Monday, July 9, 2007

Lime Basil Dressing

I had a beautiful bunch of basil and a hankering for potato salad today. I've made a lot of traditional potato salads lately with egg and yellow mustard, and I was in the mood for something lighter. This is what I came up with. And of course, it's gluten free!

1/2 cup fresh basil
2 cloves garlic
3 TBSP cup fresh lime juice
1/4 cup olive oil
sat and pepper to taste

Dump said ingredients in your food processor. Blend until smooth. Dump over bite sized, cooked yukon gold potatoes, or a salad of your choice.. And YUM.

This came out pretty good.

Very pleased.

Tuesday, July 3, 2007

Gluten Free Chocolate Chip Cookies

Updated on 7/3/2007

After three attempts. The first, I threw out. The second I ate and marveled at their addictive nature in spite of the gritty undertones. But this one, I think is the keeper. The brown sugar really covers the textures of the flour. I always made my version of Toll House cookies with brown sugar because I thought it lent a more butter-scotchy flavor to the dough.

So, here goes:

1 c. featherlight mix*
1/2 c Sweet Rice Flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp salt

1 cup butter
2 eggs
2 tsp vanilla
1 1/2 c. brown sugar

12 oz. bag choc. chips

Preheat oven to 375. Line cookie sheets with parchment paper. I find this prevents them from burning at the higher oven temp required by GF flours.

Have all ingredients at room temperature.
pre-measure flourmix, sweet rice sorghum flour and xantham gum, salt and baking soda into a small bowl and set aside.

Cream butter in eletric mixer on medium high about 30 seconds until it's mushy. Add brown sugar and beat until the color lightens and it is smooth.
Add the eggs one at a time, beating each until well incorporated and the batter is smooth.
Add vanilla
Slow mixer to low and Add dry ingredients. Mix until just incorporated.
Stir in chocolate chips and nuts by hand.

Refrigerate cookie dough for at least 1 hour prior to baking. This will help the cookies keep their shape, and they will be more chewy.

Use cookie scoop or teaspoon to drop onto cookie sheets covered with parchment paper.

Bake 9-11 minutes or until done.

*Featherlight Flour Mix (From Bette Hagman's cookbook)
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp