HEALTH

Chocolate chip cookies

That’s right, your fave sweet snack can be gluten-free—put on that apron and get to it.

What you'll need:  

• 1 7/8 cups (260 g) all-purpose gluten-free flour
• 1 teaspoon xanthan gum
• 6 1/3 tablespoons (57 g) cornstarch
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (109 g) packed light brown sugar
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 5 tablespoons (60 g) vegetable shortening, melted and cooled
• 1 tablespoon pure vanilla extract
• 1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten
• 1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch

Directions:

1. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

2. In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar. Whisk to combine well.

3. Add the light brown sugar, and whisk once again to combine, working out any lumps

in the brown sugar. Create a well in the center of the dryingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly

distributed throughout the dough.

4.. Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Do not flatten the balls of dough.

5.Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer).

6. Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.

Recipe source: glutenfreeonashoestring.com

Fluffy pancakes 

Now, a GF twist on your favorite way to start the morning. Top it with yummy berries and powdered sugar, or stick to good ol’ fashioned butter and syrup. 

What you'll need:

• 1 cup white rice flour
• 1/3 cup potato starch
• 3 Tbsp tapioca flour
• 2 Tbsp granulated sugar
• 1 1/2 tsp gluten-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2 large eggs
• 2 cups buttermilk
• 3 Tbsp canola oil or melted butter
• 1/2 tsp vanilla extract

Directions:

  1. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum for 20 seconds. Add eggs, buttermilk, canola oil and vanilla extract and whisk until well blended and few lumps remain.

2.Heat a large well oiled skillet over medium-high heat. Once hot spoon pancake batter onto griddle (I spread mine out a little) and cook until bottom is golden brown, then flip and cook opposite side until bottom is golden brown.

3.Serve immediately with maple syrup or other desired topping.  

Recipe source: cookingclassy.com 

Mac and cheese

This creamy, cheesy dish is the perfect snack. Now, you celiac chicas can enjoy comfort food in style.

What you'll need:

• Salt
  
• 16 ounces (2 boxes) dried gluten-free elbow macaroni
  
• 4 ounces soft goat cheese (chevre), crumbled
  
• 4 ounces aged white Cheddar, grated
  
• 1 large bunch lacinato kale, stems removed, leaves cut into ribbons

If you’re also dairy-free check out this recipe.

Recipe source: foodnetwork.com