By Jeanne Sauvage
The vacations are a time to rejoice and take pleasure in baked items hot from the oven. regrettably for the gluten-sensitive, seasonal pleasures reminiscent of sugar cookies and mincemeat truffles were off-limits. no longer anymore! Jeanne Sauvage, writer of the preferred weblog paintings of Gluten-Free Baking, has perfected 60 gluten-free recipes with the entire flavors in their wheat-filled counterparts.
Also integrated are tips about how wheat-free components paintings and Jeannes personal gluten-free flour combine. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the vacation desk with convenience and pleasure.
Read or Download Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats PDF
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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
The vacations are a time to rejoice and delight in baked items hot from the oven. regrettably for the gluten-sensitive, seasonal pleasures comparable to sugar cookies and mincemeat cakes were off-limits. no longer anymore! Jeanne Sauvage, writer of the preferred web publication artwork of Gluten-Free Baking, has perfected 60 gluten-free recipes with the entire flavors in their wheat-filled opposite numbers.
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Extra resources for Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
Sample text
When I was little, she resided in Queens, New York. Since we lived in California, every Christmas she sent us a huge box of assorted traditional German cookies, including highly spiced lebkuchen. I think of her whenever I bake these. Lebkuchen means “very sweet cakes,” which makes sense because they are puffy, cakey cookies. ABOUT 3 DOZEN COOKIES 3 cups/420 g Jeanne’s GlutenFree All-Purpose Flour (page 17) ½ tsp baking soda 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp freshly grated nutmeg 1 tsp ground allspice ½ cup/120 ml honey ½ cup/120 ml unsulphured molasses ½ cup/105 g packed dark brown sugar 1 tsp grated lemon zest 1 Tbsp freshly squeezed lemon juice 1 extra-large egg, at room temperature ½ cup/35 g ground almonds or hazelnuts cup/45 g candied orange peel or candied citron (optional) GLAZE 1 cup/115 g confectioners’ sugar 2 Tbsp milk In a large bowl, mix together the flour, baking soda, cinnamon, cloves, nutmeg, and allspice.
Bake for about 15 minutes. To test for doneness, very lightly press the top of a cookie with a finger. If it is done, the imprint of your finger should not remain. Remove the cookies to wire racks to cool slightly. Let the sheets cool completely and repeat with the remaining dough. WHILE THE COOKIES ARE COOLING, MAKE THE GLAZE / Sift the confectioners’ sugar into a small bowl. Add the milk and whisk to combine. The mixture will be thick but still liquid. Place cookie sheets under the wire racks of cookies.
Add the cream of tartar, salt, and vanilla and continue to beat until the egg whites hold soft peaks, about 3 minutes. Reduce the speed to low and gradually sprinkle in the sugar so that it does not sink to the bottom. Increase the speed to high and whip until the mixture forms stiff, shiny peaks, about 10 minutes. Preheat the oven to 225°F/110°C/gas ¼. Position a rack in the upper third of the oven and another rack in the lower third. Line two cookie sheets with parchment paper. Fit a pastry bag with a medium-round tip (I use a #10 tip) and place the bag in a sturdy drinking glass to stabilize it while you fill it.
