Gluten Free Russian Tea Cookies

Hello, World.

As you know, I’m gluten-free and dairy-free. This makes for a rather difficult diet, but I manage. One of my close friends is also gluten-free, and we both LOVE coffee and tea. It’s a bit of an addiction really. She shared a recipe for gluten-free biscotti with me, thought she refers to the cookies as “Russian biscotti because they are, in essence, biscotti, or at least as close as you can get while being gluten-free. I absolutely love these cookies. They are better than most gluten biscotti-like cookies, and they go so well with a nice medium roast coffee. During fall finals, I had a few of these cookies with a Guatemalan brew my friends bought at World Market, and just about died. I was so fed up with studying, and the cookies tasted so much like real cookies I almost had a breakdown (luckily I didn’t…that would be embarrassing).
gluten free biscotti
Recipe:
1/3 cup soft butter or margarine
1 glass sugar
3 eggs
3 cups gluten-free flour
1 tsp. soda, 1 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 cup nuts
1/2 cup curants (other combination can be used, such as almonds, chocolate chips, or crasins)

Process:
Beat the margarine until fluffy with glass of sugar
add the 3 eggs, beat well
add 3 cups of flour one at a time
once all ingredients are combined, shape into logs (may need to add more gluten-free flour so it won’t be so sticky)
Bake in 350 degree oven until logs are golden and hollow sounding
while logs are still warm, slice into smaller slices, then return them to warm oven (but make sure it is turned off) and let them “toast” overnight

These cookies weren’t originally gluten-free, and therefore the flour can be regular flour if you are not gluten-free. If you are following the gluten free version of the recipe you may need to add some xanthan gum as a “glue.”

Truly,
Callie leigh

Gluten-Free, Dairy-Free Cornbread Muffins

Hello, World.

For Thanksgiving, my mom and I made gluten free dairy free cornbread muffins. We originally planned to make them to use for cornbread stuffing, but ended up buying Glutino gluten free stuffing because it saved time (yes, we cheated a little). Anyway, the muffins turned our really well, and I ended up using them as a substitute for dinner rolls. I found the muffins tasted really great with pumpkin butter! I love pumpkin butter, and it makes me sad when I can’t use it because I can’t eat bread.
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So the recipe is as follows:
1 bag Bob’s Red Mill cornbread flour
2 large eggs
1/3-cup oil
1½-cup soy milk
Directions: mix on low until all ingredients are really well blended, then turn up to high speed and mix for 30 more seconds. Then place in cupcake pan and cook for 2 minutes or until cooked through.
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Again, I thought these turned out great! They weren’t dry, and they didn’t have a funny taste, they tasted like cornbread. Obviously they taste a little different, and the texture is a little different than regular cornbread, but still great. Enjoy!
Truly,
Callie Leigh

Gluten-Free, Dairy-Free Pumpkin Pie

Hello, World.

I have a gluten-free, dairy-free pumpkin pie recipe to share! I tried this a little while ago with my friends, and it turned out well. It doesn’t taste exactly like a normal pumpkin pie, but I thought it was really good and I was glad that it fit my diet. The recipe is as follows:
Pie Crust
1-½ cups of Gluten Free All Purpose Baking Flour (Bob’s Red Mill Brand)
½ tsp Salt
½ cup dairy free Margarine 4 Tbsp coconut milk
Directions: combine ingredients and mix with mixer on low until well mixed. Then roll out, and place in pie pan. Flatten the crust into the pan so it fits well, and cut off any excess. Bake at 400 for 15-20 minutes. Add filling and cook for 10 minutes, then reduce heat to 350 and cook for another 40 minutes. This makes 12 servings. (recipe c/o Bob’s Red Mill)
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Filling:
2 cups canned pumpkin
2/3 cup light brown sugar
2 large eggs
1-teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1-cup coconut milk
Directions: Combine all ingredients except coconut milk. Mix with hand mixer, and once well combined, slowly pour in milk while continuing to mix. Follow directions under piecrust to cook filling. (Recipe c/o dairy free cooking at about.com)
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Once this is complete, cool on cooling rack, and this pie can be served with vegan whipped cream.

This pie turned out really well! We didn’t have a hand mixer, which made getting the crust super well mixed a little difficult. I will definitely use a hand mixer when making it again. I hope you enjoy!

Truly,
Callie Leigh