If you miss Girl Scout cookies—a true comfort food!—here’s something chocolaty-minty that’s ALMOST as good, gluten-free, and not difficult. I keep a tub of baking mix in my fridge, so the hardest part was waiting while the dough chilled.
This blend substitutes for white flour in many recipes. I’m listing the ingredients first, so you can get right to baking. But below, you’ll find a bit of the science behind GF baking. If you’d like even more, Gluten-Free Baking for Dummies (Dr. Jean McFadden Layton and Linda Larsen) has a great informational section.
Easy, tasty and fast—especially if you’ve pre-mixed a container of Baking Mix 1. This cake isn’t super-sweet. You can “frost” it with a sprinkling of cinnamon sugar mixture (about 1 tsp cinnamon to about ¼ cup sugar).
You can make these tasty bars with or without a few raspberries mixed into the rhubarb filling. This recipe was derived from The Joy of Rhubarb, by Theresa Millang, made FODMAP friendly by Comfortable Comfort Foods. You’re welcome.
These gluten-free buns won’t disintegrate before you finish eating your burger. Before you bake them, decide whether you really care if they’re perfectly round (do you use pre-made patties??). If roundness is vital, hurry to your gourmet or hardware store for some English muffin rings – or something else that will help the rising buns retain their shape. Tuna cans will work, if you want your sandwiches slider-size and if you can remove the tops and bottoms from the cans.
Obviously, this batch turned out amusingly non-circular.
This recipe is adapted from Bette Hagman’s excellent reference-and-recipe book, The Gluten-Free Gourmet Bakes Bread. I still haven’t been able to improve on Bette’s pizza crust recipe, which is why you haven’t seen it on Comfortable Comfort Foods.
Maple-Pecan Cinnamon Rolls Gluten-free, very low lactose, FODMAP friendly Decadent comfort food—nobody’s going to believe these are gluten-free. They’re yeasty and gooey, full of cinnamon veins that let you pull them apart. A special request for Christmas morning inspired me … Continue reading →
These lovely rolls can be clear-wrapped and decorated with ribbons or sprigs of Christmas greenery, then sliced into cookies. Like all gluten-free baked goods, they age more rapidly than conventional products—so freeze or use them within 2-3 days.
Comfortable Comfort Foods Recipe Hack: Ginger Cat Cookies
This recipe hacks “Rice Flour Sugar Cookies” You’ll want a cat-shaped cookie cutter on hand. Or if you’d rather be traditional, a gingerbread-man cookie cutter will work. Follow the recipe for “Rice Flour Sugar Cookies,” with these additions:
Note: I’ve found that it works well to let the dough rest about 45 minutes, covered and refrigerated. Bring it back out to the counter for 15 minutes before rolling. This gives the rice flours time to absorb moisture, so there’s almost no grittiness in the cookies.
I sprinkled my Ginger Cats with red sugar and used cake-decorating confetti for eyes.
Blueberries are FODMAP friendly—just don’t over-indulge. You might be tempted to eat too much of this luscious fresh-fruit tart. Offer freshly whipped real cream for those who can digest it (Remember, most of milk’s lactose is in the water-soluble portion, not the cream. Monitor your own body’s reaction). Still, this tart is heavenly plain—and there’s a bonus: several pecan cookies to munch while you cook.
Thin and crisp, slightly spicy, with just enough GF flour to bind them together and just enough nuts to accentuate the toasty oatmeal flavor. Dipping the drinking glass in sugar between flatting the cookies helps keep the dough from sticking and gives the baked cookies a pretty sheen.
In memory of “Car” (Mrs. Carlson), our cookie-baking babysitter of long ago.