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Gluten-Free Chewy Chocolate Salted Caramel Cookies Recipe

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Only one month to go until the official release date of my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!

The books for pre orders and my Kickstarter backers have been ordered from the printer, the files are being converted to an e-book, and I just noticed this morning that Amazon has posted their listing for it! Exciting!

This book has been the biggest book project I’ve ever taken on. It started with a HUGE premise – that gluten-free cooking doesn’t have to be about compromising on flavour or texture. Sure, it’s been said before, but the follow through attempts I’ve seen have been lacklustre – GF food still has a reputation of being pretty awful for anyone who’s not actually GF.

I took the concept a step further – why shouldn’t gf cooking be as good OR BETTER than wheat flour cooking? With the variety of alternative flours available, each with their own unique flavours and properties. All of these flours have more flavour and have more nutrition that wheat flour, anyway – why shouldn’t we all make use of them?

Once you give up on the idea of using an all-purpose flour mix, the sky really is the limit! I’m still shocked over the pitas that taste like JUST Jimmy John’s bread – the loss of JJ was one of my biggest sadness issues when I had to go GF. THAT recipe (in the book) really made me feel like a miracle worker!

The thing is, using an all purpose mix for gluten free baking is kind of like using one spice mix for seasoning everything you eat – sweet AND savoury. Can you imagine that? Sure, it’ll work on some things, but definitely won’t be suited for others. Gluten free flours are the same way – some recipes call for more structure, some need more moisture retention. Robust savoury flavours really lift some recipes… and for others it would be overkill. By using different combinations of flours, you really let the flavours and properties of those flours sing!

Personally, I can’t see ever using wheat flour to bake cookies again, even for my non-gf friends. The complex – but fairly subtle, in some cases – flavours, the amazing textures… I’m pretty sure that every cookie recipe in this book has wrecked me for the wheat versions. Today, I’d like to share one of them with you. These cookies are everything you could ever want in a cookie… chewy, fudgey, dense, and full of flavour.

Gluten-Free Chewy Chocolate Salted Caramel Cookies

1 cup butter
1 cup dark brown sugar
3 eggs
1 Tbsp milk
2 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown rice flour
3/4 cup sorghum flour
1/4 cup coconut flour
3/4 cup cocoa
2 Tbsp tapioca starch
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 cups soft caramel pieces *
Coarse sea salt

In stand mixer, cream butter and sugar until fluffy. Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.

In a large bowl, mix together remaining ingredients. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Chill dough for 1 hour.

Preheat the oven to 375 degrees F, line baking sheets with parchment paper.

Roll 1″ balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2″ between cookies – they flatten out a fair amount. Gently press the tops of each slightly – flatten JUST enough to prevent the dough from rolling.

Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not overbake! As soon as cookies are finished baking, lightly sprinkle tops with coarse sea salt, press lightly into top of cookies.

* We used baking caramel bits, that came as little balls… but if you don’t have those available, you can cut soft square caramels into quarters and use that.

Less into the salted caramel idea, and want to use the chocolate cookie as a base for something else? No problem, just substitute 2 cups of other “stuff” – chocolate or butterscotch chips, mint chips, dried fruit, nuts… whatever!

Interested in Gluten-free cooking and baking? You’ll LOVE my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

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BravoPapa
1910 days ago
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Norwood Young America, MN
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The United States of Prime

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The United States of Prime

Submitted by: (via tpolisher)

Tagged: usa , numbers , america , math
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BravoPapa
1967 days ago
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Norwood Young America, MN
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Sides n’ Sweets Thanksgiving Virtual Potluck featuring 9 of the Best Gluten-Free, Low Carb Desserts and Side Dishes

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Are you looking for some gluten-free, low carb sides and desserts that will impress the your guests at your Thanksgiving feast? Look no further!

PicMonkey-Collage

Here are 9 Here are 6 delectable dishes from myself and 8 five other bloggers who I have I’ve been following for the past couple of years.

You can trust that these recipes will be a hit at your dinner table, as these talented bloggers have reputations for cooking and baking some of the best dishes in the low carb blogosphere. Let’s get to the menu!

As your hostess with the mostess, These talented women have brought their best dishes to the Sides n’ Sweets Virtual Potluck to share them with you.As your hostess,

I’ll get the party started (we reject the traditional order of courses!) with a sweet treat:Paleo Pecan Pie. That poor little slice you see below didn’t last long after I took that photo. Pie! You can find the recipe here.

low-sugar-carb-pecan-pie-slice-paleo-dessert--no-corn-syrup-gluten-free-almond-flour-crust-recipe-diet-stevia

Ayla fromThe Gourmet Girl Cooksmade acheesy squash casseroleto bring to the low carb feast! That cheesy topping looks SO good. In 2012, Ayla adopted a grain-free, sugar-free diet and lost 65+ lbs! At her blog, Ayla She shares some of the delectable gourmet dishes she has created during her weight loss journey. healthy and weight loss journey with over at her blog.

alya gourmet girl cooks

Erica fromComfy Bellybrings you grain-freeSavory Cornbread Stuffing. She’s a former science educator, writer, and personal chef who puts her chemistry education to good use creating delicious grain-free and gluten-free recipes from almond flour and coconut flour. She’s the coconut flour queen! Erica’s cornbread stuffing features chunks of her is made with grain-free homemade cornbread loaf. . I bet you could make some killer paleo cornbread muffins with her

recipe!
Savory Cornbread Stuffing by Erica over at Comfy BellyVanessa from Healthy Living How-To brings a dessert that’s sure to please the pickiest of eaters: Gluten-Free Pound Cake! Vanessa is a former fitness professional who stays up to date on current nutrition research, and breaks it all down for you at her blog. We connected as bloggers a few years ago, and she is a joy to communicate with. Vanessa has a passion for helping others, and it shows through her blogging efforts and informative, inspirational Facebook page.
Vanessa Romero's Photo of Low Carb Pound Cake at Healthy Living How To
recipe.
Savory Cornbread Stuffing by Erica over at Comfy Belly


Karen fromLiving Low Carb One Day at a Time mixes it up by bringing an unexpected sweet treat: Sugar-Free Pumpkin Ice Cream! Cream! She has many more drool worthysugar-free dessertrecipes over at her blog. She works with the latest sugar-free sweeteners, so be sure to follow her on Facebook if you’d like to hear the results of her experiments.

Paleo-Pumpkin-Pie-Ice-Cream_600f

Melissa over atI Breathe, I’m Hungrybrings a flavor-packedSausage Stuffingto your table. It doesn’t contain any kind of bread, so it looks like an easy option for a fabulous low carb side dish with all of those familiar Thanksgiving flavors. Melissa developed the recipes on her blog in order to make food fun and exciting on her low carbohydrate diet. She compiled her work into highly ratedThe Gluten-Free Low Carber cookbook, availablehere.
Melissa's Photo of her Low Carb, Gluten-Free Stuffing at I Breathe, I'm Hungry

Jennifer’s Snow-Capped Pumpkin Pie posted at Splendid Low Carbing rounds out the dessert menu. Jennifer is a talented self-taught chef, a prolific cookbook publisher (check out her latest books here), and incredibly kind, generous friend. Her recipes and full are jam packed full of baking know how. Her blog and books are treasure troves of knowledge for new bakers.
Jennifer's Photo of her Snow-Capped Pumpkin Pie (Low Carb)

Judy over at Carb Wars brought over some gluten-freeChewy, Chunky Cookies that pie haters will gobble up. Judy is an artist, writer, and home cook who has been creating low carb treats for years. Her recipes have always turned out well for me.

Judy's Photo of Chewy Chunky Cookies posted at Carb Wars

I personally requested the Roasted Brussels Sprouts with Pecans from Kalyn over atKalyn’s Kitchenbecause it’s my one of my top 5 favorite vegetable dishes ever. As a notorious tiny green cabbage hater, I’ll admit to being skeptical when I saw her rave about the dish on Twitter. Feeling adventurous, I gave the sprouts a second chance and was immediately won over. Kalyn dressed them up just right with this irresistible recipe!

Kalyn's Photo of Brussels Sprouts over at Kalyn's Kitchen

Hungry for more? Take a look at DJ Foodie’s Thanksgiving Round Up of Round Ups! He’s got it all: Paleo, GAPS-friendly, Vegetarian recipes, and even a great GIVEAWAY going on until November 30th.

Happy Thanksgiving, y’all!

an old friend of mine from back when I first started blogging.
Jennifer's Photo of her Snow-Capped Pumpkin Pie (Low Carb)

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BravoPapa
2204 days ago
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Norwood Young America, MN
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A Guide to Clouds

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A Guide to Clouds

Submitted by: Unknown (via unearthed comics)

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BravoPapa
2215 days ago
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Norwood Young America, MN
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What Sorcery Is This?

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Submitted by: Unknown

Tagged: copier , beer , funny , magic , after 12 , g rated
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2252 days ago
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A Visual Guide to the Common Glasses at a Bar

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A Visual Guide to the Common Glasses at a Bar

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Tagged: spirits , beer , guide , alcohol , glasses , wine
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BravoPapa
2253 days ago
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Norwood Young America, MN
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