepes filled with delectable fillings are one of my favorite meals. Chicken and Mushroom Crepes with Cheese Sauce are a real treat and a lot easier to make than one might think. At one time considered the fare of stylish restaurants and bistros, they can actually be very easily made at home.

I often make up a large batch of the crepes and freeze them, in between layers of plastic wrap, in a sealed freezer bag. If they are already made in advance, it does speed up meal preparation.

Crepes can be made with all-purpose flour or, if following a gluten-free diet, made with gluten-free 1-to-1 baking flour. In fact, the crepes in the photos in this posting are made with the 1-to-1 gluten-free flour and are very tasty and have a good soft texture. The crepe batter benefits from spending an hour in the refrigerator before being cooked. I find this gives greater structure to the crepe batter than cooking the crepes immediately after the ingredients are mixed together. The 1/4-cup measuring cup is a good size to use for the batter needed for each crepe.

A slope-sided non-stick 8″ skillet is perfect for making crepes.  Make sure the skillet is hot before adding batter and that only the minimal amount of butter is added to the pan. The best way to get thin crepes is to hold the 1/4-cup with the batter in one hand and the hot pan in the other. Pour the batter in to the pan while quickly tilting and swirling the pan to evenly distribute the batter. Cook the crepe until the gloss is gone from the top of the crepe and it starts to look a bit dry, small tiny bubbles begin to appear, and the edges of the crepe start to curl slightly. I use the tip of a fork to gently life the edge of the crepe, then I grab it with my fingers, and flip it over to the other side. The second side only needs about 15-20 seconds of cooking.  Have a couple of clean tea towels spread out on the counter and, as soon as each crepe is cooked, flip it out on to the tea towel. A small amount of additional butter may need to be added to the pan after every few crepes are cooked. This will ensure that the batter moves freely in the pan. Even though pan manufacturers claim pans to be non-stick, I find they benefit from the addition of a small amount of butter.

My recipe is a good use of leftover chicken (or turkey); however, if you are craving chicken crepes and don’t happen to have any leftover chicken, simply cook some chicken breasts especially for the crepes. It will take approximately one (1) pound of raw boneless, skinless chicken breasts to yield about two (2) cups of cooked cubed chicken.  When I am preparing the chicken breasts for cooking, I mix about 1/2 tsp liquid chicken bouillon with about a couple of tablespoons of water and drizzle it over the chicken. I will sprinkle a small amount of herbs and spices (e.g., dillweed, cumin, granulated garlic, or pretty much whatever strikes my fancy at the time) over the chicken, cover, and bake in the oven until done.  This adds some extra flavor to the chicken which can, otherwise, be a bit bland.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

I recommend making this recipe in steps starting with the crepes, then the cheese sauce, and finally the filling.  I enhance the cheese sauce with the injection of some flavor boosters that include chicken stock, granulated garlic, paprika, and cayenne.  They do make a difference.  Those following a gluten-free diet will need to ensure that the chicken stock they use in this recipe is gluten-free.  If gluten-free chicken stock is unavailable, this sauce may be made entirely with milk though the flavor will obviously differ somewhat. The thickener in the sauce is all-purpose flour and, for those on a gluten-free diet, I have had great success using the gluten-free 1-to-1 flour as a thickener for this sauce.  While the sauce can be made entirely with grated cheddar cheese, I find it can be a bit too intense. Therefore, I use a blend of cheeses, my favorite being a mozzarella-provolone-parmesan mix .  With so many packages of pre-shredded cheeses on the market, it’s a quick and easy way to get a blend of cheeses for a recipe.

The filling is easy to make and only takes basic, simple ingredients that include two (2) aromatics (onion and celery), sliced button mushrooms and, of course, the cubed cooked chicken.  What holds this filling together is a portion of the cheese sauce. Don’t add so much cheese sauce that the filling becomes soupy – all that should be needed is about 1/2 cup of the sauce to bind the filling ingredients together.

To fill the crepes, simply divvy up the filling between the eight (8) crepes, placing the filling along the center line of each crepe. Gently fold one side of the crepe over the filling and roll again to form a cylinder.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

If you want to plate the crepes, then I recommend baking them together in a baking pan (a 7″x11″ baking pan works well).  I like to bake my crepes in individual au gratin dishes like those in the photo below. I find they are great for presentation and they also ensure that each serving receives an equal amount of the cheese sauce. For presentation purposes, the crepes also look finished and undisturbed when brought to the table in their individual serving dishes.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

 

[Printable recipe follows at end of posting]

Chicken and Mushroom Crepes with Cheese Sauce

Ingredients:

Crepes:
2 large eggs
1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
1/8 tsp salt
1 cup whole milk
2 tbsp melted butter

Cheese Sauce:
¼ cup butter
¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
Scant ½ tsp salt
½ tsp granulated garlic
Dash paprika
Dash cayenne
1 cup chicken stock
1 cup whole milk
1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)

Filling:
2 tbsp butter
½ cup onion, finely chopped
½ cup celery, finely chopped
1 cup button mushrooms, thinly sliced
2 cups cubed cooked chicken
Fresh herbs for garnish (e.g., parsley, chives, tarragon)

Method:

Step 1 – Make the crepes.  In large measuring cup or bowl and using an immersion blender, beat the eggs lightly.  Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk).  Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth.  Cover with plastic wrap and refrigerate batter for 1 hour.

Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe away from the side of the pan with a tip of a fork and grab the crepe with fingers and flip it over.  Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.

Step 2 – Make the cheese sauce. In small bowl, combine and mix the flour, salt, granulated garlic, paprika, and cayenne.  In medium-sized saucepan, melt the butter over medium heat.  Stir in the flour mixture and cook until frothy.  Whisk in the chicken stock and milk.  Cook sauce, until thickened and smooth, stirring constantly to prevent scorching.  Stir in the cheese until melted.

Step 3 – Make the filling.  Preheat oven to 350°F.  In medium-sized skillet, melt butter over medium heat.  Add the onion and celery and sauté for 3-5 minutes, until onion becomes translucent, stirring frequently to prevent vegetables from burning.  Add the mushrooms and sauté for approximately 3-5 minutes.  Remove skillet from heat and add the diced cooked chicken.  Add approximately ½ cup of the cheese sauce to the vegetable-chicken mixture and stir to combine.

Step 4: Assemble the crepes.  Grease 4 individual au gratin dishes or one oblong baking pan (apx. 7”x11”) that will hold 8 filled crepes.  Divide the filling mixture between the 8 crepes by placing filling in the center of each crepe.  Gently fold crepe over filling and roll again into a cylinder shape and place in baking dish(es). If using au gratin dishes, place 2 filled crepes in each dish. Pour the remaining cheese sauce over crepes to cover, leaving both ends of the crepes uncovered.

Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped fresh herbs.

Serving Suggestion: Serve with favorite green salad.

Yield:  4 servings, 2 crepes each

Chicken and Mushroom Crepes with Cheese Sauce

Yield: 4 servings

Serving Size: 2 crepes per serving

A delectable chicken and mushroom filling encased in a thin, soft-textured crepe and smothered in a rich cheesy sauce.

Ingredients

  • Crepes:
  • 2 large eggs
  • 1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tbsp melted butter
  • Cheese Sauce:
  • ¼ cup butter
  • ¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
  • Scant ½ tsp salt
  • ½ tsp granulated garlic
  • Dash paprika
  • Dash cayenne
  • 1 cup chicken stock
  • 1 cup whole milk
  • 1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
  • Filling:
  • 2 tbsp butter
  • ½ cup onion, finely chopped
  • ½ cup celery, finely chopped
  • 1 cup button mushrooms, thinly sliced
  • 2 cups cubed cooked chicken
  • Fresh herbs for garnish (e.g., parsley, chives, tarragon)

Instructions

  1. Step 1 - Make the crepes. In large measuring cup or bowl and using an immersion blender, beat the eggs lightly. Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk). Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth. Cover with plastic wrap and refrigerate batter for 1 hour.
  2. Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe away from the side of the pan with a tip of a fork and grab the crepe with fingers and flip it over. Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.
  3. Step 2 - Make the cheese sauce. In small bowl, combine and mix the flour, salt, granulated garlic, paprika, and cayenne. In medium-sized saucepan, melt the butter over medium heat. Stir in the flour mixture and cook until frothy. Whisk in the chicken stock and milk. Cook sauce, until thickened and smooth, stirring constantly to prevent scorching. Stir in the cheese until melted.
  4. Step 3 - Make the filling. Preheat oven to 350°F. In medium-sized skillet, melt butter over medium heat. Add the onion and celery and sauté for 3-5 minutes, until onion becomes translucent, stirring frequently to prevent vegetables from burning. Add the mushrooms and sauté for approximately 3-5 minutes. Remove skillet from heat and add the diced cooked chicken. Add approximately ½ cup of the cheese sauce to the vegetable-chicken mixture and stir to combine.
  5. Step 4: Assemble the crepes. Grease 4 individual au gratin dishes or one oblong baking pan (apx. 7”x11”) that will hold 8 filled crepes. Divide the filling mixture between the 8 crepes by placing filling in the center of each crepe. Gently fold crepe over filling and roll again into a cylinder shape and place in baking dish(es). If using au gratin dishes, place 2 filled crepes in each dish. Pour the remaining cheese sauce over crepes to cover, leaving both ends of the crepes uncovered.
  6. Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped fresh herbs.
  7. Serving Suggestion: Serve with favorite green salad.

Notes

Please read entire blog posting for additional details and hints on making the crepes that are not included in this recipe.

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Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square, even if you aren’t gluten-intolerant or on a grain-restrictive diet! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time!

I use 1-to-1 gluten-free baking flour along with a small amount of coconut flour in this square.  The coconut flour blends well with the shredded coconut in the recipe and gives the square extra flavor.  Super easy square to make.

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

The slightly tricky part is making the icing as it will “set up” very fast.  Make sure you have all the ingredients pre-measured and at hand when you start to make the icing.  It’s essential that the icing sugar be sifted to remove any lumps as there won’t be any time to work out any lumps when beating the icing sugar into the hot butter-sugar mixture. Once the icing starts to thicken, work quickly to spread it over the square.

This square freezes beautifully and is great to have on hand when you just need to have something sweet!

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

[Printable version of recipe follows at end of posting]

Gluten-free Brown Sugar Fudge Square

Ingredients:

Square
½ cup minus 1 tbsp butter, softened at room temperature
1 cup brown sugar, lightly packed
1 extra-large egg (at room temperature for 20 minutes)
½ tsp pure vanilla
1 cup 1-to-1 gluten-free baking flour
2 tbsp coconut flour
1 tsp baking powder
pinch salt
1/3 cup milk
½ cup shredded coconut

Icing
3 tbsp butter, softened at room temperature
¾ cup brown sugar, lightly packed
3 tbsp cream
1 cup sifted icing sugar
1 tsp vanilla

Walnut halves for decoration (optional)

Method:

Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.

Square:  Cream butter and sugar together.  Add the egg and beat well to combine with butter-sugar mixture.  Beat in vanilla.

Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together.  Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients.  Beat for 1 minute longer on medium speed. Fold in the shredded coconut.  Spread batter evenly in prepared pan.

Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean.  Remove square from oven and place on wire rack to cool completely.

Icing:  When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat.  Stir until both have melted/dissolved.  Add the cream.  Bring mixture to a boil.  Reduce heat and simmer for 2 minutes, stirring occasionally.  Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken.  Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square.  Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.

Yield: One 9” pan of squares

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square

Yield: 1 - 9" pan of squares

An old-fashioned fudge square made with gluten-free flour and topped with brown sugar fudge icing.

Ingredients

  • Square
  • ½ cup minus 1 tbsp butter, softened at room temperature
  • 1 cup brown sugar, lightly packed
  • 1 extra-large egg (at room temperature for 20 minutes)
  • ½ tsp pure vanilla
  • 1 cup 1-to-1 gluten-free baking flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • pinch salt
  • 1/3 cup milk
  • ½ cup shredded coconut
  • Icing
  • 3 tbsp butter, softened at room temperature
  • ¾ cup brown sugar, lightly packed
  • 3 tbsp cream
  • 1 cup sifted icing sugar
  • 1 tsp vanilla
  • Walnut halves for decoration (optional)

Instructions

  1. Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
  2. Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
  3. Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
  4. Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
  5. Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
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Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square