This month I decided to adopt Jennifer Kelly of Cinnamon Quill for Adopt a Gluten-free Blogger. I have been familiar with Jennifer’s work for quite a while, but seeing her gluten-free thin mints on Whole Living Daily is what really tipped the scale for me. A gluten-free friend with multiple allergies was celebrating her birthday this February and I thought it would be fun to make her a box of gluten-free, soy-free, potato-free, and dairy-free Girl-Scouts inspired thin mints. So I did. I usually follow recipes exactly for this event, but in this case I substituted corn-starch for the potato and sorghum flour for the rice flour in Jennifer’s recipe. When it comes to baking I am terribly lazy and hate rolling out dough, but I made an exception for this recipe and I was glad that I did. The dough was like play dough and very easy to work with. My beautiful biscuit cutters have been missing in action since we moved to our house almost a year ago. Luckily a measuring cup made a very nice circle mold. I used Penzey’s Dutch Process Cocoa and Enjoy Life chocolate chips to make the recipe completely soy-free for my friend. As I dipped each chocolate-mint cookie in melted chocolate I thought HEY! I could make these regularly. Everything is better dipped in chocolate; or more fun anyway. I don’t know why I don’t make chocolate coated treats more often!
I found a cute container at Michael’s and made a label for “Never Been a Girl-Scout cookies”, complete with ingredient lists. The tag line?
“The Girl Scouts are Missing Out.” Tee hee. Take that, grocery store cookie hawkers! I’ve been being taunted by your off-limits cookies for 32 years and finally I got to see what the fuss was all about. Actually, when I tasted these cookies, it seemed to me highly likely that the gluten-free version was better than the gluten version. Either way, they were delicious, and the recipient proclaimed them “super wicked awesome good”. Birthday mission accomplished!
I was so excited I had to share my adventure on Facebook!
Here’s my thin mint journey in pictures:
Being me I couldn’t just stop there. I wanted to do a recipe only found at her blog, and finally selected a Gluten-free buckwheat vegan bread recipe based on one by Mark Engelberg. I followed this recipe exactly, and even ground the buckwheat to make the flour needed. I did accidentally use a 9*5 pan instead of 8*4 pan so I didn’t quite get the height of Jennifer’s version, but it was still perfectly lovely.
I can identify with Jennifer as she has been gluten-free for quite a few years and started baking with Bette Hagman’s recipes. Now she takes her inspiration from my favorite Rebecca Reilly, and other bloggers, and creates gorgeous baked goods. Most are sweet, and all look delicious. She also is the creator of the Gluten-free Feed, the Gluten-free community’s take on Tastespotting and Foodgawker, so be sure to take a look and join in the fun!
I can’t wait for Meyer Lemon season so that I can make Jennifer’s Vegan Meyer Lemon Bars.
Can you say YUM???!!!
Have you tried any of Jennifer’s recipes? What was your favorite? Share in the comments!