This weekend I’ll be speaking at the first every Google Plus Virtual Food Blogger’s Conference. I’m very excited to be sharing how to develop gluten free recipes. One of the ways I develop gluten free recipes is to simply swap out a gluten food for a gluten free food. This is so much easier now than when I first went gluten free because now we have things like really good gluten free pasta and half decent gluten free bread. And CAKE MIX!! Continue reading
I like novelty. I like to travel and move and meet new people and try new foods. But at Christmas I like tradition. Part of my Christmas tradition as a little kid was date balls. My grandma made them. Your grandma probably made them. They were one of those things that only grandmas made and only at Christmas. The gluten in original Rice Krispies has kept me from enjoying date balls for almost a decade, so I was thrilled to be able to buy (cue angelic choir) gluten free Rice Krispies. If you make these make sure you use the gluten free Rice Krispies (clearly marked on the box). Regular Rice Krispies contain barley malt, and barley malt has gluten.
When I made these I had two little kitchen helpers, so I put the butter on the stove on low to melt while they beat the egg and mixed the sugar in with it in a bowl, then I poured the egg sugar mixture into the pot and added the cup of dates. I bought “dried hard dates in a box” so after they softened a bit, I needed to mash them with a potato masher. If you buy the gorgeous sticky dried dates from the produce section they'll melt more easily.
Gluten Free Date Balls – recipe adapted from everybody's grandma's
- 1/2 cup butter melted
- 1 egg beaten
- 1 cup sugar
- 1 cup pitted dates
- 3 cups gluten free Rice Krispies
- 1 cup shredded coconut for rolling
- In a medium sized sauce pan combine melted butter, egg and sugar and stir until well mixed.
- Add dates and stir to coat.
- Cook over medium heat, stirring occasionally, until dates have mostly dissolved (this could take 10 minutes) Use a potato masher if necessary.
- Remove from heat and stir in gluten free Rice Krispies until completely coated.
- Let cool for about 20 mins. Mixture should be cool enough to touch and should hold together when you form a ball. (It gets stickier as it cools).
- Form into 1 1/2″ balls and roll in coconut.
- Store in an airtight container.
You may have seen this recipe on the back of a jar of Kraft Peanut Butter. It’s fast, easy, delicious, and gluten free.
Easiest Gluten Free Peanut Butter Cookies
- 2 Cups Peanut Butter
- 2 Cups Sugar
- 2 Eggs
Beat ingredients very very well. I like to use an electric mixer. Beating the dough alot insures that “real” cookie texture.
Drop by large tablespoons onto a greased or parchment covered cookie sheet. Flatten slightly with your fingers or a fork
Bake at 350F (180C) for 8-10 minutes or until the bottom edges start to brown slightly.
The longer you cook these the crunchier they are. Sometimes I pull them out at 8 minutes for a gooey cookie, sometimes I make them thick and bake longer for a big crunch.
Cool completely before eating.