Posted on August 20, 2012
Living a gluten free life often means that the most indulgent part of eating — dessert — disappears. Like a faint memory of childhood, dessert can seem like a thing of the past for those of use who are gluten intolerant.
Or so I thought! Being a Celiac means you have to get a little more creative with cooking, buying groceries, and eating out.
Just this weekend, I attended the Outside Lands music festival, where dozens of food stalls were selling gourmet snacks and dinners. From Malaysian nachos to Haagen Daz’s ice creams, there was every type of cuisine available. Amid this food mecca was a small food truck, tucked away in the woods of Golden Gate park. It was Kara’s Cupcakes, and yes, they offered gluten free vanilla and chocolate. The smell was oh-so-good, and so stood in what felt like a never-ending line in hopes of purchasing one really small, really expensive piece of round gluten free cake.
I was not disappointed. The cupcake was delicious, moist, and held together — a true feat of gluten-free baking (I have tried some awful cupcakes recently). Gluten free bakeries are popping up all over these days. I blame the “gluten free fad diet” that is all the rage now, but hey, if the product is tasty and cross contamination does not exist, this “fad” can be my new best friend.
But Celiacs and those with gluten sensitivity don’t have to go to boutique bakeries to satisfy your craving for sweets. Check out this killer peanut cookie recipe that I have adapted next time you’re in the mood for a treat!
- 2 cups Skippy’s natural peanut butter (creamy, but still natural: most all-natural peanut butters will not work for this recipe)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons gluten free vanilla extract
- 1/2 teaspoon salt
- 1/4 cup of King Arthur’s gluten free ?our (or any other brand, however this is my favorite)
Preheat the oven to 350° F.
Using a hand or stand-up electric mixer, beat the peanut butter and sugars until fluffy, up to 3 minutes. Reduce speed to low and beat in the salt, vanilla, eggs, and baking soda. The batter is done!
Roll large tablespoonfuls of the dough into balls was a measuring spoon and put on parchment paper lined baking sheets, spacing them 2 inches apart. Flour a fork with your chosen brand of gluten-free ?our and press the dough balls into a ?-inch thickness, while making a crisscross pattern on top of each one.
Bake, rotating the baking sheets halfway through, until the edges are set, for about 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks.
These will last for up to 5 days in a container.