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Thank you to everyone who contributed to my pumpkin cookie
search. The results have been delicious! It has also helped the
attitudes of my 7 and 5 year old wheat eaters towards their
brother's food. They used to say things like, "I don't like
gluten free foods." Since I have been working on expanding my GF
baking, I have been hearing, "G F must stand for Good Food. Can
I have more?"
I submitted two questions. The first was what to use as a
replacement for oats in baking. I got a lot of good suggestions
that I will put into practice in the future. But I will have to
order most of the substitutions since my local health food store
doesn't carry many much of a variety.
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You could use rolled rice or buckwheat flakes.
Ted Wolff
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I often use millet flakes in place of oats.
Maureen
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I have had excellent results substituting rolled rice (sometimes
called rice flakes) for oats. I used a regular oatmeal cookie
recipe, substituting Bette Hagman's gluten-free flour mixture for
the wheat flour and substituting rolled rice for the oatmeal. I
did find out by trial and error that the rolled rice requires
soaking before it is used or it will be too chewy :( I measure
it and then cover it with water and soak it in the water for
about 30-60 minutes. Drain the water before adding it to the
cookie dough.
I realize that many celiacs do not eat quinoa, but I have also
had good luck with using quinoa flakes in baking as a substitute
for rolled oats. The box that I buy at Vitamin Cottage, here in
Denver, states that it is gluten-free, so I feel safe eating it.
Joan Van Loozenoord
Denver, Colorado
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There is no real substitute for oats but the use of sliced
almonds that have been slightly crushed up with your hands, will
give the same texture as oats in many recipes. Needless to say
they will not absorb at all no less like oats.
It would be my suggestion to try the use of some bean flour
(Authentic Foods brand as in Bette Hagman's new book) in the
recipe. This bean flour does have 'some' absorbing qualities
about it and other gluten-free flours don't have any. I would
also try cutting down some of the liquid called for in your h)0*0*0* irecipe
as you wrote it is a very moist recipe. It may take
trying the recipe a time or two before getting it just the way
you would like it to be but feel it would sure be worth the
effort.
Be sure to write down everything you do and use when changing the
recipe... don't forget to write down how you liked or didn't like
it also.
Happy baking!
Sandra
The Gluten-Free Baker
Fairborn, OH USA
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My second request was for a GF pumpkin drop cookie recipe.
I got two and we had a contest to see which we liked best. They
were both so good that we couldn't pick a winner. (Please note
that the majority of the judges were wheat eaters.) The first
recipe has a stronger pumpkin taste, but the chocolate chip
version is wonderful too.
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Pumpkin Cookies
1 c. shortening
1 c. pumpkin
1 c. rice flour Ener-G brand
1 c. Ener-G white rice baking mix
1 t. cinnamon
1 c. white sugar
1 egg
1 t. soda
1/2 t. salt
Cream together sugar and shortening; add pumpkin and beaten egg. Add remaining
ingredients. Bake at 400 degrees for 8-10 min. Frost when cool.
Frosting: Optional
3 T. butter, melted
1/2 c. brown sugar
3/4 t. GF vanilla
4 t. milk
1 c. powdered sugar
Mix together and spread on cookies.
I adapted this recipe from Amish-Country Cookbook, Volume II and
had good luck with it. The original recipe was submitted by Edna
E. Bontrager and Ida Weaver (both cooks)
These were very nice and moist and yummy. I have really had very
good luck with most regular recipes by substituting the 1/2 rice
flour and 1/2 rice flour baking mix for the regular flour.
Mary in Ohio
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I have substituted textured soy protein for oatmeal
with success. (same amount as oats in recipe). I am
also sending you a recipe - hope it works for you.
PUMPKIN CHOCOLATE CHIP COOKIES
1 cup pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups gluten free flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda dissolved in
1 tsp milk
1 cup semisweet chocolate chips
1/2 cup nuts
1 tsp vanilla
1/2 tsp salt
Combine pumpkin, sugar, oil and egg in a large bowl.
Stir well. Mix in flour, baking powder, cinnamon, salt
and baking soda mixture. Mix well. stir in chocolate
chips, chopped nuts and vanilla. Mix well. Drop by
spoon on greased cookie sheet. bake at 350 for
10 - 15 minutes.
The gluten free flour I use is from Bette Hagmans
books - 6 parts rice flour, 2 parts potato starch,
and 1 part tapioca flour, but any combination
you prefer should be fine.
Esther, Calgary
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