Roo's Casa


Gluten-Free Sugar Cookies
July 30, 2015, 8:42 pm
Filed under: Food, Gluten Free, Recipes

We loved these cookies.  These cookies will harden by the next day, so roll the dough thicker if you want a softer cookie.

 

1 cup rice flour

1/2 cup tapioca

1 cup cornstarch

1 tsp. baking powder

2.5 tsp. xanthan gum

1 tsp. salt

1 cup sugar

1 cub butter

1 egg

2 tsp. vanilla

1/4 cup powdered sugar* save for kneading into the dough at the end

 

Mix the rice flour, tapioca, cornstarch, baking powder, xanthan gum,  and salt. In the mixer, cream the white sugar and butter. Beat in 1 egg and 2 tsp. vanilla.  Then add in the dry ingredients. Remove the dough from the mixer and knead in 1/4 cup powdered sugar or enough to make the dough workable. Roll the dough out to about 1/8 inch thick (I like it thicker).  Use cookie cutters to cut out shapes and place onto a baking pan. Bake at 350 for about 9 minutes. I also like to sprinkle sugar on top before baking.



Gluten-Free “The Chewy” Chocolate Chip Cookie
January 5, 2015, 2:38 am
Filed under: Food, Gluten Free, Recipes

I loved this cookie.  This is our new chocolate chip cookie recipe.

from: Alton BrownDSC01142

 

 

 

 

 

 

* I made half of the recipe (written in red)

8 oz. butter [4oz.]

11 oz. brown rice flour (2 cups) [1 cup]

1.25 ounces cornstarch (1/4 cup) [2 tbsp.]

1/2 oz. tapioca flour (2 tbsp) [1 tbsp.]

1 tsp. xanthan gum [1/2 tsp.]

1 tsp. kosher salt [1/2 tsp.]

1 tsp. baking soda [1/2 tsp.]

2 oz. sugar (1/4 cup) [2 tbsp.]

10 oz. light brown sugar (1 1/4cups) [1/2 cup, plus 2 tbsp.]

1 whole egg [whole egg yolk, plus half an egg white- separate the egg and put in the yolk, then stir up the white and add half of it]

1 egg yolk [see above]

2 tbsp. whole milk [1 tbsp. cream]

1.5 tsp. vanilla [3/4 tsp. vanilla]

12 oz. chocolate chips [eyeballed it]

 

1.  Melt the butter in a saucepan.  Remove from heat.

2. Add in the sugars to the butter.  Add in the rest of the wet ingredients.

3.  Mix the dry ingredients in a different bowl.

4.  Pour the dry ingredients into the wet ones and mix for 1 minute. I did not have a mixer, so I had to mix by hand.

5.  Refrigerate the dough for at least an hour.  I left mine in the refrigerator and went to the movies.

6.  Scoop out 1 tbsp. balls and bake at 375.  The first batch was baked for 14 minutes, which was too long for my oven.  The second batch was baked for 10 minutes and still a little too long.

We loved these cookies and plan to make them again!



Gluten-Free Brownies
January 3, 2015, 9:52 pm
Filed under: Gluten Free, Recipes

DSC00527

We made this simple recipe over Christmas and thought it was okay.  The taste was much better on the second day and so we might repeat it if we need a brownie recipe.

*recipe from Gluten Free Girl

4 oz. butter

2 oz. unsweetened chocolate

1 cup sugar

2 eggs

1 tsp. vanilla

100 grams teff flour (or 1 cup minus 2 tbsp.)

2 handfuls chocolate chips

Preheat oven to 350.

1.  Melt the butter and chocolate.

2.  Add in the sugar (recipe said to dissolve it, but I couldn’t get it to).

3.  Add in eggs and vanilla.

4.  Stir in teff and stir for a minute.

5.  Stir in the handfuls of chocolate chips.

Bake the brownies for 20-25 minutes.  *The only thing I did to prepare the pan was spray it with Pam.

 



Chocolate Mousse (GF)
January 3, 2015, 9:15 pm
Filed under: Food, Gluten Free, Recipes

*Kids liked it.  Might be better with some brownies?

Recipe from Food.com

DSC01140

 

 

 

 

 

 

 

1.  Melt 8 ounces of chocolate chips with 6 tablespoons of water mixed in with the chocolate in a double boiler.  (I did 1/2 of the recipe and didn’t have a scale and so did 8 tbs. chocolate chips with 3 tablespoons water).

2.  Once the chocolate is melted, mix in 2 tsp. vanilla (1 tsp. if doing half)

3.  Let the chocolate mixture cool.

4.  Whip up 2 cups of whipping cream with 1/4 cup powdered sugar. (for half do 1 cup whipping cream and 2 tbsp. powdered sugar).

5.  Gently blend the chocolate mixture into the whipped cream and serve.

 



Mariellen’s GF Pumpkin Muffins
December 30, 2014, 9:29 pm
Filed under: Gluten Free, Recipes

DSC01139

1.75 cups brown rice flour

1/4 tsp. baking powder

1 tsp. baking soda

3/4 tsp. sea salt

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 cup agave (or sugar if you eat it)

1/2 cup vegetable oil (or coconut oil)

1/2 cup cold water

2 eggs, beaten

1 cup pumpkin

 

Preheat oven to 350.

In large bowl combine the dry ingredients. Add in the wet ingredients.  Beat well.  Fill muffin paper cups and bake for 30 minutes (my oven was about 25 minutes). Makes about 15 regular sized muffins.



Gluten-Free Pumpkin Bread
November 2, 2014, 12:37 am
Filed under: Gluten Free, Recipes

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Gluten-Free Stew
November 2, 2014, 12:02 am
Filed under: Dairy Free, Gluten Free, Recipes

Serves 2

 

DSC00202

1 tbsp. oil

1 tbsp. tomato paste

2 garlic cloves, minced

1/4 tsp. dried thyme (skipped)

2 cups beef broth

8 ounces cut up red potatoes

1 cup carrots (I used baby carrots)

2 tsp. cornstarch

1 tbsp. gluten-free soy sauce

salt and pepper to taste

1 pound stew meat or sliced sirloin

 

Cook the oil, tomato paste, garlic and thyme in a pot over medium heat for about a minute.  Pour all of the ingredients into a crock pot and cook on low for 6-7 hours or high 4-5 hours.