Sorghum Peanut Butter Chocolate Chip Blondies

What is an easy way to convert a popular wheat flour recipe to gluten free? And ensure it is successful, with a soft texture, and even whole grain?

sorghum-peanut-butter-chocolate-chip-bars

sorghum, peanut butter, chocolate chip blondies photo by vsimon

Three steps to convert a baked treat to gluten free.

  1. Substitute whole grain sorghum flour for the wheat flour, measure for measure.
  2. Add xanthan. Start with 1 teaspoon per 1 cup flour.
  3. Add some water to batter if it seems too stiff. Xanthan needs water to hydrate it. There was no water in the original recipe. I started with a tablespoon, that didn’t seem like enough. I added another and it looked good. Bingo, it cooked up perfectly.

Texture, yeah! It is good!

Not dry, not crumbly, not gooey, not slimy.

These bars are light textured, yet they compress to a pleasant chewiness when you bite into them.

It is fun to serve them with extra chopped peanuts and chocolate chips. (These are not included in the ingredients below.)

This blondie is soft and holds together well. So you can press the edge of the bar into the extra tasty bits on the plate and they stick.  Interactive food, I like that.

Keeping

If there are any bars left over, they last several days without getting dry. Be sure to cover them tightly though.

You can also double the recipe and freeze some for later. Bake in two 8×8 inch pans, or one 9×13 inch pan. When I double the recipe I use 3 whole eggs, instead of 2 whole eggs and 2 egg whites. It is just easier.

Additional changes

I added chopped peanuts to the original recipe for more crunch and flavor. And reduced the total sugar, switching to dark brown sugar instead of white sugar. These are still plenty sweet for me.

Peanut Butter Chocolate Chip Blondies

Adapted from Cooking Light

Yield 16 servings

Ingredients Metric measures
1 cup sorghum flour 135 gm
1 teaspoon xanthan 4 gm
1/4 cup semisweet chocolate chips 45 gm
¼ cup chopped peanuts 30 gm
1/4 teaspoon baking soda 2 gm
1/8 teaspoon salt pinch
3/4 cup packed dark brown sugar 180 gm
1/4 cup peanut butter 65 gm
1 tablespoon vegetable oil 15 ml
1 teaspoon vanilla extract 5 ml
1 large egg 50 gm
1 large egg white 25 gm
2 tablespoons water 30 ml

Preheat oven to 350°.

Oil the bottom of an 8-inch square baking pan (do not coat sides of pan).

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, xanthan, chocolate chips, soda, and salt in a medium bowl.

Combine sugar and remaining ingredients in a bigger bowl; stir until well-blended. Add flour mixture, mixing thoroughly.

Spread batter in prepared pan.

Bake for 25-30 minutes or until a wooden pick inserted in center comes out almost clean.

Cool on a wire rack. Cut into 16 squares.

Allergic to peanuts?

I have not tried tree nut or seed butters in the recipe, but I think they would work. Please let us know if you try them and how you like the result.

O is for Oat- Two Carrot Oatmeal Muffins

O, oats. Are you excited, or scared, about the possibilities? Oatmeal is no longer absolutely off limits. A few companies have gone to great lengths and expense to produce certified gluten free oats.

Bob’s Red Mill

Cream Hill Estates

Gifts of Nature

Gluten Free Oats

Only Oats

oats photo by andreadg

The commitment from planting the seeds to the final package on the store shelf is complete. They use certified seeds, dedicated land, harvesting equipment, trucks, mills and storage facilities. And the final product is tested to rule out cross contamination.

So, is your mouth watering thinking about crunchy granola, creamy steamy hot oatmeal, a grab and go energy bar, oatmeal raisin cookies or fruit crisps?

Oats certainly are a popular flavor and texture. They add wonderful body and moistness to baked goods. Oat based muffins and breads stay fresh for days, not hours like many gluten free kinds. And oats are very filling, a great way to start the day.

Nutritionally, oats are a good choice. They are high in fiber, thiamin, iron and magnesium.

But some folks with gluten intolerance are also intolerant of even gluten free oats. I suggest that you do not try oats until you have been successful with the gluten free diet long enough to feel well.

Then try no more than 1/4 cup of gluten free oats. Do not use the usual grocery store brands. Tricia Thompson, the Gluten Free Dietitian, has tested them and they are often contaminated. If you have no troubles, you can have oats again. Only you will be able to determine if oats work for you.

In the muffin recipe below, you can use your favorite gluten free flour blend. Or punch up the nutrition and use a single whole grain gluten free flour. This time I used sorghum, teff flour works well and makes them a darker brown color.     And I have not tried it yet, but I think buckwheat would work too.

 

gluten-free-carrot-oatmeal-muffin photo by vsimon

Two Carrot Oatmeal Muffins yield: 12 muffins

1 cup oatmeal

1 cup buttermilk

2 ½ oz jar baby food carrots

1 egg

¼ cup canola oil

1 cup gluten free flour

¾ cup dark brown sugar

1 teaspoon xanthan

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 ½ cups shredded carrot, packed into the measuring cup

¼ cup raisins

¼ cup walnuts

Preheat oven to 400 degrees.

In a small bowl, mix together oatmeal, buttermilk, baby food carrots, egg, and oil. Set aside for about 10 minutes to allow oatmeal to soften.

In a large bowl, mix together, flour, dark brown sugar, xanthan, baking powder, baking soda, salt, cinnamon, and nutmeg.

To the flour mixture, add the oatmeal mixture, shredded carrots, raisins, and walnuts. Blend well.

Prepare muffin pans and allow batter to rest for 5-10 minutes. This gives the xanthan time to absorb some liquid and your muffins will raise better.

Scoop batter into muffin cups and bake for about 25 minutes.

Are oats trouble, or trouble free for you? Do you want more recipes with oats?