Sage Stuffing

Sage Stuffing

2 loaves gluten free bread (cut or torn into cubes)
2 tsp kosher salt
1 tsp pepper
4 tsp rubbed sage (this is what makes it SO good)
1/2 cup butter
1 ½ cups chicken broth
1 ½ cups chopped celery
1 ½ cups chopped onion

Cook onion and celery in broth and butter until soft. Combine dry spices and mix with the bread cubes (bread should be fresh and soft, not dry.) Fold in onion, celery and all the liquid and put in a 13X9 pan. Bake at 350 for 35-40 minutes.

The best Gluten Free Cookie I've EVER eaten!

(This is not my photo... but no joke, our cookies looked just like this!)

My friend Brynnley has a daughter with Celiac... she has been learning to cook gluten free lately. She said that she has discovered that brown rice flour tastes less dry, especially in baked goods. I've also read that same thing here and there on the web... plus brown rice flour is a whole grain, so we decided to give it a try :)

WOW... seriously... I made Alton Brown's GF chocolate chip cookies recipe and I can say hands down that I have never made, tried or eaten a better gluten free cookie. They are SO good, they taste just like regular chocolate chip cookies and they have such a good texture! These are seriously fabulous... and I just had to share this recipe:


The Chewy Gluten Free

Recipe courtesy Alton Brown, 2007

Ingredients
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

***We have a cookie scoop that shapes them into balls for you and our scoops weighed 1 ounce, I could fit 8 on my cookie sheet like that and only had to cook them for 12 minutes, rotating the pans after 6 minutes... they ended up being a good size for us, but everyone's oven is different so you'll have to play around and figure out what works best for you :)***

Don't forget to use soy free chocolate chips if you are making these soy free :)

Oh and one more thing... Costco's Kirkland brand pure vanilla extract is gluten free... you'd be surprised how many are not because they use a wheat/barley based alcohol, I was excited to find that because we never use imitation vanilla, so it is great to find one that tastes really good in recipes and it is also gluten free!!!