Category Archives: gluten-free, books

I’ve Just Died and Gone to Heaven – Gluten Free Weinacht Stollen

Gluten-Free Stollen

Gluten-Free Stollen

There was a time when gluten-free meant sacrifice. Horrible, terrible sacrifice. One of the sacrifices I made was to give up Stollen  which is one of my all time favourite sweet breads. Christmas was Stollen, Stollen was Christmas – that’s how life has always been ever since I was a kid until I had to give it up. Well – guess what? Yesterday I found a gluten-free stollen which is as fabulous if not more fabulous then your regular old wheat-ridden stollen. I swear even the most discerning consumer of regular stollen would not be able to tell the difference.

Gluten-Free Stollen

Gluten-Free Stollen

Gluten-Free Stollen

Gluten-Free Stollen

Where did I find this  fabulous golden morsel? At the Sweet Tooth Cakery ! I love the fact that they don’t put gluten-free in their name. Why?Because it doesn’t make one iota of a difference that they’re gluten-free. They make cakes, breads and sweets that are fabulous for both the GF crowd and wheat- eating folks alike.

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Gluten-Free Dairy-Free Triple Ginger Ginger Cookies via @ShinyTomato

Triple Ginger Cookies

Triple Ginger Cookies

These cookies are a Gluten Free adaption from my friend Bonnie who posts all kinds of delicious things over at her and her sister’s blog called Shiny Tomato.

Wheat-eaters visit Shiny Tomato for the details – there are a few important differences for the GF crowd.

Triple Ginger Cookies
Adapted from Bon Appetit and taken from Shiny Tomato:)

  • 2 cups Bob Redmill  flour
  • 1/2 tsp xanthan gum
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Quatre Épices, or a combination of baking spices (nutmeg, allspice, cardamom)
  • 1/2 teaspoon salt
  • 1 cup sugar (I used brown sugar)
  • 3/4 cup softened butter (I used Earth Bound spread)
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 cup chopped crystallized ginger
  • Sugar (for rolling)

Preheat oven to 350°F. Spray baking sheet with non-stick spray. Whisk first 6 ingredients together in a medium bowl. Using an electric mixer, beat the sugar and Earth Bound  in large bowl until fluffy. Beat in molasses, vanilla, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.

Refrigerate for an hour to stiffen dough. Fill small shallow bowl with sugar. Shape 1 teaspoonful of dough into ball; roll in sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.

Bake cookies for approximately 11to 12  minutes until golden and dry-looking. Cool on sheets. Alternately, you can freeze the dough and roll it into balls later after un-thawing it.

Enjoy! I love the bits of candied ginger in these!

Thanks Bonnie!

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Filed under Desserts and Cakes, gluten-free, books, Recipes