This yummy soft gluten-free orange, cranberry and vanilla cookie recipe has a perfect combination of sweet and tart.  We love the flavor of the cookies.  If you can find orange-flavored dried cranberries, I find they're even nicer than plain dried cranberries in these cookies.  While you can use vanilla extract in these cookies, I highly recommend vanilla bean paste for a stronger vanilla flavor. These are a yummy, easy to whip together gluten-free cookie recipe.  Enjoy! 

Yummy GF Orange Vanilla Cranberry Cookies

My little sous chef who helped make these cookies.   

Orange, Cranberry & Vanilla Cookies

Based on a non-GF recipe by King Arthur Flour Company.

Makes ~48 cookies

Preheat oven to 425 F.  Line two pans with parchment paper.  

In a mixer, beat together: 

1/2 cup butter, softened

3/4 cup sugar

zest/grated orange peel from 1 large orange (or two small oranges)

1 tsp vanilla bean paste

1/4 tsp baking powder

1/4 tsp salt

Mix in, scraping a couple times: 

1 egg

Stir in, just until combined: 

1 1/2 cups Kristin's Gluten-Free Flour Mix * (for measurements for this amount see below) *

2 cups dried cranberries (orange-flavored dried cranberries are the best if you can find them)

Drop small scoops (heaping teaspoon) of cookies onto parchment-lined pans.  You can make 4 x 6 rows on the cookie sheets.  

Using a flat bottomed glass, dip your cup in sugar, then flatten each cookie until they're 1/4" - 1/2" thick.  You may need to dip and flatten a couple times until you reach the desired thickness.  These cookies don't spread much during baking. 

Dipping & flattening the cookies before baking.

This is her favorite part.

Bake cookies at 425 F for 6 - 7 minutes until barely browned at edges.  If you use a larger scoop, which would give you cookies about 3 x 5 on each pan, you'll want to increase the baking time to 8-9 minutes.  

Let the cookies rest on the pan until mostly cooled, then carefully move to cooling racks to fully cool.  These are delicious fresh, but store well for several days at room temperature in an air-tight container.  Enjoy! 

Fresh from the oven - cooling before being moved to wire racks.  I prefer them a little less browned on the bottom than in this photo.

*** GF Flour Mix measurements for this recipe *** 

Kristin's Gluten-Free Flour Mix (1 1/2 cup flour mix):

3/4 cup brown rice flour

1/4 cup sorghum flour (or extra brown rice flour, white rice flour, or GF oat flour)

1/4 cup cornstarch OR arrowroot starch/flour

2 Tbsp potato starch

2 Tbsp tapioca starch/flour

1/2 tsp xanthan gum

Orange, Cranberry & Vanilla Cookies Recipe by Successfully Gluten Free!

 My grandma introduced me to matzo brei when I was little.  My dad would make it with me at least once each year growing up.  Yet it was only recently that I realized it isn't Matzo Brie, it's Matzo Brei.  My sister saved me from incorrectly suggesting this was some sort of cheese-laden dish.  Not at all!  It's a yummy pancake-like breakfast dish!  Gluten-Free Matzo-Style Squares aren't perfectly OK for Passover, but they're as close as I get, so we use them.  Matzo Brei is a quirky, but delicious breakfast meal that has been one of my favorites over the years, so my sister suggested I actually post the recipe.  I'll include her updated microwavable variety, too!  She likes to add some shredded cheese to hers (I include that variation).  Enjoy! 

Matzo Brei!  Yum! 

GF Matzo Brei

The recipes below each make one matzo brei, but you can repeat the simple instructions as many times as necessary to serve the family.  I prefer to make them one at a time, or you'll end up with your matzo getting too soggy.

Matzo Brei - Griddle/Frying Pan Version

Set a medium-large bowl next to the sink.  Rinse gently under cool water, front and back: 

1 large GF matzo-style square

Place your wet matzo in your bowl, breaking it up with a fork or your hands.  Add and mix in: 

1 egg

pinch of salt (optional)

pinch of cinnamon (optional)

It should look like this before frying.

Heat your frying pan over medium-low heat, adding: 

1/2 - 1 Tbsp butter

Spread your matzo/egg mixture into the pan, flattening it into a large pancake.  Let cook until lightly or medium browned on one side.  Flip, and cook on the other side.  Serve on a plate and drizzle with maple syrup, like a large pancake.  

Spread out and cooking on the frying pan.

Flipped over and cooking on the other side.  Like a big egg-y pancake.

Matzo Brei  - Microwave Version

Set a larger-sized cereal bowl/soup bowl next to the sink.  Rinse gently under cool water, front and back: 

1 large GF matzo-style square

Place your wet matzo in your bowl, breaking it up with a fork or your hands.  Add and mix in: 

1 egg

pinch of salt (optional)

Microwave 1 minute.  Remove from microwave and, if desired, immediately sprinkle top with: 

1 - 2 Tbsp shredded Mexican blend or cheddar cheese (optional)

Drizzled the top with maple syrup. Enjoy! 

My sister's matzo brei - definitely a bit speedier in the microwave, but I do love the crispness of frying.  Both are yummy and a fun breakfast!

GF Matzo Brei Recipe by Successfully Gluten Free!

Free-From Dinner Rolls! (no eggs, dairy, gluten, rice, seeds, nuts)

Similar to my Free-From bread recipe, these rolls are free from many of the common flours, eggs, dairy, nuts, and seeds commonly found in many gluten-free breads.  I do love many of my other roll varieties, but these are a delicious roll all on their own.  A nice recipe to add to your GF roll repertoire! 

Fresh from the oven!

My daughter enjoying a fresh "free-from" roll.

Free-from Dinner Rolls!

Makes ~30-35 rolls

In a large measuring cup combine and let rest: 

2 cups warm water

6 Tbsp sugar or honey

4 tsp active dry or rapid-rise yeast

In a mixer, combine: (In gluten-free cooking, it's important to mix the dry ingredients separately to avoid lumps)

2 cups tapioca starch

1 1/2 cup oat flour

1 cup potato starch

1/2 cup arrowroot starch OR cornstarch

1/2 cup GF quick-cook steel cut oats

1 Tbsp xanthan gum

4 tsp baking powder

1 tsp salt

Mix in, then let beat on medium speed 3-4 minutes: 

yeast/water mixture, from above

1/2 cup butter, softened (if OK with butter) or dairy-free butter substitute

4 eggs (if OK with eggs) OR 1/2 cup unsweetened applesauce + 1/4 cup oil 

2 tsp apple cider vinegar

Scoop rolls onto a parchment-lined cookie sheet using a large cookie scoop (approximately 4 x 5 rolls).  Flatten and smooth the rolls, as desired, with wet hands.  Cover with an upside-down cookie sheet, and let rise in a warm location until doubled, approximately 30-40 minutes.  

If desired, brush with 2 Tbsp melted butter or butter substitute before baking. 

Rolls after rising, ready to bake!

Out of the oven! Nice and browned. They smell delicious!

Bake at 375 F for 30 minutes.  You can cover them lightly with foil the last 5-10 minutes if you're concerned about them browning a bit too much.  

Enjoy! 

Fresh from the oven, ready to transfer to a cooling rack. 

Free-From Dinner Rolls! (No eggs, dairy, gluten, rice, seeds or nuts) Recipe by Successfully Gluten Free!