Gluten Free Chocolate Donut Holes
1

You already know that the Yeast-Raised Donut Dough from page 151 of GFOAS Bakes Bread makes the perfect Dunkin Donuts munchkin donut hole copycat. And nearly the minute I hit “publish” on that … more »

Gluten Free Chocolate Donut Holes

You already know that the Yeast-Raised Donut Dough from page 151 of GFOAS Bakes Bread makes the perfect Dunkin Donuts munchkin donut hole copycat. And nearly the minute I hit “publish” on that post, lots of you super smartypants readers asked if we couldn’t manage to make gluten free chocolate donut holes. Why did I think of that my-own-self? Thank goodness I have you. Because these chocolate donut holes are just like chocolate munchkins, except they’re better for two reasons: they’re gluten free so they’re safe for us to eat, and they’ve got a chocolate glaze.

Gluten Free Chocolate Donut Holes

If plain glazed chocolate donut holes are good, then clearly chocolate glazed chocolate donut holes are better.

Gluten Free Chocolate Donut Holes—Step by Step

These don’t take very long at all to make, and since they’re fried there’s no hot-oven-in-the-middle-of-the-summer problem (apologies to our friends in Australia :). Just be sure to read the recipe instructions all the way through at least one before starting out. The holes do something rather curious during frying: they become more pale in color before they brown. And, as always, when your oil is the proper temperature, deep-fried foods do not absorb much oil at all. The hot oil seals the outside of the donuts right away, allowing the inside to steam gently without absorbing any oil. Way better for you than shallow-frying!

Gluten Free Chocolate Donut Holes

Allow the glaze to set fully and it’ll almost crackle when you bite into these perfect bites of chocolatey goodness. All without breaking a sweat!

Prep time: 15 minutes       Cook time: 15 minutes       Yield: About 3 dozen donut holes
Ingredients

Donuts
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling

6 tablespoons (30 g) unsweetened cocoa powder (preferably Dutch-processed, but natural will work, too)

1/4 teaspoon cream of tartar

3/4 cup (150 g) sugar

2 teaspoons (6 g) instant yeast

2 teaspoons (12 g) kosher salt

2 tablespoons (28 g) unsalted butter, at room temperature

2 tablespoons (28 g) neutral cooking oil (like canola)

1 cup (8 fluid ounces) milk, at room temperature

Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)

Chocolate Glaze
2 cups  (230 g) confectioners’ sugar

1/2 cup (40 g) unsweetened cocoa powder (any kind)

1/4 cup (84 g) pure maple syrup

3 to 6 tablespoons lukewarm milk

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • First, make the donut dough. Place the flour, cocoa powder, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, oil and milk, then attach the dough hook to the stand mixer, and mix on low speed until combined. Raise the mixer speed to medium and mix for about 5 minutes. The dough should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Shape the dough and allow it to rise. Once the dough has undergone its first rise, turn it out onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly. Roll out the dough on a lightly floured surface into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1-inch in diameter, cut out rounds of dough and place each piece on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for about 45 minutes, or until nearly doubled in size.

  • Fry the donut holes. As the dough is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry for about 2 minutes per side or until they are brown all over. When the donuts first begin to fry, they will become lighter in color, and then will brown. Remove them before they become very dark. As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.

  • While the donut holes are cooling, make the glaze. In a small bowl, place the confectioners’ sugar, cocoa powder, maple syrup and 3 tablespoons milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.

  • Adapted from the Yeast-Raised Donut Dough from page 151 of Gluten Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Thank you so much for your support!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-chocolate-donut-holes/
Gluten Free Fried Chicken KFC-Style
19

How to fry chicken is the sort of thing that anyone who has ever done it has a bunch of opinions about. This recipe for gluten free fried chicken KFC-style … more »

Gluten Free Fried Chicken KFC-Style

How to fry chicken is the sort of thing that anyone who has ever done it has a bunch of opinions about. This recipe for gluten free fried chicken KFC-style is all about the blend of 11 herbs and spices (plus a touch of sugar—it really goes a long way to making a truly delicious fried chicken!). And yes—you do have to use a basic gum-free gluten free flour blend. If you use an all purpose gluten free flour blend with xanthan gum, you’ll be very, very sorry with the gummy mess that you have on your hands (and on your chicken).

Gluten Free Fried Chicken KFC-Style

Before you get started on soaking the chicken and blending up the flours, herbs and spices, promise me you’ll read through the whole recipe at least once? It’s not very long and doesn’t have too many steps at all. But each ingredient and each step is there for good reason. I promise!

Gluten Free Fried Chicken KFC-Style

Allowing the flour blend and spices coating to soak into the chicken for about half an hour before frying really helps the coating stick to the skin, rather than slide right off in the frying oil.

Gluten Free Fried Chicken KFC-Style

Whether you’re spending the long holiday weekend at the beach (lucky you!) or in your own backyard (still lucky!), instead of barbecue try serving up some of this gluten free fried chicken. It’s amazing right out of the fryer, but some may say it’s even better piled into containers and eaten at room temperature (or cold!) the next day. Let the summer celebrations begin!

Prep time: 10 minutes       Cook time: 20 to 25 minutes       Yield: 8 to 10 pieces fried chicken
Ingredients

About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)* 1 1/2 cups (12 fluid ounces) buttermilk 1 cup (224 g) plain yogurt (or you can use 1 cup buttermilk in place of the yogurt) 2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!) 1 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt 1 1/2 teaspoons smoked Spanish paprika 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 3 tablespoons (36 g) sugar Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too) *F0r easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.

Directions
  • In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.

  • Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.

  • While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7  minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.

Love, Me   P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Thank you so much for your support!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-fried-chicken-kfc-style/
Soft Gluten Free Hamburger Buns from GFOAS Bakes Bread
9

Some may enjoy wrapping your hamburger (or your veggie burger) in a leaf of lettuce, or eating it with a fork and knife. I do not judge you. Far from it! … more »

Soft Gluten Free Hamburger Buns from GFOAS Bakes Bread

Some may enjoy wrapping your hamburger (or your veggie burger) in a leaf of lettuce, or eating it with a fork and knife. I do not judge you. Far from it! I support you and your bunless tastes. But three years ago, almost to the day, I posted my first recipe for gluten free hamburger buns. I called them “gluten free hamburger buns so I don’t cry,” and I took a stand on my smallest of soapboxes against pretending that it’s all the same—even for those of us who simply want a good, soft gluten free hamburger bun. Especially over the Fourth of July holiday.

Fast forward 3 years, and I can’t help but give you the recipe for Soft Gluten Free Hamburger Buns from page 139 of Gluten-Free on a Shoestring Bakes Bread. I want to be sure you don’t go bunless this summer, unless of course you want to. A lettuce leaf might be nice. But it’s no bun.

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 6 buns
Ingredients

Water Roux
3 tablespoons (25 g) Gluten Free Bread Flour*

1/2 cup (4 ounces) water, at room temperature

Dough
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling

1/4 teaspoon cream of tartar

1/4 cup (50 g) sugar

2 teaspoons (6 g) instant yeast

2 teaspoons (12 g) kosher salt

2 tablespoons (28 g) unsalted butter, at room temperature

1/2 cup (115 g) plain whole-milk yogurt, at room temperature

2/3 cup (5 1/3 fluid ounces) milk, at room temperature

Water roux

Unsalted butter, for brushing the tops

Toasted sesame seeds, for sprinkling (optional)

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • To make the water roux, whisk together the flour and water in a small saucepan. Cook over medium-high heat, whisking constantly, until thickened. It is ready when the whisk leaves a visible trail as it moves through the roux. Remove from the heat and allow to cool until no longer hot to the touch.

  • To make the dough, place the flour, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, yogurt, milk and water roux, then attach the dough hook to the stand mixer, and mix on low speed until combined. Raise the mixer speed to medium and mix for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • On baking day, line a rimmed baking sheet with unbleached parchment paper and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

  • Shaping the buns + the final rise. Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle the top with flour. Roll out the dough 1/2-inch thick, and with a floured 4-inch biscuit or cookie cutter, cut out rounds. Place the rounds on the prepared baking sheet, about 3-inches apart from one another. Gather and reroll the remaining scraps of dough, and cut out the rest of the rounds. Place the rounds on the baking sheet and sprinkle the tops of the rounds lightly with flour. Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 1/2 hours).

  • Baking the buns. About 25 minutes before the buns have finished rising, preheat your oven to 350°F. Once the dough has finished rising, remove the plastic wrap, place the baking sheet in the preheated oven, and bake for about 10 minutes. Turn the heat down to 325°F, remove the buns from the oven, brush the tops with the melted butter, and sprinkle with sesame seeds, if using. Return the baking sheet to the oven and bake until the internal temperature of the buns reaches about 185° (another 5 to 10 minutes, no more, so the buns stay soft). Allow to cool for about 10 minutes before slicing and serving.

  • From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013.

    Photo credit Stephen Scott Gross Photography. Food styling by Treva Chadwell.

Love,
Me

 

P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Thank you thank you thank you for playing such an important part in this, the Gluten Free Bread Revolution! Tell everyone about it!!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-soft-hamburger-buns-gfoas-bakes-bread/
Gluten Free Lemon Poppyseed Bread
37

There’s something about summer that makes me want to eat pound cakes and quick breads. I know you’d rather not turn on the oven, since ’tis the opposite of the Christmas … more »

Gluten Free Lemon Poppyseed Bread

There’s something about summer that makes me want to eat pound cakes and quick breads. I know you’d rather not turn on the oven, since ’tis the opposite of the Christmas season (unless you’re in Australia, though, right?!), but I’m convinced that you’ll do it—for the right reason. This simple but delicious gluten free lemon poppyseed bread is that reason. The batter is ready in minutes (really. minutes.), and the hardest things you’ll do are bring a few ingredients to room temperature, and then zest and juice a lemon. Easy peasy. The reward? See for yourself.

Gluten Free Lemon Poppyseed Bread

Since we only use natural lemon flavors, the lemon doesn’t punch you in the face or anything in this tender and moist gluten free quick bread. If you were secretly hoping for a lemony face-punch, try using pure lemon extract in place of the pure vanilla extract. *boom*

Gluten Free Lemon Poppyseed Bread

The batter is thick enough that it’s pretty easy to shape a bit in the loaf pan, if you’re so inclined. Just use a wet spatula to pull it away from the short ends of the pan a bit and pile it a bit higher toward the center. The rise will be similar to a yeast bread rise.

Gluten Free Lemon Poppyseed Bread

Oh, and be sure to slice it generously. Nobody likes a sliver, no matter what they say. I never take “oh just a small piece for me” seriously. :)

Prep time: 10 minutes       Cook time: 45 minutes       Yield: 1 loaf gluten free bread
Ingredients

1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons poppy seeds

Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)

3/4 cup (150 g) sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (230 g) sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Directions
  • Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the butter, sour cream, eggs, vanilla and lemon juice, mixing to combine after each addition. The batter will be thick.

  • Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

Love,
Me

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Chapter 8 is all yeast-free quick breads, including lots more like this one!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-lemon-poppyseed-bread/
Classic Gluten Free Ice Cream Sandwiches
13

It’s official. Summertime is here. School’s out (or almost!), everybody’s hot, the kids are bored (already?) and nobody wants to cook dinner. Summer is not really my season, but I … more »

Classic Gluten Free Ice Cream Sandwiches with Easy No Machine Marshmallow Ice Cream

It’s official. Summertime is here. School’s out (or almost!), everybody’s hot, the kids are bored (already?) and nobody wants to cook dinner. Summer is not really my season, but I didn’t come to complain. I came to offer relief in the form of these classic gluten free ice cream sandwiches. In the past, I’ve always made my ice cream sandwiches between two thin and chewy cookies. It seemed simple, and clearly it’s fabulously delicious. But I really wanted my gluten free son to have a classic-looking gluten free ice cream sandwich. Color me nostalgic! I blame it on the heat.

Classic Gluten Free Ice Cream Sandwiches with Easy No Machine Marshmallow Ice Cream

These are the same soft gluten free chocolate wafer cookies that we’ve made before. But this time, we’re rolling them out into squares and baking them whole. Fancy! And frankly, it’s easier than cutting out a million shapes.

Classic Gluten Free Ice Cream Sandwiches with Easy No Machine Marshmallow Ice Cream

The easiest part? When you make your own ice cream for these ice cream sandwiches, you don’t freeze it until it’s between the two cookie layers. And if you want to make things even easier, you can make the chocolate wafer cookie squares way ahead of time. Like, days and even weeks ahead of time. Just stack the baked cookie squares, wrap them tightly and stick them in the freezer. You don’t even have to thaw them.

Classic Gluten Free Ice Cream Sandwiches with Easy No Machine Marshmallow Ice Cream

You could use pretty much any vanilla ice cream in these classic ice cream sandwiches, but I thought this was as good a time as any to introduce you to my recipe for No Machine Marshmallow Ice Cream. It’s very much like my classic 3-ingredient No Machine Ice Cream, but in place of sweetened condensed milk, you make a low-gelatin marshmallow mixture and fold the whipped cream into that. It’s lower in sugar than sweetened condensed milk, too. Bonus! So let’s beat the heat, and maybe my children will go easy on me until it’s time to go back to school. :)

Prep time: 20 minutes       Cook time: 8 minutes       Yield: 16 ice cream sandwiches
Ingredients

Chocolate Wafer Cookies
1 3/4 cups (245 g) all purpose gluten free flour (I used my mock Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed is fine, but I prefer Dutch-processed)

1/8 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

6 tablespoons (72 g) vegetable shortening (I use Spectrum nonhydrogenated shortening), melted and cooled

3 tablespoons (42 g) unsalted butter, melted and cooled

2 eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

Marshmallow Ice Cream*
2 cups (16 fluid ounces) heavy whipping cream

1/2 packet (4 g) unflavored powdered gelatin

1/2 cup (4 fluid ounces) warm water

1 cup (200 g) granulated sugar

1/8 teaspoon cream of tartar

1/8 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

*In place of this marshmallow ice cream, you can also use my 3-Ingredient No-Machine Vanilla Ice Cream in the same manner. If you would like to use a store-bought gluten free vanilla ice cream, allow it to sit at room temperature for about 30 minutes to soften before using it to assemble the ice cream sandwiches.

Directions
  • Make the wafer cookies. Preheat your oven to 325°F. In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, butter, eggs and vanilla, mixing to combine after each addition. The dough should come together and be smooth and pliable. Divide the dough into four equal pieces. Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8-inches all around, and about 1/4-inch thick. Remove the top piece of parchment, and trim the edges to create a 7 1/2-inch square with a pastry or pizza wheel or a sharp knife. Transfer the dough, still on the parchment paper, to an 8-inch square pan, folding the sides of the parchment as necessary to allow the dough to lie flat in the pan. Repeat with the other pieces of dough. Place the pans, two at a time, in the preheat oven and bake until set in the center (about 8 minutes). Remove from the oven and allow to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.

  • While the cookies are cooling, make the ice cream. In the bowl of your stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream. Beat on medium speed until the cream holds soft peaks. Transfer the mixture to another bowl and place in the refrigerator to chill. In the clean bowl of your stand mixer fitted with the whisk attachment or another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) warm water. Mix together and allow to sit until the gelatin blooms. It will swell. In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar, cream of tartar and salt, and mix to combine. Clip a candy or deep fry thermometer to the side of the saucepan and place it over medium heat. Allow the sugar mixture to cook undisturbed until the temperature reaches the softball stage, 238°F. Remove from the heat, add the vanilla and pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making sure it doesn’t hit the whisk. The mixture will bubble and then subside. Beat the mixture with the whisk on medium speed until the mixture is thick, white and glossy, and has nearly tripled in size. Remove the whipped cream from the refrigerator and fold it carefully into the marshmallow mixture until well-combined.

  • Assemble the ice cream sandwiches. Once the wafer cookies are cool, place two cookie squares on criss-crossed sheets of unbleached parchment paper and place each back in a cooled 8-inch square baking pan. Divide the ice cream mixture between the two baking pans, on top of each cookie square, and spread into an even layer. Top with the remaining two cookie squares and press down firmly but carefully. Place the baking pans in the freezer until the ice cream is firm (at least 4 hours). Once the ice cream is frozen, remove from the pans and slice each into 8 rectangles of equal size. Wrap ice cream sandwiches individually in plastic wrap and store in the freezer until ready to serve.

Love,
Me

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support means everything to me. And that’s a fact!

Recipe Available at: http://glutenfreeonashoestring.com/classic-gluten-free-ice-cream-sandwiches/
Scroll to top of page