Recipe: Gluten Free Double Chocolate Biscotti

Gluten-Free Double Chocolate Biscotti
Gluten-Free Double Chocolate Biscotti

I finally made biscotti for the first time in my life and was glad to know that my converted recipe turned out on the first try. For those of you that don’t know me, I was diagnosed in August 2002 with Celiac disease, which is the inability to digest gluten found in wheat, rye, barley, and oats. It makes eating very difficult, but I manage. I thought I would share my new recipe with you. The recipe is converted from Better Homes and Gardens New Cookbook: Celebrating the Promise (ISBN 978-0-696-23511-5). Enjoy!

 Gluten Free Double Chocolate Biscotti

Prep Time: 30 minutes
Bake Time: 35 minutes
Cool Time: 1 hour
Yield: about 24 cookies

 

Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons xanthan gum
2 eggs
1 3/4 cup gluten free flour mix (recipe follows)
1/2 cup semisweet chocolate chip pieces

 

Directions:
Preheat oven to 375°F. Lightly grease a cookie sheet or line with silicone mat.
Beat butter with an electric mixter on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder and xanthan gum. Beat until combined, scraping sides of bowl. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and chocolate pieces.

 

Divide dough in half and shape into two 9-inch-long loaves. Place loaves on prepared cookie sheet; flatten slightly until about 2 inches wide. Bake for about 20 to 25 minutes or until a wooden toothpick inserted near ceters comes out clean. Cool on cookie sheet for one hour. (For easier slicing, wrap cooled loaves in plastic wrap and let stand overnight at room temperature.)

 

Preheat oven to 325°F. Use a serrated knife to cut each loaf diagonally into 1/2-inch slices. Place each slice on an ungreased cookie sheet. Bake for 8 minutes. Turn cookies over and bake for another 7 to 9 minutes or until crisp and dry. Cool.

 

Gluten Free Flour Mix
(from The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman, ISBN 0-8050-6525-3)
Makes: 3 cups

 

2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
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Book Review: The Host

The Host by Stephanie Meyer

I have now read all of the books in publication right now by Stephanie Meyer and my love for her writing is growing stonger. When I first heard about this book I was skeptical only because I’m not a big science fiction reader, but I glad I gave The Host a try. I loved it.

“I was the soul they spoke of. It was a new connotation to the word, a word that had meant many other things to my host. On every planet we took a different name. Soul. I suppose it was an apt description. The unseen force that guides the body.” ~ Wanderer, chapter 2.

The Host is a story about an alien who is living her first life on Earth and is trying to understand the human emotions her “host” Melanie is still having. The host is supposed to disappear once the soul is inserted into the body, but Melanie refuses to leave. She convinces her host, Wanderer, to go on a journey together to find Melanie’s family who hasn’t been taken by the souls and is now in hiding in the Arizona desert. Throughout their journey, Wanderer discovers life, love, friends and what exactly defines a human.

This is a great read for anyone who wants to read sci-fi, but doesn’t want all the technical gibberish that usually goes along with the genre and doesn’t mind a little love story along with it.If you would like read any of my other reviews, please feel free visit my Goodreads profile.