Gluten Free Cookies

It’s no secret I like to bake. Unfortunately, my hobby doesn’t coincide well with our Celiac-induced lifestyle modifications. As a result, my cupcake tins have gone ignored, the sprinkle collection is dusty, and the pastry bags have hardly seen the light of day. I’ve dabbled with gluten-free baking here and there, but the results have mostly been disastrous (banana bread anyone? bana-NO).

The process has been discouraging to say the least–in both taste and texture. Luckily, Graeme has a pretty trendy disease so we’ve had a number of options available to us. I think we finally found a winner though:

Cue the angelic voices singing "Hallelujah."

Cue the angelic voices singing “Hallelujah.”

So far, I’ve only used this for baking gluten free cookies and in a few recipes as an additive here and there. It’s simple. It’s easy. It’s tasty. And it’s GF AF.

Seriously, it’s easy. I used this flour as a straight replacement for the poisonous wheat flour in the Toll House cookie recipe. We bought our box at a local Sprouts, but it looks like you can order Arrowhead Mills flour online too. These aren’t sponsored links. I just like to bake cookies (read: eat cookie dough) and share the love.

Do you have any gluten free baking products you recommend?

 

Buttercream Secrets

A few weeks ago my friends asked me if I would show them how to make buttercream look and taste good. They said there would be fun, wine, and cupcakes. Clearly, this seemed like an event I would dread attending.

After going neglected for far too long, my pastry bags, frosting tips, and sprinkles saw the light of day. My friends were equally thrilled to show them some love. So, on a lovely, cloudy, September afternoon, this is what we did:

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