Take Control Thursday

Last week I started something called Take Control Thursday! To find out exactly what it is go see here.

Well last week I was asked to make a gluten free, no chocolate dessert. Which proved to be pretty difficult. I finally found two different recipes I was going back and forth between, either Rice Pudding or Gingerbread. I decided on Gingerbread because it is December!

I found this recipe on a wonderful blog that concentrates on being gluten free, Jenn Cuisine. She does some amazing things while staying mostly gluten free. These cookies were pretty good, but I am not going to lie to you…I missed the gluten! Haha! However, they were good, an I am happy to know that if ever I should have to make a dessert gluten free, I can turn to this recipe. I made the recipe exactly as Jenn said, because I did not think this was something to start playing around with my first time! Except instead of making a gingerbread house, I made gingerbread cookies.

Gluten Free Gingerbread Cookies

You will need:

3 c. almond meal
6 tbs. cornstarch
3 pinches of baking soda
3 tsp.  ground ginger
1 1/2 tsp. xanthan gum
9 tbs. salted  butter
6 tbs. light brown sugar
6 tbs. molasses
around 1 1/2 – 2 c. millet flour, plus extra for rolling

Mix almond flour, cornstarch, baking soda, ginger and xanthan gum in a large bowl.  Make sure mixture is well mixed. Add butter, brown sugar and molasses to a small pan, and heat on medium stirring occasionally just until all is melted and smooth.  Pour over the dry mixture and mix together.  I mixed with my hands.
Add in millet flour gradually, incorporating it into the dough until the dough is thick enough to roll out – for me this was upwards of 2 c.  Roll dough into a ball, cover with plastic wrap and let chill in the freezer for about half an hour.
Preheat oven to 375F.  Place plastic wrap on a smooth surface, coat with some millet flour, lay down about 1/2 of the dough, and cover with plastic wrap.  Roll out until about 1/4 ” thick (I left mine a little thicker and they were fine).  Press in your cookie cutters and very carefully, transfer to a parchment paper lined baking sheet.  Bake for 8-10 minutes or until nicely browned.

Source: Jenn Cuisine which she adapted from Great Gluten-Free Baking

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Now what should we do for next Take Control Thursday? Do you have a recipe you have been wanting to try out? How about a certain ingredient?

Please leave a comment on this post with a specific recipe or ingredient you would like me to try. If you submit a recipe I will make the recipe, and on the following Thursday I will post pictures of the recipe along with any changes I might have made, and my review. If you post an ingredient, I will try to find a recipe highlighting that ingredient. And just like with the recipe, I will make it, post a picture and my review.

On Thursday at 11:59 p.m. I will use www.random.org to select a comment. I will update the post to show which one was selected.

The following Thursday at 12:01 am I will post the recipe or ingredient along with the picture, review, and recipe. And you will have till 11:59 p.m. that night to submit another recipe or ingredient to do it all over again.

UPDATE:

And Random.org picked:

for the love said…How about a main dish for brunch? I’m going to make breakfast/brunch for my family on Christmas day and I’d like to do something different than just scrambled eggs for the main part of the meal.

Love Take Control Thursday!

See you next Thursday! No idea what I am going to make!Love how this is pushing me to find new fun recipes!