Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Dorothea’s Italian Bakery Cookies – Forget What You Know About Wheat(c)

Dorothea's Cookies

Dorothea’s Filled Cookies are a version of Italian Bakery Cookies.  They keep very well and hold fillings wonderfully.  Flavorful, moist and delicious, your friends and family will delight at your culinary energy. My cousin, Dorothea Demari is a wonderful baker and this is my version of a cookie recipe she made often and shared with me many years ago.   I use a lot of potato flour in this recipe because it contributes moisture to a baked good by retaining moisture.   Sorghum contributes enormous protein and an almost wheat like flavor but remember, it is very dry and cause a baked product to be crumbly. Balancing sorghum with a starch, like potato starch in this recipe, will lend additional binding of the gluten free flours. Don’t forget, potato starch is completely different than potato flour; therefore they cannot be substituted for one another.

Yields approximately 3 ½  dozen

½ cup Butter (room temperature)

4 Whole Eggs

¾ cup Sugar

2/3 cup Sorghum Flour

¼ cup Potato Flour

2/3 cup White Rice Flour

1/3 cup Potato Starch

1 teaspoon Guar Gum

2 teaspoons Baking Powder

1/8 teaspoon Salt

Sift dry ingredients (sorghum, potato flour and starch, white rice flour, guar gum, baking powder, salt) in a mixing bowl.    Mix sugar into dry ingredients.

Cube room temperature butte and gradually mix butter into dry ingredients.

Stir in one egg at a time, thoroughly mixing the batter and scraping down the sides in between egg additions.

20141127_142822Refrigerate batter for at least two hours.

Preheat oven to 375 degrees. Butter a cookie sheet.

Shape the cookies: Pluck ½ inch clumps of dough in fingers. Make a ball between palms and then place on cookie sheet. Use a finger to poke and press down the center of the cookie.  Poke the center and gradually expand the center to be at least 1/2 inch in diameter.

If using Prepared Jam: use raspberry, strawberry, apricot or fig jam or preserves; spoon ½ teaspoon of room temperature jam into the center of the cookie and then place in oven to bake.

If using or Traditional Jam Filling: bake filling directly onto the cookie:   add ½ teaspoon of prepared raspberry or strawberry jam to center of cookies and then place in oven to bake.

If using Chocolate Filling:  place unfilled cookies directly into the oven and prepare chocolate later when the cookies are baked and cooled.

Bake 9-10 minutes, until golden.

Remove cookie sheet from oven and then remove cookies to wire racks to cool.

Once completely cooled, store Dorothea’s Filled Cookies in a bakery box lined with parchment or waxed paper.

 

Dorothea’s Fillings

Chocolate Filling gluten free

 This Chocolate filling is quite tasty and very easy to create.  I prefer using mini chocolate chips, as they melt more evenly in the double boiler.  Each cookie must be completely cooled before spooning chocolate filling into its center.  Your chocolate must say gluten free.  Barley malt contains naturally occurring gluten and most soy lecithin is contaminated by cross contact with gluten proteins.

Yields enough filing for approximately 2 ½ dozen of Dorotheas’ Filled Cookies

5 tablespoons gluten free Chocolate Chips

1 teaspoon Butter

Splash of Milk (Full Fat Milk, Heavy Cream or thick Soy Milk)

Double Boiler

Prepare the Double Boiler: fill ¼ – 1/3 of the bottom pot with water; place melting pot into water pot and bring to a rolling simmer; then reduce the heat to low; then proceed with the recipe.

Melt the Chocolate:  Place the butter and chocolate chips in top of double boiler. Once melted, add a splash of cream and whisk together.

Spoon approximately ½ teaspoon of melted chocolate into the center of each cookie.

Once the cookies are filled, allow the cookies to completely cool again.  Once the center is stable and cool, the cookies are ready for serving or storage.

Place any leftover chocolate in a container; cool and place in the fridge. The Chocolate filling will keep for a few weeks in fridge. Reheat in the top of a warmed double boiler.

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Traditional Jam Filling gluten free  

     Traditional Jam Filling is a bit more elaborate in taste than using prepared jam alone. It bears a Southern Italian signature flavor combination:  sweet fruit, cinnamon and citrus alone or with optional nut and chocolate additions.  This flavor combination tantalizes the palate and is most delicious.  Cookies in photo have a fig based traditional jam filling.

4 tablespoons Prepared Jam or preserves (apricot, fig, raspberry, strawberry)

(optional) 1 teaspoon Finely Chopped Nuts (walnut, almonds, pignoli or hazelnuts)

(optional) Bits of finely Chopped gluten free Chocolate shavings

¼ teaspoon Cinnamon

1 tablespoon Orange Juice

Combine all of the ingredients in a bowl and thoroughly whisk together. Prepare before making the cookie dough, allowing time for the flavors to marry.

If using as filling for Dorothea’s Filled Cookies, spoon approximately ½ teaspoon into the center of uncooked cookies before placing them in the oven to bake.

 

Prepared Jam Filling  gluten free

Use only one:  Apricot, Fig, Strawberry, Raspberry Jam or Preserves

The jam or preserves must be room temperature.

Spoon ½ teaspoon onto center of uncooked cookies.  Bake cookies with jam.

“Dorothea’s Italian Bakery Cookies” by Liz Conforti, Forget What You Know About Wheat(c) 2014

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My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free.  I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom foffers in this site...
My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free. I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom offers...

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