Pumpkin chocolate chip cookies

• Just in time for fall - these are amazing and again, in comparison they are VERY close to the non GF version.
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• 1 cup canned pumpkin
• 1 cup  and 1 tbs white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups bobs red mill baking mix - with xantham gum-or whatever mix you prefer. I find this works best. 
• 2 teaspoons baking powder
• 1/2 tsp salt
• 2 1/4 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon milk
• approx 1 tablespoon vanilla extract (I never really measure it, I just put in roughly a tbs)
• 1/2 bag of chocolate chips... this is flexible, depending on taste. 

Also optional, sometimes I add a teaspoon of "pumpkin pie spice" that you can buy in a grocery store. it gives it a nice little kick, but its not needed!

Directions 

1. Combine pumpkin, sugar, egg and veg oil. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the mix. Add flour mixture to the pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts, and the pumpkin pie seasoning if you want to add it. 
3. Drop by spoonful on parchment paper on a cookie sheet and bake at 360 degrees F (180 degrees C) for approximately 10-12 minutes or until lightly brown and firm.

GF Carrot cake!

This carrot cake is so close to the one with flour its unbeatable!

Its so good with a cream cheese frosting. For cream cheese frosting I just use 1 softened brick of cream cheese, 1 1/2 teaspoons of real vanilla extract and GF icing sugar to taste, all mixed with a countertop mixer or hand mixer. be sure to read the icing sugar label to see if it is made with corn starch instead of flour. I usually use about 3/4 of a cup of icing sugar but again, i dont really measure I just taste. some people like to flavour the icing with a little bit of pineapple or coconut but that is up to you! Im a purist. :)

4 Eggs

1 Cup White Sugar

1 1/4 Cup Brown Sugar

1 Cup and 1 tbs Vegetable Oil

2 Cups flour mix. I prefer the bobs red mill biscuit and baking mix for the best flavour but if you have one you like to use that is fine too. just make sure it has xantham gum in it. 

1/2 tsp. Salt

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Nutmeg

1 3/4 tsp. Cinnamon

2 1/2 Cups Grated Carrots

1/2 cup crushed walnuts (optional)

1/2 cup raisin (optional. I usually omit these)

Preheat oven to 350

Beat eggs thoroughly in a large bowl, then beat sugars in gradually, continuing until light. Beat in oil. In a separate large bowl mix flour, baking powder, baking soda, nutmeg, cinnamon and salt. Stir into wet mixture. Stir in carrots, and if you are using them, nuts and raisins also. Pour into a greased and "floured" (with the flour mixture-but just use a little)13X9 pan, and bake for 35 minutes. 

Let cool and ice with frosting. 

This can also be made into cupcakes but and bake for around 20-25 minutes.

Welcome

Welcome to my gluten free blog!

I am not celiac, and am not harmed by Gluten in any way. I happen to be dating someone who is, and it has been my mission to make his recent transition as easy as possible!
Not having a gluten allergy allows me to make the recipe twice, one with flour one with gf alterations,  to compare tastes accurately. My goal is to make things that you cannot tell are without gluten.

I hope you like my recipes ! I will post as I try new things. I will let you know what works, and what doesn't!