Trying Recipes from: Mama Knows Gluten Free
Sometimes I find being gluten free (GF) to be a little difficult and frustrating. Not only do I have to avoid gluten, but I also have to avoid nuts. Almond flour is a widely used replacement for wheat flour. In some cases, this can lead me to having to make my own cakes, cookies, brownies, etc. Typically, I just follow recipes I used to use prior to summer of 2018 and just use King Arthur GF measure-for-measure flour in place of wheat flour (i.e., all-purpose flour). Other days, I go on google and search a GF recipe I want to try. Mama Knows Gluten Free, run by Audrey Roberts, is my go-to site for recipes. I love that Roberts includes dairy and vegan options in the recipes, which helps cater to the dietary needs of you, your family, or your friends. Below are a few recipes I have tried and loved. Note: links are provided for Roberts’s detailed blogs of these recipes and can be accessed by clicking on the name of the recipe; this is not sponsored; I was not asked to write this.
Gluten Free Chocolate Mug Cake {Dairy-Free, Vegan}
There are a few days every now and then where I have no desire to wash a lot of dishes or my hands hurt too much to mix cookie dough. On days like this, I usually bake Sweet Loren’s Chocolate chip or Pumpkin Spice cookie dough; when I run out of those, I turn to mug cakes. Recently, I tried making chocolate chip banana bread in a mug (mainly to help get rid of our over-ripe bananas). Once our bananas were gone, I stumbled upon a recipe for Gluten Free Chocolate Mug Cake from Mama Knows Gluten Free. It is one of the lightest and airy feeling mug cakes I have ever made with just the right amount of chocolate and sweetness. Below is the recipe with what I use and how much of each ingredient.
Please note: the ingredients I use have not caused me any problems when it comes to my food allergies. Feel free to use ingredients of your choice.
Ingredients:
1/4 cup all purpose gluten free flour with xanthan gum (I use King Arthur GF measure-for-measure - this has xanthan gum already in it)
3 tablespoons granulated sugar (I use 365 organic brand and I do not level the tablespoons, they are slightly heaping)
1/2 teaspoon gluten free baking powder leveled (I am currently using Wegmans brand double acting baking powder)
1/8 teaspoon salt leveled (I am currently using Hain pure foods Iodized Sea Salt)
2 tablespoons unsweetened cocoa powder (I use Guittard cocoa rouge cocoa powder)
1/8 teaspoon ground cinnamon - can be slightly heaping (I use King Arthur Indonesian cinnamon, I have also done 1-8 to 1/4 teaspoon pumpkin spice from a spice recipe I found)
1/4 teaspoon pure vanilla extract - I actually eyeball if I am being honest (I have been omitting this recently but when I decide to use it I use Nielsen-Massey Pure Vanilla Extract)
2 tablespoons vegetable oil (I use Crisco Pure Vegetable Oil)
1/4 cup water (I use filtered tap water, but you can use bottled water)
1 tablespoon chocolate chip - roughly (I use Guittard Semisweet Chocolate Chips 46 % - Red and Gold bag)
Instructions:
In a large 12-ounce microwave-safe coffee mug (I use a 16 oz mug), whisk together GF flour, sugar, baking powder, salt, cocoa powder, and cinnamon. (I used a fork to stir in the ingredients)
Whisk in the vegetable oil, vanilla extract, and water until all ingredients are combined and the batter is smooth.
Sprinkle the top of the batter with the chocolate chips. (I slowly rotate the mug to ensure an even spread)
Microwave mug for 95 seconds on high (I did 91 seconds the other night and it was cooked through; I also place the mug near the outer edge of microwave plate, not sure if that helps or not). Please watch your microwave. I have a 1000-watt microwave (see below for recommended cook times). Do not overcook or the cake will be dry. I recommend that you place a plate or paper towel under your mug the first time you make this to catch any potential spillage if your mug is not large enough.
Carefully remove from the microwave and enjoy the cake. Let the cake cool for 1 to 2 minutes before eating.
Microwave Power and Times:
1500 watts (original recipe) - 70 seconds
1100 watts (from a reviewer) - 90 seconds
1000 watts (my microwave) - 95 seconds
Gluten Free Brownies
I will admit, just like most people, I prefer to use box mix for cakes and brownies (King Arthur Gluten Free, of course). However, I decided to attempt brownies from scratch. The only negative my mom had was that it seemed grainy, which was probably my error as I did not use a separate bowl for dry ingredients and I did not sift the cocoa powder. Needless to say, I was in a rush to make these. This recipe makes 9 brownies, but I cut ours into 12 pieces (for those who may want a smaller piece).
Please note: the ingredients I use have not caused me any problems when it comes to my food allergies. Feel free to use ingredients of your choice.
Ingredients:
1/2 cup unsalted butter, melted - I let mine cool slightly to not curdle the eggs (I used 365 brand)
3/4 cup granulated sugar (I used 365 organic brand)
1/2 cup brown sugar, packed (I used Wholesome brand light brown sugar)
2 large eggs (I used eggs from our local farmer, Linda Vista Farm in VA)
1 tablespoon pure vanilla extract - I actually eyeball if I am being honest (I used Nielsen-Massey Pure Vanilla Extract)
3/4 cup all purpose gluten-free flour with xanthan gum (I used King Arthur GF measure-for-measure - this has xanthan gum already in it)
1/2 cup cocoa powder (I used Guittard cocoa rouge cocoa powder)
1/2 teaspoon baking soda (I used Arm & Hammer pure Baking Soda)
1/2 teaspoon salt (I used Hain pure foods Iodized Sea Salt)
Instructions:
Preheat oven to 350 F.
Spray the 8x8 square baking pan with gluten free non-stick cooking spray (I used chosen foods avocado spray) or line the baking pan with parchment paper and coat the bottom and sides with gluten free non stick cooking spray or butter.
In a large bowl, add melted butter, pure vanilla extract, granulated sugar, and brown sugar, and mix until fully combined.
Add in eggs one at a time, and mix until fully combined.
In a medium-sized bowl, combine gluten free flour, cocoa powder, baking soda, and salt, and whisk together.
Slowly add the dry ingredients to the wet ingredients, and mix until fully combined and smooth.
Pour the brownie batter into the 8x8 baking pan.
Bake for 30 to 35 minutes (I did 33 minutes), or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies will start to pull away from the pan. Please watch your brownies because all ovens are different.
Remove brownies and allow to cool completely.
Store leftovers in an air-tight container (we have always used cling-wrap to cover our brownies - they get eaten pretty fast).
Gluten Free Chocolate Chip Cookies
I have tried numerous GF cookie recipes and not turn out like how I want them to. They are either not soft enough, don’t spread much, or they end up hard as a rock two to three days (in the storage container) after I made them. I follow recipes to the T — not sure why they come out like they do (note: I did discover recently that it is best to weigh ingredients versus using a measuring cup). I tend to prefer chewy, soft cookies. I thought I would try the recipe Mama Knows Gluten Free has on their site. One ingredient I was surprised to see on the list was molasses — I only use molasses in my chocolate gingersnap cookies. I will say these were really good and I will use this as my go-to chocolate chip cookie recipe. So let’s get started.
Please note: the ingredients I use have not caused me any problems when it comes to my food allergies. Feel free to use ingredients of your choice.
Ingredients:
1 cup unsalted butter, softened (I used 365 brand)
3/4 cup granulated sugar (I used 365 organic brand)
3/4 cup brown sugar (I used Wholesome brand light brown sugar)
1 teaspoon molasses (I used Grandma’s brand molasses)
1 teaspoon pure vanilla extract - I actually eyeball if I am being honest (I used Nielsen-Massey Pure Vanilla Extract)
1 large egg (I ran out of eggs from our local farmer and I believe I used Pete and Gerry’s eggs)
1/2 teaspoon baking soda (I used Arm & Hammer pure Baking Soda)
1/2 teaspoon gluten free baking powder (I am currently using Wegmans brand double acting baking powder)
1/2 teaspoon salt (I used Hain pure foods Iodized Sea Salt)
2 1/2 cups all purpose gluten free flour with xanthan gum (I used King Arthur GF measure-for-measure - this has xanthan gum already in it)
2 cups chocolate chips (I use Guittard Semisweet Chocolate Chips 46 % - Red and Gold bag)
Instructions:
preheat oven to 375 F.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy (I did this by hand, but you could use a hand or stand mixer).
Add the egg, molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
Add the gluten free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined.
Either stir in the chocolate chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter.
Drop by rounded tablespoon or use a greased cookie scoop (I use a 1 tablespoon cookie scoop — I hope to get other sizes in the future). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
Bake for 8 to 10 minutes (I did 9 minutes, I believe) until they start to turn golden brown (the centers of the cookie will be soft). Please watch your ovens as all ovens are different.
Cool and store leftovers in an air-tight container (I do 10 minutes and then place on a paper plate while the next batch is in the oven before transferring to the storage container I use). Enjoy!
Let me know if you tried these recipes or any of Audrey Roberts’s other recipes. What are your thoughts? Is there a recipe you wish to see me try - even if I have to modify it for food allergies? Feel free to send me any food blog ideas, recipes to make gluten-free, or product recommendations at blueoceans.sanddollar@gmail.com or comment down below.
Until next time.
