THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

CHOCOLATE CRINKLES

2004 Conference Cookbook

Ingredients:

cup

Canola Oil

cup

Cocoa

cup

Butter

2 cups

Sugar

4

Eggs

2 tsp.

Vanilla

2 cups

GF Flour Mix

2 tsp.

Baking Powder

tsp.

Salt

1 tsp.

Xanthan Gum

1 cup

Confectioners Sugar

Directions:

1.       Mix oil, cocoa, butter and sugar.

2.       Blend in one egg at a time until well mixed.

3.       Add vanilla.

4.       Measure flour by dipping method or by sifting.

5.       Stir flour, Xanthan gum, baking powder and salt into oil mixture.

6.       Chill several hours.

7.       Drop by teaspoonfuls of dough into confectioners sugar.

8.       Roll in sugar, shape into balls.

9.       Place about 2 apart on greased cookie sheet.

10.    Bake 350 for 10-12 minutes or until almost no imprint remains when touched lightly in center.

11.    Makes about 6 dozen.

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209