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‘G.F. Yourself! Gluten-Free Food Daddy’ Category

  1. Pop Goes the Caramel!

    February 19, 2012 by Cas

    So. “Caramel Corn.”

    Like myself, I feel as if this stuff has been around for-fucking-ever.

    And also like myself, I feel it’s misunderstood, often taken for granted, and in large part falls on the unfortunate scale of “I hate it” to “I really don’t mind it but prefer not to be bothered.”

    Welcome to my life, Caramel Corn.

    If you grew up, as I did and I wager each and every one of you over the age of 30 did as well, with the ubiquitous box of Cracker Jack being the benchmark (or only mark) of caramel corn, then you’ll be happy to know that there’s been a resurgence in its popularity thanks to a resurgence in the R&D department at Caramel Corn HQ.

    Having deconstructed the bagged-and-shelved crap we’ve all been conditioned with, home chefs and snack companies and retail specialists and gourmet shops and all manner of foodie entrepreneurs have gone back to the basics and the science and the recipes of yore, and updated the staunch, stalwart circus-and-ball-game staple, elevating it to true “Treat” status by today’s more discerning and varied tastes.

    I’ve been doing this for years now, mostly because years before I moved back into Manhattan, a boyfriend and I discovered an amazing artisan popcorn store in the theater district. The shop suffered the same fate as our relationship: as soon as we fell in love, we fell apart. He went back to Europe, and the popcorn store became a high-rent cosmetics store. I live less than a three-block walk from where it used to be, and every time I pass its floor-to-ceiling windows and spy, not Sweet Cheddar Kettle Corn but Day-Glo Eye Shimmer, I weep a bit inside, and feel the need to rush home and pull out my stove-top hand-cranked popper.

    Recently, I did just that.

    Note that, in my midtown studio apartment, one might be hard-pressed to find a packet of Equal or a saucepan small enough to heat up just a pack of Ramen noodles. But in my universe, mother-of-pearl caviar spoons, a half-dozen hookahs, almost as many fondue pots, and enough mini-muffin tins to fill (literally) eight ovens simultaneously, are almost as essential as the two paella pots large enough to hide the evidence of a double homicide.

    So one must simply choose one’s priorities when scaling-to-fit on move-in day.

    And the Pennsylvania Dutch hand-cranked popcorn popper is among those priorities. And truth be told, I keep an apothecary jar of Splenda for guests who need an artificial sweetener when the five different natural ones I have to offer won’t fit the bill.

    So when facing, just the other day, the need to provide snack fare to a few different post-op friends to aid in their respective recuperations, as well as “Break a Leg” notions for the cast and crew of a favorite production company’s latest revue (admittedly a cheaper way of extending best wishes than with several dozen roses which would be dead soon anyway), I decided to pull Ma (that’s what I call my popcorn kettle… wait for it…) off the shelf and put her to work.

    There will be more recipes to follow; I’ve created to great reception flavors ranging from Strawberry Shortcake to Peaches and Cream to Green Chai Latte Biscotti.

    But herewith, a launching point, and the first three from the latest crop, freshly unearthed from my snacking files of yore.

    Sweet Potato Pie
    White Chocolate Cappuccino
    Peanut Butter & Jelly Sandwich

    You will find the basic recipes at each of these links, as well as the link to the prep method.

    As always, I encourage tweaking and additions, and hope to hear from you when you engage in such wanton abandon.

    Note that the amounts given for popcorn are what’s produced from fresh-popped, using 1/2 Cup of kernels in a conventional pan or air popper. You can do the whole bagged microwave thing as well (which produces just shy of the yield of a fresh batch) or use the unbuttered and unflavored plain old already popped version you’ll find in a huge bag at the supermarket.

    Also note that if you use salted butter, as I’ve stated countless times, you may want to reduce the salt called for in any given recipe.

    Happy Popping!

    With love and respect,
    The Food Daddy

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | 1 Comment

  2. White Chocolate Cappuccino Caramel Corn

    February 19, 2012 by Cas

    OK, everyone is nuts for this. It’s like someone dropped a handful of salty-sweet popcorn into your hot beverage.

    And nobody’s complaining…

    Use decaf if there are sensitivity or kid issues.

    INGREDIENTS:

    1 Cup white sugar
    3 Tbsp. instant coffee granules
    1/4 Cup nonfat dry milk powder
    2 Tbsp. butter
    1/2 Cup water
    1/4 Cup corn syrup (light or dark)
    1/2 tsp. salt
    2 tsp. cinnamon

    1 tsp. baking soda

    1 batch (roughly 14 cups) popped corn

    MIX-INS:

    3/4 Cup white chocolate baking morsels
    1 Tbsp. additional butter
    1/3 Cup powdered sugar

    ADDITIONAL INSTRUCTIONS:

    Allow mixture to boil for an additional minute (6 minutes total).

    Add WHITE CHOCOLATE and additional BUTTER for the FINAL 15 MINUTE BAKE TIME, tossing to begin melting and coating before returning to oven.

    Add POWDERED SUGAR while tossing finished corn, AFTER IT HAS HAD TIME TO COOL to the touch for several minutes.

    Click HERE for the PREPARATION METHOD.

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | No Comments

  3. Peanut Butter & Jelly Sandwich Caramel Corn

    February 19, 2012 by Cas

    This recipe will provide a double batch, for two very good reasons:

    First, while you’re going to the trouble of making it, you might as well make double. Each of these half-batches is by recipe standards a full batch unto itself, anyway.

    Second (and of course, more importantly), this will disappear quickly, and more will be requested, and who the hell wants to start this all over again? Not me.

    The two are delicious separately, but just like their sandwich inspirations, the whole is better than the sum of its parts.

    PREPARE EACH BATCH SEPARATELY — then MIX THEM TOGETHER for maximum Munch Effect. The individual ingredients and stirring instructions are as follows:

    INGREDIENTS:

    For the JELLY batch
    1 Cup white sugar
    3/4 Cup jelly or jam (the flavor of your choice if not plain old grape, or a combo)
    1/4 Cup water
    2 Tbsp. butter
    1/2 tsp. salt

    1 tsp. baking soda

    1 Batch (roughly 14 cups) popped corn

    For the Peanut Butter batch
    1 Cup white sugar
    3/4 Cup creamy peanut butter
    1/4 Cup light corn syrup
    1/4 Cup water
    2 Tbsp. butter
    1 tsp. salt

    1 tsp. baking soda

    1 Batch (roughly 14 cups) popped corn

    ADDITIONAL STIRRING INSTRUCTIONS:

    For the Jelly batch, a wire whisk works very well. Stir frequently as it boils.

    For the Peanut Butter batch, when it comes to a boil, reduce the heat to medium. The bottom of the pan will scorch and stick, so DO NOT STIR FREQUENTLY. Being careful not to scrape the bottom at all, stir with a wooden spoon only two or three times throughout the boiling time, otherwise caramelized bits will loosen and fleck the syrup.

    Click HERE for the PREPARATION METHOD.

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | No Comments

  4. Stout-Poached Pulled Chicken Barbecue

    May 21, 2011 by Cas

    Dammit. I can’t keep dreaming of this stuff at night so herewith, from the files of “make it already and get it out of your damned system” is this recipe with southern flair, a bit of spice, and a whole lot of gravy for sopping with biscuits or, as I’m enjoying it right now literally as I write this, served over Down-Home Spoon Bread.

    Make both, put healthy portions in takeout containers, freeze it, bring it to work, and nuke up something for lunch you won’t find at a Midtown street cart or 7-11. I love a jealous coworker….

    12 oz. (1-1/2 Cups) Stout beer
    1/2 Cup Water
    1-1/2 to 2 lbs. Boneless, skinless chicken thighs

    1/2 Cup Worcestershire Sauce
    1/2 Cup Ketchup
    1/2 Cup Lemon juice
    1/2 Cup Cider vinegar or white wine vinegar
    1/2 tsp. Salt
    1/4 tsp. Crushed red pepper flakes
    1 tsp. Dried parsley
    3 Cloves garlic, minced (or 3 tsps. jarred)

    1 Stick Butter

    1 Tbsp. Corn starch
    2 Tbsp. Water

    Place chicken, beer and water in a medium sauce pan, and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 20 minutes.

    In a mixing bowl, blend together all remaining ingredients except for the butter, starch and water. Set aside.

    Remove poached chicken to a separate bowl, and allow to cool for 3 minutes. Using two forks and working quickly, shred the chicken meat and return to the bowl. When all the chicken is shredded, add the poaching liquid and toss to coat. Set aside.

    In the same saucepan over medium high heat, melt butter and boil, stirring constantly until it becomes foamy and begins to turn a caramel color, about 2 minutes.

    Immediately remove from heat and stir in the reserved condiment mixture. Return to high heat and boil, stirring constantly, for one minute. Pour liquid off shredded chicken into a mixing bowl, and add chicken to the boiling sauce, along with 1/2 Cup of the poaching liquid. When the chicken and sauce return to boiling, reduce heat to medium and simmer, uncovered, for 15 minutes.

    Mix cornstarch in water, and stir quickly into simmering chicken. Allow to boil for one minute more, then remove from heat, and serve.

    IF you’re making biscuits as an accompaniment, and IF you’re a fan of Red-Eye Gravy (which is traditionally made by deglazing a skillet after frying up ham, with a cup of coffee and some salt and pepper), the remaining 1/2 cup or so of poaching liquid has the same deep, satisfying richness in its thin simplicity. G’head. You know you’re thinking about it now…

    Category Entrees-Vous!, G.F. Yourself! Gluten-Free Food Daddy | Tags: ,,,,, | No Comments

  5. Down Home Spoon Bread

    May 21, 2011 by Cas

    Dear Merciful God, somebody stop me.

    I’m promising to end my Southern Belle kick IMMEDIATELY, for two reasons:

    (A) I’m now completely obsessed and I have too much unpacking to do to be fucking around in the kitchen; but more importantly,

    (B) Cooking as I do in nothing but an apron, all the butter and flour and salt in these amazing dishes is causing me to hate myself when I walk past a mirror and catch what my ass is looking like sticking out in the back.

    So I COULD wear pants, but I think I’ll move on to small plates and finger foods and salads for a little while.

    But not until I finish eating stuff like this.

    I love corn bread, I love simple, I love starchy and creamy and eggy… this is all those things.

    More of a bready custard, this is real stick-to-yer-ribs grub. It starts on the stove then goes into the oven, and you serve it, if you’re a purist, with a spoon. A true Southerner would gawk at a Yankee trying to slice this like a quiche or a pan bread just the way we’d stare at an ape eating soup with his hands at a high tea. I know folks who prefer it sweet, served hot from the oven with a pat of butter, a drizzle of honey or maple, and a sprinkle of cinnamon. But I think it’s best in its basic form, served as we would above the Mason-Dixon line as a starchy base for a saucier main dish — like noodles with stroganoff or stew, or rice with chili or curries. So even though this is GREAT stand-alone with a bit of butter and some salt and pepper (did I hear someone say “sprinkle of parmesan”? Yeah you, in the back there — I caught that), instead of just a haughtier cousin of the soul-nourishing corn grits, try it instead of biscuits next time you make a saucy dish so good you don’t want to miss a drop.

    3 Large Eggs
    1 tsp. Salt
    3 Cups Milk

    1 Cup Yellow cornmeal

    2 Tbsp. Butter

    1 Tbsp. Baking powder

    Preheat oven to 350°.

    In a mixing bowl, beat the eggs well with the salt. Add 1 Cup of the milk and blend thoroughly; set aside.

    In a medium saucepan, mix remaining 2 Cups of milk with the cornmeal until well blended. Bring to a boil over medium high heat; once boiling, reduce heat to medium and, stirring constantly for another 3 minutes, work mixture into a very thick paste, being sure to scoop down sides and bottom. Remove from heat and add butter, stirring to melt and blend it in thoroughly.

    Add 1/2 of the milk and egg mixture, and blend in thoroughly working out any lumps. Repeat with remaining liquid until smooth and uniform.

    Add baking powder and stir thoroughly, folding in the resulting foam until the mixture is well blended.

    Transfer mixture to a greased casserole (or preferably, because this is home-cookin’, a cast iron or other oven-proof skillet). The fluffy mix will not rise much, so if it fits comfortably at this stage, you’re safe from puffy, drippy messes.

    Bake on rack in the middle of the oven for 30 minutes, or until the edges are browning and the top is showing signs of turning golden brown in spots. Remove from oven, and let cool.

    Yes it will deflate a bit. Yes it will be delicious anyway. And yes you will find a  million reasons to make this, from brunch to lunch to dinner to whythefuckamIawakeatfourinthemorning.

    Try this with our Stout-Poached Pulled Chicken Barbecue. Or just try it, as the name and the Confederacy demand… with a spoon.

    Category Breads, Rolls & Muffins, Entrees-Vous!, Fresh Baked, G.F. Yourself! Gluten-Free Food Daddy, Side by Side by Side Dish, Vegetarian (or Potentially So) | Tags: ,,,, | No Comments

  6. Guiltless, Effortless, Oven-less Cheesecake

    April 8, 2011 by Cas

    So today this came up for the third time in about two weeks, and since it did (and since everyone loves when I make some variation of this, or a variety of them) I figured it was time to share, and QUICKLY, to save a gal-pal from falling off the wagon and into a huge vat of cream cheese-coated despair.

    Guiltless, because we’ve taken out all the fat and can pull out almost all the sugar as well (see ingredients); Effortless, because the prep takes under 10 minutes, and you have a table-ready dessert after not much more resting and chilling time; and Ovenless because — let’s hear a collective “Duh!” folks… YOU DON’T EVEN HAVE TO BAKE THE FUCKER.

    Now traditionally I have used real sugar in this; I give you your choice. And you CAN make it with full-fat cream cheese if you so desire, but why bother? And you CAN make it into a pie with a pre-made or homemade graham cracker crust (I’ve done it from Spring-form pan down to mini-muffin bites, and every size in between) but you don’t need a crust. When you’re looking to STAY ON A CALORIE-RESTRICTED DIET as well as HAVE SOMETHING REALLY TASTY AND SATISFYING, you make concessions.

    Yes, two weeks in Hawaii would be lovely in the presidential suite of a beach-front luxury hotel. But when you have only 2 days and a few hundred bucks, a cheapie weekend cruise to nowhere is better than sticking your feet in a festering kiddie pool in the alley next to your un-air-conditioned apartment, no?

    Try it. Vary it. Enjoy it. And report your own personal touches back to the Food Daddy.

    1 Envelop Knox unflavored gelatin
    1/2 Cup sugar (OR… 12 packets of EQUAL sugar-free sweetener; OR… 1/3 Cup Xylitol or Erythritol) *
    3/4 Cup water
    16 oz. Fat-free cream cheese
    1 tsp. Vanilla extract (or lemon, orange, or almond)

    Optional: Ritz Crackers, ‘Nilla Wafers or Ginger Snap Cookies.

    Line 12 muffin cups with paper cupcake liners. If you so choose, drop a cracker or cookie into each (an additional 30 calories per serving if you use Ginger Snaps, 15 calories for the Ritz and Nilla Wafer options).

    Bring water to a boil. Mix gelatin and sugar in a small bowl. If you are using sugar substitute, do NOT mix it in, but wait until later, as directed below. As soon as water boils, pour gelatin (and sugar, if using) into water, taking it off the flame and whisking it until completely dissolved; set aside to cool slightly.

    Beat cream cheese and vanilla in a separate mixing bowl. Slowly beat in the gelatin mixture until whip until smooth, about an additional two minutes. If using sugar subtitute, add it in now before the final whipping.

    Immediately divide the cream cheese mix among the prepared muffin cups. Tap the pan down on the counter top a few times to loosen any air bubbles, and refrigerate until set to your desired firmness. After a few hours it will be really good and solid.

    NUTRITIONAL IMPACT: ONE (1) serving is 1/12th of this recipe. So one Mini Cheesecake. If you prepare it with sugar, each Mini has 70 calories (mostly from sugar) and about 6 gms. of protein. IF YOU PREPARE IT with the sugar substitute, you’re looking at even LESS guilt (so Italians, Jews, I’m sorry: this dessert is NOT for us) with only 42 calories, 80% of which come from the protein. Huzzah! Take THAT, cellulite! You’ve met your match — and it tastes like cheesecake…

    * Check out this guide to substituting some popular artificial sweeteners in baking.

    Category Cakes, Pies & Pastries, FOOD Daddy not FAT Daddy!, Fresh Baked, G.F. Yourself! Gluten-Free Food Daddy, Just Desserts, NO-Bake Fresh Baked | Tags: ,,,,,, | 3 Comments

  7. Baked Polenta Lasagna

    March 16, 2011 by Cas

    Lasagnas are like people: there are a million variations, each with its own odd and sensational characteristics, and you should go out of your way to meet and experience as many of them as possible.

    Here, with Food Daddy’s first foray into the world of Baked and Layered and Off the Boat, I present a lasagna that combines some elements (ricotta filling and tomato sauce) that usually come to mind when you think “lasagna”, with a bit of a perk via the inclusion of some chopped sausage (vegetarian or otherwise) and a departure from the norm of white-flour lasagna noodles, relying instead on polenta –  here made into sheets — as the “pasta” holding the whole affair together.

    We will experiment with other polenta dishes, and MANY, many more lasagnas (there’s already another incredible recipe in the hopper I can’t wait to refine and share with you) but this is a nice way to take a few old Italian favorites and work them together.

    A note to my gluten-sensitive and full-on Celiac Foodies out there: THIS IS GLUTEN-FREE! And I’m marking it as such by including it in the GF category. BUT BE WARNED: if you choose to use a vegetarian sausage — many of which are just so good that nobody but you will ever know it’s not real pork — you MUST read labels, as the majority of these fine products have, as their main ingredient, the dreaded Vital Wheat Gluten.

    This lasagna is dense, and satisfying. And did I mention DENSE? A little goes a long way. I fed five people and still had leftovers. This is, if you cut the proposed 9 portions into 18 portions, a PERFECT central entree for a dinner or cocktail party.

    A further note from an Italian boy: as you serve this, the host gets the first piece. And not because he or she earned it, but because the first is the hardest to get out of the pan until you’ve made way for the others to slide out more easily — like one of those “mix and move the pieces” puzzles with the squares and the one open space. The sloppy-ass first hunk goes onto a plate which is quickly removed from sight, and then the guests are served the pristine slices that follow. The cooling time noted makes slicing and serving SO much easier, and nobody cries in pain as they burn the roofs of their mouths on molten cheese.

    For the Polenta:
    1 Cup “Quick” Polenta (corn meal) or precooked cornmeal (masa)
    (regular corn meal can be used, but stove-top time will be tripled)
    3 Cups water
    1 tsp. Salt

    For the Marinara Sauce:
    1 Can (28 oz.) diced tomatoes, rinsed and drained
    1 Small yellow onion, diced
    2 Tbsp. olive oil
    2 Tbsp. chopped garlic (or three cloves fresh, chopped)
    1 Tbsp. dried parsley
    2 tsps. Dried oregano
    1 tsp. Dried thyme
    1 tsp. Salt

    For the Filling:
    1 (15 oz.) Container ricotta cheese
    1 Large egg
    1 Cup plus 1/4 Cup grated parmesan cheese
    1 Tbsp. Parsley
    1/2 tsp. Salt
    1/2 tsp. Black pepper
    2 Cups shredded mozzarella cheese
    4 Links Italian sausage (cooked and drained, precooked, or vegetarian), diced

    Prepare the Polenta:
    Bring corn meal, water and salt to a boil in a saucepan over high heat. Once bubbling reduce heat to medium and stir frequently, about 5 – 7 minutes, until thick and belching steam. As it gets thicker you’ll need to stir constantly for the last minute or so. The resulting porridge should be the consistency of loose mashed potatoes.

    Lay out a long sheet (about a yard or so) of waxed paper on a flat surface. Remove polenta from heat and spoon it quickly down the center lengthwise of the wax paper. With a rubber spatula, dipping it frequently in warm water, spread polenta thin to form a long rectangle at least three times as long as (and at least the single width of) your 9″ x 9″ square baking dish. God, I hate fucking math. Roughly? A 10″ x 30″ sheet of polenta. An alternate method, once you’ve spread the polenta to near-size, is to cover with an additional sheet of wax paper and, with light pressure, use a rolling pin to smooth it out. Leave polenta to cool and set up until firm.

    Prepare the Marinara:
    In a suace pan, saute onions in olive oil over medium high heat, until transparent. Add garlic and continue to cook until the onions begin to brown, stirring frequently.

    Add remaining sauce ingredients and cook, covered, over high heat until mixture comes to boil. Reduce heat to medium and continue to cook 15 minutes, stirring occasionally. When the tomatoes are tender and have given off all their liquid, puree to a chunky consistency with a hand blender or by transferring to the bowl of a blender or food processor. Return to pot, bring to a boil over high heat, then cover and remove from heat.

    Prepare the Filling:
    In a mixing bowl, mix all the ingredients (except the remaining 1/4 cup of  parmesan, the shredded mozzarella and the sausage), until well combined.

    Preheat oven to 400°, and Assemble the Lasagna:
    Cut the polenta into three equal sections. Each should be roughly the size of the baking pan. They will be slightly larger (who wants slightly smaller? How ugly that would turn out!) so again, cut each square section into four squares. It makes placing them easier and accounts for uneven edges. I’ll explain how when we get to it. Please don’t rush me, I’m under enough pressure as it is.

    Ladel a thin layer of sauce onto the bottom of your 9″ x 9″ baking pan. If you’re smart it will be disposable aluminum, or your husband will be on dish duty after dinner. Take your first 1/3 of the polenta, which you’ve cut into 4 squares. Reassemble the square in the bottom of the pan by placing each one with the clean-cut center corner toward the outside corners of the pan; this will place the jagged edges and rounded corners in the center, and you’ll have a nice neat square with more consistent thickness.

    After the first polenta layer, spread on 1/2 of the ricotta cheese filling mixture; ladel on 1/3 of the remaing sauce. Top with 1/2 of the sausage and 1/3 of the mozzarella.

    Repeat with the next layer of polenta, the remaining ricotta, another 1/3 of the sauce, the remaining sausage, and another 1/3 of the mozzarella. Top that with the remaining layer of polenta, and cover with the last of the sauce and the mozzarella, and the reserved 1/4 cup of parmesan cheese.

    Bake in center of oven at 400° for 20 minutes. Reduce heat to 350° and continue to bake for 30 minutes more, or until top is golden brown and with crispy, dark edges.

    Remove from oven to cooling rack or heat-proof surface, and allow to sit at room temperature for 20 minutes. Cut into wedges (3 x 3 works best) and let your guests fight over who gets the coveted center square. Or the coveted corners with their TWO exposed sides of crispy edges. People are funny that way. And we fucking love ‘em for it.

    Category Cocktail Party, Entrees-Vous!, Featured Fare, G.F. Yourself! Gluten-Free Food Daddy, Pasta-liscious, Vegetarian (or Potentially So) | Tags: ,,,,,, | 1 Comment

  8. G.F. Yourself: GLUTEN-FREE SUGAR COOKIE DOUGH

    February 17, 2011 by Cas

    I had promised last week that I would post a Gluten-free recipe for the gluten-intolerant and Celiac foodies out there in the Food Daddy universe.

    I developed this basic sugar cookie recipe at the behest of FD Foodie Cyndi from Long Island who was like a poor kid staring through the window of the toy store as she read with remorse the daily Waffling on Food Daddy’s 30-day challenge. As a newly diagnosed member of the “Gluten is the Enemy” brigade, Cyndi (like so many of us) is just floored by the amount of thinking required to avoid the grains and ingredients that we barely even think of in our everyday diets. Sure, you might think it’s easy to say “no white bread” but you don’t stop to think that while avoiding the MAJOR OFFENDERS — Wheat, Barley, Rye and Oats — that you have to sidestep things you might think otherwise innocent. Soy Sauce? Wheat.  Licorice? Wheat. Oats and Barley (and to a lesser extent, Rye) work their way in as wholesome, delicious ingredients in all sorts of foods (protein bars and drinks, fruit and nut bars, milkshakes). Maddening. Especially when you’re used to avoiding JUNK additives like refined sugars, or high fructose corn syrup. But these are whole grains!

    Yes, they are. They’re unfortunately whole grains the Celiac sufferer or the gluten-intolerant constitution must avoid.

    To that end, I felt bad that I was pushing this whole sugar cookie-based recipe with the SNICKER DOODLE WAFFLE that once again, from virtually every angle, was not CYNDI-FRIENDLY.

    I myself suffer MAJOR gluten intolerance, but I overlook the painful and sometimes debilitating side effects for the convenience (and yes, the taste!) of gluten-harboring foods on occasion. That’s further proof of how Food Daddy loves his minions, because forgetting what this experiment is doing to my head and my body from a nutrition standpoint, I wind up doubled over after taste-testing  more than just the tiniest amount of any given recipe.

    Gluten can be the enemy.

    Further trouble is that substituting other grains often gives us terrible results when it comes to yeast-baked goods, especially; but in general, much as Vodka is the the stealthy, flavorless king of the liquors, serving as the base of so many liqueurs and fitting in seamlessly, undetectably, in so many useful ways, plain old all-purpose flour, which is just hyperprocessed wheat, is the basis of so much of what we hold near and dear to our palates and stomachs. We’re used to NOT tasting it. Substitute grains bring a whole lot of character and flavor to the party when used, and we have to get used to embracing that.

    Did you ever bite into a Christmas cookie, dotted with silver draguees and festooned with royal icing and little squiggles of colorful, sugary frosting ribbons, and said aloud “ooh, these taste so WHEATY!” Probably not. But if you’ve ever bought a gluten-free cookie or made anything from a GF mix, chances are you’ve flared a nostril in disapproval or resignation, and said “I’m eating garbanzo beans for dessert” or “wow, I sure hope my wedding cake tastes like corn, too.”

    But if you play with levels and combinations and proportions you can get something satisfying if still not a perfect taste and texture substitute for wheat-based baked goods.

    So if you’re a soldier fighting the gluten battle, I offer this as a good, basic butter cookie dough that keeps the taste of the grains to a minimum (and their noticeable notes are actually rather pleasant). Also, they bake up nice and firm with a good crumb, they retain their moisture instead of cooking up dry and grainy, and their texture falls somewhere between your traditional sugar cookie and a short bread. Think of a Spritz cookie and you get an idea of the outcome — only without any spread on the baking sheet, which makes these perfect for shaping or use with cookie cutters; save for a little bit of rise, what you put on the pan is what will come out of the oven.

    And when the raw dough is good enough to make you want to eat it by itself… you know you’re onto something decent.

    This makes a huge batch. What I would do is start with a quarter of it to see if you like it. If not, move on to finding other sources of pre-made or mix-made dough or hunt for other recipes. But if this fills your needs as I think it will, make a whole batch, divide it into quarters, and then with each quarter, work it out to about a 10″ log, roll it in cellophane and freeze.

    When you want a batch of homemade cookies, just let it sit on the counter for a few minutes to temper, slice into 1/4″ slices just like you would a store-bought tube of premade cookie dough, and bake in a 350 degree oven for 9-12 minutes or until you get the level of pale-to-golden that you desire.

    GLUTEN FREE SUGAR COOKIE DOUGH

    2 Cups dry mashed potato flakes (such as Hungry Jack)
    2 Cup white rice flour
    1 Cup corn meal masa or corn flour (“white” if available, but yellow is fine)
    1-1/2 Cups sugar
    2 tsps. Vanilla
    2 Eggs
    2 Tbsp. water
    1 tsp. Salt
    4 Sticks unsalted butter, softened slightly at room temperature

    In a food processor or blender, grind together the potato, rice and corn until fine; set aside.

    In a standing mixer or with electric beaters, cream the sugar, vanilla, eggs, water  and salt together. Cut sticks of butter into small chunks, and add  one stick at a time to mixture, blending each addition until fully incorporated. Beat on high for two minutes until butter mixture is smooth.

    Working in thirds, add flour mixture to butter, beating in each addition until fully mixed, scraping down sides. If the final addition is too stiff for your beaters or mixer, work it in by hand with a wooden spoon.

    Remove beaters and work dough with your clean hand until all flour is fully incorporated and a nice, supple dough has formed. Chill, covered, until ready for use, or cut into separate batches and freeze.

    Category Cookies, Fresh Baked, G.F. Yourself! Gluten-Free Food Daddy, Just Desserts, Vegetarian (or Potentially So) | Tags: | No Comments