True Crimes: A Gluten Laden Confession

I must confess, I have got to get this off my ever so guilty conscious. I have not made any efforts lately to make gluten free meals and goodies for my love. There I said it. I have just been tinkering about the kitchen willy nilly, oblivious to the fact that my poor husband's gut demands special care.

Exhibit A: The Ultimate Man Sandwich

From Life is Still Sweet

That is not a gluten free roll, and I didn't intend it to be such. I wanted the real deal.

More proof needed?

Exhibit B & C:

From Life is Still Sweet

From Life is Still Sweet

Two sweet breads in under two weeks. Now I ask you reasonable people is that necessary? There are others, but it weakens me to go through them all.

Now hear me good people, hear my plea and remember my current state. You wouldn't be so harsh on a woman "with child", would you?

My dear husband makes his own compromises many a time while away from home. Now, I have no hard photo evidence of this, but you must believe me. He partakes in the office pizza party then calls and whines later. He orders a dish containing flour tortillas at the local taco spot down the street. I suppose this, and the fact that his symptoms aren't horribly severe make it easier for me to shrug off the fact that not every item on to his/our plates is gluten free.

In fact, after reading many a gluten free blog I realize how blessed we are that he doesn't carry around the burden of celiac disease. That with one mistaken ingredient it could mean many an hour or day of sickness. It is glaringly obvious to us though that he has some sort of gluten intolerance as when he avoids it his odd grouping of symptoms is truly diminished. I also feel bad for not putting forth more of an effort because I am the one who continually brought up the fact that his symptoms were odd and sounded a lot like the gluten intolerance symptoms I've read about.

So good jurors of the blogger world, I would like you to be witness of my sincere apologies to my husband, my love. I would also like to share with you my new found willingness to adapt more favorites in the kitchen, to be shared with all, consumed by all, even the gluten challenged.

I was all ready to make these wonderful beauties I saw the fabulous Giada make the other day. I was even planning on making them with gluten. Then I realized that I didn't have any ricotta and maybe I should open the lab back up and start experimenting. I did have a tub of cream cheese that I have no idea what it's purpose was being in my fridge (we rarely eat this, so why did I buy it? I'm pregnant leave me alone).



Now sometimes reworking things into a gluten free tasty can be a big crush on the cooking ego. I've done much researching on different flours and techniques, but some days it's just not meant to be. I suppose that's part of reason I slacked off, is because there is much effort put in to some dishes, and honestly sometimes no return. But these were a crowning jewel. One delicious, beautiful, addicting success. They are very cakey cookies and almost cross the line into biscuit. They would make a wonderful base for a gluten free black and white cookie. All you would have to do is ice the flat side with vanilla and chocolate instead of the lemon icing here.



Gluten Free Lemon Cream Cheese Cookies
Makes about 18 medium sized cookies

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon xantham gum
1/2 teaspoon salt
1 stick butter
8 oz cream cheese
2 cups sugar
2 eggs
zest and juice of one lemon

1 1/2 - 2 cups powdered sugar
Juice and zest of one lemon, perhaps two

In a large bowl mix together all dry ingredients, set aside. With a mixer cream together butter, cream cheese and sugar (room temp butter, cream cheese and eggs are best). Add eggs one at a time and incorporate. Add the zest and juice of lemon. Slowly mix in the dry ingredients and mix until completely incorporated. Refrigerate dough for about 45 minutes to 1 hour. Preheat oven to 350 degrees. Scoop about 2 large tablespoons into mounds on cookie sheet (I always use my trusty Silpat, so if you haven't gotten one yet, grease your tray). Bake for 10-14 minutes until lightly gold on top and cooked throughout. Once cooled mix together powdered sugar, lemon zest and enough juice to make the mixture slightly thick but will pour off the spoon slowly. Drizzle each cookie with frosting and let set.



These have only lasted in my kitchen 3 days, but have kept very well. If you refrigerate your icing before hand it would drip off the sides less.

Fellow bloggers, go easy with your judgment. Make some cookies first, have pity on my swollen feet. And for the love of all that is good in the kitchen, if you have a decent gluten free pie crust recipe, please share. The holidays are around the corner and you wouldn't want a repeat offense now would you?