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

8 Simple Baking Tips For Cakes and Breads

November 12, 2015 in Breads, Cakes, Tips

8 Baking Tips For Allergy and Gluten Free Cakes and Breads & gluten Free

Baking tips for breads and cakes allergy & gluten Free

Baking totally allergy and gluten free can be difficult to say the least with all the substituting, altering of recipes and conversions.   Here are 8 simple baking tips to help your cakes and breads turn out better than ever.

  1. Don’t peek while baking! This can cause the cake or bread to fall.
  2. Make sure the oven is preheated to the correct temperature. Use an oven thermometer to determine the temperature.
  3. Measure all ingredients accurately.
  4. Add the ingredients in the order specified by the recipe.
  5. Cream the fat and sugar using the paddle attachment of your electric stand mixer. This adds air to the batter, and lift to the resulting cake. How? Sugar crystals have jagged edges. When they are beaten into a fat, they drag air into it, lightening the mixture. When the cookie bakes, the carbon dioxide created by baking powder and baking soda migrates to the air pockets, makes the dough rise and creates a light, tender texture. Use the paddle attachment of your electric stand mixer.
  6. Use the correct size pans. This helps the batter to cook completely in the recommended time and rise to the correct height.
  7. Prepare the pans by lining with parchment and greasing the bottom and sides.
  8. With the exception of the cornbreads, crisps and crumbles, cool cakes completely before cutting. Cutting into these goodies warn can give them a gummy texture.

Bake Allergy & Gluten FREE – Cookbook