GF snacks “For Science”

It’s been 5 years since my Celiac diagnosis.

This week Ben bought me some York Peppermint Patties because I forgot to buy myself Easter Candy, and hadn’t been able to share any of the kids (yes, chocolate is naturally gf, but it’s often cross contaminated in manufacturing, malt balls actually do have malt in them, some jelly beans are fine, but not the ones we had.)  So tonight I’m experimenting with two home made malt ball recipes.  One is from Nicole Hunn’s Gluten-Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love (Gluten-free on a Shoestring) The other is from happybelliefoodie  I put in gf flour mix in place of the malt powder, though I suppose I should have toasted it.

The meringue one needs 2 hours in the oven, the white chocolate one needs 12 hours on the counter top.

Tomorrow we’ll see which one tastes best, after I dip them in chocolate of course.

I read in Nicole Hunn’s books repeated reminders to put crunchy crackers in glass jars to keep them crisp, not plastic containers.  So once the cookies I baked yesterday cooled, I put one in a clean pickle jar, and one in a plastic container.  There were others just sitting out on the tray.  In the morning, the ones that were sitting out and the one in the plastic container were indeed soft.  The one in the pickle jar was still crispy.

But it had picked up some pickle flavor.

One Reply to “GF snacks “For Science””

  1. Pingback: Which gf “malt” ball? – Our Curious Home