Baking gluten-free foods with healthy ingredients has been my passion for last 3 years. This knack existed even before NIHKAN was launched. These recipes can make loved ones with dietary restrictions feel special, especially during special occasions, such as birthdays in your family or festive season.
My personal experiences and my mother-in-law have taught me that for baking a perfect delicacy, one needs to be precise and use different ingredients. Last year during Christmas, my mother-in-law and me decided to bake cookies by modifying the commonly used refined flour with gluten-free alternatives. We wanted to handcraft something in healthier and nutritious way.
After a couple of trials and errors, we succeeded in creating a flour mix that can be easily used in many baking products. It was a simple logic, a healthy gluten-free flour, rich in proteins which can form the base of baked goods. These binders are naturally rich in starch and fiber composition and are utilized as a rising agent.
If you want to create a gluten-free dish having a high nutrient value, you need to have the right proportions in the baking mix. And that’s what we created- NihKan GBF (Green Banana flour) Pancake & waffle mix which is a game changer for baking and most importantly, it is rich in protein and fibre. It is powered by millet – sorghum millet (jowar), having high protein, fibre, and green banana flour (GBF), which is a natural binder comprising 50% resistant starch that provides elasticity to the flour. The mix is high in potassium too and contains zero sugar as it is produced from raw green bananas. And to your surprise, it has a mild earthy taste and does not taste like bananas. We added a little bit of rice flour to give it a better texture and baking powder as rising agent in baking. So now, with a ready instant mix it becomes so convenient to do any type of gluten-free baking, be it pancakes, cakes, or cookies, muffins etc. What more can one ask for!
And the best part is that you can modify any existing recipe by just switching the flour, gums, starches, binding agent to just one mix – NihKan Pancake & Waffle mix – Made using ancient grains.
So as Christmas is around the corner, we have re-designed the recipes to help you make Gluten-Free Cookies.
Have a look below! Try them now and let us know what you think.
Nutritional values of NihKan Pancake & Waffle Mix :
- Serving size – 100g
- Calories -333 kcal
- Fat – <1g
- Carbohydrates- 80g
- Fibre -11g
- Sugar -<1g
- Protein -13g
- Iron -1.67mg
- Calcium – 20.8mg
- Potassium- 771mg
Christmas Stars Jam Cookies
Preheat: 350 degrees Celsius
Ingredients
- ¾ cup butter or oil
- 1 cup granulated sugar
- ½ cup cream
- 1 tsp vanilla extract
- 2 1/2 cup Nihkan’s Pancake and Waffle mix
- Colored sugar
- Strawberry jam
Instructions
- In a bowl, add butter and sugar and whisk them together. Then, add cream, vanilla extract and whisk well.
- Introduce NihKan Pancake & waffle premix in the bowl and whisk the mix slowly. Combine the ingredients well with a spatula to form a smooth batter.
- Roll the mixture into a dough then place them on the table top. As it is gluten-free flour, it will be little soft as compared to the conventional flours. Start rolling the dough into a thickness of 1/8 inches & pat with hands.
- Pat the dough with star shaped cookie cutter.
- Sprinkle colored sugar of your choice on the top.
- Bake at 350 degrees for 6-8 mins.
- Cool them and munch on. You can also place strawberry jam between two cookies. Enjoy!
Chocolate Chip Cookies
Preheat: 350 degrees Celsius
Ingredients
- 1 cup butter or oil
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup fresh cream
- 2 tsp vanilla extract
- 3 cups Nihkan’s Waffle & Pancake mix
- 2 cups semi-sweet chocolate chips
- 1 cup crushed walnut
Instructions
In a bowl, whisk butter till its soft and pale, then add in both the sugar and whisk well.
- Now, add cream to the mixture to mix everything together.
Then introduce few drops of vanilla extract and mix the mixture.
- Add flour slowly and mix all the ingredients well.
Sprinkle in some chocolate chips and walnuts, followed by mixing to form a soft dough.
Scoop out the dough with the ice cream scoop into multiple cookies on to the baking tray lined with parchment paper.
Bake them at 350 degrees for 10 minutes.
- Enjoy the cookies with some cold milk.
Snikers Doodles Cookies
Preheat: 400 degrees Celsius
Ingredients
- ½ cup butter or oil
- 1 ½ cups sugar
- 1 cup cream
- 2tsp vanilla extract
- 2tsp cream of tartar
- 1/4tsp salt
- 2tbsp sugar
- 2tbsp cinnamon
Instructions
- In a large bowl whisk butter, sugar and cream together.
- Pour in vanilla extract and mix it well.
- Add in cream of tartar and salt; whisk properly till a dough is formed.
- Shape the dough into tiny balls with your hands.
- In a small bowl mix sugar & cinnamon together.
- Dip the balls inside the sugar and cinnamon mix.
- Bake them at 400 degrees for 10 minutes.
Ginger Bread Cookies
Preheat: 350 degrees Celsius
Ingredients
- 1 ½ cups Nihkan’s Pancake and Waffle mix
- 1 ½ tsp ginger powder
- 1 tsp cinnamon
- ½ cup butter or oil
- ½ cup brown sugar
Instructions
- In a bowl mix flour, baking soda, ginger powder, and cinnamon together with a whisk or blender.
- In another large bowl whisk butter and brown sugar
- Add flour to the ingredients and whisk it well.
- Chill the dough for an hour or until firm.
- Preheat the oven at 350 degrees.
- Line the baking tray with the cooking spray.
- Dust your table top with some flour.
- Take half a portion of the dough, place them on the table, and start rolling the dough.
- Roll it as thinly as possible.
- Cut it with snowman shaped cookie cutter, while adjusting the consistency with your fingers as gluten-free dough will be little softer than conventional dough.
- Repeat the same with other half dough.
- Bake at 350 degrees for 10-12 minutes.
- Decorate it well and enjoy!
Italian Wedding Cookies
Preheat: 400 degrees Celsius
Ingredients
- 1 ½ cup butter or oil
- ¾ cup confectioners’ sugar
- ¾ tsp salt
- 1 ½ cup grounded almonds
- 4 ½ tsp vanilla extract
- 3 cups Nihkan’s Pancake and waffle mix
Instructions
- In a large bowl, whisk together butter and sugar, while slowly adding flour into it.
- Add salt and grounded almonds and whisk everything together.
- Pour in the vanilla extract and mix well.
- Take some dough into your palms and roll it like a dough and then shape it into U.
- Do the same with the rest of the dough.
- Bake them at 350 degrees for 20 minutes.
- Cool down completely, and dust them with confectionery sugar to enjoy it.
Soft Christmas Cookies
Preheat: 400 degrees Celsius
Ingredients
- 3 ¾ cup Nihkan’s pancake and waffle mix
- ½ tsp salt
- 1 cup butter or margarine
- 1 ½ cup sugar
- 1 cup cream
- 2 tsp vanilla extract
Instructions
- In a bowl, combine all dry ingredients together.
- In another large bowl whisk butter and sugar until soft peaks are formed add in the cream.
- Add in vanilla extract and whisk again.
- Pour the dry ingredients to the mixture.
- Mix everything well with a spatula.
- Wrap it with cling film and chill for 2 hrs.
- Line the baking tray with a parchment paper.
- Roll the dough with a rolling pin.
- Cut the dough with the cookie cutter with your desired shape.
- Decorate it with colored sugar and bake it for 10 to 12 minutes at 350 degrees.
Thumb Print Cookies
Preheat: 350 degrees Celsius
- 1/2 cup cream
- ½ cup butter or oil
- ¼ cup brown sugar
- ½ tsp vanilla extract
- 1 cup Nihkan’s pancake and Waffle mix
- ¼ tsp salt
- ¼ cup crushed walnuts
Instructions
- In a large bowl whisk cream, butter, and sugar.
- Add in vanilla extract, flour, salt and whisk again.
- Line the tray with cooking spray.
- Take the dough and make small balls with your hands.
- Dip the balls into the egg white and then into the crushed walnut and place it on the baking tray.
- Bake at 300 degrees for 10-12 minutes.
- Remove the tray from the oven and with the help of a round spoon, press it in the middle to make thumb like impression and put in some fruit jam into the cavity.
- Bake it again for 8 minutes.
