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.