Realizing that gluten free does not mean carb free, I still keep my eyes out for products that might serve well on both dietary lists: the gluten free and the diabetic.
A few months ago I stumbled upon a gluten free product that actually managed to lower the carb count for some foods I adore. Pillsbury offers a line of gluten free doughs for cookies and pie crusts. They are in the refrigerated section of the grocery, near the other cookie, pastry, and biscuit offerings.
Pillsbury has been kind enough to share some recipes that make use of these products. I recently stumbled across one that sounds quite tasty, and I plan to try it out.
Gluten-Free Chocolate Chip Peanut Butter Cups
1 container Pillsbury TM Gluten Free refrigerated chocolate chip cookie dough
24 miniature chocolate-covered peanut butter cup candies, preferably also gluten free, unwrapped
Preheat oven to 350F.
Place mini paper baking cups in each of 24 mini muffin cups. Spray paper baking cups with cooking spray.
Place 1 level measuring tablespoonful of cookie dough in each paper baking cup.
Bake 10-12 minutes or until dark golden brown. Immediately press one peanut butter candy into the center of each cookie cup.
Cool 10 minutes. Refrigerate until set, about 1 hour.