Monday, January 9, 2012
Gluten Free Oreos
Ok. I did it. I broke down and bought a food scale. I used to be annoyed by all the gluten free recipes posted in grams. Mostly annoyed because I wanted to make them and couldn't. And then I asked for 10 different kinds of flour for Christmas and realized that without a food scale I couldn't use the flour in all these recipes that I've been wanting to make. So now, here's my first recipe in grams. I'm really sorry.
Oh, it's also my first recipe using sweet rice and teff flour. There will be many more different flours to come.
I adapted this recipe from the Gluten Free Girl.
For the cookies:
80 grams sweet rice flour
60 grams white rice flour
35 grams teff flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
10 tablespoons butter, softened
1 large egg
For the filling:
1 stick butter, softened
2 cups confectioners’ sugar
2 teaspoons vanilla extract
1) Preheat the oven to 375. Line a baking sheet with parchment paper.
2) In a large bowl combine the flours. Whisk in the cocoa powder, baking soda, baking powder, salt, and sugar.
3) On low speed, beat in the butter and egg. It will look dry, but keep mixing, it will come together.
4) Scoop 2 teaspoons of batter and form a ball. Flatten the dough in the palm of your hand into a round disk and smooth the edges. Place on prepared cookie sheet.
5) Bake cookies for 5 minutes. Turn baking sheet 180 degrees and bake for another 5 minutes. Remove and allow to cool.
6) Beat together all frosting ingredients until smooth.
7) When the cookies are cool spread some frosting onto one cookie and then top with another. Repeat.
That's it. Oreos.