Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), 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.
These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts!
½ cup butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
1 cup granulated cane sugar
1/8 tsp. salt
1 large egg white
1 Tbs. gluten-free vanilla extract
1 Tbs. vanilla milk (dairy or non-dairy)
1 tsp. gluten-free baking powder
1 1/3 cup + 1 Tbs. Jules Gluten Free All Purpose Flour
Beat together the butter, sugar and salt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing until totally combined.
Refrigerate until cold for slightly thicker cookies, or bake immediately.
Preheat oven to 350F (static) or 325F (convection).
Scoop dough into a piping bag or other freezer weight plastic bag with a small corner cut out. Evenly squeeze buttons of dough out onto a parchment-lined baking sheet, forming rounds approximately ¾-inch wide, spaced 1/2 inch apart.
Bake for approximately 10-14 minutes, or until edges are lightly browned.
Yield: 7 dozen cookies.