This is a little late, but maybe will help someone. I've used this recipe for Christmas and plain sugar cookies for years, and the whole family likes them celiac disease or not.
GLUTEN FREE SUGAR COOKIES
Does anyone have a recipe for a low sugar, gluten-free, dairy free white frosting? Trying to accommodate the needs of several family members. We use Agave, but they are little help in providing recipes. Haven't had any experience with artificial sweetners, but maybe a mix would work. If anyone has found a recipe, I'd appreciate your help, because I don't even know where to start.
Our favorite pancake/waffle recipe is found at allrecipes.com/Recipe/Delicious-Gluten-Free- Pancakes. This is easy to make. We are dairy free so use non-dairy milk soured with lemon juice and use 1 Tbls sugar in place of sugar substitute. For waffles, we use less liquid, use your own judgment. Any extras we warm in the microwave (pancakes) or toaster (waffles) for a quick breakfast or lunch.
The following is info we found on Agave. Thought some might be interested in it.
Blue Agave Nectar
Agave Nectar :
Buy Blue Agave Nectar
Cook'n with Agave
Agave Nectar Manufacturer
Glycemic Index of Sugars
Agave Nectar Recipes
Glycemic Testing of Agave Nectar
Agave Nectar Press Release
FDA Labeling Laws
Wholesale Store Orders
The Dangers of Artificial Sugars
Not All Agaves Are Created Equal
Glycemic Value of Agave compared to other sugars:
Organic Agave Nectar 27
High fructose corn syrup 89 [Pers. corres. w/Prof. Brand Miller]
Glucose tablets 146
Glycemic Load of our Agave Nectar 1.6
Glycemic Index Definition- GLYCEMICINDEXDEFINED.pdf from www.glycemicindextesting.com
Glycemic Load Definition- GLYCEMICLOADDEFINED.pdf from www.glycemicindextesting.com
Glycemic Solutions has the highest rate of accuracy available, with specific in-real-time analytical testing methods specifically developed by Glycemic Solutions. The typical accuracy of GI testing has a variable of 80 percent. Glycemic Solutions accuracy has a variable of < 2 percent.
Agave Nectar Breaking News!
The Glycemic Research Institute in Washingtion DC ran extensive tests on our Agave Nectar for the past several months and have concluded that our Agave Nectar is safe for Diabetics! If you buy Agave Nectar without this seal, it may not be safe for Diabetics. Click here for the Full Report and check out the FDA Labeling Laws.
Up until a few years ago, health professionals believed that if a food was composed of complex carbohydrates (starches), it must break down into sugar more slowly in your body than food composed of simple carbohydrates (sugars). Through research, we have learned more about how foods affect blood glucose levels. When you eat a slice of bread, the flour from the bread breaks down into sugar (glucose) in your body to provide you with energy. The same thing happens when you eat a piece of fruit, drink a glass of milk or eat a chocolate bar. Each of these foods contain a different kind of sugar. Fructose is a sugar in fruit, lactose is found in milk and sucrose is found in the chocolate bar. All of these sugars are broken down during digestion and provide you with energy.The speed at which a food is able to increase a person's blood glucose levels is called the glycemic response. The glycemic response is influenced by many factors. Some factors may be the amount of food you eat, how the food is processed or the way the food is prepared. For example, pasta cooked 'al dente' (firm) is absorbed more slowly than pasta that is overcooked.The glycemic index
The ranking of different foods based on their glycemic response was first studied by Dr. David Jenkins and colleagues at St. Michael's Hospital (Toronto). The research team conducted several experiments looking at the speed at which different foods affect blood glucose levels and compared the numbers to a slice of white bread. White bread is given the glycemic index value of 100. Foods that have a value less than 100 are converted into sugar more slowly than white bread. Foods that have a glycemic index value greater than 100 turn into sugar more quickly than white bread.Other researchers have used glucose as the reference food, so glucose would have a value of 100. Today either glucose or white bread may be used as the reference food (if white bread = 100, then glucose = 140). Current values listed in this article should be divided by 1.4 to obtain the Glycemic Index(GI) of a food for which glucose = 100.What the researchers found surprised them. Foods such as milk and fruit tend to have a lower glycemic index value than common starchy foods such as bread, rice, potatoes and breakfast cereals. Even sugar (sucrose) had a glycemic index of 83, lower than some starchy foods. The good news is foods that were previously avoided by people with diabetes can now be added to their diet in moderation.
VioletBlue, Thanks for the info concerning Stevia being from a plant closely related to ragweed. Didn't know that. Some in our family do have ragweed allergy. Appreciate your warning! Haven't heard of Xylitol before, but will check it out. Jo Ann
"Agave syrup consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another."
There is some concern about the health effects of fructose, since Agave has a fructose content much higher than high-fructose corn syrup. Due to its fructose content, agave syrup is notable in that its glycemic index and glycemic load are apparently lower than most if not all other natural sweeteners on the market .
NancyM, this is a quote from the site you mentioned. I'm certainly not an expert on these things, but 2 doctors have told our daughter to use Agave instead of sugar and artificial sweetners. If you take the time to research what is being said about artificial sweeteners (including Splenda), you will be surprised at what the medical professionals are saying about them. Sometimes one just doesn't know what is good and what is not.
Julie, appreciate your comments about agave raising blood sugar. Have you ever heard or read of Dr. Oz who often appears on "Oprah"? I don't watch her, but Dr. Oz was the one who said agave was best for everyone, even diabetics, because it does not raise blood sugar levels like other sweeteners. Our daughter is not diabetic, but her doctor told her, too, that agave was the best and safest sweetner for everyone. Sorry if I hit a wrong note with this, but it's just what I've heard from doctors. Fortunately, no one in our family is diabetic, but our daughter's diet is very restricted. We have seen how much it has helped her. A nutritionist friend said that they are finding that "you are what you eat." They are finding that nutrition is far more important than they thought. They are even trying it in cases of infertility. My problem is trying to use agave (liquid) in place of sugar in recipes, not knowing how to safely make the substitution. I had my share of failure baking gluten-free, but using a liquid in place of a dry crystal is a challenge, and I thought maybe someone had a recipe source. I will check out your reference, baking barb. Thanks to all for responding to my request. Jo Ann
Does anyone have any baking recipes using Agave Nectar in place of sugar? This is safe for diabetics since it does not increase blood sugar, and it's suppose to be much healthier than artificial sweeteners. Our daughter, after years of health problems, was finally diagnosed with Adrenal Fatigue. She is on a very restricted, but healthy, diet. She is allergic to dairy and feels much better eating gluten-free with our grandson. She longs for a few sweets, like cookies, cupcakes, etc., but I haven't found any recipes designed to use Agave. Would appreciate your help. Thanks! Jo Ann
Through our local support group recently received info on website (Tastes Like Real Food) for Toro brand gluten-free mixes from Aarlsberg Foods, LLC in Norway. Has anyone heard of this brand or company or US distributor? These mixes use specially processed wheat with 20 ppm, which meets the Codex Alimentorius European standard. I know Europe is far ahead of us regarding celiac disease, but it raises lots of questions. Would appreciate input from anyone. Thanks! Jo Ann
The streusel muffin recipe sounded so good that I tried this right away. One drawback is that one gluten-free can't eat corn right now, so had to substitute potato starch (didn't have any arrowroot). I thought it wouldn't make much difference, but it must have. The muffins didn't rise at all. Do you think the potato starch caused this? I think if the muffins had risen at all they would have been good. Because of "no corn" we make our own baking powder using cream of tartar. Maybe I need to use more, because of this?! If anyone has any ideas, I'd appreciate them. Thanks!
Maybe it's just me, but I haven't found one single combination of flours that works well with every recipe. I buy all available at Asian markets (rice flour, potato flour, tapioca flour, glutinous/rice flour). This is much less expensive than those in the health food stores. Sorghum, millet, garfava flours, flax meal and flax seeds are available in many supermarkets and health food stores. Finely ground brown rice flour is only found at Authentic Foods. I usually try to follow the individual recipe, since they vary so much in which flours to use. Go on line to recipe sites like: Recipezaar.com, eatingglutenfree.com, pamelasproducts.com (a good mix), foodforyourbelly.blogspot.com. You can find many more if you search. The best recommendation for a good recipe is right here on this web site. It's always good to know someone else has tried the recipe and found in edible. Our favorite bread recipe is Gluten-Free Flax Bread at recipezaar.com. If you have questions, use this site, because there's undoubtedly someone who can give you a good answer. Good luck!
Our family likes the recipe from "allrecipes.com" which is as follows:
Pancakes and Waffles
1 c. rice flour
3 Tbls. tapioca flour
1/3 c. potato starch
4 Tbls. buttermilk powder
1 Tbls. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
3 Tbls. canola oil
2 c. water
Sift or mix together all dry ingredients. Stir in eggs, water and oil until well blended and few lumps remain.
Heat oiled griddle to approx. 350 degrees. Spoon batter onto griddle and cook until bubbles form. Flip, and continue cooking until golden brown.
We are dairy free and substitute approx. 1 1/2 cups non-dairy milk soured with lemon juice for the buttermilk. Even the non-celiacs like these pancakes, and they are less expensive than a mix.
Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever.
Gluten Free Chocolate Cake
2 c. gluten-free flour mix *
2 c. sugar
1 c. cocoa
1 tsp. xanthan gum
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
Mix above ingredients and set aside.
1/4 lb. butter/margarine (1 stick)
2 c. boiling water
2 tsp. vanilla
In large mixing bowl melt butter in boiling water. Add eggs and vanilla and blend well. Stir in flour mixture. Beat until well blended. Grease 9 x 13 cake pan. Scrape batter into pan. Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted in center comes out almost clean. Cool and frost with favorite frosting.
* I use Bette Hagman's mix: 2 parts white rice flour
2/3 parts tapioca starch
1/3 potato starch (all flours from Oriental/Asian market)
Recipe makes 24 cupcakes or two 8" or 9" round cake pans.
I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:
- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)
- 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder
- 1 Tbsp apricot puree
- 1 tsp yeast dissolved in 1/4 warm water
- 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar
This list was at www.healthsystem.virginia.edu
I used the gelatin formula and it worked fine. For bread I recommend the gluten-free Flax Bread recipe on this site in another thread. It's a lot like wheat bread. We also like Bette Hagman's French Bread which is also posted on this site in another thread. Besides the recipes exchanged here, try www.recipezaar.com; http://allrecipes.com;www.eatingglutenfree.com; etc. Look at gluten-free cooking books in your library. If you are looking for a particular recipe, ask on this forum and someone can probably help you. Sorry for the double post, thought the first try was lost!