Super Soft Gluten Free Bread

I did it again! This gluten free bread is super soft, hence the name; and it tastes really great. One of the differences is that it is made with oat flour instead of sorghum flour, so the flavor is closer to white bread than my "Even Better Gluten Free Bread". The baking technique is also different. Instead of letting the dough rise for hours, this one is baked right away. This technique is the one I use for my french bread (post coming soon), and I am thrilled with the result.

This bread is perfect for sandwiches, toast, french toast, or anything else you can think of. Tell me, how will you use it?

What You Will Need:
Stand Mixer with Paddle Attachment
Small Bowl
Medium Bowl
Whisk
Spatula
Loaf Pan
Non-Stick Cooking Spray
Brush
Cooling Rack

Ingredients:
2 Tablespoons Yeast
1 Tablespoon Sugar
1 1/4 cup Milk (110° F)
1 1/2 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1 teaspoon Xanthum Gum
1 teaspoon Guar Gum
2 teaspoon Salt
1 teaspoon Apple Cider Vinegar
1 Tablespoon Butter, room temperature
3 Large Egg Whites, room temperature
1 Large Egg White whisked with 1 Tablespoon Water for egg wash

Directions:
In small bowl, mix together yeast, sugar and milk. Set aside for 5-10 minutes.

In medium bowl, whisk together oat flour, potato starch, tapioca starch, xanthum gum, guar gum and salt.

In stand mixer with paddle attachment, beat together egg whites, apple cider vinegar and butter.

Slowly add dry ingredients mixing in between additions.

Add yeast mixture and beat on medium for 2 minutes.

Spray loaf pan with non-stick cooking spray.

Pour dough into prepare loaf pan. Smooth top with wet fingers.

Brush top of loaf with egg wash.

Place loaf pan in cold oven on middle rack. Set oven to 425°F, and bake for 30-35 minutes or until internal temperature is 200°F. Let cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

MMmmm. Look at that amazing loaf of bread.

Not only does it look good, but the smell was overwhelming. I really had to exert a ton of self-control to keep from eating this whole loaf before I was able to photograph it. 

"Don't shine so that others can see you. Shine so that through you others can see Him." ~ C.S. Lewis

After all, that is really all He asks us to do.

~Sheryl

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Raspberry Chocolate Bars

These bars are a delightful marriage of sugar cookie, raspberry jam, and chocolate. Of course, I love all of these things, and was sure these would be incredible. However, when my friends, my husband and I first tried them, we weren't completely sold on them. 

But, I hate to throw out baked goods; so I put them in a sealed container, and left them for the next day. Oh how surprised I was when I tried them again the next day. 

Trust me, these bars are 100 times better the next day. My advice is to make them at night before you go to bed, and wait to eat them until the next day.

What You Will Need:
Small Bowl

Whisk

Fork

9 x 13 Pan

Small Saucepan

Large Spoon

Ingredients:

3/4 cup Soy Flour

1/2 cup Tapioca Starch

1/4 cup Potato Starch

3/4 cup Sugar

3/4 cup Unsalted Butter, room temperature

1 pint  Fresh Raspberries (You could also use frozen, thawed and drained)

1/4 cup Water

1 Tablespoon Corn Starch

3/4 cup Semi-Sweet Chocolate Chips

1/2 cup White Chocolate Chips

1 Tablespoon Canola Oil

Directions:

Preheat oven to 350°F.

In small bowl, whisk together soy flour, tapioca starch, potato starch and sugar.

Add butter and mix with a fork until pea size lumps are formed.

Press mixture into 9x13 pan and bake for 15 minutes.

Mix together corn starch and water.

In small saucepan, mix together corn starch mixture and raspberries. Heat to boiling, stirring constantly. Boil and stir for one minute. Cool 10 minutes.

Sprinkle chocolate chips over baked crust.

Spoon raspberry mixture evenly over chocolate chips.

Bake for 20 minutes or until raspberry mixture is set.

Refrigerate until chocolate is firm.

Melt white chocolate chips and canola oil in microwave in 30 second increments, stirring after each increment, until completely melted. Cool for 2 minutes. Spoon into a zip-top bag, clip the corner, and drizzle over bar. Refrigerate overnight.

Cut into 2 inch squares and serve. Store in an air-tight container.

Just try them. You will like them.

Many are the plan's in a person's heart, but it is the Lord's purpose that prevails. ~Proverbs 19:21

Don't let this discourage you. God's plans are ALWAYS better. Sometimes it takes a while for them to unfold, but they are ALWAYS better.

~Sheryl

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Sprinkle Cookies

Looking for something fun and festive to brighten up a dull and dreary winter day? Try these sprinkle cookies. Nothing says fun like sprinkles! Or should I have called them Fairy Dust Cookies? After all, the fam and I are in Disney this week! And having a blast, I might add. Wish you were all here too. Well, maybe not ALL of you, the lines might be a little too long if you were. ;)

These cookies are moist and chewy, and the sprinkles add a tiny little crunch in every bite. They are a delightful treat on a cold, snowy day or any day for that matter.

What You Will Need:
Standmixer with Paddle Attachment
Medium Bowl
Whisk
Medium Scoop
Cookie Sheets lined with Silicone Mats or Parchment Paper
Cooling Racks

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar
3/4 cup Sugar
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Soy Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Sprinkles

Directions:
Preheat oven to 350°F.

Line cookie sheets with silicone mats or parchment paper.

In stand mixer with paddle attachment, cream together butter, brown sugar and sugar.

Add eggs and mix until well combined.

Add vanilla and mix until combined.

In medium bowl, whisk together soy flour, potato starch, tapioca starch, corn starch, xanthum gum, baking soda and salt.

Slowly add dry ingredients to wet ingredients in stand mixer. Mix until well combined.

Add sprinkles and mix until well incorporated.

Using medium scoop, scoop cookie dough into a large plastic container with wax paper between the layers. Refrigerate at least one hour.

Place refrigerated cookie dough balls on lined cookie sheets at least 2 inches apart.

Bake for 16-18 minutes. Let cool on cookie sheets for 2 minutes then transfer to cooling racks.

Let cool completely. Serve in multiples for maximum enjoyment. I mean really - who wants to eat just one cookie?!

"In this world we have to take chances. Sometimes they're worth it and sometimes they're not, but you will never know until you try."

You gotta keep trying.

~Sheryl

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Chocolate Covered Raspberry Cookies

HAPPY VALENTINE'S DAY!!!!!

OK, this may sound bad, but I pretty much love anything chocolate covered! But, I especially love strawberries or raspberries covered in chocolate.

And what better way to celebrate Valentine's Day than with pink cookies that taste like chocolate covered raspberries? I couldn't think of a better way. Well, except for the fact that the family and I packed up and left this morning headed to sunny Florida and the happiest place on earth - Walt Disney World. As my kids would say, "Epic Valentine's Day!"

But, let's get back to the cookies - raspberry flavored cookies with milk chocolate chips. That sounds amazing enough, right? Yet, you know how I love to push the envelope of amazing, so I dipped some and drizzled some of them in even more chocolate. Holy cookie, batman! Trust me, you will be speechless. They are that good.

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Spatula
Plastic Container
Cookie Sheets lined with Silicone Mats or Parchment Paper
Medium Scoop
Cooling Racks
Small Bowl
Wax Paper

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 small package Raspberry Flavored Gelatin
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Milk Chocolate Chips
1 cup Milk Chocolate Chips (Optional for Dipping)
1 Tablespoon Canola Oil (Optional for Dipping)

Directions:
In stand mixer with paddle attachment, cream together butter and sugar - approximately 4 minutes.

In medium bowl, whisk together oat flour, potato starch, tapioca starch, corn starch, gelatin, xanthum gum, baking soda and salt.

Add eggs and vanilla to sugar mixture and mix well. Scrape down sides of bowl with a spatula.

Slowly add dry ingredients to stand mixer. Mix well.

Add milk chocolate chips and mix until combined.

Using medium scoop, scoop dough into plastic container, using wax paper between the layers of dough balls. Refrigerate at least one hour.

Preheat oven to 350° F.

Place dough balls on lined cookie sheets approximately 2 inches apart. I usually put 8 cookies on a sheet. (This dough is pretty soft even after being refrigerated. You may want to roll the dough balls back into balls before placing them on the cookie sheets. This will ensure that your cookies will be pretty circles, not odd shaped alien cookies.)

Bake for 16-18 minutes.

Let cool on cookie sheets for two minutes, then transfer to cooling racks to cool completely.

OPTIONAL: Melt milk chocolate chips and canola oil in a microwave safe bowl in the microwave in 30 second intervals, stirring between intervals, until completely melted. Let cool.

Dip cookies in melted chocolate and place on wax paper to set.

Put some of the melted chocolate in a zip-top bag, snip the corner, and drizzle the chocolate on the cookies.

Didn't I tell you they were amazing?

"Some people look for a beautiful place. Other people make a place beautiful."

Which kind of person do you choose to be? I want to make beauty!!! Will you join me?

~Sheryl

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