It is holiday time and everybody is scurrying around trying to get everything done. If you need a last-minute gift for a gluten-free friend or relative and don’t have time to go the mall, look to your kitchen where you probably have everything you need for these three quick and easy gift ideas.
Gluten-Free Cookie MIx in a Jar
These ideas are especially nice for those who are new to gluten-free cooking and still learning how to assemble gluten-free meals.
Layered Cookie in a Jar
(adapted from Carol’s weekly online recipe and meal planner at www.GfreeCuisine.com)
1/2 cup gluten-free crispy brown rice cereal or gluten-free cornflakes
1 1/2 cups GF flour blend (see below)
1/2 cup semisweet chocolate chips
3/4 teaspoon baking powder
1/2 teaspoon each xanthan gum and cinnamon
1/4 teaspoon each baking soda and salt
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup GF rolled oats
1/2 cup raisins or dried cranberries
[1] In clean 1 quart (4-cup) glass jar with screw-on lid, layer ingredients in order listed. Tap jar lightly on countertop after each addition to “level” ingredients. (A funnel helps when pouring dry ingredients into jar.) Screw on lid. Cut circle of fabric or foil wrapping paper and shape it around lid, then tie pretty ribbon around it and affix instructions (see below).
Instruction Label: Write these instructions on a label or piece of paper and attach to the jar with tape, string, or ribbon.
[1] Preheat oven to 375°F. Line 18×13-inch or 13×9-inch baking sheet with parchment paper.
[2] In large bowl, beat 5 tablespoons cold margarine or buttery spread with electric mixer on low speed until light and fluffy. Mix in 1 large egg on low speed until smooth. Add entire mix and beat on low speed until dough looks wet. Shape dough into 24 walnut-size balls with your hands and place 12 balls two-inches apart on 18×13-inch cookie sheet; 9 balls on 13×9-inch cookie sheet.
[3] Bake 12 to 15 minutes, or just until lightly browned around edges. Cool cookies on cookie sheet 5 minutes, then remove from cookie sheet to cool completely on wire rack. Repeat with remaining dough. Makes 24 cookies.
Gluten-Free Flour Blend (for gluten-free baking)
1 ½ cups sorghum or brown rice flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour
Whisk together thoroughly and store, tightly sealed, in a dark, dry place.
Hot Cocoa Mix
(from Carol’s heirloom recipe box that once belonged to her mother)
4 cups instant dry milk (Carnation)
2/3 cup powdered sugar
1/3 cup cocoa
Dash salt
Mix thoroughly and store in tightly sealed food-storage container. To give as gift, choose clean glass jar with screw-on lid. Fill the jar with mix, screw on lid, tie pretty ribbon around lid, and affix instructions (see below).
Instruction Label: Write these instructions on a label or piece of paper and attach to the jar with tape, string, or ribbon.
For each cup of cocoa, whisk together 1/4 to 1/3 cup of mix with 1 cup water. Heat to serving temperature. Garnish with marshmallows, peppermint candy canes, or dusting of cocoa.
Southwest Seasoning
(adapted with permission from 1,000 Gluten-Free Recipes by Carol Fenster, Wiley, 2008)
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon ground coriander
1 tablespoon salt
1 teaspoon paprika
1 teaspoon ground cumin (optional)
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon sugar
Whisk the ingredients together until thoroughly blended. Store in a tightly-closed glass container.
Instruction Label: Write these instructions on a label or piece of paper and attach to the jar with tape, string, or ribbon.
Sprinkle a little on fish, poultry, meat, or vegetables before cooking to lend a Southwestern flavor. Discard after three months.
