Gluten Free Sweets

So in a round about way I found a interesting gluten free product.

I saw this great video over at Life is a Canvas. You’ll have to watch it, it’s a nice little story that lead me to the Cup 4 Cup product.

My daughter gave up gluten for Lent. She said it gave her extra energy not eating gluten (interesting isn’t it). I think her college friends actually asked her if she was taking Adderall…mmmk. So while she was home and before Easter I had to come up with some good gluten free treats.

We picked up a bag of the Cup 4 Cup at Williams Sonoma kind of pricey (twenty bucks for a bag of flour) but I was game. The claim being you can use it “cup for cup” the same as wheat flour. You can see it just looks like flour. I’ve made two recipes with it so far-the peanut butter gluten free cookies over at  Keep it Simple, Keep it Fresh because I’ve done them before and knew how they should turn out, so that was the first try-

So with the Cup 4 Cup they came out a little flat, taste was good and texture was good. That’s one down! Looking at this pic I can see the dough looked a little too soft that should have been my first clue on the rise. Also tried the bulk chocolate drops at Whole Foods. They are okay-kept me from having to run to another store.

Next we did the Pioneer Woman’s vanilla bean scones. This recipe I hadn’t tried, I love trying new recipes! My husband mixed these up because he’s the scone maker at our house.  I know, I know he’s sweet…

The recipe makes a yummy tender scone. They are a little cookie like in how sweet they are but they are delicious. These went back to school with our girl (I had to get them out of the house) and the roomates said they were like delicious clouds. So yep, they are worth trying. They were delicious Saturday afternoon with tea, a good addition to Easter breakfast, as a mid morning snack-yep, they had to go-Okay now looking at the photo I wish I could have one now…

Back to the Cup 4 Cup flour.  The dough was a little gummy so you could chill the dough to help. Both doughs didn’t rise as much as I thought they would so I think there is something to the rise and the gluten free flour mix.  I doubt I’d mess too much with levening because it can get tricky. Not a bad product, convenient. My only other note on these recipes is I tweaked the  scone recipe with a little vanilla extract, both in the dough and in the glaze, just a little cap full to boost that vanilla bean goodness.