Lemon Bites Recipe

 
These were a big hit, but they are somewhat time consuming, so we did not make them very often. Every time we did make them, we sold out quickly.

Lemon Bites

Yield: approximately 60 small cookies / 5 dozen (use small scoop)

210 grams brown rice flour blend

60 grams tapioca flour

120 grams cane sugar

1 teaspoon xanthan gum

1 teaspoon cream of tartar

1/8 teaspoon fine salt

1/2 tablespoon freshly grated lemon peel

160 grams cold shortening, cut in smallish pieces

1 egg

1+ tablespoons fresh squeezed lemon juice

Preheat oven to 350°F. Line baking sheets with parchment paper.

Measure dry cookie ingredients directly into mixer bowl and whisk until thoroughly combined. 

Measure pieces of shortening into bowl. Put bowl on stand mixer and beat on high for about 1 minute, until dough forms a ball. 

Add egg and lemon juice, and mix to form a sticky, stiff dough. If the dough is too dry, gradually drizzle in more juice, not too much.

Set out a shallow bowl of sugar (about 1 cup). Scoop balls of dough into sugar. Roll in sugar, place on parchment paper (11 per sheet) lined baking sheets, press flat with palm of hand, and bake for 6-1/2 minutes at 350 degrees. 

Cool on pan for 6 minutes before transferring to cooling rack to finish cooling.

Chocolate Chip Cookie Recipe (Old way, crispier)

Chocolate Chip Cookies (Old way, crispier)

Makes approximately 38 big cookies.

384 g (2-3/4 cups) brown rice flour blend (see below)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

110 g (3/4 cup) cold Spectrum organic shortening

114 g (1/2 cup firmly packed) brown sugar

160 g (3/4 cup) sugar

2 eggs

2 teaspoons vanilla extract

300 g (1-3/4 cups) semi-sweet chocolate chips (we use Kirkland brand from Costco)

Heat oven to 375°F.

Combine flours, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine shortening, brown sugar, and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips briefly.

Drop dough with large scoop onto parchment paper lined pans. Bake for 7-1/2 to 9 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.


Brown Rice Flour Blend:
6 parts brown rice flour
2 parts potato starch (not potato flour)
1 part tapioca starch

We use Bob's Red Mill for all our flours since they are made in a dedicated gluten-free facility. I measure out one bag of Bob's Red Mill brown rice flour by weight (in grams). Then I divide that weight by 6 to get the grams of tapioca starch needed. Then I double the grams of tapioca to get the potato starch amount.

Alternately you could do 6 cups brown rice flour to 2 cups potato starch to 1 cup tapioca starch. Or 3 cups brown rice flour, 1 cup potato starch, 1/2 cup tapioca starch.

We are shutting down!

After doing the math, all the hard work we did over the summer was for nothing.

We spent approximately 15 to 20 hours each week baking, working at the Farmer's Market, handling social media (website and Facebook), grocery shopping, customer service, etc. and basically worked for free. Gluten free ingredients are just still too expensive without buying in massive bulk. And unfortunately, we had a lot of people who thought our prices were too high and therefore didn't buy anything.

We didn't really lose any money, we managed to basically break even on the amount we spent for ingredients, gas, and baking equipment. Still, 360-400 hours working for free just wasn't worth it.

We'd like to say a HUGE THANK YOU to everyone who supported us and liked our baked goods. As we have time, we will be posting our recipes so that you can continue to eat yummy baked goods. So watch this space for recipes and some gluten free and dairy free baking tips.

We WILL be at the Final Farmer's Market Tomorrow

Cinnamon Swirl Bread -- gluten and dairy free!

Good morning! Two Sisters Gluten Free Bakery will be at the Leavenworth Farmer's Market tomorrow morning from 8 a.m. to noon. It will be chilly early on, but should warm up pretty nicely.

On the menu: Honey Millet Bread, Cinnamon Swirl Bread, and Chocolate Chip Cookies. All of these items are gluten free and dairy free.

If you haven't tried our cookies (or even if you have), we always have free samples. This is the last Farmer's Market of the season, so be sure to stop by! 

Quick update on baking to order until the Spring Farmer's Market begins: beginning November 15th (Fridays), we will be baking to order (bread, cookies, cupcakes). If you haven't signed up for our email list, you can sign up to the right of this post and "follow" us by email. I will post a reminder on Tuesdays with pricing and pick-up information, and if you follow us by email, the post will show up in your mailbox.

We will do a special baking the week of Thanksgiving. Instead of Friday that week, we will bake on Wednesday (November 27th) so you can have fresh goodies for the big day. We will have stuffing cubes and rolls available.

If you need gluten-free/dairy-free cupcakes or cookies for a special occasion, we can make Vanilla Cupcakes with either Vanilla or Chocolate Frosting, as well as Chocolate Chip Cookies. Please let us know (by email or phone) -- we'd love to make your special day great!

We will not be at the Farmer's Market Saturday

Good morning! With the extremely cold weather expected tomorrow (near freezing), we will not be at the Leavenworth Farmer's Market tomorrow. Our experience so far has shown us that cold weather keeps most people away from the market, and our baked goods just won't keep until the next week, costing us money. We hope the weather will cooperate for the final market on October 26th.

We will begin taking weekly orders in just a few weeks. Order reminders will be posted here and on Facebook on Tuesdays, for Friday morning baking. We will be "delivering" orders Friday afternoons from 4:30 to 5:30 at Haymarket Square (where the Leavenworth Farmer's Market is held). To make sure you get our reminders, you can follow this blog by email (form to the right of the website).

If you want to place a special order for cupcakes or cookies for an event, we can do that too. We'll post more information on that shortly. We will also do a special early baking for Thanksgiving (probably Wednesday).

For everyone out there who can't have eggs, we are working hard on an egg-free version of our Honey Millet Bread. It tastes great, but is very flat, so we're still working on getting it to rise.

Have a great weekend!

See you at Saturday's Farmer's Market From 8 to noon!

Cinnamon Swirl Bread -- Gluten and Dairy Free

Good morning! Two Sisters Gluten Free Bakery will be back at the Leavenworth Farmer's Market tomorrow morning from 8 a.m. to noon (rain or shine). As always, everything is gluten free and dairy free.

On the menu: Honey Millet Bread, Cinnamon Swirl Bread, and our Perfect Chocolate Chip Cookies! If you haven't tried our amazing (new and improved) cookies, stop by for a FREE sample.

We will NOT be at the Farmer's Market Saturday

Saturday, October 5th, we will not be at the Leavenworth Farmer's Market (but the market will still be open). We will return on Saturday, October 12th with our yummy breads and cookies. Have a great week!