How do you indulge in baked goodies when you are gluten free? Of course we have wonderful, natural option like fresh juicy apples or mildly tart strawberries. But what can you have when you want a baked treat? I started my foray into gluten free cooking with my sticky sweet potato pancakes are a nice start. But I also wanted to make my baked goods sugar free. That can certainly be a challenge because sugar makes sweet treats addictive (really, it is an appetite stimulant!) Natural substitutes like honey can sometimes have a flavor that simply isn’t bold enough. I just want to start my daughter off on the right foot and have her appreciate natural sugars and sweeteners now (she may still devour large amounts of Kit Kats and Cheetos later in life). Luckily, I discovered this recipe for vegan sugar free gluten free cookies.
The blend of flours is always very important to get right in gluten free cooking. Almond flour adds a wonderful rich flavor and moistness (blanched almond flour though, not almond meal!) also eliminating the needs for butter. I really didn’t miss butter at all and loved the softness of these cookies. Potato starch also adds moisture and creates a wonderful light, fluffy texture in baked goods. Rice flour has most closely emulated the texture of wheat flour when I’ve used it in gluten free cooking. It’s not a perfect substitute, but works well. I was a bit afraid I would have trouble finding some of these ingredients, but luckily some are readily available in Asia.
Tip: Rice flour and potato starch could be available at east Asian or South Asian ethnic supermarkets and will likely be more affordable there too!