Thursday, February 14, 2013

Gluten Free/Dairy Free Goodness!

I ran across a great source for Gluten Free/Dairy Free (and many other allergy considerations) a while back through Facebook.  Her name is Brittany and she's written a couple of cookbooks.  Yesterday I gave my first attempt at one of her recipes....

For the last several years, I've been using a GF flour blend from Namaste Foods.  I like how it's worked on many recipes, so I've been loyal to it.  Brittany suggests finely ground almond flour as it's much healthier than the alternative grain blends.  I wasn't able to find a pure almond flour locally, so I ended up buying a blend with some almond flour.

I followed the recipe and it just wasn't coming together like she said it would.  That's when I read further into the recipe and discovered the problem....
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
Oh no.... I had a problem.  It was like a bowl full of saw dust that no matter how hard I pinched it together, it would not come together at all.  Instead of throwing in the towel, I decided to add one egg to see if it would help.  We don't have egg allergy issues here, so what did I have to lose?

The dough came together beautifully!  I added half of a dark chocolate bar (dairy free) and made 8 glorious cookies!

I was so happy with the results, and I got double thumbs up for my official tasting crew.  Finally, a cookie I can enjoy!