help me bake wheatless goodies!
January 2, 2013 5:49 PM   Subscribe

I'd like the recipes for your best wheat-free baked treats! Bonus points if they are cookies. Double bonus points if they are free of refined sugar (other natural sweeteners are fine).

I want to make sweets for my sweetie that he can actually eat! Hit me with your best recipes! Any wheatless tips or hints are also appreciated. Low-cost recipes are especially welcome. Thanks!
posted by windykites to Food & Drink (12 answers total) 19 users marked this as a favorite
We have used recopies from this book of allergy free deserts
posted by shothotbot at 5:52 PM on January 2, 2013

No double bonus points because these no bake chocolate peanut butter cookies use sugar as does the flourless chocolate cake.
posted by shoesietart at 6:00 PM on January 2, 2013

A couple of can always sub in another sugar/sweetener for white sugar:
posted by rainbowbrite at 6:24 PM on January 2, 2013

Double Chocolate Cookies

2 1/2 cups almond meal
1/2 tsp salt
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder, non-alkalized
1/2 cup coconut butter (or unsalted butter)
3/4 cup agave nectar
1 TBSP vanilla extract
1 cup coarsely chopped dark chocolate (or semisweet / bittersweet chocolate chips)

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In a large mixing bowl, combine almond flour, salt, baking soda and cocoa powder. In a medium bowl, whisk together the oil, agave, and vanilla. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Stir in chocolate chips. Refrigerate dough for up to 1 hour. Spoon the dough 1 heaping TBSP at a time onto the prepared baking sheet, leaving 2 inches between each cookie. Bake for 10-15 minutes, until the tops of the cookies look dry and start to crack—be careful not to overcook. Let the cookies cool on the baking sheet for 20 minutes, then serve warm.

For extra awesome, use these cookies for homemade ice cream sandwiches.
posted by expialidocious at 6:30 PM on January 2, 2013 [4 favorites]

Jeanne is a woman who has run GF cooking classes in Seattle and has a website with all of her GF dessert recipes. If you want a really special treat, the pumpkin-cinnamon-nutmeg gluten-free donuts are my go-to for dessert that Celiacs and non-Celiacs alike seem to enjoy devouring when still warm from the fry pot.

The box of Mochiko I had to source at an Asian grocer for a couple bucks, but nothing was expensive, other than the small bag of xanthan gum. The Mochiko is very fine and powdery, so be careful dispensing it unless you want a cloud of it everywhere! Keep the xanthan gum in the freezer and it will keep for a long time. Keep the brown rice flour in the fridge to help keep its oils from going rancid. Other than Mochiko, Bob's Red Mill is a good and widely available source for all the flours and xanthan gum, and they do an excellent job of marking their goods as GF (or not).
posted by Blazecock Pileon at 6:37 PM on January 2, 2013 [1 favorite]

Dreena Burton's Homestyle Chocolate Chip Cookies uses spelt flour in the wheat-free variation, and maple syrup as the main sweetener. (It is vegan to boot, too.) If you can find reasonably-priced maple syrup, it could be a low-cost option. I usually skip the 1/4 cup of unrefined sugar (or reduce it to 1 tsp) because I find it too sweet with it AND the maple syrup.
posted by mayurasana at 7:15 PM on January 2, 2013

I just made these peanut butter chocolate chip cookies for my gluten-free BFF. I have been noshing on the extras with a glass of milk. They are delightful. (I may have put in more chocolate chips than the recipe called for. I am that kind of girl.)

I have also made that same GF friend these browned butter rice krispie treats. These are extremely popular with everyone I have ever served them to. (Except for a four-year-old who complained about their saltiness. So, don't waste 'em on little kids.)
posted by Aquifer at 7:39 PM on January 2, 2013

My favorite cookie in the entire World are "chocolate drops"

1 bag of chocolate chips
1 bag of butterscotch chips
1 cup peanut butter

1 cup salted cocktail peanuts (you need the salt so the chocolate will stick)
1 cup mini marshmellows

Line some cookie sheets with wax paper (or a bunch of large plates) and make space for them in your fridge or freezer. Then dump the both kinds of chips and the peanut butter into a sauce pan and melt over very low heat.
When it is completely melted and smooth, remove from heat and quickly stir in the marshmellows and peanuts. Spoon into lumps ( a little bigger than a quarter is a good size- these things are crazy rich) on to the wax paper and set in fridge. They're ready to eat after about 5 min, but need to be kept in the fridge to jeep from getting gooey.
posted by Blisterlips at 8:13 PM on January 2, 2013

This recipe for almond butter cookies is flour less but not sugarless. However, they are now my favorite cookies, and also Mr Joh's favourite. This is a good sign because Mr Joh usually sighs and rolls his eyes when I make something strange and experimental like flour-less cookies.

Recipe note: I found that 1/2 cup each of choc chips and slivered almonds was too much for the dough, 1/3cup works better for me, but YMMV.
posted by Joh at 8:24 PM on January 2, 2013

Note that rice krispies are not gluten free. They do make gluten free rice krispies, but they're hard to find...but if you're trying the recipe Aquifer suggested, make sure you find them.
posted by guster4lovers at 9:44 PM on January 2, 2013

this recipe is lovely and won over a ton of my coworkers who badgered me for the recipe three days in a row. If that's not a thumbs up, I don't know what is. It doesn't satisfy my craving for toll house but in and of itself is fab.

If you look for recipes that are deemed consistent with the Paleo diet or the Specific Carbohydrate diet you should be fairly good. Same with searches for recipes for people with celiac. Pinterest is a great site for recipes and links to blogs I've minded for other recipes.

I actually just got this cookbook because I wanted to understand the reasons why flour mixes work the way they do and how to modify recipes myself. I'm only in the intro part but already am glad I purchased it.
posted by gilsonal at 10:01 PM on January 2, 2013

Highly recommend Mr. Ritt's Gluten Free Flour. You can use it cup-for-cup in place of flour in your regular cookie recipes. This is SO much easier than mixing all of the rice flours/arrowroot/xanthan gum, etc. Bob's Red Mill flour is the one you usually see in the store, but I believe you still have to calculate and add xanthan gum, so it's less convenient.

Protip: Sometimes GF cookies/cakes can be a little drier, so I usually add a little bit of sour cream or milk to standard recipes.

For GF and sugar free, I recommend BabyCakes books (one) and (two).
posted by melissasaurus at 7:33 AM on January 3, 2013

« Older dog ear infection   |   Is there an easy way to setup a home media server? Newer »
This thread is closed to new comments.