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Sam's Gluten Free Recipes
October 1st, 2024
Soft Beer Pretzel Nuggets (yields 50-60 based on size)
Ingredients:
1 can gluten free beer 12oz. (I used Green's Gluten Free Amber Ale)
1 package (1/4oz) active dry yeast
2 Tbsp melted butter
2 Tbsp sugar
1 1/2 tsp salt
4 cups all purpose gluten free flour
10 cups water
2/3 cup baking soda
1 large egg yolk
1 TBSP water
Coarse salt
Directions:
In a small saucepan, heat beer to 105-115 degrees Fahrenheit, remove from heat.
Stir in yeast until dissolved.
In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups of flour; beat on medium until smooth.
Stir in enough remaining flour to form a soft dough, dough will be sticky.
Turn onto a floured surface; knead until smooth and elastic. About 6 minutes.
Place in a greased bowl turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 425 degrees.
Scoop dough with 1 1/2 inch cookie scoop and roll into nuggets.
In a large pot, bring water and baking soda to a boil.
Drop pretzel nuggets six at a time into boiling water and cook for 30 seconds.
Remove with a slotted spoon and transfer them onto paper towels.
Place nuggets one inch apart on a baking sheet that is greased or lined with parchment.
In a small bowl, whisk egg yolk and water; brush over pretzel nuggets and sprinkle with coarse salt.
Bake until golden brown for 8-10 minutes.
Dad's Chocolate Chip Cookies (yields 2 dozen cookies)
Ingredients:
2/3 cup margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg room temperature
1 1/2 tsp vanilla extract
1 3/4 cup gluten free all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips or mini chocolate chips
24 hershey kisses unwrapped (we also used cadbury eggs for Easter cookies)
Directions:
Preheat oven to 350 degrees.
In a large bowl, cream margarine and sugars until light and fluffy, 5-7 minutes.
Beat in egg and vanilla.
Combine flour, salt, and baking soda; gradually add to the creamed mixture and mix well.
Stir in chocolate chips.
Scoop dough into 1 1/2 inch balls and place 2 inches apart on cookie sheets lined with parchment paper.
Bake until golden brown, 10-12 minutes.
Place pan on wire rack to cool and wait about 2 minutes.
Press hershey kiss or other chocolate into center of each cookie and transfer to wire rack to cool.
Heavenly Cheese Danish (yields 8 danish)
Ingredients:
1 package (1/4 oz) active dry yeast
1/4 cup warm water (105-115 degrees)
1 tsp sugar
2 cups gluten free all purpose flour
1/4 cup sugar
1 tsp salt
1 stick (1/2 cup) cold butter, cubed
1/2 cup milk
2 egg yolks at room temperature
1/12 tsp ground cinnamon
8 oz cream cheese, softened
1/4 cup sugar
1 tsp of vanilla
1 large egg, separated, room temperature
1 tsp water
1 Tbsp maple syrup
Directions:
Mix yeast, warm water, and tsp of sugar in a small bowl and let proof for 5 minutes.
In a large mixing bowl, combine flour, sugar, and salt.
Cut in butter until crumbly.
Add milk, egg yolks, and yeast mixture and stir until a soft dough forms.
Divide dough into two balls.
On a lightly floured surface, pat each portion into a 9x4 inch rectangle and sprinkle with cinnamon.
Cut each rectangle lengthwise into four 9x1 inch strips.
Twist each strip, then loosely wrap it around itself to form a coil, tuck end underneath and pinch to seal.
Place 3 inches apart on a greased baking sheet.
Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
Press an indentation in center of each coil, fill with 1 rounded Tbsp of cream cheese mixture,
Cover and let rise in warm place until doubled, about 45 minutes.
Preheat oven to 350 degrees.
Whisk egg white with water and brush over rolls.
Bake until golden brown, 15-20 minutes.
Remove to wire racks, brush with syrup.
Serve warm, refrigerate leftovers.
