Soft & Chewy Oatmeal Raisin Cookies

½ cup butter
½ cup granulated cane sugar
½ cup firmly packed brown sugar
1 egg + 1 egg white
½ teaspoon gluten-free vanilla extract
½ cup brown rice flour
¼ cup potato starch
¼ cup sweet rice flour
½ teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 ½ cups gluten-free oats
½ cup baking raisins

Cream the sugars and butter until fluffy.  Add the eggs one at a time and thoroughly incorporate into the batter.  Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well.  Stir into the creamed mixture until integrated.  Stir in the oats and raisins.  Cover the bowl and chill until cold, at least 2 hours. 

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.  Bake for 8 - 10 minutes, or until lightly brown.  If you can wait, let them cool on a wire rack before removing.

Gluten-Free Banana-Walnut Muffins

wholeliving.com

With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.  Muffins can be stored at room temperature for up to 1 day.




Makes 1 dozen

• 1 1/4 cups brown-rice flour (bobsredmill.com)
• 1/2 cup toasted walnuts, finely ground
• 1/2 cup potato starch (bobsredmill.com)
• 1/4 cup tapioca flour (bobsredmill.com)
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum (bobsredmill.com)
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1/2 cup safflower oil
• 1/2 cup packed light-brown sugar
• 1 1/2 cups mashed overripe bananas (3 to 4)
• 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Whisk together brown-rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.
2. Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool slightly. Turn out muffins onto a wire rack, and let cool completely.