Happy Thursday everyone! A bit of a delayed post as I had been meaning to write this on Sunday but things just seemed to keep getting in the way!
We had a lovely morning on Saturday hosting Brunch for some friends of ours – I offered to host as I had Friday off work which meant I could do some baking for it! One of my friends is a coeliac so this always provides a little extra challenge when baking but I had decided I wanted to make blueberry and white chocolate muffins and chocolate chip cookies and set about making them both to be gluten free. I scoured the internet as I wanted to try and make them as naturally gluten free as possible – the muffins I succeeded, the chocolate chip cookies I resorted to using all gluten free ingredients but I have to say, you could hardly notice the difference!
Jamie Oliver provided the recipe for the blueberry and white chocolate muffins – the reason I chose these were because they only required 50g gluten free flour and the rest was made up of ground almonds (making them almost naturally gluten free!) The only problem I found with the recipe was the cooking time – the recipe says between 15 – 20 minutes but mine took almost an hour! The best way to make sure any cake/muffin is cooked, regardless of what the recipe says is to insert a skewer into the middle and if it comes out clean, it’s cooked! Overall, I was really impressed and I thought they tasted delicious (hopefully the others agreed!) Click here for the recipe if you want to have a go at making these.
On to the chocolate chip cookies. I personally find a lot of bakes using gluten free flour tend to be quite ‘powdery’ and a quick look through the internet for a good gluten free cookie recipe seemed to suggest a lot of people agreed with me! However, I did stumble upon a fab recipe from My Gluten Free Kitchen – I converted the recipe when I made them and typed it up using grams in case you want to give them a go too!
I finished off the brunch table with croissants and pain au chocolate (the only things that weren’t gluten free!) but bought some Genius GF pain au chocolate (which I am informed were very nice, especially cut open and spread with Nutella!!) and a bowl of fresh fruit. Tea, coffee and juice were added to the mix combined with great company made for a lovely Saturday morning brunch!
Gluten Free Chocolate Chip Cookies
Makes approximately 22 – 25 cookies
- 280g gluten free plain flour
- 1/2 tsp xantham gum
- 1 tsp bicarbonate soda
- Pinch of salt
- 50g cream cheese, room temperature
- 170g unsalted butter, melted
- 200g light brown muscavodo sugar
- 100g castor sugar
- 1 tsp vanilla extract
- 2 egg yolks, room temperature
- 200g milk chocolate chips
- In a medium sized bowl, whisk together flour, xanthan gum, bicarb and salt. Set aside.
- Using a stand mixer or by hand, mix together the cream cheese, melted butter, brown sugar and caster sugar – this will take about 2 minutes using the paddle attachment on a mixer or slightly longer by hand. It should end up all mixed together with the texture of a slightly runny caramel.
- Add vanilla extract and egg yolks and mix until well combined (if using an electric mixer, use a low speed)
- Add the flour mixture and beat until just combined.
- Add the chocolate chips and mix on low or by hand until mixed through.
- Cover the bowl and refrigerate for at least 4 hours and up to 4 days.
- When ready to bake, remove from refrigerator and let it sit at room temperature for 15 minutes to soften slightly.
- Pre heat oven to 375º / 190ºC / 170ºC fan / gas mark 5.
- Line a shallow baking tray with greaseproof / parchment paper.
- Use an ice cream scoop to scoop even amounts of cookie dough and place several inches apart on the tray (I managed to fit 7 on an large baking tray.)
- Bake the cookies for 12 minutes – the centres may look slightly underdone but they will continue to cook through as they cool.
- Let the cookies sit on the baking tray for 5 minutes before moving to a cooling rack to cool completely.