Just in time for Valentine’s Day (which is one month away!) and other upcoming social gatherings following the New Year, Chef Lavornia has shared some recipes for gluten free baking. According to Chef Dean Lavornia, chair of the International Baking & Pastry Institute at Johnson & Wales University (and father and husband of a family of celiacs), “many people believe that celiac disease is a food allergy, but it’s not – it’s an autoimmune disease.”
Celiac disease impacts around one out of 133 people in the United States, so it is important to not only share regular recipes but also gluten free baking ideas as well. Check out this sugar cookie recipe that even includes icing, perfect to treat loved ones for Valentine's Day. Then, below there’s also a pie crust just waiting to be filled with your favorite fruits or fillings, for a sweet but gluten free treat for your special someone as well. Check out 3 recipes from Chef Lavornia here:
SUGAR COOKIE DOUGH
Yield varies depending on use
Ingredients:
2 ½ cups gluten free flour blend (see recipe above)
½ cup granulated sugar
1/8 tsp salt
1 tbsp baking powder
1 tbsp xanthan gum
1½ sticks butter, unsalted
¼ cup corn syrup
2 tbsp – ¼ cup water
1 tsp vanilla bean or extract
Method of Preparation:
1. Sift all dry ingredients together.
2. Cut fat into dry ingredients and rub by hand until it resembles coarse sand.
3. Add remaining ingredients, using water 1 teaspoon at a time, mix until dough comes together, being careful to not over mix. Chill for 15 minutes.
4. Place dough between 2 sheets of plastic wrap and roll out to 1/8” thick.
5. Remove top piece of plastic wrap and cut into desired shapes, place on parchment or waxed papered pan.
6. Bake in 350 degree oven until dry to the touch.
7. Remove from oven and allow to cool to room temperature.
ROYAL ICING
Ingredients:
2 lbs. confectioner’s sugar
½ tsp. cream of tartar
½ cup plus/or minus egg whites, pasteurized
Method of Preparation:
1. Sift together cream of tartar and sugar.
2. Slowly add egg whites while mixing on low speed, adding enough whites to achieve desired consistency.
3. Whip on high speed until light and fluffy, keep wrapped airtight and use immediately.
GLUTEN FREE PIE CRUST
Yield: two 9-inch pie crusts
Ingredients:
2/3 cup potato starch
2/3 cup tapioca starch
2/3 cup sorghum flour or superfine brown rice flour
2/3 cup white rice flour, superfine
1 tsp. xanthan gum
1 tsp. salt
1 cup butter, unsalted
2 eggs
2 tbsp water
Note: xanthan gum can be purchased at your local health food store or on line through Bob’s Red Mill or Authentic Foods
Method of Preparation:
1. Sift together all dry ingredients and place in a medium size mixing bowl
2. Cut the butter into small cubes and cut/rub into the dry ingredients until the fat resembles the size of a pea.
3. Add the 2 eggs and water mix just until dough comes together.
4. Divide the dough into 2 equal portions and chill 2 hours, use as desired
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