1 cup (8 oz) cold Butter, cut into cubes
1/2 c + 1Tbsp (4 oz) [Truvia]Brown Sugar Blend
1/4 c (1 oz) Monk Fruit Sweetener
2 Eggs, large
2 1/2  cups (11.8oz) Gluten Free Flour Blend
1 1/2 cups (4.76 oz) Gluten Free Rolled Oats
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups (8.4 oz) Raisins
1 cup (4.1 oz) Walnuts, chopped

And you know I am going to add a splash of Vanilla and prolly a splash of Rum!

Preheat oven to 410F (210C)
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each addition.
Add flour, oats, cornstarch, baking soda, salt and cinnamon; stir until combined.
Stir in raisins and chopped walnuts.
Chill dough for 15 minutes.
Portion dough into 4.5 oz – 6 oz balls, depending on your preference but keeping all cookie dough portions as close to equal as you can, and place on parchment lined cookie sheet; about 4 – 6 cookies per sheet, giving them room to spread
Bake for 9 – 11 minutes or until golden brown on the top.
Let them rest for at least 15minutes to set on cookie sheet before moving to wire cooling rack to cool completely

 

When asked, hubs will ALWAYS ask for Chocolate Chip Cookies! They are loaded with sugars and chocolate and are sinfully delicious!
For him to stay on track with his lifestyle changes I have adapted @wellfedbaker’s recipe to be sugar free as well as gluten free.

Gluten Free Sugar Free Levain Carob Chip Cookies

1/2 (4 oz) cup Butter, room temperature
1/3 (2.5 oz) cup [Truvia] Brown Sugar Blend
1/4 (1.75 oz) cup Monk Fruit Sweetener
OR
1/4 (2 ounces) cup Coconut Palm Sugar

2 Large Eggs + 1 Egg Yolk
1 Tablespoon Vanilla

2 (10.4 oz) cups + 3 Tablespoons Gluten Free Flour Blend
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

1 1/2 ( 4.1 oz) cups Walnuts, roughly chopped
2 (12 oz) cups Carob Chips *

Combine the gluten free flour, baking powder, baking soda and salt in a medium sized bowl; stir until well mixed and set aside.
Place butter to the bowl of an electric mixer and beat on medium speed for 1-2 minutes, until smooth; scrape down the bowl.
Add brown and white sugars, beat on medium speed 2-3 minutes, until light and fluffy; scrape down bowl.
Add eggs, one at a time, beating about 60 seconds between each addition.
Add vanilla
Turn mixer to lowest speed and slowly add the dry ingredients.
Once all the flour mixture is incorporated, add nuts and carob chips.
Continue to stir until well mixed.
Remove bowl from mixer and cover with plastic wrap; refrigerate for a minimum two hours or overnight.
Remove dough from refrigerator.
Line two cookie sheets with parchment paper; preheat oven to 375F (190C)
Scoop chilled dough into balls about 6 ounces each (2/3c); do not pack the balls together, just pile the dough onto the cookie sheet.
The tops of the baked cookie are not supposed to be smooth.
Only place 4 doughs balls per sheet so there is enough room for the cookies to expand.
Bake in preheated oven for 6.5 minutes; rotate pans and bake another 6.5 minutes then remove from oven and cool on the baking sheet for 15 minutes before eating.
Store leftover cookies in an airtight container.
Reheat at 350F (175C) for 5-7 minutes to remelt the inside

*Carob Chips – we are using Carob Chips, which are naturally quite sweet on their own,  instead of White and Milk or Dark Chocolate Chips

I have not yet converted to weights….
Important to note, when measuring this flour, scoop GF flour into measuring cup and level off with a small metal spatula or other straight edged utensil. DO NOT SCOOP THE GF FLOUR INTO THE CUP.

This bread is wonderful toasted!

3 cups FL Flour Mix*
1/4 cup Monkfruit Sweetener**
3 1/2 teaspoons Xanthan Gum
2/3 cup Dry Milk Powder
1 1/2 teaspoons Salt

2 teaspoons Monkfruit Sweetener**
1/2 cup Warm Water (110F)
1 1/2 Tablespoons Yeast

1/4 cup Butter
1 1/4 cups Water

1 teaspoon Vinegar
3 Eggs

Combine flour, sweetener, xanthan gum, milk powder, and salt in bowl of heavy duty mixer using paddle attachment.

Dissolved the 2 teaspoons of sweetener in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the butter and 1.25 cups of water in small saucepan and heat until butter melts, just; it’s okay if a few small clumps of butter remain.

Crack eggs into a small bowl and whisk; set aside.
Turn mixer on to lowest setting to blend dry ingredients and slowly add butter/water mixture along with the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.

Place mixing covered ( I use a @Norwex cover)  mixing bowl in a warm place;  cover with a clean tea towel, and let the dough rise for about 1 – 1 1/2 hours or until doubled.
(In civi I put in the oven with the light on; out in the bush I put it into my propane oven where the pilot light keeps it toasty warm)

Return bowl with dough to mixer and beat on high for 3 minutes.

Spoon the dough into a 9″X5″ loaf pan lined with parchment paper; lightly spray lined pan with veg oil spray.
~ I always make  two additional small “loaves” in my mini cheesecake pans; lightly sprayed with veg oil.

Let rise until the dough is slightly above the top of the loaf pan. Bake in preheated 400F oven for 10 minutes. Lightly place sheet of foil over bread(s) and bake small loaves an additional 15 minutes – remove from oven. Rotate the large loaf pan and recover with foil and bake anther 25 minutes.
Remove from oven and let cool, in pan(s) for at least 15 minutes before turning out onto wire rack to cool completely.
Store in an airtight container in a cool place but not the fridge – fridge dries it out! I store mine in the Cold Room.

Gluten Free BreadThis GF Bread freezes well.
For added convenience, slice bread once cooled, and freeze.

Notes
*GF Flour Mix
11 oz White or Brown Rice Flour
7   oz Potato Starch Flour
3 oz Tapioca Starch
Whisk together well; store in an airtight container in a cool place

**Monkfruit Sweetener
I use Monkfruit Sweetener because you don’t get that nasty after taste often associated with artificial sweeteners.

I sub in Coconut Palm Sugar if I am out of Monkfruit Sweetener

Original recipe calls for granulated sugar

Original Authour’s note on pans:
“Spoon the dough into 3 small (2 1/2″x5”) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls. Or make all rolls (approx 18)

 

As luck would have it, or not, my husband decided to try the KETO diet. More importantly, his desire to break up with SUGAR! He is 1 month into the journey and doing well. He does still crave sweets so I make him stuff with Monkfruit sweetener and Truvia Brown Sugar.

Right, this is about the gluten. I have tried numerous grocery store Cup 4 Cup Blends but all of them left me wanting something better!
Eons ago, in a second hand store, I found “The Gluten Free Gourment; Living Well Without Wheat” (1990) by Bette Hagman published by Henry Holt and Company, Inc. Actually, I think I found the book in 2011 when hubs wanted to try Atkins…
Anyway, as I have experimented with Gluten Free Breaking I have met with a lot of disappointment until I once again stumbled across aforementioned book in my cookbook stash and finally decided to give the authour’s GF Blend a try.

Without further ado, I give you her wonderful Blend! I do wish it had been written with weights rather than volume but it is what it is.

Gluten Free Flour Blend

11 oz Rice Flour
7 oz Potato Starch Flour
3 oz Tapioca Flour

Weigh out and whisk together.

Store in an airtight container.

(I keep all my gf ingredients in the cold room.)