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Dessert Tips

let-the -sun-in

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let-the -sun-in Newbie
let-the -sun-in
Posted

Hi everyone,

I have my first support group meeting on wensday, and we need to take a dessert or snack. as anyone any simple ideas for me? Thanks

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lonewolf Collaborator
lonewolf
Posted
Hi everyone,

I have my first support group meeting on wensday, and we need to take a dessert or snack. as anyone any simple ideas for me? Thanks

Bake a batch of chocolate chip cookies. Just follow the recipe on the bag of chips and substitute gluten-free flour. (Make sure you know you have a good flour mix.) Or make a batch of brownies using Pamela's mix. Look in the recipes section here - there are lots of good desserts.

let-the -sun-in Newbie
let-the -sun-in
Posted
  • Author
Bake a batch of chocolate chip cookies. Just follow the recipe on the bag of chips and substitute gluten-free flour. (Make sure you know you have a good flour mix.) Or make a batch of brownies using Pamela's mix. Look in the recipes section here - there are lots of good desserts.

thank you but i need to make something from scratch as i have to take the recipe.

jerseyangel Proficient
jerseyangel
Posted

The Gluten Free Pantry Truffle Brownie Mix is very good, also. I made them in a 13 by 9 inch pan--it made a good size batch. If you don't have much experience with gluten-free baking, a mix might be a safer bet to take to the meeting.

lonewolf Collaborator
lonewolf
Posted
thank you but i need to make something from scratch as i have to take the recipe.

Here's my chocolate chip cookie recipe that I make almost once a week for my whole family. Never had a complaint yet about them tasting yucky or different than "normal"

1 C Margarine or Butter, softened

3/4 C Brown sugar

3/4 C Granulated sugar

1 Egg (or substitute)

1/3 C Almond butter

1 tsp Vanilla

2-1/4 C gluten-free Flour (I use Bette Hagman's recipe w/ 2 tsp. xanthan gum)

1 tsp baking soda

1 package chocolate chips

Heat overn to 375. Mix butter, sugar, egg, almond butter and vanilla. Stir in flour and baking soda. Stir in chocolate chips. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Cool until cookies are set, then remove from cookie sheet. DON'T try to take them off too soon!

Good luck!

let-the -sun-in Newbie
let-the -sun-in
Posted
  • Author

WONDERFUL THANK YOU

marciab Enthusiast
marciab
Posted

Papaya muffins ... use any gluten-free banana bread recipe, but substitute papaya for banana, sunflower seeds for pecans and craisins for raisins.... I like it with a little extra brown sugar and loads of craisins ... yum !!

marcia

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      Thank you. 
    • deanna1ynne
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