Gluten-Free

Recently, a coworker has decided to start a gluten-free diet. She mentioned how difficult it was to find gluten free items in supermarkets, bakeries and restaurants. Her options are very limited. It had me thinking about dedicating some of my baked good for those who are on a gluten-free diet. Celiac disease is not a new phenomenon; it has been known throughout Europe for years. In the past couple of years, those who are gluten free are making a voice for themselves. Even so, there are very limited options. This past week I baked gluten-free chocolate chip and coconut cookies as well as gluten-free chocolate and peanut butter cake pops. Not to pat myself on the back, but they came out pretty good. I was rather impressed with the taste. The texture is a bit off but I'll keep experimenting till I get it right. Because of my history of stomach aches and hearing my coworker explain her reasons for her gluten-free diet, I started thinking maybe I should try this for a bit. It's been 5 days since my last taste of gluten and so far so good. Try some of these recipes and let me know what you think:

Gluten Free Chocolate Chip and Coconut Cookies 
1 1/2 cups of gluten free all purpose flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1 tsp sea salt
1 stick of softened butter
1  1/4 cups of sugar
1/2 cup of brown sugar
2 eggs
1 tbs vanilla
chocolate chips
1/3 cup of coconut flakes

Pre-heat oven at 350F
mix dry ingredients and set aside.
In mixer- mix butter and add sugar till fluffy. Add in 1 egg at a time and mix well. Add vanilla.
Add dry ingredients 1/3 at a time. Mix well. Add chocolate chips and coconut flakes. Do not over blend.
Place in fridge for about an hour. Scoop 1 inch balls and place about 2 inches apart on a greased cookie sheet. Cookies may spread a little. Leave in oven for about 10 minutes. Enjoy!

Gluten Free Chocolate and Peanut Butter Cake Pops  
Lollipop Sticks
Chocolate melts (any color)

Gluten Free Chocolate Cake
2 cups of gluten free all purpose flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder

1 tsp salt
1/3 cup of unsweetened cocoa

1/4 stick of softened butter
1 cup of sugar
1/2 cup of brown sugar
2 eggs

1 tbs vanilla
1 package of gluten free chocolate pudding
1/3 cup of sour cream
1/4 cup of cold coffee

Pre-heat oven at 350F
Grease a cake pan and set aside.
Mix dry ingredients and set aside.
In mixer- mix butter and add sugar till fluffy. Add in 1 egg at a time, alternate with sour cream. Mix well. Add vanilla, pudding mix and coffee.
Add dry ingredients 1/3 at a time. Mix well. Spread batter on greased cake sheet. Bake for about 20-30 mins.

Peanut Butter Frosting
2 cups of powdered sugar
8 tbs of butter
4 tbs of cream cheese
1/3 cup of Peanut Butter
1 tsp of vanilla

Mix butter and cream cheese till fluffy. Slowly add powdered sugar. Add vanilla. Mix till fluffy. By hand, fold in peanut butter.

Once cake is done let cool for about 10 mins. After 10 minutes the cake should still be warm to the touch. cut into pieces and place in mixer. Add frosting till cake looks moist and can form a ball. You may use a 1 inch cookie scooper to form balls. Place on baking sheet and place lollipop stick in the middle of each ball. Place in freezer for about an hour. Melt chocolate in microwave or double broiler. Dip frozen chocolate balls in melted chocolate and place back in the fridge when complete. Enjoy!