For months now I have been talking and writing about how I am cooking gluten free. I promised to share some of my recipes on my blog and, guess what? Today is the day I share one of my reconstructed recipes.
My chocolate tea cakes is a simple recipe, one that will be easy to follow and, for those who are not gluten free (gf) or dairy free (df), one you can take to your gf and df friends. I brought them this morning to my Sunday school class and they were a huge hit.
As anyone reading this knows, if you belong to a group of people who get together regularly sharing food, someone is going to have an allergy to something. I have groups that I regularly cook for and in each group someone is either gluten sensitive, dairy sensitive, or on a vegan diet. Since I cook for others, I want them to be happy and be able to eat with the rest of the gang. I have no such allergy so I don’t know exactly what it feels like to go to a party, classroom, or at a function and not be able to eat what is out on the table. However, I can empathize with the situation and want to change it for those who do have allergies.
Delving into this world has been an eye opener to the challenges faced by those who have food sensitivities. Reading the labels even on chocolate chips. Did you know chocolate chips could contain dairy? So, when doing my chocolate tea cakes, I looked for packages that said certified dairy free or vegan on the package. Always look on the label and read the list of ingredients to make sure or you just might be in for a surprise. Still using chocolate chips as my example; on one of my packages I have at the house the list of ingredients does not contain dairy; however, on the note it states the it was processed on equipment previously used to process milk chocolate. So, again, always read the labels.
I am also providing gf white flour mix directions, or you can buy an already mixed gf all-purpose flour at your grocery store. In making the chocolate tea cakes recipe, I made it easy by using cup measurements instead of volume.
Until next time, happy creating.
Chocolate Tea Cakes
Gluten Free and Dairy Free
By Dina Puleo
Servings: 2 dozen cookies
1 cup gluten free white flour mix
1 ½ teaspoons cinnamon
1/2 cup plus 1 tablespoon vegan shortening
¼ cup powdered sugar
½ teaspoon vanilla extract
1 cup semi sweet chocolate chips (vegan)
Preheat oven to 350. In a bowl combine white flour mix and cinnamon.
In a large mixing bowl beat shortening and sugar until creamy. Beat in vanilla extract.
In 3 stages beat in the flour. Mix until just combined between each stage. Add ½ cup of the chocolate chips to the batter and stir until combined.
Roll dough into balls, about 1 inch. Place the dough on an ungreased cookie sheet and bake for 10-12 minutes, or until the bottoms are golden brown and dough is set.
Cool for 2 minutes on a baking sheet.
In the meanwhile, melt the rest of chocolate chips. Spread melted chocolate over each cookie. Place the cookie sheet in the refrigerator and chill until the chocolate sets.
Gluten Free White Rice All Purpose Flour Mix
700 grams white rice flour
200 grams potato starch
100 grams tapioca starch
Pour all the flours into a large container and whisk to fully incorporate the flours. Store in an airtight container.