Here is a funny music video about a gluten free Christmas. I found a recipe in this mornings paper for pumpkin fudge that I will have to try. My mom will kill me for the carb count, but this had the least amount of carbs in all the fudge recipes.
But I finally brought out my sacred Gluten Free Creations fortified flour mix to substitute for real flour in a chocolate cookie with peppermint candies recipe. The nice woman who created this stuff said that she found that in some cases she needs more of this flour, but to start as an equal amount substitute and go from there.
Doing an equal amount substitute created a stiff batter that required me to mix in the peppermint candies by hand. So I didn't add any extra. I put the cookies on the baking sheet in small handfulls figuring it's flatten out in the bake. To my surprise, it didn't really flatten out.
Overall, it has the hallmarks of most gluten free things. It crumbs a lot. In trying to transfer the cookies to the cooling wire racks, I had about a half dozen break apart, and a crumby mess underneath. But the cooled end product is fairly soft and chewy. The bits of peppermint are a nice touch.
The biggest test with gluten free things is the day after. I ended up with two bags, and put one in the fridge and the other for random samplings throughout the day. So far, still the same.
Overall, I'm happy with how this fortified flour mix is pretty good.
I'll add the disclaimer that baking with peppermint isn't as easy as they make it out to be. First of all, crushing the candy canes should be done with at least a double bag system. I didn't, and the bag ended up with lots of holes and dust all over the countertop.
But banging innocent candy canes with a rolling pin is a great stress release. Second, the peppermint melts while baking. The melted candies stick to the spatula making transfer that much more tougher.
Labels: celiac
