Yesterday was my maiden voyage into gluten-free baking. My cousin was diagnosed with Celiac Disease a couple days ago, which means no more gluten for her, but I wanted to be sure that she wasn't left out of dessert on our family trip to Yosemite.
Internets to the rescue! Seriously, I am so grateful to the online community of vegan bloggers and message boarders. I was totally undaunted. "Oh, now the cookies need to be gluten-free AND vegan, no problem! I'm sure they'll be delicious!" I'd never done gluten free baking before, but thanks to so many bloggers, and the PPK, I knew it wouldn't be hard.
First up, I made the "Gluten-Be-Gone Homestyle Chocolate Chip Cookies" from Dreena Burton's book "Eat, Drink, and Be Vegan." I had to cook them a bit longer than she suggested (13 min instead of 11 min), but the flavor is great and they are delicious. I even had a bag of special GF-chocolate chips in my cupboard for the past many months - finally, a perfect use for them!
Next up, I turned Dreena's "Super Charge Me Cookies" into GF cookies. Instead of the spelt flour that the recipe called for, I used the same flour mix she prescribed for the chocolate chip cookies here. I tweaked it a little: some amaranth flour, some chickpea flour, some brown rice flour, + tapioca starch + 1 tsp xantham gum. Easy! (Also, a big shout out to my local natural food store, Staff of Life, which had ALL these things in the bulk section!!) These cookies turned out SO well. Totally perfect, totally vegan, totally gluten free!
Finally, I made the "Brownie Bites" from Babycakes. I found the recipe in an old thread on the PPK (scroll down). They are SO GOOD! Wow. Moist, and chocolatey and cakey... and perfectly morsel-sized.
I'm really impressed with the results, and I look forward to experimenting with more GF baking in the future... Meanwhile, we're off to Yosemite with lots of GF Crackers, GF veggie burgers, bean salad, tofu eggless egg salad, and Lara Bars. Fun! I'll try to document my eats in the High Sierra and report back next week.