ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Gluten Free Melting Moments

Updated on August 12, 2013
BlossomSB profile image

Bronwen is interested in food, diet and creating recipes, as she has prepared family meals and organised church and home functions.

Coffee and a Melting Moment
Coffee and a Melting Moment | Source

Melt-in-the-Mouth

Melting Moments do seem to melt in the mouth, they are really enticing and yet they're not difficult to make. I have known them by other names; one of these was given by a friend who had three small hungry sons and she actually called them 'Footballs!' You may know them by other names, too, but I prefer Melting Moments as I think the description fits them perfectly.

Here, the recipe for them is given as gluten free. As they are simple and have so few ingredients the only difference from ordinary Melting Moments is the flour. Instead of wheat flour, rice flour is used in this recipe and I prefer wholemeal rice flour. It does not seem to detract from that 'melting' sensation in any way; they taste just as great and probably have more nutrition than plain wheat flour, as well.

3.8 stars from 5 ratings of Melting Moments

Neither Dairy Free Nor Sugar Free

Although this recipe is gluten free, it is neither dairy free nor sugar free as it contains both butter and sugar.

  • Dairy: As long as you are not allergic to dairy products, use butter. The flavour is much better and I read recently that butter is much better for us than most margarines - and I found that it is especially useful, if used in moderation, for helping to reduce wrinkles, so I'm all for it!
  • Sugar: As Melting Moments can be made in quite a small size, even when they are sandwiched together with icing sugar, there is not as much in three of these tasty treats as there is in, say, a glass of Coca Cola.

Assemble the Ingredients
Assemble the Ingredients | Source

Some Extra Hints

A few extra hints will help to make this recipe even easier to produce.

  • Type of Icing Sugar: I have designated the sugar in this recipe below as 'icing sugar.' However, I have found that 'Pure' icing sugar can be very lumpy and should be well sifted or it can cause problems; it is much easier to use Icing Mix. It does have additives, but it is so much smoother to work with.
  • Ingredient Quantities: You can easily halve this recipe if you only want to make a few Melting Moments for an intimate afternoon tea.
  • Creaming: To cream the butter and sugar more easily and quickly, softening the butter for a few seconds in the microwave really helps.

Warning: Make sure that your Cornflour is made with corn, as it is often made with wheat and that is not gluten free.

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: About two dozen
  • 8 ozs. or 250 g. Butter, Low salt is best
  • 4 Ozs. or 125 g. Icing Sugar
  • 2 Ozs. 63 g. Cornflour, NOT made with wheat
  • 8 Ozs or 250 g. Rice Flour, 'Brown' or wholemeal
  • 1 teaspoon Vanilla
  1. Cream butter and icing sugar. This means beating or stirring the butter and sugar together until it turns the consistency of cream and it actually changes to a creamy colour. If you decide to taste it, don't eat the lot; it tastes yummy!
  2. Add the vanilla essence.
  3. Work in the cornflour and rice flour until the mixture is smooth.
  4. Taking about a teaspoonful at a time, roll the mixture in the hands until it is shaped like a small ball. Place on a greased oven tray. Press across the top with a fork and gently flatten the ball a little.
  5. Cook in a moderate oven (375F or 190 F) until it begins to colour slightly. This should take about 10 to 15 minutes.
  6. Cool on a wire tray. When cold sandwich together in pairs with lemon icing.

Ingredients for Lemon Icing

2 ozs butter

6 ozs icing sugar

Freshly squeezed juice of half a lemon.

Note: If you prefer a stronger lemon flavour, grate a little zest off the lemon skin before cutting it; add to the icing mix.

Instructions for Lemon Icing

Melt the butter in the microwave oven.

Add the icing sugar and lemon juice and stir until smooth.

Adjust quantities so that the mixture is soft enough to spread, but not runny.

With a clean, flat knife, spread mixture on one biscuit and place another biscuit on top, pressing down a little.

Leave for the icing to solidify.

Store in an air-tight jar - if you can get them there before they're eaten!

Put Your Feet up and Enjoy
Put Your Feet up and Enjoy | Source

Comments

    0 of 8192 characters used
    Post Comment

    • Ericdierker profile image

      Eric Dierker 3 years ago from Spring Valley, CA. U.S.A.

      Honey Bee Blossomsb,

      I am having trouble with this. How do I know if I am gluten or lactose intolerant --- so to speak.

      I just do not get it.

    • Kathryn Stratford profile image

      Kathryn 3 years ago from Manchester, Connecticut

      I don't need to eat gluten- free products, but I know quite a few people need to stay away from gluten. This sounds delicious! Thanks for sharing it with us.

      Voted up and sharing.

      Have a wonderful day!

      ~ Kathryn

    • pinto2011 profile image

      Subhas 3 years ago from New Delhi, India

      Very informative and mouthwatering recipe. Surely going to give it a try.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Thank you for a sounds-good recipe. The ingredients are easy to find.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      I feel like this was written for me..Hee..I must eat all gluten free foods due to celiac. I've been using corn and rice flour for sometime now and it is really good. The manufactures are improving the gluten free products since so many are gluten intolerant. Your melting moments look delicious. Thank's for the recipe. I will make them....

    • Sugahware profile image

      Robyn D Bera 3 years ago from California

      I try to eat gluten-free although I don't have to. I appreciate these ideas. Thanks for sharing!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      This looks just delicious, Blossom! I love your presentation with the cup of tea :-)

      Thanks for sharing!

    • profile image

      Alise- Evon 3 years ago

      I'm not on a gluten-free diet, but I like to play around with different recipes. These sound interesting. Thanks for sharing.

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      The tea with the melting moment looks so very delicious. And your china is beautiful too! Thanks for sharing this wonderful recipe here.

      Voted up +++ and sharing

      God bless, Faith Reaper

    • Mhatter99 profile image

      Martin Kloess 3 years ago from San Francisco

      Mmm Mmm I'm there.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Ericdierker: If you were a celiac or needing gluten free food you'd certainly know about it, or at least be having lots of digestion problems, among other things, and your doctor would be investigating. So that's great that you're not, but these foods can be good for anyone.

      Kathryn Stratford: Yes, with all the additives that are added into many of our foods these days, more people seem to be having problems, and even if we don't need gluten free it's good to have a few recipes on hand in case they come visiting.

      pinto2011: That's great. They taste good for anyone.

      MsDora: Yes, they're easy to obtain and there aren't lots of ingredients, so it makes it a useful recipe to have on hand.

      always exploring: You must be so glad that your problem was discovered. I know that one of my friends is so much better and healthier now she knows the problem and can choose to eat the right foods. If you do make them, I'd love to know if you like them.

      Sugahware: Yes, it's good to eat healthily, even if we don't need to, although actually these have sugar in them and that may not be so good for some people.

      kidscrafts: Thank you! It's good to share a 'virtual' cuppa with you, too.

      Alise-Evon: It is fun to play around with different recipes and make them your own. Enjoy!

      Faith Reaper: I took some to Home Group last night and they all disappeared before I had time to have one! Thank you for enjoying the china, it is part of my mother's tea set; very thin china and getting very old, but precious. Blessings.

      Mhatter99: You're welcome! Come and join our 'virtual' tea party.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      very useful and looks easy to prepare thank you blossoms.. and bless you :)

    • LadyFiddler profile image

      Joanna Chandler 3 years ago from On planet Earth

      Hi dear BlossomSB, it looks very yummy and meltable I love your plate and tea cup :) when are you going to post me some of those mouth watering things you make? LOL just kidding!!!

      Sweet Night

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Frank Atanacio: You're right, Frank! They are easy to prepare - and easy to devour, too. God bless you, too.

      LadyFiddler: Sorry, it's a bit far, I think! Hope you have time to make them and try them too. Yes, I only bring out that tea-set on special occasions. Thank you for your comments.

    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      These look wonderfully inviting!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      AudreyHowitt: Thank you! They are!

    • Scribenet profile image

      Scribenet 3 years ago from Ontario, Canada

      I'll be making these for a friend and then I will share the recipe with her...thanks so much! They look divine! :)

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      Blossom with all the butter (not margerine) that I have eaten in my lifetime, I have very few wrinkles, unless of course you are referring to sea wrinkles, which I also like. Anywho, thanks again for another gluten freee winner that I can eat. Bravo!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Scribenet: Lovely! I hope you both enjoy them. Thank you for your comments.

      aviannovice: That's great. Glad you like the recipe, too. Lovely to 'hear' from you.

    • girishpuri profile image

      Girish puri 3 years ago from NCR , INDIA

      Delicious and looks easy to prepare, thanks Blossom.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      girishpuri: They are easy to prepare and always go down well. I heard another name for them today: yo-yos!

    • Rosemay50 profile image

      Rosemary Sadler 3 years ago from Hawkes Bay - NewZealand

      These look too tasty to resist.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Rosemay50: I hope you enjoy them!

    • Thelma Alberts profile image

      Thelma Alberts 3 years ago from Germany

      This sounds yummy and easy to make, too. Thanks for sharing. Happy weekend!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Thelma Alberts: You're right! They are both yummy and easy to make. Wishing you a happy weekend, too. Tomorrow is Sunday and the first day of spring, although the birds around here have been building their nests for a while now.

    • stars439 profile image

      stars439 3 years ago from Louisiana, The Magnolia and Pelican State.

      Thank you for sharing you're interesting recipe. God Bless you precious heart.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      stars439: It's a pleasure to share and a pleasure to hear from you, too, Stars. God bless you.

    • Jackie Lynnley profile image

      Jackie Lynnley 3 years ago from The Beautiful South

      Yum I will have to try this. I have Irc's bread pudding in the oven right now, but maybe next weekend. I read here too one of the hubbers had so much energy being on a gluten free diet, I could use that. Thank you!

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      These sound great, and just in time for planning holiday treats. Thanks!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Jackie Lynnley: Is that a gluten free bread pudding? That sounds interesting. Extra energy is something we all seem to need, especially as we grow older. I hope you enjoy the melting moments when you make them.

      rebeccamealey: They're great as treats, or they work well for me, anyway. Thank you for your comments.

    • Jackie Lynnley profile image

      Jackie Lynnley 3 years ago from The Beautiful South

      No, not gluten free, lol and I will be on a diet for a week once it is gone! It is delicious, hot, warm and cold...and warmed up. Guess that tells you how much I have had of it. lol

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Jackie Lynnley: I do understand and sympathise!

    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      I really do miss cookies--will have to try these!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      AudreyHowitt: Do! I love them and hope you will, too.

    • profile image

      kathy 2 years ago

      When I went to bake these they just went all soft and a ring of butter formed around each biscuit. I followed the recipe exactly except I added a dash more vanilla extract and used sweet rice flour and not brown rice flour and am not sure what I have done incorrectly.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Kathy: I'm so sorry they didn't work and I'm not sure why, because they worked well for me. I can't imagine that the flour made the difference.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Kathy, I've just thought that that might happen if the weather was hot where you are and the butter was really soft, or the oven wasn't up to temperature when you put them in, it could make a difference. Perhaps if you try again, you could put the tray of ready mixture into the fridge for a few minutes before putting it in the oven, that might help.

    • Vellur profile image

      Nithya Venkat 16 months ago from Dubai

      Delicious! Easy to make and a treat to keep on popping into my mouth. Thank you for sharing.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 16 months ago from Victoria, Australia

      Vellur: They really are delicious, but it can be a bit of a trap, too. I used to think that being on this diet would help me to lose weight, but they can be sooo tempting that doesn't seem to happen! Thank you for your comment.

    Click to Rate This Article