Wednesday, April 26, 2017

Gluten Free Stroopwafels

 Last year my family and I went to a tulip festival held here in Utah Valley. There was a vendor selling Stroopwaffles… a Dutch treat that's kind of a crispy, thin cookie filled with a cinnamony caramel syrup.  they were, of course, full of gluten. But that didn't stop my husband and I from enjoying them… And only stop me from being able to share with the children. At the time I wondered if I could make some gluten-free, but when I looked up recipes they all called for yeast. As yeast-based breads are often hard to translate into gluten free versions, I decided not to try it then. Today, though,  I suddenly worked up enough energy to give it a shot. They turned out beautifully. I think I will probably play around with the syrup recipe little bit more, as it wasn't quite exactly what I wanted it to be. But they were definitely good enough to post the recipe. Enjoy!

Gluten Free Stroopwafels

4 c. EGF All Purpose Flour
2 tsp. xanthan gum
1 c. butter
1/2 tsp. cinnamon
1/2 c. sugar
2 eggs (I used extra large ones)
1/2 c. warm water
2 tsp. yeast

Caramel Filling

1 3/4 c. Brown sugar
1 c. butter
1 tsp. cinnamon
1/2 c. corn syrup*

In a small bowl, combine the warm water and yeast. Allow them to sit while you prepare the flour. Combine gluten free flour mix and xanthan gum. Cut butter into the flour until it is in very small pieces.  Stir in cinnamon and sugar. Add eggs and yeast water, and stir until fully combined. Cover and let rest for 30-60 minutes.

While dough is resting, prepare caramel filling. Combine all four ingredients and bring to a boil over medium high heat. Allow the syrup to reach soft ball stage (234-240 degrees)**. Remove syrup from heat. As the syrup cools it will thicken and get harder to spread, so do your best to work quickly.

Preheat a pizzelle iron or Waffle Cone Maker. Place 2-4 TBS of dough into the waffle and press closed (2 Tbs of dough will make cookies that are about 3 inches in diameter).  Allow to cook for 30-90 seconds (this really depends on the heat of your iron ... I said the alphabet out loud to myself three times at a steady pace - it allowed the stroopwafels to cook just to a golden brown).  Once it is cooked, remove a cookie from iron. Hold it in a towel or doubles paper towels and cut the cookie into two thin slices.  So with caramel sauce, then allow them to sit until crispy.

*I used light corn syrup, but dark corn syrup would add a slightly deeper flavor. It's up to you.
**Remember that candies (or syrups) cooked at higher altitudes need to have the final temperature decreased by 2 degrees for each 1000 feet above sea level. Since I am at about 5000 feet, I only cooked my syrup to 230 degrees (the higher end of the temp range ... I think that next time I will only cook it to the beginning of that range).

Tuesday, March 28, 2017

Gluten Free Graham Crackers

A couple of weeks ago I made graham crackers for a dessert. I used the recipe in our second cookbook, but as I baked them I realized again that I have not been in love with this recipe for a while. Somehow the graham crackers always seem to boil away. And they are chewy… And they just aren't quite as good as I want them to be. So today I decided that I would take a look at the recipe and see what I could do to improve it.

I googled a bunch of regular graham cracker recipes and a bunch of gluten-free graham cracker recipes. I looked at the differences between the recipes and compared them to my recipe. Whoa! Our recipe had twice as much butter, twice as much sugar, and about five times as much baking powder as most of the other recipes! So I  decided that I would to start play around. Most of the gluten-free recipes I found required nearly twice as much flour per cup of butter as the gluten recipes that I found. I decided that I would start with the gluten recipes and make modifications from there. Well, the resulting crackers are perhaps not perfect, but they're much better than the previous recipe was. So I decided to share.

Gluten Free Graham Crackers

1.5 c. EGF all-purpose flour mix
1/2 tsp.  xanthan gum
1/4 tsp. salt
1 tsp.  cinnamon
1/2 tsp. baking powder
1/4 tsp. vanilla
1/3 c. brown sugar
2 1/2 Tbs. honey
1/2 c. butter

 Cream butter and brown sugar. Add honey and vanilla and mix well. Add dry ingredients, and mix until well combined.

Turn dough out onto a parchment-paper-lined cookie sheet (I used a 13 x 18 pan).  Cover the dough with a sheet of plastic wrap and roll out until it is 1/8 of an inch thick. Gently cut the dough into cracker-sized rectangles. (The crackers will bake together as they bake, but scoring the dough beforehand makes it easier to cut them again after they are done baking.)  if desired, poke holes in the top of the crackers. (The holes will also bake together as the crackers bake, but it is just possible that they help to keep them from bubbling up?)

Bake at 325° for 15 to 20 minutes. Pull the crackers out of the oven, and re-cut them apart while still warm. Allowed them to cool.

Let me know how you like them!