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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Wedding Cookies / Snowball Cookies (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Wed, 22 May 2013 06:30:41 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment7858</link><description><![CDATA[These flattened out in the oven and were not the right consistency.  There is not enough flour in this recipe.  The normal gluten recipe calls for at least 2 cups.  I didn't have Jules GF flour, so not sure if that was the difference.  I used Bob's Red Mill All Purpose GF flour, which I usually substitute in all these recipes without issue.  I found another recipe on this site for Russian Tea Cakes that seems better which I'll be trying now.<br/><br/>
(Comment posted by Amy at 6:46 am, Fri 24th Dec 2010)]]></description><author>no@spam.com (Amy)</author><pubDate><![CDATA[Fri, 24 Dec 2010 06:46:28 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment7858</guid></item><item><title><![CDATA[Comment #2 (Reply to Comment #1)]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment7898</link><description><![CDATA[Hi Amy, sorry the recipe didn't work for you, but you are right that the flour made the difference. Just like any key ingredient, changing the composition of the flour can make alter the recipe altogether. My flour mixture is completely different from others like Bob's.  The grain/starch ratio has been tested in every kind of recipe with great success and it contains the binding agent xanthan gum, which many like Bob's do not. Using the ingredients called for in any recipe will ensure they succeed as described and as pictured.<br/><br/>
(Comment posted by Jules at 10:03 am, Sun 2nd Jan 2011)]]></description><author>no@spam.com (Jules)</author><pubDate><![CDATA[Sun, 02 Jan 2011 10:03:57 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment7898</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment8726</link><description><![CDATA[I am very frustrated with recipes that require "someone" premixed flour substitute. I don't always have access to those and I am tiered of missing the moment to bake. Why can't the recipe's say 1/2 cup tapioca flour, 1/2 cup masa, etc. Why do these have to be a self-promotion?<br/><br/>
(Comment posted by sjmccarthy at 6:22 pm, Sat 21st May 2011)]]></description><author>no@spam.com (sjmccarthy)</author><pubDate><![CDATA[Sat, 21 May 2011 18:22:18 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment8726</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment9139</link><description><![CDATA[I made these cookies in China using a rice flour - I had to add a lot more flour as well to make them not sticky before I put them in the over. Otherwise they worked out. I rolled them in flour before cooking them to keep consistency... and they flattened out also... but they were tasty.<br/><br/>
(Comment posted by Rachel at 12:22 am, Wed 3rd Aug 2011)]]></description><author>no@spam.com (Rachel)</author><pubDate><![CDATA[Wed, 03 Aug 2011 00:22:38 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment9139</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment9941</link><description><![CDATA[Mine flattened out in the oven!!!! So sad!!!<br/><br/>
(Comment posted by ruby at 6:01 pm, Wed 23rd Nov 2011)]]></description><author>no@spam.com (ruby)</author><pubDate><![CDATA[Wed, 23 Nov 2011 18:01:43 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment9941</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment10674</link><description><![CDATA[I'm worried these might be too sweet. I looked at "normal" wedding cake cookie recipes and they call for double the flour and butter, but the same amount of sugar... yikes. I've already mixed some of my ingredients, just waiting for the butter to soften, so now I'm wondering what I should do? Add more flour and butter so I don't get an overly sweet cookie?<br/><br/>
(Comment posted by Christina at 2:27 pm, Thu 16th Feb 2012)]]></description><author>no@spam.com (Christina)</author><pubDate><![CDATA[Thu, 16 Feb 2012 14:27:58 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment10674</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment10677</link><description><![CDATA[Well I made them, with a little bit of modification....

I used 2/3 cup quinoa flour, 1/3 cup tapioca starch + 1/4 cup tapioca starch to make up for the lack of xanthan gum... also added 2 tsp chis seeds to the food processor... Since my kids don't do nuts, I added 1/4 cup roasted pumpkin seeds and 1/4 cup sunflower seeds. Forgot to add the lemon zest and vanilla (whoops). But they are great, did not flatten and just crunchy enough. Oh yeah, I did not chill the dough, rather form the cookie balls first THEN chilled them, then baked.<br/><br/>
(Comment posted by Christina at 4:03 pm, Thu 16th Feb 2012)]]></description><author>no@spam.com (Christina)</author><pubDate><![CDATA[Thu, 16 Feb 2012 16:03:15 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment10677</guid></item><item><title><![CDATA[Comment #8 (Reply to Comment #7)]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment12685</link><description><![CDATA[You should make a recipe website. Thanks for the tips. :)<br/><br/>
(Comment posted by Jessica at 6:34 pm, Thu 6th Sep 2012)]]></description><author>no@spam.com (Jessica)</author><pubDate><![CDATA[Thu, 06 Sep 2012 18:34:19 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment12685</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment13764</link><description><![CDATA[Ewww mine were flat and nasty. Didn't like at all!
<br/><br/>
(Comment posted by Tina at 12:23 pm, Fri 7th Dec 2012)]]></description><author>no@spam.com (Tina)</author><pubDate><![CDATA[Fri, 07 Dec 2012 12:23:15 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/22390/1/Wedding-Cookies--Snowball-Cookies-Gluten-Free/Page1.html#Comment13764</guid></item></channel></rss>