Gluten-Free Rum Balls


Quick! There's time for one more decadent treat before your New Year's resolution kicks the Sugar Plum Fairy's fat derriere out of the kitchen. Rum balls. Brownies that have been remodeled into truffles. Start with baked brownies, then break into pieces in a mixer, add rum, roll into balls, and voila. This is Martha Stewart's genius idea

Something magical happens in this process where the cake-texture of the brownies becomes truffle-like. If you have ever made cake balls, you know.   

1. Start by baking your favorite brownie recipe or mix. My favorite gluten-free brownie recipe is from Annalise Robert's book, Gluten-Free Baking Classics. I have adapted it with my own flour blend, and with a dairy-free substitution. If you would like to see her original recipe, it can be found in the recipe archive section of her site. At the bottom of this post you can see my adapted recipe.  

2. After your brownies are baked and cooled, break into pieces into the bowl of an electric mixer with a paddle attachment. Pour in 1/4 cup dark rum, and mix at low speed until the crumbs come together to form a ball. Shape into 1" balls then roll the balls in chopped nuts, powdered sugar, decorative sugar, or anything else you can dream of.  Transfer the balls to a baking pan or baking sheet, and refrigerate until cold, about 2 hours. Serve chilled or at room temperature. The balls that are not devoured immediately can be refrigerated in an airtight container for up to a week. 

Here's my favorite gf brownie recipe, from Annalise Roberts:

Food Philosopher's® Gluten-Free Brownies
(slightly adapted) 

2/3 cup gluten-free flour mix*
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon xanthan gum
2 ounces unsweetened chocolate
4 ounces semisweet chocolate
8 tablespoons palm oil shortening (Spectrum Organic)
1¼ cups sugar
2 teaspoons pure vanilla extract
3 large eggs (or egg alternative)
¾ cup toasted walnuts chopped (optional)
Cooking spray
  1. Preheat oven to 325°F. Position rack in lower–middle oven. Line bottom and sides of 8–inch baking pan with foil and spray with cooking spray.
  2. Combine 2/3 cup flour mix, salt, baking powder and xanthan gum in a small bowl. Set aside.
  3. Melt chocolate and shortening in a heavy medium sized saucepan over low heat. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time and continue to whisk until mixture is completely smooth and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts (optional).
  4. Pour batter into prepared pan and place in oven. Bake for 45 minutes, until a tester inserted into the center comes out with wet crumbs. Cool in pan on rack for five minutes. Remove brownies from pan by lifting out foil and cool completely on rack. Cut into squares or triangles. (Can be stored in refrigerator for up to five days or in freezer for several weeks; wrap in plastic wrap and then in foil).
*Giddyup Gluten-Free Flour Mix (makes 3 cups total): 1 cup sorghum flour, 1 cup millet flour, 1 cup potato starch (not potato flour)


GF/CF Rolled Sugar Cookies, Chapter 2

Rolled sugar cookies are the quintessential holiday cookie, the star of the cookie platter. I first posted this recipe last February as a Valentine's cookie. Now, here's the same recipe in the shape of a star.

This recipe is so easy and so good. My cookie testers cannot tell the difference between these and those made with wheat flour.  The flavor and texture are identical. 

If you make no other cookies this Christmas, make these. Nothing says love like a pretty sugar cookie.

GF/CF Rolled Sugar Cookies
from: giddyupglutenfree, dorothy allard 2010
Sweet, comforting, classic. 

3/4 cup sorghum flour
3/4 cup millet flour
1/2 cup corn starch
1/2 cup potato starch
1 tsp baking powder
2 1/2 tsp xanthan gum
1/4 tsp salt

(for an eggnog flavor, add 1/4 tsp ground nutmeg to the dry ingredients)

1/2 cup Earth Balance Vegan Buttery Sticks (one stick)
1/2 cup Spectrum organic shortening
1 cup organic cane sugar
1 large egg
2 tsp gluten-free vanilla extract

Heat oven to 350ยบ.

1. In a small mixing bowl, combine the seven dry ingredients (sorghum flour - salt). Whisk the mixture until well combined, set aside.

2. In a medium mixing bowl, combine buttery stick with shortening, then cream in the sugar with a hand mixer. Stir in egg and vanilla. Add the sifted flour mixture to the sugar mixture in three stages, stirring well to combine.

3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, chill for at least two hours.

4. Place chilled dough disc between two pieces of waxed paper, roll out to 3/8 inch thickness. Cut into shapes, and carefully lift from waxed paper onto parchment-lined baking sheet, 2 inches apart. Bake for 12-14 minutes, until edges just barely start to brown. Cool on cookie sheet for a few minutes, then transfer to cooling rack.

Cookie Icing
2 cups organic powdered sugar
2 tbsp So Delicious Coconut Milk
1/4 tsp gluten-free vanilla extract
dash salt

Stir ingredients until smooth. If the icing seems too thin, add more powdered sugar, 1 tablespoon at a time. If it seems to thick, add more milk, 1 teaspoon at a time.
Add a few drops of food coloring, if desired. Spoon icing onto cooled cookie, spread with back of spoon to about 1/4 inch from edge. It's ok if the icing travels over the edge of the cookie. It adds to the handmade charm.

I like to separate the icing into three bowls, leaving one white and adding color to the other two. Each cookie gets a drizzle of each color, then I swirl the colors to make each cookie a little piece of sweet art.

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.