Sift

menu icon
subscribe
search icon
×

Blog

Best Gluten Free Chocolate Chip Cookies

If you are gluten free and have not been since birth, chances are you have been searching for the best gluten free chocolate chip cookies. Look no further. This recipe is quick, easy, and will satisfy all of your cravings!

Growing up, my family would often make homemade sweets and treats however we were big into the Pillsbury Cookie dough game. When I went gluten free, I began trying to make gluten free chocolate chip cookies that tasted just as good. Finding a recipe (over ten years) for a soft chewy chocolate chip cookie was impossible. Most chocolate chip cookies were hard, dry, and crumbled.

For a soft chewy cookie, you’ll have to read below for troubleshooting gluten free recipes, but, I promise that if you follow the recipe, you will get the soft chewy that you are looking for.

After years of testing and trying, these cookies are great. So much so, that I make gluten free chocolate chip cookies and sell them at my local farmer’s market to people who aren’t even gluten free! The cook time on these cookies is short, and the ingredients are simple. Let’s make these cookies.

FAQ

Is it easy to make these gluten free chocolate chip cookies?

Yes! The prep time is less than 5 minutes and then the cook time is less than 15. While there is a chill time of 1 hour, it is so easy when your prep time is so low. It is the perfect dessert for the end of the day, or, if you want to make them in the morning and bake them later in the day. Low prep time, and low stress.

What tools do you need for the best gluten free chocolate chip cookies?

  1. wire rack
  2. paddle attachment
  3. stand mixer (or a handheld mixer)
  4. cookie scoop
  5. baking sheet x 2-4
  6. parchment paper or baking mat

Can I make any substitutes to this recipe? Can I make it vegan or dairy free?

As always, not all gluten free flour is made equal. My preference for cookie dough is King Arthur Gluten Free Measure for Measure All Purpose flour blend. It has xanthan gum but is a dairy free flour blend. I think it is the best gluten free flour for cookie dough because it tastes the closest to regular cookies.

If you do use another gluten free flour blend then make sure it has xanthan gum in it (if you do use another gluten free flour blend then note it may not yield the same results as what is depicted here.)

If you wish to make this recipe dairy free (be sure not to use the Cup4Cup blend as this gluten free flour contains milk powder). You will have to substitute the room temperature butter with a dairy free butter. I myself have not but some good butter substitute options are earth balance. If not, you can use a vegan butter and try that! In addition, for the little bit of milk, you can substitute water or a dairy free milk. Lastly, use dark chocolate chips instead of semi sweet chocolate or milk chocolate.

Vegan?

See the paragraph above. However for the egg substitute, I am a bit unsure. You can try using “Just Egg” which is a vegan egg substitute.

I don’t have vanilla extract, can I substitute anything?

Almond extract is a nice flavor that pairs well with chocolate chip cookies!

What types of chocolate chips are best?

When making chocolate chip cookies, you generally think “there are chocolate chips” in those cookies. While this is usually the case, it isn’t always, but we will get to that.

My preference of chocolate chips is milk chocolate however semi sweet is just as good or if you need to avoid dairy for a dietary reason (or preference) you can use dark chocolate chips.

Some people use chocolate discs and or chocolate chunks! The world is your chocolate. Make your choice!

I only have granulated sugar, can I just use this?

The brown sugar in the recipe gives it a really nice flavor. So, I would advise using both, not just granulated sugar. If you are in a pinch, then you can, but, it isn’t my favorite.

What is the best gluten free flour to use for gluten free chocolate chip cookies?

King Arthur Gluten Free Measure for Measure All Purpose flour is my suggestion however if it is not available where you are I suggest going with a one for one mix. Whatever you do, make sure that your mix has xanthan gum in it. Xanthan gum helps bind the baked good together.

In my statement above, not all gluten free flours are made equal but some options for 1:1 flour blends are:
1. King Arthur
2. Bob’s Red Mill
3. Cup4Cup
4. Pillsbury

If you look up on Google what the best flour is, it says “brown rice flour”, and I think this is quite misleading. You will want a mix.

How do I make gluten free chocolate chip cookies moist?

The best gluten free chocolate chip cookies are moist cookies. While you are making your cookie dough, you are going to want to make sure that the cookie dough is moist. The way to do this is by using just enough butter and milk. Gluten free flour can be dry compared to regular flour when baking so it is a balancing act of finding how to get the right amount of moisture into your bakes. Butter needs to be at room temperature to really incorporate properly into your cookie dough, and milk will help give it that extra little bump.

My gluten free chocolate chip cookies are crumbly. How do I fix this?

This all comes down to the flour mixture you are using. If you are not using one with xanthan gum, it will yield a more crumbly cookie and it will not taste good!

What do I need for the best gluten free chocolate chip cookies?

  1. ¼ cup white sugar
  2. ¼ cup light brown sugar
  3. 6 oz chocolate chips, I used milk chocolate – semi sweet is good as well
  4. 1 tablespoon milk
  5. 1 teaspoon baking soda
  6. 8 tablespoon unsalted butter, room temperature
  7. 2 teaspoon vanilla extract
  8. 1.5 cup gluten free flour, I used King Arthur Gluten Free All Purpose Flour Measure for Measure – with xanthan gum
  9. 1 large egg

How do I make the best gluten free chocolate chip cookies?

Ingredients for chocolate chip cookies
cream together the butter and sugars
add the remaining ingredients and make the cookie dough
place the dough on the baking sheets, chill, and then bake
bake for 11-12 minutes until golden brown
cool and enjoy
  1. In the bowl of a stand mixer, place the paddle attachment and begin to beat the room temperature unsalted butter. It will help when you then add the light brown sugar and the white sugar to the bowl. Mix them together for around 5 minutes on a medium high.
  2. Scrape the sides of your bowl and make sure everything is incorporated. Add the egg and beat together for around 3 more minutes. The mix may look a bit curdled however it is totally fine. Add the vanilla extract and the milk and beat for 30 more seconds.
  3. Add the gluten free flour and baking soda. Toss in the chocolate chips and mix until the cookie dough comes together. Place parchment paper (or a baking mat) onto your baking sheets. Make sure they are a few inches apart (if you do not place them a few inches apart, then you may end up with one massive cookie when you bake them).
  4. Take your prepared baking sheets and use a cookie scoop to scoop the gluten free cookie dough balls and place them onto the baking sheets. Roll the cookie dough balls if you feel they are a bit off with their shape. Place the baking sheets in the fridge or the freezer for 1 hour.
  5. Preheat the oven to 350 f and when it reaches the appropriate temperature bake the cookies for 11-12 minutes. They will be a nice golden brown on the top. If you are worried that they are not quite done, lift the cookies and if the bottoms are golden brown then they are likely done. It may be that your oven rack is just too low.
  6. You can allow them to cool completely on the baking sheet or transfer them to a wire rack to cool. You can store these cookies in an airtight container on the counter for 5-7 days or in the freezer for 3 months. If you freeze them, then you can bust out the best gluten free chocolate chip cookies whenever you have a craving over the next 90 days!

Looking for other gluten free recipes or popular posts?

If you are looking to improve your gluten free baking, then you can practice by making these gluten free recipes!

Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Linzer Cookies
Chocolate Tahini Cookies
Soft Amaretti Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies
Heath Bar Cookies

Best Gluten Free Chocolate Chip Cookies on a table

Best Gluten Free Chocolate Chip Cookies

Laura Sirkovsky-Kauffman
These are the Best Gluten Free Chocolate Chip Cookies and are so simple. Follow along the video tutorial for a step by step guide!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 2 dozen cookies
Calories 1129 kcal

Ingredients
  

  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 6 oz chocolate chips I used milk chocolate - semi sweet is good as well
  • 1 tablespoon milk
  • 1 teaspoon baking soda
  • 8 tablespoon unsalted butter room temperature
  • 2 teaspoon vanilla extract
  • 1.5 cup gluten free flour I used King Arthur Gluten Free All Purpose Flour Measure for Measure - with xanthan gum
  • 1 large egg

Instructions
 

  • In the bowl of a stand mixer, place the paddle attachment and begin to beat the room temperature unsalted butter. It will help when you then add the light brown sugar and the white sugar to the bowl. Mix them together for around 5 minutes on a medium high.
  • Scrape the sides of your bowl and make sure everything is incorporated. Add the egg and beat together for around 3 more minutes. The mix may look a bit curdled however it is totally fine. Add the vanilla extract and the milk and beat for 30 more seconds.
  • Add the gluten free flour and baking soda. Toss in the chocolate chips and mix until the cookie dough comes together. Place parchment paper (or a baking mat) onto your baking sheets. Make sure they are a few inches apart (if you do not place them a few inches apart, then you may end up with one massive cookie when you bake them).
  • Take your prepared baking sheets and use a cookie scoop to scoop the gluten free cookie dough balls and place them onto the baking sheets. Roll the cookie dough balls if you feel they are a bit off with their shape. Place the baking sheets in the fridge or the freezer for 1 hour.
  • Preheat the oven to 350 f and when it reaches the appropriate temperature bake the cookies for 11-12 minutes. They will be a nice golden brown on the top. If you are worried that they are not quite done, lift the cookies and if the bottoms are golden brown then they are likely done. It may be that your oven rack is just too low.
  • You can allow them to cool completely on the baking sheet or transfer them to a wire rack to cool. You can store these cookies in an airtight container on the counter for 5-7 days or in the freezer for 3 months. If you freeze them, then you can bust out the best gluten free chocolate chip cookies whenever you have a craving over the next 90 days!

Video

Nutrition

Calories: 1129kcalCarbohydrates: 145gProtein: 10gFat: 61gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 133mgSodium: 580mgPotassium: 68mgFiber: 9gSugar: 80gVitamin A: 1412IUCalcium: 106mgIron: 3mg
Love this recipe?Mention @siftrva or tag #siftrva!

Be sure to never miss a new recipe video and follow me on Youtube here
Follow me on Facebook here

Gluten Free Pop Tarts

The perfect nostalgic food for any 90s kid, this gluten free pop tarts recipe tastes just as good as the original! Watch the video tutorial to see how to make this recipe gluten free without compromising on flavor, texture, and style. The prep time is quick making it the perfect treat.

We never had pop tarts in my house growing up. They were considered a junk food and it was not considered a proper breakfast. Pop tarts, for me, were reserved when I had sleepovers at friends houses whose parents did allow the delicious pastry treat to be served as breakfast! Strawberry pop tarts have always been my favorite (as I am a sucker for strawberry jam). So, let’s live for our younger selves and make the best gluten free breakfast (or snack) and make this gluten free pop tarts recipe. The cook time is 20 minutes but the prep is a bit longer. It is a recipe that parts can be made in advance!

FAQ

What tools do you need for this recipe?

  1. Food processor
  2. rolling pin (for roll out the dough)
  3. parchment lined baking sheet
  4. parchment paper
  5. Fork – use a fork to crimp the pastry dough
  6. small bowl x 2 (one for filling, one for the glaze)
  7. cooling rack

What is the most popular flavor of pop tarts?

According to HuffPost (who appears to have conducted a survey), the strawberry pop tarts are the universal favorite. The runner up is Brown Cinnamon Sugar. The thing that is great is that once you know how to make gluten free pop tarts, you can use whatever filling you wish! The world is your gluten free pop tarts (who needs oysters right now).

Can I place these in the toaster?

While traditional pop tarts are toaster pastries, these are best in the oven. If you do not put the glaze on them and keep them in the fridge over night, you are welcome to try to put them in the toaster the next day (I myself have not done this).

Should I freeze my gluten free pop tarts?

I personally would not. It is like freezing a fruit hand pie, but, it is your choice!

Does Kellogs make a gluten free pop tart?

No, they do not make a gluten free pop tart. However, we now have you sorted that you can make gluten free pop tarts at home!

Can I make any substitutions or changes to this recipe?

Gluten free baking can be hard enough when you are trying to adapt a recipe. When you add in other dietary restrictions it can be even more difficult. I personally do not have any other dietary restrictions (except for bananas) therefore I offer only suggestions a lot of the time that I myself have not tried and tested. The gluten free flour that I like best for making gluten free pop tarts is Cup4Cup. This flour has dairy in it- so be advised.

I do not know how this would work dairy free. Dairy free pop tarts would be achievable if you can make a dairy free pastry dough. My pastry dough has butter in it, but, if you could use something like vegetable shortening (such as Crisco) that may be an option for you.

To make this recipe vegan, you would have to use a vegan butter or supplement in the pastry dough, as well as skip the egg wash that goes on top. In addition, some sugar is not considered vegan. You would need to check your powdered sugar to make sure there is no bone char listed in the ingredients.

The gluten free flour that I like best for making gluten free pop tarts is Cup4Cup. As stated above, Cup4Cup does have dairy in it. If you need to be dairy free, then it is best you avoid this gluten free flour blend. If you do not need to be dairy free, then this is the flour blend I suggest. Not all gluten free flour blends are created equal and when you use different flours, you can end up with less than desirable results. If you are not able to use Cup4Cup then I advise using King Arthur Gluten Free Measure for Measure flour blend. Make sure your mix has xanthan gum in it.

What toppings can I use on my gluten free pop tarts?

As stated above, once you know how to make a gluten free pop tart, the possibilities are many! If you are not a fan of glaze, you could always use granulated sugar on top after you apply your egg wash (the egg wash will help it stick). The granulated sugar will give the gluten free pop tarts a nice sweet bite when you taste it.

You can also do different types of glazes on top. If you want to maintain the strawberry jam filling but do not want a strawberry jam glaze, then you could make a vanilla glaze by subbing out the jam and using pure vanilla extract.

Sprinkles are entirely optional. I think they just make the gluten free pop tarts look more festive and fun. I typically advise that you let the gluten free pop tarts cool completely prior to placing the glaze on top. If you do not let them cool completely, if can cause the glaze to run off a bit too much.

I only have granulated sugar, can I use this instead of powdered sugar for a glaze?

The answer is no. The glaze requires powdered sugar because of how fine the sugar is. It allows the glaze to be smooth. Granulated sugar makes it grainy. You would not want a grainy glaze on top of your gluten free pastry!

How do I store my gluten free pop tarts?

I like to store mine in an airtight container in the fridge for 3 days. Similar to a hand pie. I do not feel the need to wrap them each individually in plastic wrap.

What ingredients do you need to make gluten free pop tarts?

One Pie crust recipe:

– 1 ½ cups Gluten Free Flour Blend (I like Cup4Cup- make sure whatever mix you use has xanthan gum in it)

– 8 tablespoons Unsalted Butter (cold- not room temperature)

– 5 tablespoons ice water (or milk)

Filling & Glaze:

  1. ½ cup Strawberry Jam
  2. 1 Egg (for the egg wash)
  3. 1 tablespoon Cornstarch 
  4. 1 cup Powdered Sugar
  5. 1 teaspoon Milk (add more if you need it- for glaze)
  6. 1 tablespoon Strawberry Jam (for glaze)

How do I make this recipe?

Ingredients for the crust
Ingredients for the filling
Cube the butter and place it in the food processor
Pulse the flour with the butter until it is pea sized. Add the milk as the food processor is running. The dough will come together when it forms a ball in the food processor.
To make the filling, mix the jam and the cornstarch together in a bowl. All you need is a spoon.
Slice the pie dough into strips, and place some of the filling inside. Fold the dough over and pinch the sides together. Then use a fork to crimp the edge.
Once they are all made, place in the fridge for 30 minutes and proceed to bake.
While they are baking, make the glaze for the gluten free pop tarts
Once they are out of the oven and slightly cool, drizzle the glaze on top and top with sprinkles (should you wish!)

1. In a food processor, place the butter and gluten free flour blend. Make sure the butter is not room temperature. Pulse until the butter is the size of peas. While running the food processor, add one tablespoon of ice cold water (or milk) at a time. The dough is ready when it begins to form a ball. Once the pie dough has come together in the food processor, place the dough between the parchment paper. The parchment paper will help you roll it out smoother.

  1. Roll it out and slice it so that you have a rectangle. Once you have a rectangle, cut into three strips. Do the same with the leftover scraps. You will get 6 gluten free pop tarts total from the pie dough. Traditionally, pop tarts (and therefore gluten free pop tarts) are 3 inches by 5 inches. They are less than an inch thick.

2. In a bowl, mix together the strawberry jam and corn starch. The mixture will look a bit gooey at first but it will smooth out as you mix it together. On the lower half of each of the strips, place a teaspoon of the strawberry jam mixture. 

4. Fold over the top part of each strip. If it breaks at the top seam, that is fine, you will be pinching the dough together. Pinch the edges together on all four sides and then use a fork to press the dough together to make sure it really sticks. Next, use your fork to pierce holes into the top of the gluten free pop tarts. Place the pop tarts on a baking sheet.

5. Preheat oven to 350°F and place the pop tarts on the baking sheet into the fridge while the oven comes to the correct temperature.When ready to place in the oven, take the egg and whisk together in a bowl. Brush the egg wash on top of the pop tarts. The cook time is 20 minutes.

6. Remove the baking sheet from the oven and allow them to cool on a cooling rack. They will be a nice golden brown color. Meanwhile set aside the gluten free pop tarts and in a small bowl, mix together the icing sugar, jam, and milk. Once it is a nice thick consistency, dip the pop tarts into it. Cover with sprinkles and serve! 

Notes: They will keep for a few days in the fridge.
The prep time for this recipe is not long but you will often have to set aside elements of the recipe as you work. The time adds up when you have to place the gluten free pastry dough in the fridge etc.

Looking for other gluten free recipes?

Pumpkin Pies
Mincemeat Pies
Orange Tart
Pear and Frangipane Tart
Rhubarb Tart
Tomato Tart

Gluten Free Pop Tarts: Video Tutorial

Gluten Free Pop Tarts

Laura Sirkovsky-Kauffman
This recipe for gluten free pop tarts is quick, easy, and super delicious. Just as good as the original, no one will know the difference!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 6 Gluten Free Pop Tarts
Calories 182 kcal

Ingredients
  

One Pie crust recipe:

  • - 1 ½ cups Gluten Free Flour Blend I like Cup4Cup- make sure whatever mix you use has xanthan gum in it
  • - 8 tablespoons Unsalted Butter cold- not room temperature
  • - 5 tablespoons ice water or milk

Filling & Glaze:

  • ½ cup Strawberry Jam
  • 1 Egg for the egg wash
  • 1 tablespoon Cornstarch 
  • 1 cup Powdered Sugar
  • 1 teaspoon Milk add more if you need it- for glaze
  • 1 tablespoon Strawberry Jam for glaze

Instructions
 

  • 1. In a food processor, place the butter and gluten free flour blend. Make sure the butter is not room temperature. Pulse until the butter is the size of peas. While running the food processor, add one tablespoon of ice cold water (or milk) at a time. The dough is ready when it begins to form a ball. Once the pie dough has come together in the food processor, place the dough between the parchment paper. The parchment paper will help you roll it out smoother.
  • Roll it out and slice it so that you have a rectangle. Once you have a rectangle, cut into three strips. Do the same with the leftover scraps. You will get 6 gluten free pop tarts total from the pie dough. Traditionally, pop tarts (and therefore gluten free pop tarts) are 3 inches by 5 inches. They are less than an inch thick.
  • 2. In a bowl, mix together the strawberry jam and corn starch. The mixture will look a bit gooey at first but it will smooth out as you mix it together. On the lower half of each of the strips, place a teaspoon of the strawberry jam mixture. 
  • 4. Fold over the top part of each strip. If it breaks at the top seam, that is fine, you will be pinching the dough together. Pinch the edges together on all four sides and then use a fork to press the dough together to make sure it really sticks. Next, use your fork to pierce holes into the top of the gluten free pop tarts. Place the pop tarts on a baking sheet.
  • 5. Preheat oven to 350°F and place the pop tarts on the baking sheet into the fridge while the oven comes to the correct temperature.When ready to place in the oven, take the egg and whisk together in a bowl. Brush the egg wash on top of the pop tarts. The cook time is 20 minutes.
  • 6. Remove the baking sheet from the oven and allow them to cool on a cooling rack. They will be a nice golden brown color. Meanwhile set aside the gluten free pop tarts and in a small bowl, mix together the icing sugar, jam, and milk. Once it is a nice thick consistency, dip the pop tarts into it. Cover with sprinkles and serve! 
  •  

Video

Notes

Notes: They will keep for a few days in the fridge.
The prep time for this recipe is not long but you will often have to set aside elements of the recipe as you work. The time adds up when you have to place the gluten free pastry dough in the fridge etc.

Nutrition

Calories: 182kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 21mgPotassium: 36mgFiber: 1gSugar: 35gVitamin A: 41IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Love this recipe?Mention @siftrva or tag #siftrva!

If you make this recipe, please be sure to leave a comment and rating!

Çilbir: Turkish poached eggs

Turkish poached eggs (also known as çilbir) is a delicious meal. Made with a spicy sauce, fresh herbs, it is such an easy recipe. Make this breakfast (or lunch or dinner) today!

In North America, we tend to associate eggs recipes with breakfast and we forget about the rest of the day. Which is shameful because eggs make the perfect meal at any time of the day. For this Turkish poached eggs recipe (also known as çilbir), you will have to poach the eggs but I will walk you through it. I promise I will gently walk you through this process. Let’s dive in and make this fresh and delicious recipe that is not just reserved for breakfast.

FAQ

How do you poach the eggs?

To poach eggs, you will need the following:

  1. a pot
  2. 1 tablespoon distilled white vinegar
  3. ramekin (or a small bowl)
  4. fine mesh sieve
  • You do not require a slotted spoon

Poaching eggs is really simple. Let’s walk through this.

  1. Fill your pot up with water and bring it to a boil. Once the water is boiled, add the tablespoon of vinegar.
  2. Crack your egg over a fine mesh sieve. Eggs have water in them and by doing this, you eliminate the water which gives the poached eggs a much nicer finish. Let it sit in the sieve for 1-2 minutes. Then transfer to a ramekin.
  3. Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will still be moving), gently slide the egg into the middle of the whirlpool into the simmering water. The cook time for the egg is 3 minutes. 3 minutes gets you the perfect poached eggs. If you go under the 3 minutes it will be undercooked and that is not healthy and if you go over the 3 minutes, the yolk will be hard and not what you want.
  4. Gently lift the egg out of the simmering water and gently place on your food or on a paper towel while you cook the rest of your meal.

Can I make any substitutions for this Turkish poached eggs recipe?

This recipe has dairy in it due to the yogurt mixture. If you are dairy free, you can try to use a dairy free yogurt. However, make sure that the yogurt you do use is thick and not thin.

If you cannot find Greek yogurt for your yogurt mixture, you can use labneh which is a similar yogurt but also similar(ish) to sour cream.

Traditionally, they use aleppo pepper but I know aleppo pepper can be hard to find in all grocery stores. If you cannot find aleppo pepper then you can use crushed red pepper flakes.

What is the difference between Turkish and Greek yogurt?

There is not much of a difference. They are strained slightly differently but they are thicker yogurt than the North American variety. If you google “the origin of yogurt”, the dish is thought to have originated in Mesopotamia but the yogurt that we now know is Turkish, as is the word yogurt itself. However, as there are long-standing rivalries regarding food and traditions between differing countries in the Mediterranean, there are conflicting narratives.

What do you need to make this Turkish poached eggs recipe?

  1. 1 cup plain Greek yogurt (made with whole milk, at room temperature)
  2. 1 Clove Garlic (you can use 2-3 if you’d like, finely minced)
  3. 2 Large Eggs
  4. 3 tablespoons Extra Virgin Olive Oil (or unsalted butter)
  5. 1 tablespoon Vinegar
  6. 2 teaspoons Aleppo Pepper (or Crushed Red Pepper Flakes)
  7. Fresh Dill (for garnish)
  8. Chopped Mint (for garnish)
  9. 1 teaspoon lemon juice (optional)
  10. Toasted Bread (optional)
  11. Sea Salt (to taste)

How do you make Turkish poached eggs?

Ingredients for çibir: Turkish poached eggs
After you have made the eggs and yogurt mix (see the video) make your topping
top the eggs with the sauce and fresh herbs
serve immediately
  1. First and foremost, make sure that the yogurt is room temperature. So, if you plan to make this, take your yogurt out of the fridge at least an hour before you make the yogurt mixture.
  2. To make the yogurt mixture, take the room temperature Greek yogurt and stir with the minced garlic and salt. Take the dish and set aside. Once it it set aside, make the poached eggs.
  3. To poach the eggs:
    1. Fill your pot up with water and bring it to a boil. Once the water is boiled, add the tablespoon of vinegar.
    2. Crack your egg over a fine mesh sieve. Eggs have water in them and by doing this, you eliminate the water which gives the poached eggs a much nicer finish. Let it sit in the sieve for 1-2 minutes. Then transfer to a ramekin.
    3. Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will still be moving), slide the egg into the middle of the whirlpool into the simmering water. The cook time for the egg is 3 minutes.
    4. Gently lift the egg out of the simmering water and gently place on your food or on a paper towel while you cook the rest of your meal.
  4. While the eggs are cooking, make your sauce to cover the eggs. In a medium saucepan, melt your butter or heat the extra virgin olive oil on a medium heat and place the pepper flakes or aleppo pepper into the pot. Make sure it does not get too hot, you do not want to burn the spice.
  5. Once the eggs are poached, place the poached eggs on the yogurt and cover with spiced sauce. Top with the chopped dill and mint. Serve immediately. Voila! Your Turkish poached eggs recipe is complete.

*The prep time for this meal is little but as stated above, the yogurt needs to be room temperature, so take that into consideration.

*If you are serving with toasted bread then add it on the plate as you place the poached egg on the yogurt. It looks so nice on the side!

Looking for similar recipes?

Shakshuka
Eggs and Polenta
Summer Quiche
Fried Egg with Rice

çibir: Turkish poached eggs on a blue and white china plate

Çilbir: Turkish poached eggs

Laura Sirkovsky-Kauffman
Çilbir: Turkish poached eggs is the perfect breakfast and ready faster than you can imagine. Follow the recipe video for instructions!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Cuisine Turkish
Servings 4 servings
Calories 40 kcal

Ingredients
  

  • 1  cup plain Greek yogurt  made with whole milk, at room temperature
  • 1 Clove Garlic you can use 2-3 if you'd like, finely minced
  • 2 Large Eggs
  • 3  tablespoons Extra Virgin Olive Oil or unsalted butter
  • 1 tablespoon Vinegar
  • 2  teaspoons Aleppo Pepper or Crushed Red Pepper Flakes
  • Fresh Dill for garnish
  • Chopped Mint for garnish
  • 1 teaspoon lemon juice optional
  • Toasted Bread optional
  • Sea Salt to taste

Instructions
 

  • First and foremost, make sure that the yogurt is room temperature. So, if you plan to make this, take your yogurt out of the fridge at least an hour before you make the yogurt mixture.
  • To make the yogurt mixture, take the room temperature Greek yogurt and stir with the minced garlic and salt. Take the dish and set aside. Once it it set aside, make the poached eggs.

To poach the eggs:

  • Fill your pot up with water and bring it to a boil. Once the water is boiled, add the tablespoon of vinegar.
  • Crack your egg over a fine mesh sieve. Eggs have water in them and by doing this, you eliminate the water which gives the poached eggs a much nicer finish. Let it sit in the sieve for 1-2 minutes. Then transfer to a ramekin.
  • Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will still be moving), slide the egg into the middle of the whirlpool into the simmering water. The cook time for the egg is 3 minutes.
  • Gently lift the egg out of the simmering water and gently place on your food or on a paper towel while you cook the rest of your meal.
  • While the eggs are cooking, make your sauce to cover the eggs. In a medium saucepan, melt your butter or heat the extra virgin olive oil on a medium heat and place the pepper flakes or aleppo pepper into the pot. Make sure it does not get too hot, you do not want to burn the spice.
  • Once the eggs are poached, place the poached eggs on the yogurt and cover with spiced sauce. Top with the chopped dill and mint. Serve immediately. Voila! Your Turkish poached eggs recipe is complete.

Video

Notes

*The prep time for this meal is little but as stated above, the yogurt needs to be room temperature, so take that into consideration.
*If you are serving with toasted bread then add it on the plate as you place the poached egg on the yogurt. It looks so nice on the side!

Nutrition

Calories: 40kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 32mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Love this recipe?Mention @siftrva or tag #siftrva!

Peanut Butter Blondies Recipe

Combining two of my favorite things, peanut butter and chocolate, this peanut butter blondies recipe only requires one bowl, is ready in a jiffy, and is super delicious. Follow the video tutorial for a step-by-step guide as to how to make this recipe!

I love blondies and I love peanut butter. Together, they are the perfect combination, especially when you add chocolate chips. Blondies are a fun alternative to cookies and or brownies. They are an easy snack as they are handheld. They can be cut up into little bars so that they make a perfect treat for little ones, and they are easy to pack and take with you. This recipe has little prep time, everything can be mixed in one bowl, and is absolutely delicious. Let’s dive in to this recipe.

FAQ

How do I know when my blondies are done?

Blondies should be a beautiful golden brown on the top. In addition, you stick a toothpick into the center to see if it comes out clean. If it does, then, your blondies are done! This blondie recipe is not a super long cook time, so, just be sure to check them at the appropriate time!

What tools do you need for this peanut butter blondie recipe?

  1. Mixing bowl
  2. Whisk
  3. Spatula
  4. Measuring Cups
  5. Parchment paper (optional)
  6. 8×8 inch pan (or a 9×13)

Why is my blondie recipe so cakey?

It could be that you added more liquid that you should have to the recipe. It is also possible that you did not fully incorporate your dry ingredients (you may have under mixed them). Over baking is also a possibility. If you want your blondies to bake accurately, depending on the size of your pan (read further below on the page) make sure to begin to check them at the appropriate times. Despite your oven saying it is a certain temperature, it could be that the actual temperature in your oven is not correct and you may not get the right bake on your blondies if you do not check them at the right times.

Can I make any substitutions to this recipe?

I have only ever made the recipe this way. Remember, not all gluten free all purpose flour is created equal. The all purpose flour I use in this recipe is King Arthur and if you use a different one, you may not get the same results. Typically, 1:1 flour mixes are okay in recipes like this, however, I always state which flour I use and like best!

I use chocolate chunks in this recipe however you are more than welcome to use chocolate chips instead. Chocolate chips can be easier to come by depending on your local grocery store.

Can I use just one type of sugar instead of two?

I like the mix of sugar in this recipe because brown sugar typically gives a more caramelized flavor to the blondie recipe. However, if you only have one or the other, it will suffice! I will say, if you are only going to use one, I would personally use brown sugar.

Can I make this dairy free?

The only dairy in this recipe is butter. I have made this recipe only using regular butter however you can try using a dairy free alternative.

If I cannot have peanut (and vis a vis peanut butter) is there an alternative I can put in its place.

I think most nut butters would suffice here. However, make sure it is not an organic butter. The oil makes too runny and will make this blondie recipe too soft. The taste / flavor will be a bit different, but, almond butter would also be delicious!

How do I store these? Can I freeze blondies?

Yes. They will freeze for up to 3 months.

Are blondies meant to be gooey in the middle?

Yes. Blondie recipes should be a bit gooey in the center but not to the point where they are underbaked. To see if your blondies are finished baking, stick a toothpick into the center of the blondies. If it comes out clean then you are good to go. If there is a bunch of batter still stuck to the toothpick, then pop it back into the oven until it is fully baked. You want your blondies to be baked!

What do I need for this Peanut Butter Blondies Recipe?

  1. 1 stick of melted butter, 8 tablespoons unsalted butter
  2. ¾ cup creamy peanut butter, do not use organic
  3. 1 cup light brown sugar
  4. ½ cup White Granulated Sugar
  5. 1 cup Chocolate Chunks
  6. 2 cups Gluten Free Flour, I used King Arthur Gluten Free Measure for Measure Flour
  7. 2 large Eggs
  8. 1 teaspoon Baking Powder
  9. 1 teaspoon Vanilla Extract
  10. Flakey Salt, optional

How do I make them?

  1. Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
  2. Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
  3. In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
  4. Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8×8 pan, bake for 35 minutes. If you are using a 9×13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
  5. To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.

*It is imperative to allow the blondies to cool completely otherwise they will fall apart when you cut them.

*make sure your butter is melted when adding it to the mixing bowl! You do not want clumps.

Looking for similar recipes?

Raspberry Blondies
Black Lake Brownies
Double Chocolate Chip Cookies
Easy Gluten Free Chocolate Crinkle Cookies
Chocolate Heath Bar Cookies
Raspberry Lemon Cheesecake Bars

Peanut Butter Blondies Recipe

Laura Sirkovsky-Kauffman
This peanut butter blondies recipe is quick, easy, and absolutely delicious. Follow the video tutorial for a step by step guide how to make it
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Baking
Cuisine American
Servings 1 8x8 pan
Calories 5103 kcal

Ingredients
  

  • 1 stick of melted butter 8 tablespoons unsalted butter
  • ¾ cup creamy peanut butter do not use organic
  • 1 cup light brown sugar
  • ½ cup White Granulated Sugar
  • 2 cups Gluten Free Flour I used King Arthur Gluten Free Measure for Measure Flour
  • 2 large Eggs
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • Flakey Salt optional

Instructions
 

  • Preheat oven to 350 f. Then take your baking tin and spray with a non-stick spray (or grease it with butter). You can then line the pan with parchment paper. The parchment paper makes it easier to lift out of the pan later but it is not necessary, this is an optional step.
  • Put the butter and the peanut butter into a microwavable safe bowl and microwave until you have melted butter. Set aside until ready to use.
  • In a mixing bowl, add the eggs and whisk the eggs with the brown sugar and the white granulated sugar until it is nice and thick. Add the vanilla extract and whisk a bit more. Add the melted butter and the peanut butter to the mixture and continue to mix together. Then, add the dry ingredients (baking powder, flour), and chocolate chunks. Use a spatula to fold the mixture together. The blondie batter will come together and be the color of peanut butter.
  • Transfer the blondie batter to your baking pan. Sprinkle the salt on top, and place in the oven. When baking in an 8x8 pan, bake for 35 minutes. If you are using a 9x13 baking pan then bake for 45-40 mins. If it does not seem done, place back in the oven for 5-10 more mins.
  • To check for doneness, remove the baking pan from the oven, insert a toothpick into the middle. If the toothpick comes out clean, then it means it is baked. Allow it to cool completely in the baking pan and then lift it out once it has cooled completely. If the blondies feel too soft, it likely means that they are underbaked. You want a gooey center but they should not be so soft that they are falling apart. You can always cut a little piece from the blondies, taste it, and see if it truly is done. If not, you could place it bake in the oven for 10 minutes and check again.

Video

Notes

*It is imperative to allow the blondies to cool completely otherwise they will fall apart when you cut them.
*make sure your butter is melted when adding it to the mixing bowl! You do not want clumps.

Nutrition

Calories: 5103kcalCarbohydrates: 624gProtein: 91gFat: 272gSaturated Fat: 117gPolyunsaturated Fat: 32gMonounsaturated Fat: 97gTrans Fat: 4gCholesterol: 578mgSodium: 1471mgPotassium: 2505mgFiber: 47gSugar: 405gVitamin A: 3359IUCalcium: 855mgIron: 26mg
Love this recipe?Mention @siftrva or tag #siftrva!

Never miss a new recipe video and follow me on Youtube here
Follow me on Facebook here

Gluten Free Pastry Dough

Ever wonder what flour is best to make gluten free pastry dough? Or how to make a gluten free pie crust? This recipe will help you learn to ins and outs of gluten free pastry dough. Follow the video for a step by step guide as to how to make this recipe!

I went many years without having pie, quiche, tarts, you name it. If it had a pastry dough component, then, it was out. However, thanks to the many flour blends that now exist in the gluten free market, I have been able to test which ones are best for a traditional pastry dough recipe. Things I love about this recipe? There are few dry ingredients, the prep time is only a couple of minute, and the cook time is short as well. There is no cream cheese, no eggs, just three simple ingredients and voila, a delicious flakey gluten free pie crust or the base for a tart, or even pop tarts! This is such an easy gluten free recipe. Let’s dive in.

FAQ

What do I need for this recipe?

  1. Food Processor
  2. Parchment Paper
  3. Plastic wrap * or an eco friendly alternative
  4. pie pan or pie plate (or a tart pan)
  5. rolling pin

What happens if I do not have a food processor?

I find that this recipe comes together best in a food processor but you can try to make it by hand.

In order for this to be achieved, you need to make sure that neither the butter or the water are at room temperature.

Take a small bowl and place the gluten free flour blend into it along with the butter. Use a pastry cutter (or your hands) to get the butter to be the size of peas. If you feel that the butter is becoming too warm, place it back in the fridge for 30 minutes.

Add one tablespoon of the ice cold water or milk at a time and use your hands to bring it together. Once the dough comes together and stays together, it is done. You can try to roll out the dough immediately (go to the instructions section on how to make this), and or place it in the fridge after being wrapped in plastic wrap (or an eco friendly alternative) for an hour.

Which flour blends are best for making gluten free pastry dough?

Not all gluten free flours are created equal. I always advise this because it is true! Certain gluten free flour mixtures are better for certain things. For example, my favorite two flour blends are the King Arthur Gluten Free Measure for Measure flour and Cup4Cup flour. Both have xanthan gum in them which helps with binding and I find them best suited for specific things.

After experimenting with several mixes, for my money, the best flour to use to make a gluten free pie crust or gluten free pastry dough is Cup4Cup. This will be an issue if you are dairy free as there is milk powder in the mixture, however, King Arthur’s is okay, just not as good in my opinion.

If you want to make the BEST gluten free pastry dough then please use Cup4Cup if you are able and avoid Bob’s red mill or King Arthur. I have tried this recipe with other flours and while they come out well, they just are not AS delicious as the Cup4Cup.

If you wish to buy a mix, then I will say, Bob’s red mill mix for pie crust is really nice, I just find that their 1:1 flour will not yield the results that you want.

Why does gluten free pastry go hard or crack?

If you have worked with regular flour or pie crust recipes before then this will be a bit of a change for you most likely. Gluten free pastry does not have the elasticity that traditional pastry will have. Typically if your dough is too hard or is cracking when you roll it out, it means that there is not enough moisture in the dough. This recipe calls for 4-5 tablespoons or ice water (or milk) and you should add them one at a time. You want to find the right balance in your dough. Not too dry but not too wet.

What do you need for this gluten free pastry dough recipe?

This recipe makes one single crust or enough for a tart. Double the recipe if you want double crust pie.

  1. 8 tablespoons cold butter, unsalted butter or salted butter is fine (frozen is good as well)
  2. 4-5 tablespoons ice cold water (or milk)
  3. 1 ½ cup gluten free Cup4Cup gluten free flour blend
  4. 1 egg, optional for egg wash if you are using the crust as a topping
  5. granulated sugar, optional (if you want to place some on top of a fruit pie)

How do you make it?

  1. In the bowl of you processor, place the dry ingredients. Cut the butter and place into the food processor. Pulse the butter and gluten free flour together until the butter is pea sized. Make sure that your butter is cold. If you feel that the butter is too warm, place back into the fridge for 30 minutes before completing step 2.
  2. Add one tablespoon of ice cold water (or super cold milk) into the food processor while it is running. The dough will start to come together and form a ball. That is how you know that the dough is done. You want it to be easy to roll and in order for it to be so, it needs to have enough moisture. Once it has formed the ball, take the dough out of the food processor.
  3. Now, this may be controversial but I roll the dough out immediately. I place it between two pieces of parchment paper and roll it out. I then lay the dough into a pie plate or tart pan and will place it into the fridge or freezer for an hour. About 45 minutes in, set your oven to 425°F.
  4. Depending on the recipe you are making, you may want to parbake the dough. To to this, take the crust from the freezer, and lay a piece of parchment paper or wax paper on top of it. You will need pie weights which can be beans, or beads, and you will then bake the dough for 20 minutes. When you remove it from the oven, it will be a nice golden color. This helps to start cooking the dough without burning it.
  5. Bake the crust then according to whatever recipe you are using.

*If you do not wish to make your recipe immediately, you can place the dough in the refrigerator overnight. That is no problem. You can even store it in the fridge up to 3 days. I personally would still suggest rolling the dough out before placing it in the refrigerator overnight but that is your call!

What can you use this recipe for?

I traditionally use this recipe to make a gluten free pie crust recipe. If you want to make a pastry recipe then that is definitely fine as well. It is meant for a gluten free pie crust recipe or a pastry recipe! If you like to make pot pies (specifically chicken pot pie or a vegetable pot pie – you can get my recipe here) then this is a perfect recipe.

I also love using it for the following:

Pear and Frangipane Tart
Tomato Tart
Orange Tart
Rhubarb Tart
Peach Tart

It is good to always have easy gluten free recipes on hand and once you nail down how to make a good gluten free pastry dough, you have half of the battle won!

Gluten Free Pastry Dough

Laura Sirkovsky-Kauffman
Quick and Easy Gluten Free Pastry Dough. Watch the video tutorial for a step by step guide as to how to make it!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Baking
Cuisine French
Servings 1 9 inch pie crust (or tart)
Calories 1466 kcal

Ingredients
  

  • 8 tablespoons cold butter unsalted butter or salted butter is fine (frozen is good as well)
  • 4-5 tablespoons ice cold water or milk
  • 1 ½ cup gluten free Cup4Cup gluten free flour blend
  • 1 egg optional for egg wash if you are using the crust as a topping
  • granulated sugar optional (if you want to place some on top of a fruit pie)

Instructions
 

  • In the bowl of you processor, place the dry ingredients. Cut the butter and place into the food processor. Pulse the butter and gluten free flour together until the butter is pea sized. Make sure that your butter is cold. If you feel that the butter is too warm, place back into the fridge for 30 minutes before completing step 2.
  • Add one tablespoon of ice cold water (or super cold milk) into the food processor while it is running. The dough will start to come together and form a ball. That is how you know that the dough is done. You want it to be easy to roll and in order for it to be so, it needs to have enough moisture. Once it has formed the ball, take the dough out of the food processor.
  • Now, this may be controversial but I roll the dough out immediately. I place it between two pieces of parchment paper and roll it out. I then lay the dough into a pie plate or tart pan and will place it into the fridge or freezer for an hour. About 45 minutes in, set your oven to 425°F.
  • Depending on the recipe you are making, you may want to parbake the dough. To to this, take the crust from the freezer, and lay a piece of parchment paper or wax paper on top of it. You will need pie weights which can be beans, or beads, and you will then bake the dough for 20 minutes. When you remove it from the oven, it will be a nice golden color. This helps to start cooking the dough without burning it.
  • Bake the crust then according to whatever recipe you are using.
  • *If you do not wish to make your recipe immediately, you can place the dough in the refrigerator overnight. That is no problem. You can even store it in the fridge up to 3 days. I personally would still suggest rolling the dough out before placing it in the refrigerator overnight but that is your call!

Nutrition

Calories: 1466kcalCarbohydrates: 131gProtein: 25gFat: 101gSaturated Fat: 59gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 404mgSodium: 78mgPotassium: 88mgFiber: 18gSugar: 6gVitamin A: 3036IUCalcium: 173mgIron: 7mg
Love this recipe?Mention @siftrva or tag #siftrva!

Make sure you never miss a new recipe video and follow me here on Youtube