I would like to share with you some of the things I did to make many items on my Christmas menu a little healthier while addressing special dietary requirements. I am learning that small changes in your usual recipes can make your life easier and healthier while accommodating those folks at your dinner table with special dietary needs. No one wants to make two different meals to accommodate dietary needs or exclude anyone either.
This is the second year I have made 2 versions of Magic Cookie Bars. I make the conventional kind made with the sweetened condensed milk and a version that is gluten and dairy free. For my conventional ones. I made my own graham crackers this year... no store bought ones with mystery ingredients. I was thrilled with the results. I will definitely continue to make my own. They are SO much better...sorry Honey Maid! In order to further clean up the conventional ones, I used half sweetened and half unsweetened coconut AND my unsweetened coconut was sulphite free. These bars are very sweet and I think I could use all unsweetened coconut next year without a family uprising.
- Spoon the various flours into the measuring cup and then level off with a knife. This ensures that you were not packing the flour when you measure.
- Put all ingredients into a large mixing bowl.
- With the wire whisk, whisk all ingredients thoroughly to make sure you have a homogeneous mixture.
- Store this in a sealed container in a cool place.
**I have tried this GF flour mixture in pastry using a Canadian Living recipe with great success. I did add 1/3 cup oat flour to 1 cup GF mix and a scant 1/4 tsp more of xanthan gum. I have yet to test with a cake recipe.
**I have used this flour mix successfully for thickening gravy and making béchamel sauce (cream sauce) with NO oat flour; wherever AP flour is called for as a thickening agent.