But every now and then you just gotta have a cookie. But I have noticed an alarming trend in my diet: My wheat sensitivity might be getting stronger. I had whole wheat pasta last Monday night and I made homemade pizza Tuesday. Plus I had a half a sandwich each day for lunch(among other veggies, etc) By Wednesday I could not even look at wheat I felt so strung out. I threw out the bread of my office catering sandwich (big meetings last week). I made meat and veggies for dinner. But no grains left me feeling a little hungry. My energy levels are better when I mix some grains in with my protein and veg.
Last month when the issues with Thing 1 began, i thought for sure that his problems stemmed from a wheat intolerance. I never once thought about lactose. So I ran out and bought quinoa pasta, gluten free bread and millet flour and brown rice flour. But the doctor said not to eliminate wheat until we take a thorough look at his current diet and do the blood work up. So we never ate any of it. Now I find myself pulling all these gluten free items out for me, not Thing 1.
And Wednesday when I was pulling meat out of my sandwich to throw away my bread, I wanted to die for a cookie. But I didn't dare. So I looked up gluten free cookie recipes online so i could indulge myself when I got home. And I found this recipe. I added in some millet flour and my beloved vanilla and came up with the below And I gotta say, for a first attempt I think this was really really good. Certainly tasted good.
Rice and Millet Flour Sugar Cookies
1 1/4 cups brown rice flour
1/4 cup millet flour
1 stick (4 oz) of unsalted butter
1/2 tsp baking soda
1/2 tsp baking soda
1/4 tsp salt
1/2 cup rapadura
1 beaten egg
1/2 tsp of vanilla
Combined flours, soda, baking powder, salt and sugar in a large bowl. Cut in butter in small pats. Work the butter into the dry mix like you would a pie crust. In a small cup beat the egg and vanilla together. Pour the egg in the butter flour mix and combine to form a ball.
Next either make the cookies and chill, or chill the dough first and then make the cookies. I did the former, made to cookies and then put the sheets of tin foil in the fridge for about 20 minutes before baking. Place the chilled cookies in a 350 degree over for 8-12 minutes. I baked mine a little longer. They spread nicely.
The cookies have a very nice flavor and a tender texture. But they weren't perfect, the quest will continue. Their flavor was nice and vanilla-y, just like I like. So I would give flavor an A. The texture was good, almost a little chewy. But very soft since they are gluten free. However either the millet flour or the rice flour itself tasted a little raw and crunchy. You know, like under done rice... Which killed it for me. So Even though they had a chewy-tender thing going on, I would have to give the texture a C+. Okay maybe a B-. I want you to try this. But maybe try them with 1 and a half cups of rice flour and just omit the millet. I was just trying to get fancy because I had already bought the millet flour, and I know that it is high in iron and other nutrients.
All in all I would say they were a success! I really loved having a wheat free treat. And the overall experience of baking them and eating them didn't lack in anyway just because they were wheat free. A fellow gluten sensitive friend at work was shocked when I told her I made them. She said she had never thought of baking with some flour other than wheat. So at least I spread the word today. We all have other options! And of course my dearies remember, wine has always been naturally gluten-free.