We developed Pinckney Cookie Cafe Miracle Flour in order to make our original gluten-free cookies. With the addition of Xanthan gum, it worked marvelously as a one for one replacement for all purpose flour. It worked even better to make our vegan, gluten-free Miracle Cookies!
We know it will also work really well for a variety of baked goods, but we don't want to claim that it's a "1 for 1" replacement for wheat flour. So we're trying different recipes and we'll keep adding them right here as we do!
Please send us recipes you try with our Miracle Flour and we'll also try them and add them here. Or tell us what baked good you'd like to have a recipe for, and we just may try your suggestion next!
- 135 g Pinckney Cookie Cafe Miracle Flour
- 3 g Baking soda (approx 1/2 teaspoon)
- 2 g Salt (approx 1/2 teaspoon)
- 2 g Xanthan gum (approx 3/4 teaspoon)
- 57 g Butter
- 35 g Dark brown sugar
- 35 g Sugar
- 50 g Egg (1 large egg)
- 2 g Pure vanilla extract (approx 1/2 teaspoon)
- 85 g Semisweet chocolate chips
Take butter out the refrigerator and let stand until somewhat softened, or soften in the microwave.
Whisk together Pinckney Cookie Cafe Miracle Flour with baking soda, salt and and xanthan gum.
Cream softened butter, dark brown sugar and sugar in stand mixer, or in bowl with hand mixer until creamy.
Add egg and vanilla and beat, starting at lower speed until blended, and then on high until mixture begins to form peaks.
Reduce speed to low and mix in Miracle Flour mixture.
Mix in chocolate chips until evenly distributed.
Scoop dough balls onto baking sheet lined with parchment paper, approximately 1 1/2 inches apart with a small ( approximately 1 1/4 - 1 1/2 inch diameter) ice cream scoop.
Let cool in the refrigerator at least 2 hours and ideally overnight, and bake then bake at 375 degrees for 13 minutes. Keep in mind that ovens vary and the smaller the scoop the less baking time is needed.
Walnuts - Add 25 g chopped walnuts in addition to the chocolate chips. This will add nutty flavor and crunch, and will also cause the cookies to spread less and rise more, positively impacting their texture.
Gluten Free Pancakes
- 90 g Pinckney Cookie Cafe Miracle Flour
- 7 g Baking powder (approx 2 teaspoons)
- 1.5 g Salt (approx 1/4 teaspoon)
- 6 g Sugar
- 125 g Milk
- 50 g Egg (1 large egg)
- 1 g Pure vanilla extract (approx 1/4 teaspoon)
- 15 g Butter, melted and cooled (approx 1 tablespoon)
- Butter for cooking
In a large bowl, sift together the Pinckney Cookie Cafe Miracle Flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Once surface of pancakes start to become covered with bubbles, flip with a spatula and cook for approximately one minute more. Note that the second side cooks faster than the first.
Tip: If cooking for a group start by preheating the oven to 200 degrees and put an oven proof plate or baking sheet in it to store cooked pancakes.
Fruit or nuts - Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit or coarsely chopped nuts. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.