Gluten-Free Baking Week
Since I have been talking so much about baking and cooking this month, I thought it would only be fair if I took note of Gluten Free Baking Week. This is a week dedicated to sharing recipes that are gluten free.
These types of recipes are a welcome thing for people that have celiac disease or some other form of gluten intolerance. This is something that most of us take for granted every day. Eating whatever it is that we please. So many folks have to deal with different allergies and food intolerance and watch everything that they eat.
Gluen Free Baking Week has many local restaurants offering new gluten free dishes and offering cooking tips.
Here is a great cookie recipe for those who want some holiday snacks without the gluten.
Pumpkin Chocolate Chip Cookies (Gluten-Free)
½ cup butter
1 cup white sugar
½ cup packed brown sugar
2 eggs, slightly beaten
1 cup pumpkin
1 teaspoon gluten-free vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ teaspoon xanthan gum
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
½ cup gluten-free chocolate chips
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 12 minutes.