Happy Father's Day to all Dad's! Enjoy your Father's Day with Gluten Free treats! Here is a sampling of what we offer!
Gluten Free/Allergy Free Desserts by Joan Marie
Call Joan @ 718-710-2431 to order.
 "Gluten Free Cupcakes and Muffins by Joan Marie was established for the purpose of serving the gluten free/celiac, food sensitivity community.”
Muffins
Pumpkin, Banana and Blueberry
Mini muffins $7 per dozen Regular $15 per dozen
Egg and dairy free available on request.
Cupcakes
Chocolate or Vanilla Cake with Vanilla, Chocolate, Vanilla
or Mocha Frosting
Mini $10 per dozen Regular $20 per dozen
Egg and dairy free available on request.
Cakes also available. Prices will be given on request.
Cookies
Meringues: Vanilla or Chocolate
$5 per batch plain
$7 with chocolate chips or almonds $8 with chocolate chips and almonds
Thumbprint Butter Cookies (Choice of raspberry or apricot jam)
$8 per batch
Brownies $10 per batch (Dairy free available)
Email: glutenfreejoanmarie@gmail.com
Website: www.glutenfreejoanmarie.blogspot.com
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Saturday, June 18, 2011
Thursday, March 24, 2011
New Gluten Free Cupcake, Muffin and Cookie Menu!
I am very excited to share my new Gluten Free Cupcake, Muffin and Cookie Menu with you! There are a few new items for your enjoyment!
Gluten Free Muffins, Cupcakes and Cookies by Joan Marie
Muffins
Pumpkin, Banana and Blueberry
Mini muffins $7 per dozen Regular $15 per dozen
All muffins are gluten, casein, corn, soy and nut free. Egg and dairy free available on request.
Cupcakes
Chocolate or Vanilla Cake with Vanilla, Chocolate or Mocha Frosting
Mini $10 per dozen Regular $20 per dozen
Dairy free cake and icing is available on request.
All cupcakes are gluten, corn, soy, and nut free.
Cookies
Meringues: Vanilla or Chocolate
$5 per batch plain
$7 with chocolate chips or almonds $8 with chocolate chips and almonds
(gluten, dairy, casein, corn and soy free)
Thumbprint Butter Cookies (Choice of raspberry or apricot jam)
$8 per batch
(Gluten, corn and soy free. Dairy free available )
Brownies $10 per batch (Dairy free available)
Email: glutenfreejoanmarie@gmail.com
Website: www.glutenfreejoanmarie.blogspot.com
Wednesday, January 19, 2011
A Sneak Peek
Hi Everyone!
January has been quite the month for wintry weather! Snow, freezing rain and slush have all been part of the mix this week! Before we know it Valentine's Day will be upon us! Here is a sneak peek of one of my favorite Gluten Free Valentine recipes. I made these for my husband last year and he did not even know they were gluten free. Shhhhh don't let the cat out of the bag! I have started taking a healthier approach to my baking in the New Year. Most of my recipes contain organic evaporated cane juice (sucanat) and some whole grains. Brown rice flour is a key ingredient in the baking mix that I use, as well as garbanzo bean flour.
Joan Marie's Gluten Free Brownies
4 squares unsweetened chocolate
3/4 cup butter
2 cups organic evaporated cane juice (sucanat)
3 eggs
1 tsp. gluten free vanilla extract
1 cup gluten free flour mix
1 cup chopped almonds
1 cup of gluten free chocolate chips.
Preheat oven to 350 degrees. Melt chocolate squares and butter in a heavy saucepan over very low heat stirring frequently to prevent burning. Add the sucanat and vanilla and stir till combined. Beat the eggs in a bowl and add to chocolate mixture taking care not to over mix. Stir in flour just till combined. Fold in almonds and chocolate chips. Spread batter into a greased 9x13 pan. Bake until just done about 30-35 minutes. Do not overbake.
If you like mocha frosting you can spread this on the top when the brownies cool
Mocha Frosting
1/4 cup softened butter
about 4 cups organic powdered evaporated cane juice
2 to 3 tablespoons strong coffee
Combine the butter and sugar. Add the coffee a little at a time until icing reaches the right consistency to spread nicely over the brownies. Sprinkle with chopped almonds to add a nice crunch! Enjoy!
January has been quite the month for wintry weather! Snow, freezing rain and slush have all been part of the mix this week! Before we know it Valentine's Day will be upon us! Here is a sneak peek of one of my favorite Gluten Free Valentine recipes. I made these for my husband last year and he did not even know they were gluten free. Shhhhh don't let the cat out of the bag! I have started taking a healthier approach to my baking in the New Year. Most of my recipes contain organic evaporated cane juice (sucanat) and some whole grains. Brown rice flour is a key ingredient in the baking mix that I use, as well as garbanzo bean flour.
Joan Marie's Gluten Free Brownies
4 squares unsweetened chocolate
3/4 cup butter
2 cups organic evaporated cane juice (sucanat)
3 eggs
1 tsp. gluten free vanilla extract
1 cup gluten free flour mix
1 cup chopped almonds
1 cup of gluten free chocolate chips.
Preheat oven to 350 degrees. Melt chocolate squares and butter in a heavy saucepan over very low heat stirring frequently to prevent burning. Add the sucanat and vanilla and stir till combined. Beat the eggs in a bowl and add to chocolate mixture taking care not to over mix. Stir in flour just till combined. Fold in almonds and chocolate chips. Spread batter into a greased 9x13 pan. Bake until just done about 30-35 minutes. Do not overbake.
If you like mocha frosting you can spread this on the top when the brownies cool
Mocha Frosting
1/4 cup softened butter
about 4 cups organic powdered evaporated cane juice
2 to 3 tablespoons strong coffee
Combine the butter and sugar. Add the coffee a little at a time until icing reaches the right consistency to spread nicely over the brownies. Sprinkle with chopped almonds to add a nice crunch! Enjoy!
Sunday, December 26, 2010
Thumbprint Cookies on a Snow Day!
Thumbprint Butter Cookies
1 1/2 c gluten free flour mix
1/2 c sugar
1/4 t salt
1 1/2 sticks cold butter, cut into cubes
2 egg yolks
1 tsp. vanilla
jam of your choice (I used rasberry)
Mix the flour, sugar, and salt. Work in the butter until mixture is crumbly. Mix in the egg yolks and vanilla just until the dough holds together Wrap tightly in plastic wrap and put in the fridge for about an hour.
Preheat the oven to 350. Roll the cold dough into balls, press your finger into the middle to make an indent, and fill with jam. Bake 10-12 minutes, cool on cookie sheet.
Wednesday, December 22, 2010
Oatmeal Cranberry Delights
Gluten Free Oatmeal Cranberry Delights
1/2 pound unsalted butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons good vanilla extract
1 ½ cups gluten free flour mix
1 tsp. baking soda
1/tsp. salt
2 teaspoons cinnamon
3 cups gluten free oats
1 1/3 cups dried cranberries
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth.
Gradually add the baking mix and cinnamon and mix on low until smooth.
Stir in the oats and cranberries until evenly distributed.
Drop in small teaspoons-full on a silpat or slightly greased cookie sheet. Allow plenty of room for them to spread during baking. Bake for 10-15 minutes. Cooking times will vary according to the size of the cookie. Let cool before removing from the silpat or cookie sheet or they could crumble.
Sunday, December 12, 2010
Apricot Jam cookies
Enjoy these nice, delicate cookies with a nice cup of tea or hot cocoa!
2 cups gluten free flour mix
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, soft
2/3 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2/3 cup apricot jam, plus more for topping the cookies
Preheat the oven to 375°. Line a baking sheet with parchment paper.
Combine the flour, baking powder, ginger, and salt. Sift them into another bowl with a fine-mesh sieve. Set aside. Put the butter in the bowl of your stand mixer and use the paddle attachment. (If you don't have a stand mixer, it's ok) Beat the butter for about 30 seconds, and then add the sugar. Beat for only one minute. (When you over-cream the butter and sugar in gluten-free cookies, they spread out in a disappointing fashion.) Add the egg and beat for one minute more. Next, pour in the milk and vanilla. At this point, the batter will look lumpy, even curdled. Don't worry. Keep going.
On the lowest setting, spin the stand mixer and add in the jam. When it is incorporated into the dough, add the dry ingredients, 1/4 cup at a time. You will know you are done when the dough is thick, almost to the point that it resists being poked.
These cookies work best as small cookies, so spoon them onto the baking sheet with a teaspoon. Leave space between the cookies.
Bake the cookies for 12 to 14 minutes, turning the baking sheet halfway through the baking process. The cookies are done when the tops are firmish. They will be pale -- if you keep baking them until they are browned, you will have horribly stiff cookies. You're just looking for browning around the edges.
Bring out the baking sheet from the oven. Make a small indentation in the top of each cookie with the back of a spoon. Carefully pat a dollop of jam into the indentation. Allow the cookies to cool for a few moments before removing them from the rack.
Eat and enjoy.
Makes about 18 cookies
2 cups gluten free flour mix
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, soft
2/3 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2/3 cup apricot jam, plus more for topping the cookies
Preheat the oven to 375°. Line a baking sheet with parchment paper.
Combine the flour, baking powder, ginger, and salt. Sift them into another bowl with a fine-mesh sieve. Set aside. Put the butter in the bowl of your stand mixer and use the paddle attachment. (If you don't have a stand mixer, it's ok) Beat the butter for about 30 seconds, and then add the sugar. Beat for only one minute. (When you over-cream the butter and sugar in gluten-free cookies, they spread out in a disappointing fashion.) Add the egg and beat for one minute more. Next, pour in the milk and vanilla. At this point, the batter will look lumpy, even curdled. Don't worry. Keep going.
On the lowest setting, spin the stand mixer and add in the jam. When it is incorporated into the dough, add the dry ingredients, 1/4 cup at a time. You will know you are done when the dough is thick, almost to the point that it resists being poked.
These cookies work best as small cookies, so spoon them onto the baking sheet with a teaspoon. Leave space between the cookies.
Bake the cookies for 12 to 14 minutes, turning the baking sheet halfway through the baking process. The cookies are done when the tops are firmish. They will be pale -- if you keep baking them until they are browned, you will have horribly stiff cookies. You're just looking for browning around the edges.
Bring out the baking sheet from the oven. Make a small indentation in the top of each cookie with the back of a spoon. Carefully pat a dollop of jam into the indentation. Allow the cookies to cool for a few moments before removing them from the rack.
Eat and enjoy.
Makes about 18 cookies
Thursday, December 9, 2010
Snickerdoodles Day!
Credit goes to Irwin Lin of Eat the Love for this delicious recipe.
Gluten Free Girl also has a blog post today about Irwin's Snickerdoodles !
This recipe is amazing!
½ cup (1 stick) unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
½ cup trans-free shortening
1 ½ cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch
(I substitute my own gluten free baking mix for the flours, xantham gum and starches)
1. Take the butter out of the refrigerator and cut it into ½” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).
2. Preheat the oven to 350˚ F
3. Line a baking sheet or cookie sheet with silpats or parchment paper
4. Combine the cinnamon and the 3 Tbls of granulated white sugar together in a shallow bowl. Put aside.
5. Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.
6. Add the 1 ½ cups of sugar, and continue to beat until light and fluffy.
7. Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.
8. Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.
9. Add the flours and beat until smooth.
10. Roll 1 tablespoon amounts of dough into 1” balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.
11. Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.
Makes 48 cookies.
Gluten Free Girl also has a blog post today about Irwin's Snickerdoodles !
This recipe is amazing!
½ cup (1 stick) unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
½ cup trans-free shortening
1 ½ cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch
(I substitute my own gluten free baking mix for the flours, xantham gum and starches)
1. Take the butter out of the refrigerator and cut it into ½” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).
2. Preheat the oven to 350˚ F
3. Line a baking sheet or cookie sheet with silpats or parchment paper
4. Combine the cinnamon and the 3 Tbls of granulated white sugar together in a shallow bowl. Put aside.
5. Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.
6. Add the 1 ½ cups of sugar, and continue to beat until light and fluffy.
7. Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.
8. Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.
9. Add the flours and beat until smooth.
10. Roll 1 tablespoon amounts of dough into 1” balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.
11. Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.
Makes 48 cookies.
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