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July 31, 2012

Homemade Gluten Free Oreos

I have a confession to make I'm guilty of licking the vanilla cream filling off each side of an Oreo. Yes, it's true! After playing with fire one too many times, I was delighted to find this recipe from Smitten Kitchen, Homemade Oreos! I substituted the flour with one of my favorites- Authentic Foods GF Classic Blend and added xantham gum which gives the cookie greater thickness and texture. 

I was happily surprised with how easy the dough was to work with and roll into small balls. The only problem I had with this recipe was that it was too good and I didn't want to share. I guess I can always make a second batch, right?

1 1/4 cups gluten free flour (I used one of my favorites- Authentic Foods Classic Blend )
1/2 cup unsweetened cocoa powder
1/2 teaspoon xantham gum
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons butter, room temperature, unsalted
2 eggs

1 stick butter, room temperature
1/2 cup vegetable shortening
4 cups confectioners’ sugar
4 teaspoon vanilla

  1. Preheat oven to 375 degrees
  2. Mix gluten free flour, unsweetened cocoa powder, xantham gum, baking soda, baking powder, salt and sugar together
  3. Cut in butter using a pastry blender until butter pieces are pea-sized
  4. Add eggs, one at a time. Mix with dry ingredients until well incorporated
  5. Roll dough into small balls and place on a greased cookie sheet
  6. Bake for 10 minutes
  7. Immediately remove cookies to a wire rack or brown paper bag surface to cool.
  8. While cookies are cooling prepare the filling mixture
  9. Mix butter and shortening at low speed. Gradually beat in sugar and vanilla. Mix on high speed for 3 minutes or until filling is light and fluffy 
  10. Fill a pastry bag with the filling mixture. Squeeze a small amount of filling into the center of one of the cookies. Place another cookie on top and gently press down to work the filling evenly to the outsides

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