Blackbird Bakery Gluten-Free
October 26, 2010 In the U.S., there are over 3 million folks suffering from Celiac disease. That basically means no more wheat products of any kind. Because of this autoimmune disorder many are forced to say bye-bye to their favorite breads, cookies, and cakes. Luckily, gluten-free pastry goods have vastly improved in the last few years. A good example of this is Blackbird Bakery Gluten-Free, the new book from Karen Morgan.
As the founder of the online Blackbird Bakery in Austin, TX, Morgan was diagnosed with Celiac disease eight years ago and discovered that the gluten-free pastry options weren't satisfactory at all. She then decided to create delicious baked goods so that Celiacs everywhere can enjoy their sweets again. Morgan's book contains 75 carefully developed recipes for the sweet tooth. There are wheat-free scones, puddings, pancakes, pies, brownies, and lots of cakes.
I've included a recipe from the book below. See if you can taste the difference between regular and gluten-free cookies after baking these lemon cookies.
Lemon and Rosemary Buttermilk Cookies
Makes 2 dozen cookies
One of the things I appreciate most about these cookies is their demeanor; they are not overly showy, but they are beautiful in their simplicity. The same can be said about their composition. The savory rosemary and the bright lemon will light up your taste buds, and the cookie is so light and subtle, you will find yourself wondering how all that flavor got into your mouth in the first place. I like to serve these with tea or have them passed at parties as they are extremely refreshing little palate cleansers.
Ingredients:
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup sorghum flour
1/4 cup glutinous rice flour
1/2 cup cornstarch
1/4 cup almond meal
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1 teaspoon guar gum
Zest of 1 lemon, plus more for garnish
1 tablespoon minced fresh rosemary, plus more for garnish
7 tablespoons unsalted butter at room temperature
1 large egg
1/2 cup organic buttermilk
Lemon Icing (recipe follows)
In a stand mixer fitted with the paddle attachment, combine the dry ingredients. Add the grated zest of 1 lemon and the rosemary and mix on low speed to blend. Add the butter and mix on low speed for about 3 minutes, or until blended. Increase the mixer speed to medium and beat in the egg, then immediately add the buttermilk and beat till light and fluffy, 1 to 2 minutes. The dough will seem thin, but fear not, this is exactly what you want. Cover and refrigerate for 30 minutes.
To bake: Position an oven rack in the center of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Using a 1 1/2-inch-diameter ice cream scoop, place balls of dough 1 1/2 inches apart on the prepared pans. You should have about 24.
Bake one pan at a time for 10 to 12 minutes, or until the cookies are lightly browned on the edges.
Remove from the oven and leave the cookies on the pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
To ice: Using a small off-set spatula, apply the icing to each cookie in a circle. This icing sets fast, so immediately decorate each cookie with a pinch each of rosemary and lemon zest.
Store in an airtight container in one layer for up to 3 days.
Lemon Icing
Makes 1 cup
3 tablespoons fresh lemon juice
2 cups confectioners’ sugar, sifted
In a medium bowl, whisk the lemon juice into the sugar until smooth. If the icing is too thick, add a few more drops of lemon juice and whisk to incorporate. Repeat until you have the consistency you desire.
Recipe reprinted with permission from Blackbird Bakery Gluten-Free; 75 Recipes for Irresistible Desserts and Pastries, by Karen Morgan. Published by Chronicle Books, Copyright 2010. Photography credit: Knoxy.
Available at www.chroniclebooks.com.
For editorial consideration, a review book copy was provided for this post.
Reader Comments (2)
These are so pretty! I have the rosemary in my backyard. Just need my Meyer lemons to ripen now. ;)
Aren't they? I wish I had a garden with Meyer lemons. I'd be making lemon desserts all day long.