“Let’s Bake” Food Allergy & Gluten FREE!

November 14, 2015 in Cookies

Let's Bake! - A Food Allergy Gourmet Cookbook by Jodye Hall

Let's Bake! - A Food Allergy Gourmet Cookbook by Jodye Hall

Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts.

  • Includes Recipe for Gluten FREE Flour Mix!
  • 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts.
  • All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts.
  • Easily make substitutions according to your dietary allowances!

What’s in the book! breads, cakes, cookies, biscotti, muffins and tarts…

“Let’s Bake” Holiday  Combo – Paperback, eBooks, Holiday Recipes $9.99

Paperback shipped to you by U.S. Priority Mail and an eCookbook copy available instantly. PLUS a bonus Holiday Recipe eCookBook (.pdf Adobe Acrobat Format). Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten Free Flour Mix! (eCookbook .pdf Adobe Acrobat Format) – BUY BOOK NOW

 

3 Tips for Making Sugar Cut-out Cookies

November 13, 2015 in Cookies, Tips

- by the Food Allergy Gourmet

Rolling Cookie dough flat on parchment paper and popping in the freezer will give the dough a great texture for making and baking cut-out cookies.

Cut-out cookies can be tricky to get “cut out”  correctly and without falling apart.  The dough really does have to be perfect for ideal rolling and cutting.  Here are three easy tips for a better experience with cut-out cookies.

1. Parchment Paper

Place a gob of dough on a piece of parchment paper, cover it with a second piece and roll it to the desired thickness.  Sprinkle some Gluten Free flour on top of rolled dough to help not stick.

2. Freezer – Chill Until Firm

Then, pop it in the freezer and chill until firm. Take it out of the freezer and remove the top piece of parchment. Place it back on top of the dough and flip the dough over. This will help get cookies off paper after cutting.

3. Cut on Parchment Paper

Plate of Food Allergy and Gluten Free Cut-out Cookies

Sugar Cut-out Cookies can be easy to make with a few time-saving tips. As always, we do it food allergy and gluten free.

Remove the top piece of parchment. Cut the cookies into shapes on the parchment, and lift them with a wide, thin metal spatula.  You can also bake cookies on the parchment paper, saving even more time and clean up.  If the dough gets too warm, put back in the freezer and repeat the process.

  • BONUS TipsSlice and Bake Cookies – The cookie dough is rolled into log before chilling. Once the dough is cold and firm, slice the dough into coins using a sharp knife or waxed dental floss. If the dough flattens or loses its shape while cutting, turn the log a quarter of a turn every few slices. Tip – Try storing cookie dough logs in the cardboard tube of a used paper towel or wrapping paper roll. This will help keep their shape.

ALLERGY & GLUTEN FREE COOKIE RECIPES

18 Cookie Recipies totally allergy and gluten free in the “Let’s Bake” Cookbook

3 FREE Cranberry Holiday Recipes – Allergy & Gluten Free

November 8, 2015 in Cookies, Cooking, Uncategorized

Tis the season for cranberries. Cranberries are one of the best ways to bring holiday color, style and fun to the dinner table. They are delicious, healthy and can be added to a variety of dishes. During the holidays, the Food Allergy Gourmet will profile three cranberry recipes from the “Let’s Bake” and “Holiday Recipes” Food Allergy & Gluten Free cookbooks. You and your family don’t have to do without this year. We hope you enjoy these family holiday favorites. Check out our Cookbooks for many more great food allergy and gluten free recipes for cakes, cookies, breads, side dishes and more. We have also included baking tips as well as ingredients and substitution resources. We wish you and your family a safe and happy holiday season.
- Food Allergy Gourmet Family and Team

Here are the cranberry recipes we will feature this month.

  1. Martha’s Cranberry Salad
  2. Cranberry Crumble Bars
  3. Orange Cranberry Biscotti NEW

Let’s Bake Cookies Allergy and Gluten Free

October 4, 2012 in Cookies

“Let’s Bake” – 18 Cookie Recipes

Cookies are one of the easiest and most fun foods to make. They are simple to make, fun to decorate and delicious to eat. Since everyone seems to have their own opinions about what a cookie should be like, I have included recipes for soft and chewy, crispy and cake-like cookies. The amazing thing about cookies is that they require just a few basic ingredients – but oh, the results! The simplest ones contain just flour, sugar, shortening and a bit of egg replacer, while others feature spices, seeds, coconut, chocolate, pureed or dried fruits, cereal or even pretzels. We have 18 Cookie Recipies totally allergy and gluten free in the “Let’s Bake” Cookbook.

Timesaving tip! Place a gob of dough on a piece of parchment paper, cover it with a second piece and roll it to the desired thickness. Then, pop it in the freezer and chill until firm. Take it out of the freezer and remove the top piece of parchment. Place it back on top of the dough and flip the dough over. Remove the top piece of parchment. Cut the cookies into shapes on the parchment, and lift them with a wide, thin metal spatula.

  • Drop cookies – Scoop up small amounts of dough using melon baller, a small ice cream scoop or two spoons, and drop them onto the cookie sheet.
  • Slice and bake – The cookie dough is rolled into log before chilling. Once the dough is cold and firm, slice the dough into coins using a sharp knife or waxed dental floss. If the dough flattens or loses its shape while cutting, turn the log a quarter of a turn every few slices. Tip – Try storing cookie dough logs in the cardboard tube of a used paper towel or wrapping paper roll. This will help keep their shape.
  • Shaped cookies – Some shaped cookies are created with a Spritz Cookie Press, while others are formed by hand into a variety of shaped, such as crescents, balls or canes.
  • Bar cookies – Brownies and Blondies are examples of bar cookies. These are made from a batter that is spread into a prepared baking pan with high sides. Always use the correct size pan, or your cookies will turn out either over or under-baked. Aluminum is preferable to glass for our recipes. Glass retains heat and may cause the edges to over bake before the middle is done.