Washington - Here's a short list of things to keep in mind when baking luten-free, especially aimed at those who don't often bake gluten-free but plan to do so for guests:
1 One of the biggest concerns with gluten-free baking is cross-contamination and the use of ingredients with hidden gluten. If you are using a stand mixer that has had gluten flours in it, be sure to properly wash and sanitise the machine’s entire exterior before you use it. The same goes for measuring cups, baking pans and cooling racks.
2 If your utensils are wooden or plastic and are well-worn, consider buying new ones to use specifically for gluten-free baking.
3 Always read labels. There can be hidden gluten in things you would never expect. Some of the more common ones are flavouring extracts such as vanilla extract, cooking oil sprays, even some types of chocolate chips and sprinkles.
4 Gluten-free cookies should be packaged and plated separately from cookies containing gluten. Some people are less sensitive than others, but those with celiac disease can become very ill if their food comes in close contact with gluten.
5 Cookies without gluten can be quite fragile, so take extra care while packaging and transporting them.
I always suggest using a good flour blend or following a recipe that has been tested. In fact, the holidays might not be the best time to take your first shot at gluten-free baking. Baking itself is a science, and when you take away an element like gluten, your margin of error becomes larger. But practice really does make perfect – and the accompanying recipe is a fine place to start.
Grandma's Gluten-Free Sugar Cookies
48 cookies
MAKE AHEAD: The dough needs to be refrigerated for at least 1 hour and up to overnight. The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.
Ingredients
1/2 teaspoon ground cinnamon
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon cream of tartar
1 teaspoon kosher salt
4 cups gluten-free flour
16 tablespoons (2 sticks) (226g) unsalted butter, at room temperature
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioners' (icing) sugar
2 large eggs
1 teaspoon vanilla extract (gluten-free)
One 2-to-3-ounce container green sanding (large crystal) sugar
One 2-to-3-ounce container red sanding sugar
Steps
Sift together the cinnamon, bicarb, cream of tartar, salt and flour on a sheet of wax paper.
Combine the butter, oil and granulated and confectioners' sugars in the bowl of a stand mixer or handheld electric mixer; beat on low, then medium speed for several minutes until lightened and fluffy. Stop to scrape down the bowl.
On low speed, add the eggs one at a time, beating after each addition until well incorporated. Add the vanilla extract, then gradually add the flour mixture, beating to form a smooth and creamy dough. Cover and refrigerate for at least 1 hour and up to overnight.
When ready to bake, preheat the oven to 375 degrees (190C). Lightly grease two baking sheets with cooking oil spray. Spread some of the green sanding sugar in one plate and the red sanding sugar in a separate plate.
Roll the chilled dough into 48 balls of equal size (about 1 tablespoon each), then roll half of them in the green sugar, coating evenly and placing them on the baking sheets (keeping the colours separate), spaced about 2 inches (about 5cm) apart. (Discard any excess sanding sugar.)
Bake (middle rack) one sheet at a time for 12 minutes, rotating the sheet from front to back halfway through. The cookies should be slightly puffed, just set and not browned at the edges. Let them cool on the sheet for 1 to 2 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Repeat to use all the dough.
Nutrition Per cookie: 150 calories, 0 g protein, 16 g carbohydrates, 9 g fat, 3 g saturated fat, 20 mg cholesterol, 60 mg sodium, 0 g dietary fiber, 7 g sugar
Gluten-Free Snowballs (Italian Wedding Cookies)
48 cookies
MAKE AHEAD: The dough needs to be refrigerated for at least 2 hours and up to 1 day in advance. The cookies can be stored in an airtight container for up to 10 days.
Ingredients
16 tablespoons (2 sticks) (226g) unsalted butter, at room temperature
1 1/2 cups confectioners' (icing) sugar, or more as needed
1 teaspoon vanilla extract (gluten-free)
2 1/4 cups gluten-free flour
1/4 teaspoon kosher salt
3/4 cup finely chopped pecans
Steps
Combine the butter, 1/2 cup of the confectioners' sugar and the vanilla extract in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for several minutes, until lightened and creamy. Stop to scrape down the bowl.
On low speed, gradually add the flour and salt to form a dough. Stop to scrape down the bowl. Add the pecans and stir in by hand until well distributed.
Cover and refrigerate for at least 2 hours (or up to a day in advance).
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees (200C). Have 2 ungreased baking sheets at hand. Spread the remaining cup of confectioners' sugar in a deep bowl.
Roll the refrigerated dough into 48 balls of equal size (about 1 tablespoon each), placing them 2 inches (5cm) apart on the baking sheets. Bake (upper and lower racks) for 10 to 12 minutes, rotating the sheets top to bottom and front to back halfway through. The cookies will be just set. Let them cool on the baking sheets for a few minutes, then immediately and carefully place a few at a time in the confectioners' sugar, rolling to coat well. Transfer to a wire rack to cool completely.
Repeat to bake all the balls of dough. Once all the snowballs are coated and cooled, re-coat them all, adding confectioners' sugar to the bowl as needed.
Nutrition Per cookie: 90 calories, 0 g protein, 10 g carbohydrates, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 15 mg sodium, 0 g dietary fiber, 5 g sugar
Washington Post
* Cripe is chef de cuisine at the Red Hen in Washington.