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Bueno Galleta
June 15th, 2009 | caitlin | Categories: The Basket, The Dish, Uncategorized
Tagged: Bob's Red Mill Products, Brazilian Corn Cookies, Gluten Free, Gluten Free Calgary, Gluten Free Cookies, Gluten Free Corn Flour

Bob’s Red Mill has done it again – they’ve rolled out some new great GF corn products. And one of those new products is GF Corn Flour.

So, how does one talk about corn flour? Saying things like: “It’s a nice yellow colour”, “It has a very nice flour’esq consistency”, and “The label is really cool”, really don’t help you out any. So in the spirit of the occasion, I decided to bake with it!

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Life has been way to busy to even think about baking, so I’ve been siting on this for a little while.  My apologies. You can thank Fiance for this resurgence in baking news – I believe he asked: “Are you going to do anything for dinner tonight, or should I pick up McDonald’s on my way home…AGAIN?” I took that as a sign that he may feel a little neglected…cookie night it is!

Anyhow. I decided to try going straight to the source, and bake Brazillian Corn Cookies as suggested by the test kitchen at Bob’s Red Mill.

Verdict: Bueno Galleta – Good Cookie!

I thought that the corn flour might make them taste a little…’corn like’. Yes, I just said that. I was pleasantly surprised by the fact that they were really more ‘cookie like’ then ‘corn like’. Yes, I said it again. They are sweet, but not sugary. They crumble, because they should. And the best part about them is that they are not only good on their own – they would be great in combination with everything from fruit to ice cream and Nutella.

Note: The recipe calls for Evaporated Cane Sugar. Don’t let the horrible smell of it turn you off.  It’s damn tasty when cooked.

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