Easy G~Free Cookie Recipe

With Christmas caroling its way into our daily agendas, I am constantly surrounded by all sorts of treats. Christmas cards, Christmas candy, Christmas cookies…and therefore Christmas LBs.

But hey, it’s an excuse to indulge right? As long as I can hide out in my Christmas sweaters I will be a jolly ol’ Indie.

Christmas parties have been in full swing, and potlucks have popped up all over my calendar. So the question arises, “What goodie will I bring to this fete that I can eat, and I won’t subject my friends to unfamiliar grounds?” I always made sure that I brought something equally as healthy as it was pleasing. Now I have to add in the factor of of being able to devour my own dish as well. Appetizers, main dishes, sides are no sweat.

It’s the dessert my friends. The perfect ending to a meal.

The easy, go-to dessert to be exact. And what USED to be my favorite things to make? Cakes, cookies, and cupcakes. Even if I bought a boxed start to my desserts, I jazzed it up with added ingredients or my own toppings. But my dear friends, the easy grab a box off the shelf days seem to be over. At least I have not really had success with the pre mixed concoctions that I have purchased. In the four I have tried (I will leave names out as I do appreciate the company's consideration)they don’t bake right, taste grainy, or have a mudslide consistency. Maybe I am just not used to the stuff, but I don’t have the time or money this season to try every gluten free box of potential potluck pound cake.

I could make a homemade dessert that I am sure will turn out lovely, but when you are on the clock you don’t have time to spend collecting 20 different little ingredients that you will pay five bucks a piece for, need one tsp, then not need to use the ingredients for another couple weeks. By then, you are worried that the baking agents won’t hold up as well. Or maybe I am just paranoid about it's shelf life and what little I honestly know about it right now. In my own defense I took a big hit on the dessert front when I was diagnosed and havoc ensued. But that is here nor there, and I still need a dessert with less than 20 ingredients.

Much research again brought me to another “Duh, why didn’t I think of that” moment.

I have made sugar cookies and peanut butter cookies PLENTY of times in the past, and some don’t require any flour at all! Duh, Duh, Duh Mrs. Indie. I am a natural blonde, if you couldn’t tell.

Anyhoo, with those two cookie bases, my options are once again endless. An egg, sugar, vanilla extract, and some peanut butter, and I am back in the game my dears! I can top my cookie concoctions with peppermints, chocolate, nuts, fruit,assorted candies, sprinkles, frosting… I digress. My sweet tooth began to buzz.

Below is a go to peanut butter cookie recipe with holiday topper ideas

that will bring you holiday cheer, and have you smiling from ear to ear. Oh dear, Christmas has this blogger rhyming too much now I fear.

Gluten Free Peanut Butter Cookies
•1 large free range organic egg
•1 cup sugar
•1 cup organic peanut butter
•1 tsp kosher salt
•1 tsp vanilla extract (optional but I like what it brings to my baking)

Preheat you oven to 350.

Mix all ingredients together in a bowl. Roll into balls and place them on a greased baking sheet. Press a fork dipped in sugar in criss-cross pattern (your cookies will be slightly flatter).

OR take advantage of cookie cutters! Instead of rolling your dough into balls, flatten out your mix on a sheet and press away with holiday designs!

Bake at 350 for 8-10 minutes.

If you plan on topping with candy:
Let cookies cool on a wire rack until they are just a little warm. You don’t want to melt your topping, but you also want it to press far enough into the cookie to stick.
Press your candy into the cookie and serve!

If you plan on icing or sprinkles:
Let cookie cool completely before adding your iced decorations. I like to buy vanilla icing and add green or red food coloring. To make your own icing piper:I mix my frosting and food coloring in a bowl, then spoon it into a ziploc bag with a spatula. Press the frosting into one tip, and then snip a little off the corner depending how thick you would like your piping. This allows you to have more fun with your icing details and look like a pro!

CHRISTMAS COOKIE TOPPERS (because I am ALWAYS in theme right?)
•Mini candy canes (whole or crushed)
•Hershey kisses
•Peanut butter cups
•Apple slices with cinnamon
•Red and/or green icing
•Red and/or green sprinkles
•Dried cranberries
•Red/Green holiday m&m’s (peanut or plain)
•Almonds
•Walnuts (go crazy and candy them!)
•Shredded coconut (snowy pb cookies)

I'm Not Settling, I'm Substituting!

When I found out I couldn’t eat gluten one of the things that really tugged my heart strings was that I had just gotten involved with baking and gourmet cooking. Take a look at your recipes at home, and you see flour added to the majority of dishes. Whether it is a thickening agent, main component, or sidekick, flour dusts itself all over the cooking world.

But that alarming circumstance immediately got me thinking and researching. I was restricted to only 2 flours in my cooking, and there is a flour world out there I have never even thought of touching. Flavorful flours that can bring something new to the table. Why couldn't I just substitute a flour I COULD eat in for the flour that I was allergic to?

Simple enough right? But with substituting comes unexpected outcomes. So with much experimenting and research, I have become much more comfortable over the last 6 months substituing different agents into my meals.

So with that said, I will give you the flour list that I have taken so much advice from in my baking adventures. Gluten free or not, I encourage you to expand your horizons in cooking! Any ol’ john doe can just reach for the white or wheat flour…


Potato Starch Flour
This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.

Tapioca Flour
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.

Soy Flour
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

Cornstarch
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.

Corn Flour
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.

Cornmeal
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.

White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.

Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.

Kamut and Spelt Flours
These are ancient forms of wheat. While they aren't appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency.

Substituting Gluten
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.

Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.

Guar Gum
This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.

Pre-gel Starch
This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This, too can be purchased at most health food stores.

Substitution is the solution
If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.

•Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour

•Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour

**list from allrecipes.com

Also check out your local whole foods store to find pre mixed flours!

I’m Not Going Cold Turkey THIS Turkey Day!

I may be the only gluten free gal not shaking in her boots this year. I find it just as easy to enjoy myself on this holiday as I do every other day of the week. Why all the trepidation? I am probably less scared than the diet obsessed calorie phobic that lurks around every family. You know who I am talking about. The one that cringes with the crackle of freshly baked loaf of bread because of the carb content, or hides in the bathroom while slices of pie are being deliciously devoured. Resolutions are made at the beginning of the next year for a reason my dear readers. We work hard all year, and I think we need to reward ourselves! Being Greek, I have learned some wonderful lessons around the holidays. For instance, there are no calories on holidays. It’s true I tell you! Once you stop counting carbs and just enjoying your favorite delights, you’ll realize how miniscule a couple more ticks on that scale for one day can be. Plus, we all burn off half the cranberry dressing with a rousing game of football right?

Okay off my perch now. I am not saying to overindulge by any means by the way. Dig in with appropriate portions of course. If I can remain at ease on this holiday, I see no reason why you cannot. It’s after all, a holiday based on a feast!

So feast your eyes on

some good advice on keeping gfree guiltily below. I’ll keep you from hyperventilating at either the scale or the site of the potentially gluten gravy, and you just sit back and enjoy.

For my advice about a stress/gluten free Thanksgiving, I give you tips from my blog mentor herself, the glutenfreegoddess. I often get inspiration from her recipes, and she has had much more experience in the gfree world than I. She has written a great guide about where your gluten may be lurking. A bit from her blog below!

•Marinades and soy sauce, broth and bouillon may use wheat or barley in flavors and seasonings. Although I urge you to check your turkey for gluten-free status, most I've seen are safe- if you avoid the seasoning or gravy packet.
•For thickening gravy, whisk in a tablespoon or two of sweet rice flour or an arrowroot starch slurry. Potato flour is another choice- but be careful you don't add too much and end up with gravy you have to slice and serve. I like to add a splash of dry sherry, brandy, or wine to the gravy as well. It gives it that extra kick (and goddess knows, sometimes we need it- especially around the holidays).
•For stuffing, simply follow your favorite recipe and substitute toasted cubes of gluten-free cornbread or a loaf of store-bought gluten-free white bread. Or try my personal favorite stuffing recipe- Cornbread Stuffing with Curried Apples and Cranberries.
•For a crunchy bread crumb topping, try my Crunchy Gluten-Free Breadcrumbs (process toasted GF waffles- they make perfect golden crumbs).
•For a gluten-free mac and cheese try my Kicked Up Baked Mac and Cheese Recipe or my dairy-free Baked Mac and Cheese or my totally from scratch Cheesy Uncheese Mac and Cheese (fab for vegan guests).
•For a classic cookie crumb pie crust use Pamela's cookies (Lemon or Ginger or Chocolate, depending upon the filling) processed into crumbs; I use Joy of Cooking's classic cookie/cracker crumb recipe and simply substitute with gluten free cookies. For a butter replacement, try Spectrum Organic Shortening.
•For a gluten-free pie crust folks rave about, try Rebecca Reilly's Gluten-Free Pie Crust recipe with sorghum flour.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html#ixzz167Xdn3Mo

Let's Talk Thanksgiving & Local Thanksgivings

I am very much a celebrator of Thanksgiving. You won't find me hanging my stockings with care until I have dined and stuffed myself fuller than the turkey.

I feel it's only decent to give Thanksgiving the time and respect it deserves. The pilgrims didn't peace pipe it with the Indians over a bird for nothing my friends.

I love Christmas time, but December is the month I dedicate to it's festivities. The month of November is a great time to think about all the wonderful blessings we have in our lives. Like for instance, I am thankful that there are so many more gluten free conscious places in Tulsa now! It’s amazing how quickly our city adapted to people’s needs and I am so grateful to be living in a community that aims to please and satisfy it’s consumers.

So before Turkey Day arrives, I want to share a local downtown restaurant that has helped me wind into Thursday’s celebration… Mod’s Coffee and Crepes. Every Tuesday, Mod’s opens it’s doors and arms to the g-free community, making glorious gluten free crepes.

I have not had a crepe since my French Club days back in high school, and they are just as delicious as I remember. Well, probably more delicious as we were making ours on a portable griddle, masking any recipe flaw with gobs of nutella, but as president I was happy to make this a Friday morning tradition nonetheless.

I digress back to modern day and Mod’s. I have been a friend of theirs on facebook for a few months and have seen posts about their gluten free crepe Tuesdays for quite some time, but have never been able to stop by to try, until today that is. I tried the Spicy Turkey and Cranberry Crepe, perfect for preparation for Thursday’s feast.

My oh my friends, I could not get enough! The crepe was lighter than any wrap I have had, the cranberry was fresh and delicious, a little spicy mustard, turkey, and cheese and perfection was accomplished. The portions are quite generous, but I felt as light and fluffy as my lunch when I left. My husband tried the baked ham and green apple and said it was remarkable.

He forgot to order the gluten free so I was unfortunately not able to try but I'll trust his palate preferences. He does live with a cook that makes him taste test the good, the bad, and sometimes the ugly after all. We split the nutella and banana gluten free crepe for dessert

which ended our delightful lunch. I got to reminiscence in my nutella days from French club too. Les crêpes étaient remarquablement délicieux!
(Side note:Please excuse any tense or gramatically incorrections those of you who are more brushed up in your french flair.)

So I am giving a large THANKS this Thanksgiving to Mod’s for your AMAZING crepes and consideration for the gluten free community. Make a spot for me by the window as you are now my new Tuesday tradition! If you are g-free, vegan, or just a local food connoisseur, get your bum downtown!

Mod’s is open Mon: 11am-2pm, Tues-Fri: 11am-10pm, and Sat:4pm-10pm
http://www.modscrepes.com/

A Spooky and Savory Halloween

The weather always seems to dip dramatically as the haunting hour of Halloween approaches in Oklahoma. It's as if the spirits trail into town, tipping the temperatures to make us aware of their icy presence. So how do I combat their cold weather trickery? With warm and spicy treats in the kitchen! And what is more comforting than a bowl of hearty chili, warming your heart,and sedating those ghoulish goosebumps.I have pulled my fair share of tricks in the past during the witching hours of all hallows eve, so this year I think I will just focus on the treats.

Halloween is my favorite holiday, so I was more than thrilled to host on Sunday night. It's always rewarding to entertain and satisfy a big crowd for not a big buck. This recipe is heavy on the flavor and light on the wallet. One thing that I NEVER skimp on however, is the decorating. I admit, it looks like halloween threw up in my house, and we could probably rival a Griswald Christmas, but we are festivous nonetheless.

Chili is a fall/winter crock pot staple in our house, and I always enjoy adding seasonal ingredients to any dish I dish out to you lovely readers. So here it is...a spooking spiced chili concoction I threw together in my bubbling cauldron, "Pumpkin Chicken Chili". Feel free to add more spice, if you dare...

Pumpkin Chicken Chili
•2 tablespoons EVOO
•1 small yellow onion, chopped
•1 orange bell pepper, cored, seeded and chopped
•2 jalapeños, seeded and finely chopped
•2 cloves garlic, minced
•1 ½ lbs boiled, shredded chicken
•1 (14.5-ounce) can Muir Glen Fire Roasted Tomatoes (with juice)
•1 (15-ounce) can organic pumpkin purée
•2 cups water
•2 tablespoons pumpkin pie spice
•3 tablespoons chili powder
•1 teaspoon ground cumin
•Kosher salt and ground black pepper to taste
•1 (15-ounce) can kidney beans, rinsed and drained
•1 package organic shredded mild cheddar cheese (optional topping)
•Corn tortilla strips (optional topping)

Heat the EVOO in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes. Add your shredded or cooked shredded chicken and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce the heat to medium low and add kidney beans. Cover and simmer, stirring occasionally, for 30 minutes-1 hour. Ladle chili into bowls and serve. Taste test, and adjust spices to your liking.
Serve with shredded cheddar cheese, and corn tortilla strips for toppings. I also accompanied mine with my pumpkin corn muffins below.

The Now Infamous, Spinach, Rice & Feta Pie

You’ve asked, I’ve delivered. Our Spinach Rice, and Feta Pie Recipe. Why am I using “our” instead of “my” you ask? Because I must give dual props to my wonderful husband. The original recipe was his, and we made it frequently during our brief journey in vegetarianism. Can you make that an ‘ism’? Seems right.

I digress.

We decided to make a few changes to the recipe, making it gluten free, and healthier. It is so easy to make, and keeps for days! I am not a leftover person myself, but this changes all the rules. I must confess that I am a perpetual packer of leftovers, and never a consumer of the day old remains of my lunches and dinners. I place the food neatly in airtight containers, insuring its freshness…then it sits. And sits. Until it’s thrown out. My attempt at green eating, and food conservation ultimately fails in my fridge. I will work on this my friends. Now that I have put the demon out there, it shall be conquered. Starting with a delicious spinach pie that, wait…tastes even better the day after! AND COLD! I usually have to AT THE VERY LEAST heat my leftovers. I was never the cold pizza for breakfast gal. But this, can stand on its own two feet, in any temperature. More than I can say for myself. I have to be thawed below 65 degrees.

So here you are dear readers and followers, the spinach pie recipe. I am happy to oblige. Now go get cookin’!

Spinach, Rice, and Feta Pie

•2 tsps margarine
•¾ cup onion chopped
•2 tsps brown rice flour
•½ tsp kosher salt
•¼ tsp pepper
•1 ½ cups organic skim milk
•2 cups organic brown rice- cooked
•¾ cup feta cheese, crumbled
•1 large free range organic egg-lightly beaten
•2 large free range organic egg whites
•10 ounces frozen chopped spinach, thawed and drained
•Olive Oil cooking spray
•2 tbs parmesan cheese, grated

Preheat oven to 400°.

Melt the margarine in a large saucepan over medium heat. Add chopped onion, and saute for about 3 minutes. Stir in the brown rice flour, kosher salt, and pepper. Gradually add your milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until it becomes slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled feta cheese, egg, egg whites, and spinach.
Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.

Cover and chill in the refrigerator (if making ahead of time)

To serve, let stand 30 minutes at room temperature.
Bake pie at 400° for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

GF Indie VS GF Baking

Welcome readers, young and old, to this never-ending battle between the oven and GF Indie. In one corner, we have the fickle flamed oven- armed with baking time and heat trickery to all gluten free substitutes, with an astounding record of 4 months undefeated wins. In the other corner, GF Indie, a determined gluten free chef, armed with a new recipe, wooden spoon, and an iron will to win.

The chef whisks and whirls her spoon into the batter, aware of the eerie red eyed glow of the oven, waiting to destroy her newest baking opponent. Can this baking battle end with the GF Indie baffling the tumultuous oven winning streak? She pops in her filled muffin cups and prepares for a possible comeback.

The minutes tick away, as the little chef eagerly checks the oven window. There is no apparent sign of burning; the batter seems to be nestled comfortably in its fluted cups. A faint sugary pumpkin smell seeps out of the oven. The battle seems to be leaning in the chef’s favor. 3…2…1…BEEEEEEP. The resounding sound of the battle’s near end echoes throughout the kitchen. Here is the moment of truth. The chef reaches in with her mitts, and pulls the muffins away from past and present potential baking debauchery.

The muffins have cooled and the results are in. GF Indie’s breath catches in her throat as she inserts the slender wooden toothpick into the center of the muffin. Clean. She braces the butter knife and delicately lets it fall into the fluffy concoction. Lifting the half into her mouth she is taken aback by the bursts of pumpkin, cinnamon and spice!

It melts lovingly with it’s tickle-to-the-tongue texture.

Alas! A win for GF Indie! This chef will no longer be the gluten free baking buffoon.

Okay, Okay, you may think that this post was a little dramatic to open with but my dear friends, this was a win for the world. I have had to deal with multiple trials and tribulations in the kitchen for months on end now. My cookies spread wildly over the pan, dripping it’s failed firming technique all over my oven’s burners. My brownies take on an unpleasant soupy state. My pies have not cooked through, and my cakes taste like I used sand instead of sifted rice flour. I have tried homemade, semi-homemade, and store bought recipes…all ending in near or all failure.

I admit this to you, because I don’t want you to think that all this change has been easy. I have had many hardships in the kitchen. I used to be wonderful at baking. It was one of the things that naturally came easy to me. I have always loved cooking three course meals and being able to end it with a blissful dessert was a specialty I felt blessed to have come into. However, all that changed when I went gluten free. Baking is a whole new ball game, and has become a battle of wits I refuse to back down from.

So this my friends, is a battle won. These pumpkin corn muffins are a real treat, and easy schmeazy to make! I was inspired by one of gluten free goddess’ recipes, but made mine a little sweeter. We could always use more ways to make life a little sweeter right?



Pumpkin Corn Muffins

•3 large organic free-range eggs
•1/2 cup olive oil
•1 teaspoon pure vanilla extract
•1 ½ teaspoon cinnamon
•1 1/2 teaspoon Pumpkin Pie Spice
•3/4 cup organic pumpkin puree
•1 cup organic light brown sugar
•1 cup Bob's Red Mill Gluten-Free Cornmeal
•1 cup Pamela's Ultimate Baking Mix
•1 teaspoon baking powder
•1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with muffin cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together your cornmeal, Pamela's Ultimate Baking Mix, baking powder, and salt.

Using a wooden spoon, add the dry ingredients into the wet ingredients. Stir by hand just enough to make the batter smooth. Drop the batter by spoonfuls into the twelve muffin cups filling almost to the brim.

Bake on a center rack in the preheated oven for about 25 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

Let the muffins cool, then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm. I found they were delicious with yogurt butter, but I would imagine apple butter would be divine! We had ours the next day on the side with our navy bean soup, and would also compliment chili quite well!