Billie's Gluten Free Flour Recipe For Sweets

When I first converted to a gluten free diet a couple of years ago, one of the toughest things for me to give up was my cookies-  I LOVE COOKIES! So, like many of you reading this now, I tried some new options out. First I bought pre-packaged gluten free cookies - most were terrible and not worth the calories, some were ok, but didn't come close to fulfilling my cravings for home baked chocolate chip cookies. 

In an attempt to make my own gluten free cookies at home, I thought at first that I could just sub my gluten free flour of choice in any regular cookie recipe - WRONG! Unfortunately, that does not work at all because the texture and consistency of the blend for gluten free flours is very important. So, then, like you probably, I went to the store and bought a pre-mixed bag of all purpose gluten free flour and even tried some of the packaged gluten free cookie mixes they have on the shelf. Each time, I was still left disappointed by either the taste or texture of my final cookie product. 

So after some more experimentation in the kitchen, I created a gluten free flour blend that is absolutely delicious for almost any type of cookie or sweet.  I would not recommend using this blend for breads, pizza crusts, or other more savory baked goods but will post another recipe down line on those for you. I highly recommend this blend for chocolate chip and peanut butter cookies and have included my peanut butter cookie recipe here for you to try as well. ENJOY!!

Billie’s Gluten Free Flour Blend (PRINT RECIPE)

Makes 5 cups total
3 cups brown rice flour
1 cup potato flour
½ cup tapioca flour/starch
½ cup sweet sorghum flour

Billie’s Gluten Free Peanut Butter Hershey's Kiss or Chocolate Chip Cookies (PRINT RECIPE)
Makes 48-60 cookies

Ingredients:
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick) at room temperature
1 cup dark brown sugar
½ cup evaporated cane sugar
2 tsp vanilla extract
½ cup unsweetened almond milk or soy milk
3 1/3 cup gluten free all purpose flour mix (see Billie’s gluten free blend below or you can try a shelf brand if you prefer)
1 tsp xantham gum
2 tsp. baking powder
2 tsp. baking soda
¼ tsp salt
1/3 cup roasted, unsalted peanuts, chopped
1 bag of Hershey's Kisses OR 1 (10 oz)  bag of chocolate chips or vegan chocolate chips

Directions:
1. Line 1-2 baking sheets with parchment paper or coat with cooking spray
2. Preheat oven to 350 degrees
3. Combine flour, xantham gum, baking soda, baking powder, salt, and peanuts in a separate bowl.
4. Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes (or until smooth and creamy) with electric mixer or stand mixer with the paddle attachment. 
5. Beat in milk and ¼ cup water.
6. Add flour/nut mixture to peanut butter/sugar mixture and beat just until dough forms. Then use hands or a spatula to finish completely mixing.
7. Scoop one heaping tablespoon of dough and form into a ball. Place balls 2 to 3 inches apart on baking sheet.
8. Bake for 8-9 minutes. NOTE: Cookies will still be in ball shape and may not appear that browned when you take them out.
9. Immediately press a chocolate kiss into the center of each cookie. The dough will crack a bit when you do this and you may have use your fingers around the edges of the cookie to help keep it together a bit. 
10. Remove cookies from sheet and place on wire rack to cool completely. As the cookies cool, they will harden and stay together.

*NOTE: These cookies are easily made dairy free as well by subbing vegan chocolate chips for Hershey's kisses and mixing them into the dough after you add the flour. 

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