Cooking gluten free could be overwhelming and hard at the beginning. We are used to reach for our bread and not bother with every detail on the lables of food we consumed.
To cook gluten free, first get familiar with all different kind of flours that are available on the market. There are many varieties that are sold in almost every grocery or health stores. Second, get your original recipe and try to replace the flour in the original recipe with a combination of of gluten free flours. You should make your own favorite gluten free combination. I am not crazy about fava bean flour or garbanzo bean flour. I find them very heavy and the flavor very strong and overpower the recipe. But that is my personal taste. Third, for grain, if the recipe call for bulgur wheat I replace it with quinoa grain of kasha. Best advise is not to be afraid to experiment and try and try again.
My own gluten free flour mixture that I use in most of my recipes is 1 pound white sorghum flour, 1 pound potato starch, 1 pound potato flour, 1 pound brown rice flour and 1 pound tapioca flour. Mix the flours and place in tight container.*
- 2½ cups Gluten free flour mixture *
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 6 tablespoons unsalted butter, room temperature
- 3 large eggs
- ½ cup orange marmalade
- 1 teaspoon vanilla extract
- Preheat the oven to 325 F.degree.
- Mix flour, two tablespoons cinnamon, baking powder and salt.
- With an electric mixter, beat all the sugar, except for two tablespoons, and the butter until fluffy.
- Add two eggs and beat well. Mix in vanilla extract and orange marmalade.
- Add the flour-cinnamon mixture and mix well. Divide the dough in half.
- Shape each half into a 9-inch long log.
- Transfer logs to a parchment lined cookie sheet.
- Beat remaining egg in a small bowl, brush logs with the egg wash.
- Bake in the preheated oven for 40 minutes.
- Remove from the oven and cool for 15 minutes. Maintain oven temperature.
- Mix the rest of the sugar with the rest of the cinnamon.
- Using a serrated knife, cut the log at 35 degree angle into half inch thick slices.
- Place biscotti, cut side down, on a baking sheet.
- Sprinkle cinnamon-sugar mixture over each biscotti. Place the back in the oven and bake for 15 minutes. Remove from the oven and cool on a rack. Serve.