September 2014 archive

Gluten-free flourless cookies

So the time has come to start experimenting with some gluten-free flourless cookies/biscuit recipes. So this is the first of possibly many posts to come… original recipe found at errenskitchen.

Serves: 15
• 2½ cups powdered sugar
• ¾ cup cocoa powder
• ¼ teaspoon salt
• 1 tablespoon cornstarch
• ⅛ tsp baking soda
• 2 egg whites, at room temperature (more if needed)
• 1 tablespoon pure vanilla extract
• ½ teaspoon of vinegar
• Red food coloring
• 1 cup/150g bittersweet chocolate chips

I did not use the food colouring as it is just one more product for me to scrutinize the label of, and I am quite happy with good old chocolate!

Preheat oven to 350f/175c.
Line two baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
In a large bowl, whisk together the powdered sugar, cocoa powder, salt, cornstarch & baking soda
Beat in two egg whites and the vanilla extract and vinegar (and food coloring if using) until the batter is moistened.
The consistency should be a thick and fudgy batter. As all eggs are not created equal, if the batter seems too thick, add another egg white or two.
Spoon batter onto the prepared baking sheets in 2 inches apart.
Bake about 12 – 14 minutes, until the tops are shiny and lightly cracked.
Slide cookies on the parchment paper onto wire racks and let cool completely.

I must confess that on my first attempt I thought the batter was too thick and all the ingredients were not being incorporated, so I added another egg white. I was slightly horrified then when I ended up with one giant cooked cookie as the batter had expanded as it cooked rather more than anticipated! So if you think it is too thick wait until you have given it a good chance to mix… not that one giant cookie is a bad thing of course!

Fudgy gluten-free brownies

I found this brownie recipe here at the gfreefoodie (recipe courtesy: Ghirardelli Chocolate). I am always on the lookout for recipes that are flourless or use almond/coconut flours, so time to bake!

gluten-free brownies



1/2 cup whole almonds or 2/3 cup almond flour
1/3 cup brown rice flour
1 cup Ghirardelli bittersweet 60% Chocolate Chips (use what you can find locally)
6 tablespoons unsalted butter cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup walnut or pecan pieces, optional


Preheat the oven to 325 degrees (that’s about 162 Celsius) with a rack in the lower third of the oven.
Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour.  Set aside.

Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.

Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the centre comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares. Eat!