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
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.