Monday, November 17

GF Pumpkin Cookies


Fall G-F Baking?  A soft chewy pumpkin cookie that smells up the kitchen and makes a great delivery to the new neighbors.

In honor of Memory Monday's, I'm revisiting the pumpkin recipe cookies that were so delicious as well as reading back on great memories.

Blogs really are the family history scrapbooks of our day.

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reposted from 6-28-11

DawnL's Pumpkin Cookies

Preheat 400 degrees 15 minutes

3/4 cup brown sugar
1/4 cup butter

Beat together til creamy then add:
1 egg
1 cup pumpkin (canned)

Mix 1 1/2 cup g-f flour (I use my wholegrain flour mix)
1 1/2 tsp. baking powder,
1/2 tsp. cinnamon,
1/4 tsp. of ginger,
1/4 tsp. nutmeg and
1/4 tsp. salt

Add dry ingredients to wet, blend, add 1 cup chocolate chips and drop by spoonsful onto a cookie sheet. Bake at 400 degrees for 12-15 minutes, until dry and golden brown.

I've written before about refitting recipes--exchanging the regular flour for gluten-free. Although the idea is daunting at first, many of the original chefs for gluten free say it is simple and easy. The more diverse your flour mix is, the better it exchanges.

Many professionals also add that there is no need to add gums if the flours are whole grain and very diverse. I have had some success using buckwheat alone, but my best substitutions have had as few as four or as many as eight different flours sifted together--and I still add guar gum to all my recipes.


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College guy is preparing to serve a church mission and he is earning money over the summer for the costs.

It's been great to have him at my every beck and call for whatever task I have, but the guy can work hard labor for eight hours straight!  The wood splitting that I expected to take weeks was finished in three days, so now I'm inventing tasks.


The dream rock garden may get finished, the deck sanded and repainted, the entire acreage pruned and the front porch repaired!

The only downside to the situation is trying to keep the guy fed. I've grown accustomed to baking less, and I'm stoking the bake stove to stay ahead of the roaring hunger that never seems to subside.

His request today, "Remember those muffins Mom, not the regular, but the lemon, almond poppy seed? And pumpkin cookies, remember those pumpkin cookies that were kinda soft, filled with chocolate chips, and deliciousness?"

Yeah, I remember. And I've not attempted them post-gf, but thank goodness the gf sister has! Her recipe is delicious and delightful and I'm holding back five cookies so I can take a photo. The workman says to hurry and find the camera, HE IS STILL HUNGRY!


2 comments:

Shannon said...

Those cookies look delish...I am on a journey to find out if I am gluten intolerant or just gluten sensitive...I lost my insurance so I am doing this on my own...I am leaning more on the gluten sensitive side as my symptoms seem to be gas, cramps, bloating and diarrhea...just wanted to say I am glad I found your blog...blessings

Terina Dee said...

Shannon, thanks for the kind words. Helping others keeps me cooking. i hope your symptoms abate. I have so many people tell me this diet helps! Blessings right back!