I’m currently in a baking mood. There’s been so much lately that I haven’t had time to bake anything, something that’s otherwise one of my favourite pastimes. Being gluten intolerant makes it a bit more difficult, because everything you make behaves a lot more different than ordinary foods and sweets. Once you cut out flour (and therefor, gluten), things are not as clear cut anymore.
But I’m stubborn and I will let nothing keep me from indulging in cakes, cookies, pies and cupcakes ^^ So I experiment on free-hand as well as look up recipes on the Internet. I try to stay as clear as possible from all kinds of ready made flour/cake mixes though. Partly because I aim to keep my sweet things “clean”, and partly because I search a lot for recipes in English – and the gluten free flour/cake mixes that are available in USA, UK or Australia are impossible to get a hold of here in Sweden.
My latest mission has been shortbread cookies. I’m a huge cookie monster, but I haven’t been able to bake as much cookies since I got my diagnosis, mostly since many recipes contains a lot more flour than I’ve dared experiment with so far. But a little while ago I found an awesome recipe for gluten free shortbread cookies, made from almond flour and rice flour. The recipe was incredibly easy and really fun to try, and I decided to use my Cthulhu cookie cutter for the occasion 🙂
The first tray was somewhat of a failure though. The cookies spread so much they ended up looking like monkey heads instead of flying octopus monsters 😛 And they got a lot more colour than they should. But after I tweaked a bit with the oven temperature and cooking time, the following trays looked awesome ^^ Even though they look more like bats in their current state. But that’s easily solved with a bit of green icing ^^
They taste absolutely delicious though ❤
Next mission: peanut butter cookies!
Creative Dreamlands of Arathin 