Pecan Shortbread Cookies – Gluten and Corn Free

100_4348

These buttery, super nutty and delicious cookies come together quiet easily. My daughter and I had them whipped up and ready for baking in just under 15 minutes. They are very simple, and if you do much baking you probably have the ingredients for these in the pantry any day of the week.

There’s a brand of gluten free cookies that makes this variety and I have been known to indulge in one… or four with a cup of coffee for a late night snack or um, the occasional breakfast. They’re not very sweet, their texture is truly sandy, and then melts on the tongue after a few crunchy chews.

When I was little my mom would buy these cookies for herself as a special treat. We kids usually had graham crackers or some sort of striped cookie etc. I always was jealous of her special cookies though. As an adult I can completely understand why they were just for her! They’re way too good to share. 😉 Especially when you’re buying them at the store for over $4 a box and get a whopping 8 in the package.

This recipe cost me about $3 to make and I have more than enough to share with family, friends, babysitters, neighbors etc. I’d say I win this round.

 

Ingredients

1 cup of Cold Unsalted Butter

1 cup of White Rice Flour

1 cup of Brown Rice Flour

1/2 Cup Brown Sugar

2 Tsp. Guar Gum

1 cup Ground Pecans

1 Tsp. Vanilla or 1 Vanilla Bean

1/2 Tsp. Sea Salt or Non-Iodized Salt

 

Directions

In the food processor pulse the cold butter and the flours together.

Pour into a large mixing bowl when the flour/butter looks similar to sand.

Pour the Pecans into the food processor and pulse until they’re in smallish pieces.

 

Next add the sugar, gum, salt and combine. Finally add the vanilla and the pecans and use your hands to make all the of the mixture begin to stick together, similar to making pie crusts. Really work your hands into the dough and press it together. When it begins to start sticking together form into into a log shape. Wrap in plastic wrap and place in the fridge for about 30 minutes. Remove when chilled and bake at 350 for about 12 mins. or until just the edges are beginning to brown slightly. Leave on the baking sheet until partially cooled and then move to a cooling wrack to completely cool.

These will be very delicate until cooled. Make sure you let them set on the baking sheet for a few minutes before you try to move them.

 

CopyRight 2014 Amy Tucker all pictures, recipes and ideas expressed are the sole property of Mom’s Gluten Free Noms.

Advertisements

Cinnamon Raisin Bread Made in the Bread Maker – Gluten and Corn Free

100_4344

 

I loooove cinnamon raisin bread in the morning, extra toasted and extra buttery of course! I want it dense, moist  and sweet. The more cinnamon, the better. I basically want to pretend I get to eat cinnamon rolls full of raisins in the morning!

I have been raving about my bread maker ever since I inherited it. Here’s my newest creation in it. I used the sweet bread setting. 1 lb loaf, Dark setting.

This is a much faster bake than my White Bread in the Bread Machine. This is however, just as tasty of a bread recipe in the bread machine. We’ve made three loaves this week and eaten… three loaves. 🙂

Here’s the recipe.

 

Ingredients

1 1/4 Cup of warm Water

2 Tbls. Un-salted Butter Softened to room temperature

1 1/2 Cups of Brown Rice Flour

1 Cup of White Rice Flour

1/2 Cup Tapioca Starch

1 Tsp. Non-Iodized Salt

1/4 Cup Light Brown Sugar

2 Tsp. Ground Cinnamon

3 Tsp. Yeast (make sure the brand is not sourced from cereal grains)

1 Cup of Raisins

 

Directions

Place the ingredients into the bread maker in the order that they are listed. Select the sweet bread setting on your bread maker. Select the 1 Lb. setting or medium loaf. Select the dark crust setting. Close the lid and let the machine do the work!

Slice it and toast it, smear it with butter, and devour!

 

CopyRight 2014 Amy Tucker all recipes, ideas and pictures are sole property of Amy Tucker Mom’s Gluten Free Noms