Saturday, January 09, 2010


I just completed my first (although it won't be the last!) batch of Gluten Free New Year's Cookies! They taste great, although not exactly like the MCC version. Thanks to my friend Julie from Mennonite Girls Can Cook. I altered her recipe just a bit simply because I didn't have any arrowroot. Instead I substituted cornstarch. It worked out just fine.

In a previous post I lamented the fact that I hate the taste of white bean flour. I was convinced to give it another shot by Julie who grinds her own flour. She sent me a little package of flour though the mail...wonder what people would have thought if they intercepted that and saw that it was full of some powdery white substance! :) As promised, Julie's flour had just a bit of the beany taste to it, but none when baked into things. Encouraged by this I bought a flour mill and decided to start grinding my own flour. Unfortunately, it didn't work out as well as I thought it would, and I only could get the flour to a "stone ground" consistency, which won't work with most of my baking. Discouraged, I tried to figure out what to do next. I finally decided that a coffee grinder would work, and so I bought a new one to only use with grinding flours. When I grind the beans at the espresso setting, and run them through 3 times, I finally get the consistency I want. Then I sifted that to get the bigger chunks out. The end product worked great in my recipe today!

Julie's Recipe for New Year's Cookies (Portzelke)
1/2 cup warm water
1 tsp. sugar
1 TBSP yeast
Mix first 3 ingredients and let proof in a warm spot.
Liquid Ingredients
1/2 cup warm milk
1 tsp melted butter
1 tsp. vinegar
2 tsp. vanilla
1 egg
Dry Ingredients
1/2 cup white bean flour
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup potato starch
2 TBSP arrowroot flour (I used 3 TBSP corn starch)
1 rounded tsp. xanthan gum
1 tsp. bakingpowder
1/2 tsp. salt
3 slightly rounded TBSP sugar
1 cup raisins

In mixing bow put in liquid ingredients and beat. Add proofed yeast. Mix dry ingredients and add all at once to liquid. Beat on low until blended, then on high until dough is smooth. Add raisins and beat until mixed evenly. Scrape sides of bowl dw with spatula to form a ball of dough in bottom of bowl. Cover and let rise in warm spot for 30-40 minutes. Heat aout 3/4 inch of oil in a pot or small frying pan. When hot, drop by tsp. a dollop of dough into the ol and fry until golden. I glazed them when I was done, but I know that some people sprinkle sugar on theirs.

1 comment:

Julie said...

Oh! I'm so glad they worked for you .. and cornstarch instead of Arrowroot wouldn't make a difference I don't think.
I'm also happy to hear you found that a coffee grinder works for the beans! that's so good to know and allows everyone to have the flour. I'll pass that hint on!
Thank you!