I was given a copy of 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn & Heather Butt © 2017 Robert Rose Books to review and one copy to giveaway. I received no further compensation.
Courtesy of 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn & Heather Butt © 2017 www.robertrose.ca Available where books are sold.
Image credit: Jan Kalish
Trying to serving Holiday dinners everyone can enjoy can be stressful. One common request is for gluten-free options.
An all-new collection of comfort food classics made gluten-free.
Donna and Heather published their first gluten-free cookbook nearly 20 years ago and, at the time, they were truly at the forefront when it came to creating delicious recipes suitable for a gluten-free lifestyle. Many bestsellers later, they are back with a brand new collection of gluten-free recipes that evoke the wonderful feeling of comfort foods.
These are the recipes you fondly remember from your childhood, as well as modern interpretations of what spells comfort food today. You will not miss the gluten, nor could you even imagine that Oven-Fried Chicken or Chicken Pot Pie could taste this good. In fact, we bet no one would ever guess that the stupendous Spaghetti and Meatballs or Tuna Noodle Casserole were gluten-free.
Here’s a classic Christmas cookie made gluten-free from the cookbook. Photo and recipe courtesy of Robert Rose Books
Makes 36 cookies (1 per serving)
Donna traditionally serves these cookies at Christmas but enjoy them anytime.
If the dough sticks to the cookie cutter, dip cutter in a saucer of sorghum flour or return dough to the refrigerator until thoroughly chilled.
Watch cookies carefully while baking: a couple of extra minutes can cause them to burn on the bottom.
- 11?2 cups sorghum flour
- 2?3 cup whole bean flour
- 1?3 cup tapioca starch
- 1 tsp xanthan gum
- 3?4 tsp baking soda
- 1?4 tsp salt
- 11?2 tsp ground ginger
- 1 tsp ground cinnamon
- 1?2 tsp ground cloves
- 1?2 cup butter, softened
- 1?3 cup packed brown sugar
- 1?2 cup light (fancy) molasses
- 2 tsp finely grated gingerroot
- 1 tbsp cider vinegar
- 1 egg
- In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, xanthan gum, baking soda, salt, ginger, cinnamon and cloves. Mix well and set aside.
- In a separate large bowl, using electric hand mixer, cream butter, brown sugar, molasses, gingerroot, vinegar and egg. Slowly beat in dry ingredients until just combined. Divide dough into thirds. Wrap each in plastic wrap. Flatten slightly into a disc and refrigerate overnight.
- Preheat oven to 350°F (180°C).
- Remove one disc of dough from the refrigerator. Discard plastic wrap. Place on a sheet of parchment paper and cover with another sheet of parchment paper. Roll out to just under 1?4 inch (0.5 cm) thick. Cut out circles with cookie cutter, rerolling scraps as necessary. Repeat with the remaining dough.
- Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Bake one sheet at a time in top third of oven for ?10 to 12 minutes or until tops crack slightly. Let cool on baking sheets on racks for 1 minute. Transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Tips If the dough sticks to the cookie cutter, dip cutter in a saucer of sorghum flour or return dough to the refrigerator until thoroughly chilled. Watch cookies carefully while baking: a couple of extra minutes can cause them to burn on the bottom.