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Atop each of Jules Shepardâs free weekly recipe newsletters is her mantra: âPerfecting Gluten-Free Baking, Together.â From her easy-to-read cookbook (âNearly Normal Cooking for Gluten Free Eatingâ) to her highly rated reference for making the transition to living gluten free easier (âThe First Year: Celiac Disease and Living Gluten Freeâ), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook. Â
If you've been craving these old favorites and thought you may never have them again ... your wait is over! These cookies will fool any gluten eater and satisfy every craving. Caution: they're addictive!
- 1 ½ cups granulated cane sugar
- 1 cup shortening, butter or other non-dairy alternative (e.g Earth Balance® Buttery Sticks/Shortening Sticks)
- 2 large eggs
- 2 ¾ cup Jules Gluten Free All Purpose Flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- ¼ tsp. salt
- 2 Tbs. granulated cane sugar
- 2 tsp. cinnamon
Cream shortening and sugar until fluffy. Add eggs and beat until combined.
In a separate bowl, whisk dry ingredients together: Jules Gluten Free All Purpose Flour; baking soda, cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.
Cover tightly and refrigerate until cold, at least 2 hours.
Preheat oven to 400 F (static) or 375 F
Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and cinnamon mixture. Place on a parchment-lined baking sheet and bake for 8-9 minutes, or until lightly browning and puffed. Remove to cool on a wire rack; the cookies will sink slightly in the middle when cooled – this is normal.
Yield: approximately 3 dozen cookies.
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