There are a lot of people these days who are on a gluten-free diet, especially those who have food allergies to gluten, but some choose to go gluten-free just to lose weight. A lot of people think that being on a gluten-free diet means you have to sacrifice flavor and sweets, but that is just not true. Here are four gluten-free baking recipes that you will love, some of which my own family used to bake with me when I was a teenager.
Gluten-Free Chocolate Chip Cookies
I am a huge chocolate lover and so was my stepmother, so one of the classic baked desserts we used to make was the gluten-free chocolate chip cookies. I love this recipe because you can change it up however you want, whether it’s adding more chocolate chip, using nuts or using white chocolate chips instead.
For this recipe, you will need one egg, one cup gluten-free chocolate chips, one-half cup nuts, three-quarters cup brown sugar, one-half cup unsalted butter, and one and one-eighth cups of buckwheat flour. You will also need to use one-half teaspoon of vanilla extract, one-half teaspoon of baking soda, and about one-half teaspoon of salt. You should first preheat the oven to 375 degrees Fahrenheit, get out your baking sheet, and I use a little dab of oil to coat the baking sheet. In one bowl, you should add all of your dry ingredients together, and use a fork to lightly mix all of the ingredients.
In another mixing bowl, pour the eggs and sugar in, and use a mixer to get the fluffy combined texture. Add the butter to that bowl and continue beating with the mixer, then pour the vanilla extract in, and finally add the dry ingredients. You want to keep mixing until everything is combined together, then you can put the mixer down.
You want to grab a mixing spoon and begin pouring in the chocolate chips, but you want to make sure you are stirring the mixture as you pour in the chocolate chips so it’s distributed evenly. This is where you would also add in the nuts if you chose to include that, I always liked mine without the nuts the best.
Drop the cookie dough onto the baking sheet using a teaspoon for size, and then bake for about 10 minutes. You want to leave them on the baking sheet to cool for about another 20 minutes, but that part is easier said than done. My stepmother and I might not have always got along, but chocolate chip cookies always seemed to be the one thing that brought us together.
Apples Baked With Maple
I remember the first time I walked into my house and my stepmother made baked apples with maple, and oh my the smell was just so intense and wonderful. This recipe will not only leave you satisfied, it will stun you at how amazing the smell is, and it will last for days.
This recipe is really simple, because all you need is four apples, one-quarter cup of raisins, one-half cup chopped walnuts, three-quarter cup maple syrup, and two tablespoons of unsalted butter. You need to preheat the oven to about 400 degrees Fahrenheit, remove the cores from each apple, and cut a piece off the apple so it will sit flat. Put the apples in a baking dish, any size will do, and then begin lightly drizzling with the maple syrup.
You want to then place the raisins and walnuts in each apple, and it should be almost overflowing from the core area. You will then place a small amount of butter over each apple, and then place into the oven for about 45 minutes. You can change this recipe however you want, which is what makes it so good, like we always added some cinnamon since my stepmother was diabetic.
You can also take the skin off of the apples if you don’t like the taste, although the skin is a good source of vitamins and minerals. Another thing you can do is use a variety of different syrups and apples to create various combinations, so you really never have to eat the same type of baked apples twice on your gluten-free diet.
Living in my house, it was a little difficult finding the right gluten-free dessert, since my father hated chocolate, but my stepmother and I adored it. In order to make something everyone liked, we would often make gluten-free vanilla wafers, which satisfied all of us at once. One good thing about vanilla wafers is that you can add almost anything to them, even after they have been baked.
For this recipe, you will need two eggs, two-thirds cup granulated sugar, one teaspoon of lemon peel, one and a half teaspoons of vanilla extract, dab of salt, one cup gluten-free all-purpose flour, 10 tablespoons of melted unsalted butter, and two tablespoons of granulated sugar. You should preheat your oven to 375 degrees Fahrenheit, place a baking sheet on the counter, and lightly grease it with oil.
Get out your mixing bowl and add the eggs and sugar, then beat them for about three minutes. You want to add your vanilla, lemon, and salt to the mixture, and beat it until it is well combined. Add in the gluten-free all-purpose flour, beating it until combined, and begin adding the melted butter, and just keep beating until everything is mixed together. You want to then use a tablespoon to scoop your dough out and onto the baking sheet, lightly sprinkle the remaining sugar over the cookies, and then bake for about 14 minutes.
You want to cool your cookies for about 20 minutes before you eat them, but I always just waited about five minutes. I loved this recipe because you can add nuts to the vanilla wafers or even sprinkle some syrup on the top for a different flavor experience.
Peanut Butter Cookies
Peanut butter cookies were always something we seemed to be baking, because there is just something so comforting about it, and it was one of the easiest gluten-free cookies to make. I think I just loved how simple it was to make them, but also the fact you can modify it to make so many different types of cookies also makes it appealing. You can add nuts, raisins, chocolate, cinnamon, and so many different items that really it’s up to you to find what tastes the best.
For this recipe, you will need two cups of creamy peanut butter, two eggs, one-half cup brown sugar, one and a half cups granulated sugar, two teaspoons of baking soda, two teaspoons of vanilla extract, and one-half teaspoon of kosher salt.
First, you should preheat your oven to about 350 degrees Fahrenheit, get out your baking sheet, and lightly coat with unsalted butter or oil. Next, get out your mixing bowl and add the peanut butter and sugar to it, and then begin beating it for about three minutes. Add in the eggs, baking soda, salt, and vanilla, and continue beating lightly until all ingredients are combined. Take a tablespoon of your mixture and start dropping it onto the baking sheet, if you want to roll it into balls you can do so before you drop it. Take a big fork and dip it into a little gluten-free flour, press it onto your cookies horizontally and then vertically, and then you have the old-fashioned peanut butter cookie look.
You want to bake them for about 12 minutes or until golden brown on the top, and then let them cool for 10 minutes before eating. I remember as a child eating peanut butter cookies like this with my father, and even now I still make these for him when I see him because it makes him smile.