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Jennas-auntie

Fortune Cookies

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I'd love to try it gluten-free, it's a fun idea-but the "regular" wheat based recipe is rather finicky to begin with-you have about 10-20 seconds to shape the cookie, max, or it's done and you'll break it. I'm a bit nervous about attempting to sub flours-any ideas? or has anyone used a recipe they recommend? Thanks for any suggestions!

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I haven't made fortune cookies, but I successfully made a Scandinavian cookie that is kind of the same idea. You make the cookie, then you have to roll it around a cone quickly in order to make the cookie into a cone shape. I totally didn't think it would work, but it actually did.

Here's the post I did about it -

http://www.glutenfreeforum.com/index.php?s...486&hl=krom

Good luck and let us know how it goes.

Nancy

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I haven't made fortune cookies, but I successfully made a Scandinavian cookie that is kind of the same idea. You make the cookie, then you have to roll it around a cone quickly in order to make the cookie into a cone shape. I totally didn't think it would work, but it actually did.

Here's the post I did about it -

http://www.glutenfreeforum.com/index.php?s...486&hl=krom

Good luck and let us know how it goes.

Nancy

Nancy,

Thanks so much! I tried it tonight-Krumcake is awesome (especially warm from the oven)! I'm going to have to get one of those special rollers just so I can make it now-as for what I was attempting with the fortune cookies-I used about a tablespoon of the batter and rounded it out, like you are supposed to do. Then I cooked them in the oven at about 350 or so for maybe 6-7 minutes, until the edges started to brown. I flipped them onto a clean tea cloth with the top side (the smoother side) towards the surface and then flipped them over, sort of like an omelette. I found that the krumcake recipe won't withstand being folded more than once, and flattens without some sort of form-so I just flipped them over using a large pencil as the mold until it hardened, so that I could at least still slide in the fortunes. Krumcake fortunes, I guess. They taste delicious, even if they don't look like fortune cookies. Maybe I will try to dredge up some sort of gluten-free ice cream cone recipe, I wonder if something like that might work, now that the krumcake thing got me thinking about forms. It holds the paper anyway, which is the main point. Have to work fast though, so it stays smooth and won't crack. Got better the more times I tried it. Thanks again so much for the recipe!

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Nancy,

Thanks so much! I tried it tonight-Krumcake is awesome (especially warm from the oven)! I'm going to have to get one of those special rollers just so I can make it now-as for what I was attempting with the fortune cookies-I used about a tablespoon of the batter and rounded it out, like you are supposed to do. Then I cooked them in the oven at about 350 or so for maybe 6-7 minutes, until the edges started to brown. I flipped them onto a clean tea cloth with the top side (the smoother side) towards the surface and then flipped them over, sort of like an omelette. I found that the krumcake recipe won't withstand being folded more than once, and flattens without some sort of form-so I just flipped them over using a large pencil as the mold until it hardened, so that I could at least still slide in the fortunes. Krumcake fortunes, I guess. They taste delicious, even if they don't look like fortune cookies. Maybe I will try to dredge up some sort of gluten-free ice cream cone recipe, I wonder if something like that might work, now that the krumcake thing got me thinking about forms. It holds the paper anyway, which is the main point. Have to work fast though, so it stays smooth and won't crack. Got better the more times I tried it. Thanks again so much for the recipe!

Jennas-auntie,

Wow, I'm very impressed with your taking on creating gluten-free fortune cookies and Krumcake! I come from a Scandinavian family, and I can't imagine how great it would be to eat some gluten-free Krumcake... YUM!!! I saw from your other posts that you live in the Twin Cities area (as do I).. if you make some extra Krumcake, I'll buy some from you! ;)

I'm continually amazed at how people are figuring out how to make all these foods I never thought I'd be able to eat (I was diagnosed at age 2). Keep up the good work, everybody!!

Erik

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I'm so glad you liked them! They're yummy aren't they?

You could try using the flour mix and xanthan gum as a substitute in your fortune cookie recipe and just see what happens. That's all I did with my recipe and it ended up working out fine. That flour mix is pretty successful with baking any kind of cookie that I've tried. It's definitely worth a shot.

Erik - My next gluten-free cookie experiment will be with Fattigman - Here's a picture of them I found online - http://davies.virtualave.net/CookBook/reci...ttigman0001.xml . I'll post a recipe if it works out.

Nancy

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IT WORKS!! :P

I can hardly believe it, but it does-here is the recipe, altered to be gluten-free.

Krumcake tastes better, but these don't taste bad and they fold twice to get that fortune cookie shape. You can put any message in there you want-I used proverbs from around the world, I know someone who once used the Ferengi Rules of Aquisition-or you could put in some of those conversation question starters I've heard of (like "What's your favorite family tradition" etc.).

Nantzie, thanks for the encouragement. Also for introducing me to Krumcake. Yum.

Erik, the Krumcake doesn't look so great right now (tastes good though)-I need to get one of those Krumcake irons. I recommend you try out the recipe of Nantzie's it isn't too hard, really it isn't. Anyway it is better coming right out of the oven!

Gluten Free Fortune Cookies

4 egg whites

1 cup sugar

1 cup flour mix

(I used Annalise's Flour Mix-

for 3 cups of that, mix

2 cups extra finely ground flour-she uses Authentic Foods, I used a fine rice flour from an Asian food store-

potato starch 2/3 cup

tapioca flour 1/3 cup)

1/2 teaspoon xanthan gum (could maybe get by w/ less, I didn't want these to crack during folding though so erred on side of caution)

pinch of salt

3 Tablespoons heavy whipping cream

5 tablespoons butter (unsalted, melted in microwave)

1 teaspoon almond extract

Preheat oven to 400 degrees F (200 degrees C)-Coat baking sheet w/ cooking spray (Note-be liberal or you will end up trying to scrape them off in pieces while under a time limitation).

Use an electric mixer and combine the egg whites and sugar-beat on medium speed about 30 seconds. Add the flour, salt, and xanthan gum-beat until mixed. Add the butter, heavy cream and almond extract, beat until mixed.

Pour about 1 Tablespoon batter onto baking sheet. Spread w/ fingers into thin 4-5" circle, repeat to fill the tray, but don't try doing more than about 4-5 at a time, as when you take these out of the oven, you must fold w/ speed, and if you have too many, the last ones will fail and crack. Bake until edges turn golden brown, 6-8 minutes (watch closely, the later batches may cook faster as the pan will be warm when you reload it). For a more satisfying "crack" for the cookie, cook them a bit browner. For a cookie that tastes better, just brown the outside 1/4 inch or so.

Put the baking sheet on a heat-resistant surface and slide a spatula under one cookie (TIP: start w/ the brownest one as these set up faster and you won't want to leave them for last). Place on a tea towel. Fold cookie in half, pinching at top to form a loose semicircle. Insert index fingers into ends-press indentation into center of cookie while bending ends together to from shape of fortune cookie. This should take 10 seconds or less. Once the cookie hardens, you can't fold it. Repeat w/ other cookies. Write your message on paper and thread through cooled cookie (can also sometimes carefully wedge paper down in a semicircle if cookies are still slightly warm).

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Here is another one for you. I have not tried it yet but am going to as soon as we get some money. If you try them let me know how they turn out.

Thanks and Good Luck

Chinese Fortune Cookies

Yield: 12 cookies.

Ingredients:

l egg

1/3 cup sugar

2 tablespoons corn oil

2 tablespoons water

1/4 cup cornstarch

Directions:

Have fortunes prepared in advance. Beat egg on low

speed until frothy. Beat in sugar, a little at a time,

and continue beating until mixture is a very light

yellow and thick. Fold in corn oil. Blend water and a

little of the egg mixture into cornstarch, then stir

into the remaining egg mix.

Heat in a heavy, well seasoned griddle to 350F, or

until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat

between low and medium), Drop heaping tablespoon of

batter on the griddle and spread with the back of a

spoon to about 4 inches wide and 1/8 inch thick. Cook

until edges are slightly brown and cookies can be

easily lifted from griddle with a spatula

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I'm so glad you liked them! They're yummy aren't they?

You could try using the flour mix and xanthan gum as a substitute in your fortune cookie recipe and just see what happens. That's all I did with my recipe and it ended up working out fine. That flour mix is pretty successful with baking any kind of cookie that I've tried. It's definitely worth a shot.

Erik - My next gluten-free cookie experiment will be with Fattigman - Here's a picture of them I found online - http://davies.virtualave.net/CookBook/reci...ttigman0001.xml . I'll post a recipe if it works out.

Nancy

Nancy - Good luck with the Fattigman.. sounds yummy, too! Have you ever tried making Rommegr

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IT WORKS!! :P

I can hardly believe it, but it does-here is the recipe, altered to be gluten-free.

Krumcake tastes better, but these don't taste bad and they fold twice to get that fortune cookie shape. You can put any message in there you want-I used proverbs from around the world, I know someone who once used the Ferengi Rules of Aquisition-or you could put in some of those conversation question starters I've heard of (like "What's your favorite family tradition" etc.).

Nantzie, thanks for the encouragement. Also for introducing me to Krumcake. Yum.

Erik, the Krumcake doesn't look so great right now (tastes good though)-I need to get one of those Krumcake irons. I recommend you try out the recipe of Nantzie's it isn't too hard, really it isn't. Anyway it is better coming right out of the oven!

Gluten Free Fortune Cookies

4 egg whites

1 cup sugar

1 cup flour mix

(I used Annalise's Flour Mix-

for 3 cups of that, mix

2 cups extra finely ground flour-she uses Authentic Foods, I used a fine rice flour from an Asian food store-

potato starch 2/3 cup

tapioca flour 1/3 cup)

1/2 teaspoon xanthan gum (could maybe get by w/ less, I didn't want these to crack during folding though so erred on side of caution)

pinch of salt

3 Tablespoons heavy whipping cream

5 tablespoons butter (unsalted, melted in microwave)

1 teaspoon almond extract

Preheat oven to 400 degrees F (200 degrees C)-Coat baking sheet w/ cooking spray (Note-be liberal or you will end up trying to scrape them off in pieces while under a time limitation).

Use an electric mixer and combine the egg whites and sugar-beat on medium speed about 30 seconds. Add the flour, salt, and xanthan gum-beat until mixed. Add the butter, heavy cream and almond extract, beat until mixed.

Pour about 1 Tablespoon batter onto baking sheet. Spread w/ fingers into thin 4-5" circle, repeat to fill the tray, but don't try doing more than about 4-5 at a time, as when you take these out of the oven, you must fold w/ speed, and if you have too many, the last ones will fail and crack. Bake until edges turn golden brown, 6-8 minutes (watch closely, the later batches may cook faster as the pan will be warm when you reload it). For a more satisfying "crack" for the cookie, cook them a bit browner. For a cookie that tastes better, just brown the outside 1/4 inch or so.

Put the baking sheet on a heat-resistant surface and slide a spatula under one cookie (TIP: start w/ the brownest one as these set up faster and you won't want to leave them for last). Place on a tea towel. Fold cookie in half, pinching at top to form a loose semicircle. Insert index fingers into ends-press indentation into center of cookie while bending ends together to from shape of fortune cookie. This should take 10 seconds or less. Once the cookie hardens, you can't fold it. Repeat w/ other cookies. Write your message on paper and thread through cooled cookie (can also sometimes carefully wedge paper down in a semicircle if cookies are still slightly warm).

Thank you for your post (Grumpy, too) on making gluten-free fortune cookies and Krumcake! I think my sister-in-law has a Krumcake iron, and my parents will be in town in a couple weeks (my mother used to make Krumcake), so maybe I'll borrow that iron and see if we can do it! -Erik

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The krumkake iron has little grooves in it that would hold gluten. I'm not sure it would be safe to use your sister's iron. If it looks like it's okay, I'd still scrub every bit of it, inside and out, and get the design part scrubbed out with a new toothbrush. Also make sure you cover the cone roller (usually made of wood) with a couple layers of aluminum foil. Even with all of that, it might be better to do the pancake method. They taste the same either way. But that iron is a lot of fun to use. :)

Nancy

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