Gluten-Free Oatmeal Chocolate Chip cookies

Here is another great gluten-free recipe from the Gluten-free Goddess blog site.
Dry ingredients:
1 cup sorghum flour aka sweet sorghum flour
1/4 cup millet flour
1/2 cup Bob`s Red Mill tapioca flour
1 tsp bakiing powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Wet ingredients:
3/4 cup Spectrum Organic Shortening (or butter)
1 1/2 cups organic light brown sugar
1 tbsp vanilla extract
2 organic free-range eggs or 1 tbsp Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
 3 to 3 1/2 cups Bob`s Red Mill gluten-free oats
1 cup dark chocolate chips
Preheat oven to 350°
1. In a large mixing bowl, combine all dry ingredients well.
2. In a separate bowl, beat all wet ingredients to cream.
3. Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
4. Combine oats; start with 3 cups oats, mixing till distributed evenly. If you’d like more in the batter, add in another half cup.
5. Lastly, stir in dark chocolate chips by hand to combine.
6. Spoon balls of dough onto lined baking sheets (parchment paper works fine) and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded. If you’re not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.
7. Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)
8. Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.
9. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats. These cookies keep better than most gluten-free cookies, due to the oats, so if you’d like to experiment, keep a few in an air-tight container. Best if eaten in a day or two.
Makes 18 large cookies or 24 medium cookies.

Gluten-Free Sweet Potato Corn Bread

I have to admit that gluten-free baking is not my forte. I`ve been blessed to be tolerant of gluten, so wheat free does it for me meaning that I`ve had no need to seriously explore the world of sorghum and rice flours. Luckily, there are others out there who are very, VERY good without gluten in their larder: Goddess is a very appropriate word for this woman as she pumps out amazing gluten-free recipes and charm in every post she delivers. She also has somewhat of a fixation on chocolate which no one seems to be complaining about either. Enjoy this lovely bread with a hot bowl of Moroccan Yam Soup or simply by itself with a bit of butter.
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 tsp vanilla extract
1 cup Bob`s Red Mill gluten-free stone ground cornmeal
1 cup Pamela`s Ultimate Baking Mix – (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp Pumpkin Pie spice blend
Sea salt, to taste.
1. Preheat the oven to 350 degrees F.
2. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.
3. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
4. In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
5. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
6. Pour the batter into the prepared cake pan.
7. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
8. Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
9. Serve slightly warm with a dab of your favorite butter or buttery spread.