Here is my own entry to Go Ahead Honey, It’s Gluten Free! You still have one week to enter with your gluten free birthday treat for kids. So be creative and step out of your comfort zone and bake something gluten free….it isn’t difficult at all. If you need some inspiration, check out this post.
Instead of baking something that is naturally gluten free like macaroons or meringue I thought I’d step out of my comfort zone and try one of the gluten free flour mix that are out there. I bought an organic gluten-free flour mix that consisted of wholemeal rice flour, corn flour, millet flour, buckwheat flour and carob gum. The recipe I used was one that used wheat flour, I just used the gluten free flour mix instead. Didn’t make the recipe before so I don’t know if the workability was affected by the flour or not. The chilled dough was ok to work with but warmed up very quickly when I made the required log form. But despite this I was able to shape the octopusses without too much trouble.
I was very curious how the cookies would bake because I still remembered the way my experiment with rice flour went a couple of years ago, but I should add that those cookies didn’t contain any sugar either.
I was sure the taste would be alright with the ingredients used. But my expectations for texture were not too high because I just didn’t know what to expect from a gluten free flour mix. But I must say that they had a good texture, the arms were crunchy and the body was softer. Not bad at all! The only downside was they were a little bit gritty. Something that could probably be avoided by using a different flour mix.
If it wasn’t for this month’s theme I would have made something that was naturally gluten-free. As a gluten eater this seems like the easier option. But I wanted to make something that was fun for kids and thought this cookie would be perfect. A great birthday treat for school.
I used nonpareils for eyes but I’m not sure if they are gluten free, if not you can always opt to bake the cookies without them and use some melted white chocolate to make eyes after the cookies have cooled down.
Chocolate octopus cookies (recipe adapted from this one)
makes 10 big cookies
125 g (4 Â½ oz) butter, diced and at room temperature
125 g (4 Â½ oz) soft brown sugar
1 medium egg
3 tbs cocoa powder
175 g (6 Â¼ oz) gluten-free flour mix
(20 nonpareils (sugar balls / sprinkles))
Cream the butter and sugar. Add the egg and mix until combined. Add the flour a spoonful at a time and mix until combined. Divide the dough in 10 balls and cover with plastic wrap. Allow to chill for 30 minutes. Line 2 baking sheets with baking paper. Preheat the oven to 160Â°C (320Â°F)
Take one ball at a time from the fridge. Shape it into a log of about 10 cm (4 in) long. Flatten the log with a spatula until about 1 cm (â…“ in) thick. Make 4 or 5 slits into the bottom half of the log to make the arms. Shape the arms. Press two sugar balls to create eyes. Transfer the octopus to the baking sheet. Repeat with the remaining dough balls.
Bake the cookies for 20 minutes. Allow to cool for 10 minutes on the baking sheet. Transfer to a wire rack to cool completely.