Two gluten-free lemon squares on a dessert plate.

Gluten-Free Lemon Squares, Almost

This recipe came from my friend Joy Gray. She creates recipes for the United Sorghum Checkoff Program.

My lemon squares weren’t as good as I had hoped they would be because of several mistakes I made in the process.

The first mistake I made was not using the gluten-free flour mix designated. Joy used NuLife All-Purpose Sorghum Flour Mix. I didn’t have that, so I used Carol Fenster’s recipe for her sorghum flour blend. I didn’t realize that the NuLife mix has xanthan gum already mixed into it and I didn’t add any xanthan gum to my flour mix.

My second mistake was that I combined the sugar, flour and salt, then I realized I was supposed to cream the butter and sugar together first. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. This may have worked ok if I had remembered the xanthan gum, but I’m not sure.

The biggest mistake I made was that I didn’t let the crust cool completely before adding the lemon filling mixture. When I poured the mixture onto the hot crust, the center section of the crust exploded into bits and mingled into the filling. The filling ended up having more of a cookie-like texture instead of being creamy like lemon pudding.

Without the xanthan gum, the crust was very crumbly and fell apart as I tried to remove the squares from the pan. So, although my lemon squares were edible, I was quite disappointed with them.

If you make this recipe, be sure to follow the directions carefully and don’t make the same mistakes I did!

Ingredients



Crust

  • 1/4 pound unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch kosher salt

Filling

  • 3 eggs, room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup lemon juice
  • Zest from 1 large lemon
  • 1/2 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch salt

Instructions

Preheat oven to 350° F.

Crust:  Cream butter and sugar together with paddle attachment in electric mixer. Add salt to sorghum flour mix and slowly add to butter until mixture resembles pea-sized crumbs.

Dough and pastry blender in brown mixing bowl.

I used a pastry blender to mix the crust ingredients. This may have made the crust even more crumbly, I’m not sure.

Press into an 8 x 8 inch baking dish lined with parchment paper and bake for 15-20 minutes or until light brown. Cool on a wire rack for 15 minutes.

Gluten-free crust dough for lemon squares pressed down in the bottom of a square baking pan.

The crust was about 1/8-inch thick after I pressed it down into the bottom of the pan.

Filling: Wipe out mixing bowl and whisk eggs, sugar, lemon zest, lemon juice, sorghum flour mix and salt.

Lemon filling in brown mixing bowl with whisk.

Lemon filling mixture.

Gently pour over the crust and bake for 30 minutes until firm. Cool thoroughly.

Baked lemon squares in baking pan, edges overcooked.

The lemon squares were over browned on the edges because I didn’t let the crust cool before pouring in the filling.

Cut into squares and dust with confectioner’s sugar before serving.

Gluten-free lemon squares in baking pan with a few squares removed so you can see the crumbling crust around the sides.

You can see how the crust crumbled when I cut the squares. This is why you use gums in gluten-free baking.

Gluten-free lemons squares in bowl, sprinkled with confectioner's sugar.

Makes about 20 squares.

Recipe © Joy Gray, Amarillo, TX.

Milo graphic

Milo says….

Lemon is not my favorite snack flavor, Maizy. Please make these with BACON filling next time!

Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?

 

Gluten-free ginger cookies on glass serving tray.

Gluten-free Ginger Cookies

Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.

Fresh ginger root.

This recipe is from Nu Life Market. Their gluten-free All-Purpose Flour mix is about the same as Carol Fenster’s sorghum blend, but has xanthan gum added.

It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.

Ingredients

  • 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar + 1/4 cup for rolling
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup of molasses

Instructions

Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.

 

Butter, sugar and molasses mixed together in a white mixing bowl.

Butter, sugar, egg and molasses mixed together.

Slowly add the flour mixture, mixing until well combined.

Gluten-free ginger cookie dough mixed up in a white mixing bowl.

The cookie dough was a bit sticky, so I dusted my hands with a little flour before rolling into balls.

Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar.  Place cookies on an ungreased baking sheet two inches apart.

Baking tray with fifteen balls of cookie dough.

Ginger cookie dough rolled into balls, ready to bake.

Bake for 8-12 minutes.  Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.

Baked gluten-free ginger cookies on baking tray.

The cookies were soft right out of the oven and got crispier on the outside as they cooled.

Cookies piled up on a glass serving tray.

This recipe makes about 36 medium-sized cookies.

Three ginger cookies on a dessert plate.

Milo graphic

Milo says….

I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!

 

Three gluten-free coconut-lemon cookies on a dessert plate.

Gluten-free Coconut-Lemon Cookies

Holiday parties are always uncomfortable for those of us with celiac disease. How many times have you experienced that awkward moment at a party when you realize there is NOTHING on the buffet table that you can eat?

I have found that it helps me if I can bring something to the party that is gluten-free. Then I know there will be at least one thing available for me to eat. I just ask the host/hostess if I may bring a gluten-free dessert and that usually opens the door for more discussion about what other foods are being served and if I might need to bring a main dish I can eat.

Here is an easy-to-make recipe for some cookies I think will work perfectly for gluten-free party snacking.

Ingredients

  • 3/4 cups almond flour
  • 1/2 cup sorghum flour
  • 1 cup unsweetened shredded coconut (plus extra for rolling)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon sea salt
  • 3 tablespoons honey
  • 2 tablespoons butter, gently melted (not hot)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest (I used dried lemon zest)
  • 1 teaspoon vanilla extract

Directions

Combine the almond flour, 1 cup shredded coconut, coconut flour, and sea salt until thoroughly mixed. I used a food processor to chop up the coconut into smaller bits then transferred it back into a mixing bowl. If you have a large food processor you can probably mix the dough it in as well.

Food processor with flour and coconut mixture inside.

I used my food processor to chop up the coconut and mix the dry ingredients.

Add the honey, coconut oil, lemon juice, lemon zest, and vanilla to the dry ingredients. Stir until dough forms.

Ball of gluten-free coconut-lemon cookie dough in a large brown mixing bowl.

I mixed in the wet and dry ingredients in a large bowl with my hands to make a nice ball of dough.

Pinch off small portions of the dough and roll into 1-inch balls. Coat the balls in the extra shredded coconut if desired. I had trouble getting the coconut to stick to the outside of the balls, so a made a small divot in the top and smashed some coconut down into it.

About two dozen cookie dough balls covered with coconut on parchment paper and baking sheet.

Coconunt-Lemon cookies on parchment paper ready to bake.

Place the dough balls on a baking sheet lined with parchment paper. Bake at 250ºF for 20 minutes. Rotate the pan halfway through the cooking time.

Baked cookies on cookie sheet surrounded by bits of toasted coconut.

The cookies didn’t spread out while baking and turned a nice golden brown.

Cool completely before serving. Store the cookies in the refrigerator in a sealed container.

Closeup of some of the cookies on the baking sheet.

Gluten-free Coconut-Lemon cookies ready to taste.

You can also enjoy these as a no-bake snack by putting the dough in the refrigerator until firm rather than baking it.

Makes about 24 cookies

Adapted from Lemon Meltaways in the Spring 2014 issue of Simply Gluten Free magazine.

 

Milo graphic

Milo says….

I don’t know what you are eating, but I WANT some!

 

Two gluten-free cinnamon maple cookies on a dessert plate

Gluten-free Cinnamon Maple Cookies

Lots of cinnamon made these cookies a perfect dessert for the cold weather that moved in earlier this week. I made a double batch of these and they disappeared quickly!

The original recipe called for oat flour and shortening. I used sorghum flour and butter.

This recipe makes about 12-14 cookies.

Ingredients:

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.

Bottle of MacDonald's maple syrup.

I used MacDonald’s 100% pure maple syrup.

Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.

Metal mixing bowl containing mixed dry ingredients - has brown color from cinnamon.

Dry ingredients, including cinnamon.

White mixing bowl containing sugar, chunks of butter and maple syrup.

Butter, syrup and granulated sugar in bowl ready to mix.

Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.

White mixing bowl with butter, syrup and sugar mixed.

Butter, syrup and sugar creamed together.

Add egg and vanilla and mix until combined.

 

Egg and vanilla added to the creamed sugar, butter and syrup.

Egg and vanilla added to the creamed sugar, butter and syrup.

Slowly mix in the flour mixture and beat on high until everything is thoroughly combined. I refrigerated the cookie dough in the bowl for about 20-30 minutes. You can also refrigerate the dough on the cookie sheet.

White mixing bowl containing gluten-free cookie batter.

The flour is added and the batter is mixed on high until fluffy and smooth, then chilled in the refrigerator for 20-30 minutes.

Spoon cookie dough onto baking sheet, leaving space between each cookie.

Twelve balls of cinnamon maple cookie dough on a baking sheet.

Cookie dough on baking sheet ready to put into the oven.

Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.

Baked cookies on cookie sheet.

The first batch of cookies came out a little crispy, so I reduced the second baking time to 15 minutes total.

A pile of cinnamon maple cookies on a plate.

The cookies were crispy on the outside and soft in the middle.

Adapted from Maple Cinnamon Cookies at Whether Ye Eat or Drink.blogspot.com.

 

 

Milo graphic

Milo says….

These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!

Close up of Milo's black nose.

Milo loves the smell of cinnamon maple cookies.

Two gluten-free ginger cookies on a dessert plate.

Gluten Free Ginger Crispies

I love the warm, spiciness of ginger for Fall baking. These ginger cookies are definitely crispy. Be careful not to overcook them or they become a little bit too crunchy. I found them to be a perfect cookie for dipping in coffee or milk.

I added chopped almonds to the coating for a little extra texture, but it’s certainly not necessary.

Small food processor containing chopped up almonds.

I used a small food chopper/processor to chop up slivered almonds for cookie coating.

The original recipe called for margarine, but I used butter. I think it just tastes better in cookies. I also used xanthan gum instead of guar gum because I didn’t have any guar gum.

Ingredients:

  • 1/2 cup Butter
  • 1 cup Cane Sugar
  • 1/4 cup Molasses
  • 1 tsp Vanilla Extract
  • 1 cup Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1/4 cup Potato Starch
  • 1/2 tsp Guar or Xanthan Gum (I used xanthan gum)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 cup Almonds, slivered or chopped (optional)

Directions:

Cream together the butter and sugar.

Butter and sugar mixed together.

I used butter instead of margarine for these cookies.

Add the vanilla and molasses and mix until thoroughly combined.

Measuring cup with molasses next to a jar of Grandma's molasses with a large bottle of vanilla behind.

Grandma’s molasses and vanilla ready to add to butter-sugar mixture.

White mixing bowl with butter, sugar, vanilla and molasses in a creamy, orange mixture.

Vanilla and molasses were mixed with the creamed butter and sugar using a hand mixer.

In a separate bowl, combine the flours, baking soda, salt and spices.

Metal bowl containing dry ingredients mixed together.

Dry ingredients mixed together.

Sift the dry ingredients into the wet and blend until combined.

Big blob of ginger cookie dough in white bowl.

After mixing in the dry ingredients, the cookie dough was thick – about the same consistency as play-dough.

Place 1/2 cup of sugar in a bowl. Mix in chopped almonds, if you are using them.

Form the dough into 1-inch balls and drop into sugar-almond mixture, covering the outside of the dough. I made a little divot in the top of each ball and sprinkled some of the almonds into it so there would be more almonds on top of each cookie.

Three balls of cookie dough in a bowl of sugar and almonds mixed together.

Ginger cookie dough rolled into balled and coated with sugar-almond mixture.

Twelve balls on ginger cookie dough rolled in sugar-almond mixture on baking sheet with parchment paper underneath ready to bake.

Ginger cookie dough rolled up and ready to bake.

Place on greased baking sheet and bake at 350°F for 15 minutes. I used parchment paper, but it’s not required. The balls of dough will spread out into flat cookies while baking, so be sure to leave plenty of space between each ball and don’t make them too big.

Baked gluten-free ginger cookies in a plastic bowl.

Finished cookies ready to share with friends.

Two gluten-free ginger cookies on dessert plate.

Crispy gluten-free ginger cookies ready to taste.

 

Recipe adapted from Bob’s Red Mill Crispy Ginger Cookies.

Milo graphic

Milo says….

Crispy cookies make me SMILE!

Border Collie smiling

Two gluten-free oat fudge bars on a dessert plate.

Gluten-free Oat Fudge Bars

Here is a really good recipe from Lynn’s Kitchen Adventures. Even I couldn’t mess up this one! The only thing I wish I had done differently was add nuts to the top.

I substituted sorghum flour for all of the brown rice flour called for in the original recipe. Everything else I kept the same. I used Enjoy Life gluten-free dark chocolate morsels – a whole package was just under two cups. Dark chocolate makes this a healthy snack with all those antioxidants, right?

Package of Enjoy Life dark chocolate morsels.

I used dark chocolate morsels from Enjoy Life because they are gluten-free.

Everyone who has tried one of these has said they are amazing!

Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten-free semi sweet chocolate chips (I used dark chocolate ones to make it “healthy.”)
  • 1 can sweetened condensed milk
  • 1 tablespoon butter

Instructions:

Preheat over to 350 degrees F.

Combine butter and brown sugar in a bowl and blend with a mixer for 2 minutes.

Add eggs and mix thoroughly.

In a bowl, combine all of the dry ingredients.

Oats, flour and other dry ingredients mixed together in a metal bowl.

Dry ingredients mixed together.

Add to creamed mixture a little at a time and stir together with a spoon. Dough will be very stiff. Set dough to the side.

All ingredients except chocolate filling mixed in a white bowl.

Dry ingredients mixed with all wet ingredients – mixture is similar to oatmeal cookie dough.

Place chocolate chips, milk, and butter in a saucepan and heat on low until chocolate is melted, stirring occasionally, until smooth and creamy (it won’t take very long, maybe five minutes.) Remove from heat.

Cooking pan containing evaporated milk, chocolate morsels and butter heating on the stove.

It didn’t take very long for the evaporated milk, chocolate and butter to melt and combine in a pan on the stove.

Press about two-thirds of the dough mixture into the bottom of a 9×13 pan. Pour chocolate filling over dough and spread evenly.

Baking pan containing oat mixture on bottom with blob of chocolate mixture poured in the middle.

Two-thirds of oat mixture are used in the bottom of the baking pan, then the chocolate mixture is poured over the top.

Drop small portions of remaining dough onto the top of the chocolate filling and gently smooth dough out with a spoon to cover chocolate. It’s ok if it doesn’t cover every bit of it because it will spread out while baking.

Baking pan with all layers of oats and chocolate filling, ready to put in the oven.

I put small blobs of oat mixture on top of the chocolate filling and pressed them out a little with a spoon.

Bake for 25 minutes. Cool completely before cutting.

Baking pan with cooked oat fudge bars - topping has spread out almost covering the chocolate.

The oat mixture on top spread out quite a bit while baking, nearly covering the top.

Oat fudge bars in pan with 2 pieces removed so you can see the chocolate filling.

The chocolate filling in the middle was pretty thick compared to the oat mixture.

Two gluten-free oat fudge bars on a dessert plate. One bar is turned up so you can see the chocolate filling.

Yummy oat fudge bars ready for a taste test!

This recipe adapted from Lynn’s Kitchen Adventures.

URL to recipe: http://www.lynnskitchenadventures.com/2013/05/gluten-free-oatmeal-fudge-bars.html

Copyright © 2011 Lynn’s Kitchen Adventures. All rights reserved.

 

Milo graphic

Milo says….

NO CHOCOLATE FOR DOGS! But that’s ok because there are still some of my homemade peanut butter snacks in the freezer. Time to get those out, Maizy!