OMG– I can’t believe it is already March.
I don’t really know what I’ve been doing in 2016 thus far. I feel like I totally blacked out for the first two full months of this year. Wut is happening….
Anyways. Last week, after avoiding gluten successfully for awhile now, I stuffed my face with fried chicken & biscuits during my trip to Austin. The meal was SO glorious, but I got so deathly ill… like, my friend had to drive my car home while I dramatically sprawled out in the front seat like I was dying.
I’m still on the edge of nausea & have a lingering headache 3 days later.
NO MORE GLUTEN FOR ME. Seriously, that was not a good result. BUT– I love fried chicken. I love cake. I love cookies. I love bread. So what’s a girl to do?
Lately, I’ve been experimenting a lot with cooking/baking at home. I’ve been trying to recreate some of my gluten-filled favorites in a gluten-free way.
I put together a little Easter-vibes gluten-free recipe yesterday, & it’s s’cute/light/lemon-y. I LOVE LEMON. Lots & lots of lemon.
Iced Rosé & Lemon Crinkle Cookies for Easter Brunch, plz.
For those of you who are livin’ the gluten-free life, I really recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for baking at home. This GF flour is made with ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, & tapioca flour with a touch of xanthan gum ( to make cookies/muffins retain a ‘normal’ texture ).
Also, you don’t need to find special, specifically-gluten-free recipes or add anything special to create recipes with this gluten-free flour. You can simply replace the amount of normal flour necessary with this 1-to-1 baking flour. Easy AF.
You can buy Bob’s Red Mill Products at most grocery stores, & it’s your LUCKY day, because I snagged a coupon for y’all ( to make being healthy and/or gluten-free cost a little less $$ ) here.
NOTE: You can also make these NON-GLUTEN-FREE, of course!! Just use regular flour instead of the Gluten Free kind!
Okay, so here’s the main event ( adapted from this recipe ):
What You’ll Need
1.5 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
(if you are making these non-GF, you can use regular flour!)
3/4 cup sugar
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 Tablespoon lemon juice + extra to make dough stick
1/2 cup powdered sugar
How-To Make Lemon Crinkle Cookies
♥ Preheat oven to 350°.
♥ In a large bowl, stir the flour, sugar, & baking powder until evenly mixed.
♥ Add the oil, egg, extracts & lemon juice, and mix dough together by hand.
♥ Shape dough into 1-inch balls & flatten them gently into a cookie shape. PS: I just left mine in ball-form. ( if dough is too dry/crumbles, add a little more lemon juice & bring it to the right consistency ).
♥ Pour powdered sugar into a shallow bowl/dish.
♥ Drop the cookies on both sides into the powdered sugar to coat.
♥ Place cookies onto a baking tray.
♥ Bake for 18 minutes.
♥ Let the cookies cool before eating!
The original recipe called for baking powder, so be sure to reference that if you’re looking for something more chewy! I like the cookies with baking soda because it made them taste more shortbread-like. A little crunchier.
I can dig it.
Obviously, I nice glass of rosé is optional.
Maybe I’ll round up a few options for y’all?
Talk soon. xx
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.