Wonderful Wheat-Free Desserts



by Carol Fenster, Ph.D.


Chocolate Chip Cookies

3/4  cup white rice flour
1/2  cup potato starch
1/4  cup tapioca flour
1/2  teaspoon baking soda
1/2  teaspoon xanthan gum
1/4  teaspoon salt
1/4  cup vegetable shortening  or margarine (room temperature, not melted)
1/3 cup granulated sugar
3/4  cup brown sugar, packed
1/2  teaspoon vanilla extract

1   extra large egg
1   cup semisweet chocolate chips
1/4  cup chopped walnuts

            Preheat oven to 350 . Sift together flours, baking soda, xanthan gum, and salt. Set aside.

            In large bowl, use electric mixer to beat vegetable shortening with granulated sugar and brown sugar until blended. Beat in vanilla extract and egg, scraping sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

            Drop by tablespoonfuls on cookie sheet that has been coated with cooking spray. Bake on center rack of oven for 10 minutes. Cool for 2-3 minutes before removing from cookie sheet. (For chocolate chip bars, bake the dough in an 8 x 8-inch pan for 25-30 minutes or until golden brown.)

            Makes 24 cookies.

            Calories per cookie: 124 , Fat 5g; Prot 2g; Carb 18g; Sod 55mg; Chol 9mg.


1/4  cup butter or margarine
3     tablespoons molasses

1/2  cup brown sugar, packed
1      teaspoon vanilla extract
3/4  cup brown rice flour
1/2  cup tapioca flour
1/4  cup soy flour
1     teaspoon xanthan gum
1/2  teaspoon salt
1     teaspoon baking soda
1 1/2  teaspoons ground ginger
1 1/2  teaspoons ground cinnamon
1/4  teaspoon ground nutmeg
1/4  teaspoon ground cloves
2     tablespoons water (if needed)
1     tablespoon granulated sugar (for rolling)

            In food processor, blend butter, molasses, brown sugar, and vanilla.

            Add flours, xanthan gum, salt, baking soda, and spices. Blend until mixture forms ball. If mixture is too stiff, add water, 1 tablespoon at a time.  Refrigerate, covered, one hour.

            Preheat oven to 325.

            Shape dough into 1-inch balls. Roll each ball in the granulated sugar and place on cookie sheet that has been sprayed with cooking spray. Flatten slightly with bottom of drinking glass or with your palm.

            Bake for 20-25 minutes, or until cookies start to brown on the bottom. Cool cookies on the cookie sheet for about 5 minutes, then transfer to wire rack to cool. Store in airtight containers.

            Makes 16 cookies.

            Calories per cookie:  104 ; Fat 3g; Prot 3g; Carb 2g; Sod 122mg; Chol 8mg.

Lemon Bars

1/2  cup white rice flour
1/4  cup potato starch
1/4  cup tapioca flour
1/2  cup cold unsalted butter or margarine
1/3  cup powdered sugar
1     cup granulated sugar
1/2  teaspoon baking powder
2     large eggs
1/4  cup fresh lemon juice
2     teaspoons grated lemon peel
Powdered sugar for dusting

            Preheat oven to 350. Coat 8-inch square pan with cooking spray.

CRUST: In small bowl, mix flours together. In food processor, mix together the butter, 2/3 cup of the mixed flours, and 1/3 cup powdered sugar until crumbly. Press into pan. Bake 20 minutes or until set. Cool.

FILLING:  In bowl, whisk together the remaining flours, 1 cup granulated sugar, baking powder, eggs, lemon juice, and grated lemon peel. Pour over crust. Bake 20-30 minutes or until set. Cool. Cut into 8 pieces. Dust with additional powdered sugar.

            Serves 8.

            Calories 302 ; Fat 12g; Prot 3g; Carb 44g; Sod 41mg; Chol 84mg.

From Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. Copyright 1995 by Carol Fenster, Ph.D. and Savory Palate, Inc. Excerpted by arrangement with Carol Fenster, Ph.D. $19.95. Available in local bookstores or call 800-741-5418 or click here.