WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 10, 2014

Carob Crinkle Cookies(gluten free, corn free, dairy free, nut free,soy free)




We still are not sure that carob is completely safe. She has done "okay" with both Frontier and NOW brand. However, both do seem to have a buildup reaction. Since Abby reacts to "everything" she might be reacting to the carob itself or to a slight corn contamination. Either is possible. However, if we minimize how much she eats like a couple cookies once a month with an empty bucket she seems to tolerate Carob powder well enough.

I don't know any corn sensitive folks who have tried the various carob powders for safety yet. So for now, consider even the "cleanest" carob powder "corn-lite" at best.


You could easily use a safe corn-free cocoa powder(reported reactions now to Rapunzel by the more corn sensitive population.)


NOTE: I have not tried this with coconut oil. Coconut will spread, this can be reduced by chilling the dough and increasing the flour by a tablespoon or two.. but even then it would trial and error.

Carob Crinkles:

1 1/3 cups gluten-free flour blend
1 teaspoon guar gum(though they work well enough without gum)
1 cup sugar(domino's granulated)
1/3 cup packed brown sugar(domino's)
1/2 cup carob powder (NOW or Frontier, Corn-lite, proceed with caution)
1 tsp. baking powder(homeade or Hains brand)
1/4 tsp. salt(Abby does well with Pink himalayan only larger rocks to grind, the already ground is corny)
1/3 cup Tropical Traditions palm shortening(or Spectrum), room temperature(if you can have dairy,safe butter works)
2 large eggs, lightly beaten
2 tsp. vanilla(homemade)
powdered sugar, for rolling(1/2 cup homemade or corn-free is plenty)

Preheat oven to 350°F.

In a large bowl combine the flour, sugar, brown sugar, carob, baking powder and salt. Add the shortening and stir with a fork or pastry cutter until the mixture is well combined and crumbly.

Add eggs and vanilla and stir until the dough comes together. The dough will be pretty dry, no worries. It might seem that there isn’t enough moisture, but if you keep stirring, it will come together.

Place a few heaping spoonfuls of powder sugar into a shallow dish. Roll dough into 1 1/2” balls and roll the balls in powdered sugar. Place them about 2” apart on a parchment lined cookie sheet. Bake for 12–14 minutes, until just set around the edges but still soft in the middle.They will be a touch soft at 12 minutes but as they cool they do get firmer.

Makes about 1 1/2 dozen cookies.

2 comments:

Anonymous said...

We found that for our kiddos that carob was as bad as chocolate. I understand that it is that way with many folks. For us, the corn, just made a bad situation worse.
I am thinking of trying your recipe and making them like snickerdoodles. And using coconut sugar should make them really good, too...don't ya think??

Diane said...

I have heard that so many struggle with carob too! Abby wishes she could have it more often- she has been free of chocolate for a couple years and still misses it. Carob is definitely easier on her so if she can stick to just 1 serving now and then it doesn't add up to a reaction.. for now at least :-) Coconut sugar would be fab in these! The coconut sugar tends to provide a nice chewy texture and with a bit more cream of tartar.. maybe increase "flour" to compensate for the lack of carob powder? I was reading the other day that if you cannot tolerate guar gum, odds are you will also struggle with carob. I sure hope Abby doesn't lose this! We lost lemon recently and still miss it terribly. But for each item she loses, I get to go shop for a new funky ingredient to replace it with at the International markets, which makes it kind of fun :-)

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