Thursday, June 7, 2007
Tender Cakey Golden Flaky Outside
I attended another meeting of the Glens Falls Area Celiac Support Group this week and they had a gluten-free pancake taste test. There were three mixes involved and some resilient pancake flippers on hand to battle the blown fuses and cranky electric griddles. All three were not great and I spaced out on which mix won the taste test, but there were lots of leftovers to bring home to one's celiac spouse. Dan was greatful for a breakfast he didn't have to make and promptly ate them up the next morning with some real maple syrup. The real stuff is more expensive, but it is so much better tasting and less weirdly gooey than the imitation high fructose corn syrup that the manufacturers infuse with artificial mapleness.
One of the support group members brought some delicious gluten-free fig newtons for us all to taste and I brought home some to the family, all of whom pronounced them delicious. Here's the recipe:
1 (10 oz.) pkg. dried figs
1/2 cup water
1/2 cup orange juice
1/3 cup sugar
2-1/2 cups four flour bean mix* or other gluten-free flour mix
2 tsp. xanthan gum
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup margarine or butter
2/3 cup brown sugar
2/3 cup brown sugar
1 tsp. vanilla
1/3 cup sweet rice flour (see note)
Grease a 10 x 15 inch cookie sheet.
Chop or grind the "figlets" and place in a saucepan. Add water, orange juice and sugar. Bring to a boil; reduce heat and simmer, uncovered, for 15-20 minutes or until thickened. Remove to a refrigerator dish and chill.
In medium bowl whisk together flour mix, xanthan gum, baking powder, baking soda and salt. Set aside.
In the bowl of your mixer, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add dry ingredients, mixing well, stirring in the sweet rice flour last.
Divide the dough into 3 sections and roll out the first section between sheets of plastic wrap into a rectangle 4 inches wide and about 15 inches long. Remove the top plastic wrap and spread 1/3 of fig mixture in a 1" strip down the length of the dough.
Brush water on the edges of the dough and fold over the filling, using the bottom plastic wrap to help mold the dough. Seal the edges and again using the plastic wrap, lift the roll onto your prepared cookie sheet and turn it with the seamed side down. Repeat with the remaining dough and filling.
Bake in a 350 degree oven for about 20 minutes or until lightly browned. Remove from oven and cool. Slice crosswise into 3/4 inch slices.
If you plan to freeze these cookies, do not cut into slices first. Just cut the bars in half and wrap well in plastic wrap and foil and place in freezer bag. Makes about 4-1/2 dozen cookies.
Note: If you use the GF Mix, you may eliminate the extra 1/2 cup sweet rice flour but to firm up the dough to correct consistency, refrigerate for 2-3 hours before rolling out.
*Four Flour Bean Mix:
2/3 cup chickpea flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca flour