36 min

Gluten Free Blogger to Author A Canadian Celiac Podcast

    • Medicine

On this episode I have the pleasure of speaking with Taleen Benson blogger and cookbook author.  Taleen started her blog after her husband was diagnosed with a condition that required a gluten free, egg free diet.  Taleen has a loyal following for her blog called “Just As Tasty”, and she was encouraged to write a cookbook of gluten free, egg free recipes.  The book, called “Just as Tasty, Gluten-free and Eggless Baking Through the Seasons” is available for purchase on Amazon.  Taleen explained the process of writing her own cookbook as well as having it available with Amazon print on demand.  She was kind enough to send along her recipe for Molasses Cookies
Makes about 18 cookies
1 ¾ cups (259g) gluten-free flour blend
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, room temperature
⅔ cup (133g) light brown sugar, packed
⅓ cup (113g) unsulphured molasses
1 tablespoon Bob’s Red Mill Egg Replacer, mixed with 2 tbsp water
½ teaspoon vanilla extract
¼ cup (50g) granulated sugar, for rolling
 
Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside. In a small bowl, whisk the flour, baking soda, cinnamon, ginger, and salt together. Set aside.  Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until smooth. Add the molasses, prepared egg replacer, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined.  Roll balls of cookie dough, measuring about 1 tablespoon per cookie, then roll in the granulated sugar. Arrange on the prepared baking sheets, about 2 inches apart. Use your hand to press down on each one to flatten slightly. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 10 minutes before removing.   
Notes: 
Once mixed with water, the egg replacer must sit for 1 minute to thicken. If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.  
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram - @suesgfbaking
YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

On this episode I have the pleasure of speaking with Taleen Benson blogger and cookbook author.  Taleen started her blog after her husband was diagnosed with a condition that required a gluten free, egg free diet.  Taleen has a loyal following for her blog called “Just As Tasty”, and she was encouraged to write a cookbook of gluten free, egg free recipes.  The book, called “Just as Tasty, Gluten-free and Eggless Baking Through the Seasons” is available for purchase on Amazon.  Taleen explained the process of writing her own cookbook as well as having it available with Amazon print on demand.  She was kind enough to send along her recipe for Molasses Cookies
Makes about 18 cookies
1 ¾ cups (259g) gluten-free flour blend
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, room temperature
⅔ cup (133g) light brown sugar, packed
⅓ cup (113g) unsulphured molasses
1 tablespoon Bob’s Red Mill Egg Replacer, mixed with 2 tbsp water
½ teaspoon vanilla extract
¼ cup (50g) granulated sugar, for rolling
 
Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside. In a small bowl, whisk the flour, baking soda, cinnamon, ginger, and salt together. Set aside.  Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until smooth. Add the molasses, prepared egg replacer, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined.  Roll balls of cookie dough, measuring about 1 tablespoon per cookie, then roll in the granulated sugar. Arrange on the prepared baking sheets, about 2 inches apart. Use your hand to press down on each one to flatten slightly. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 10 minutes before removing.   
Notes: 
Once mixed with water, the egg replacer must sit for 1 minute to thicken. If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.  
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram - @suesgfbaking
YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

36 min