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Celiac.com 02/28/2023 - Everyone knows about Walker's Shortbread, but did you know that they also now make Certified Gluten-Free versions of their beloved treats? We were delighted to try the following new gluten-free versions, which use a proprietary blend of rice flour, corn flour, and potato starch to replace the traditional wheat flour: Gluten Free Chocolate Chip Shortbread Gluten Free Ginger & Lemon Shortbread Gluten Free Shortbread Rounds It should be no surprise that each of these new varieties use the same high-quality butter and sugar as their original wheat-based counterparts, and are still baked in small batches to ensure their classic taste, but what was a big surprise to us is that Walker's has somehow found a way to capture the same amazing flavor, aroma, soft crunchiness, and mouth feel that are trademarks of their original versions. In fact, they've created perfect crossover gluten-free shortbread cookies which sacrifice nothing—even for those without gluten issues, and they do, indeed, live up to the Walker's promise: "all the pure-butter taste, aroma and texture you love, but without the gluten." Gluten Free Chocolate Chip Shortbread If you're a chocolate chip cookie lover like me, then you must try Walker's Gluten Free Chocolate Chip Shortbread! These cookies are the perfect combination of crispy shortbread and delectable chocolate chips. I love how the chocolate chips are just the right amount, not overpowering the shortbread taste, but giving it an extra chocolate kick. Every bite is heavenly, and they are perfect for satisfying your chocolate chip cookie cravings. These cookies are so delicious that it's hard to believe they're gluten-free! I highly recommend these cookies to everyone, whether you're gluten sensitive or not. Gluten Free Ginger & Lemon Shortbread Walker's Gluten Free Ginger & Lemon Shortbread is a game-changer for me. I love the combination of the warm, spicy sweetness of stem ginger with the tangy freshness of lemon. This cookie has the perfect amount of lemon flavor with a nice ginger finish. The texture is perfectly crumbly, and it melts in my mouth with every bite. I can taste the high-quality ingredients that make these cookies so special, and the ginger aroma is simply divine. Walker's Ginger & Lemon cookies are perfect for a snack, a dessert, or even with a cup of tea or coffee. I highly recommend them to anyone who wants to try something unique and flavorful—you'll be hooked after just one bite! Gluten Free Shortbread Rounds Walker's Gluten Free Shortbread Rounds are the ultimate shortbread experience. The rich butter flavor is fully unleashed in this cookie, and the crumbly texture is just perfect. These cookies are the purest form of shortbread, without any distractions. Every bite is like a hug from a dear friend, comforting and satisfying. I love how these cookies can be enjoyed on their own or paired with other desserts. They're perfect for any occasion, whether you're celebrating a special event or just having a casual snack. I highly recommend these cookies to anyone who wants to experience the authentic taste of shortbread. Trust me, you won't find a better shortbread cookie out there! About Walker's Shortbread Founded in 1898 by Joseph Walker in the small village of Aberlour, the company remains family-owned and operated to this day, with Joseph's grandchildren and great-grandchildren carrying on his legacy of fine baking. Despite its humble beginnings, Walker's Shortbread has become a global phenomenon, with its products sold in countries all over the world. But despite its success, the company has remained committed to its core values of quality and natural goodness, using only the best ingredients and no artificial flavorings, colorings, or preservatives. The founder's personal guarantee is still marked on every package, confirming that Walker's products are made with only the best ingredients obtainable. Visit their site for more info.

Celiac.com 06/28/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about products available at Whole Foods Markets. Lately, we've seen a lot of questions about desserts. Specifically, what cupcakes at Whole Foods are gluten-free? Here's the rundown. Products available at Whole Foods Market can vary by location and season. Currently, a search of the Whole Foods website for gluten-free cupcakes shows several options, but results may vary by region, so check results for your area. Gluten Free Bakehouse Gluten Free Bakehouse Vanilla Cupcakes Jp's Pastry Gluten-free Chocolate Cupcakes Mariposa Bakery Vegan Peguinos Cupcakes Note: Gluten-free Whole Foods cupcake options may vary by region. Check the Whole Foods website for your area.

Celiac.com 11/11/2021 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about products available at Whole Foods Market. Lately, we've seen a lot of questions about desserts. Specifically, what desserts are gluten-free at Whole Foods? Here's the rundown. Whole Foods Market offers a number gluten-free desserts. We've confined this list to baked goods, as the list of non-baked dessert can run into the hundreds of items. Products available at Whole Foods Market can vary by location and season. Check with your local store or the company website for availability in your area. Currently, a search of the Whole Foods website for gluten-free desserts shows the following options: Gluten-Free Desserts at Whole Foods include: 24 Carrot Gold Paleo Muffins Abe's Vegan Muffins Gluten Free Coffee Cake Muffin Abe's Vegan Muffins Gluten Free Double Chocolate Muffins Better Bites Double Chocolate Better Bite Better Bites Mostess Cupcake Better Bites Simply Vanilla Better Bite Better Bites Snicker Doodle Do Bites Chuckanut Bay Gluten Free Pumpkin Cheesecake Ethels Edibles Pecan Dandy Bars Ethels Edibles Turtle Dandy Gluten Free Bakehouse Nutmeal Raisin Cookie Gluten Free Bakehouse Tiramisu Cake Gluten Free Bakehouse Vanilla Confetti Cake Gluten Free Bakehouse Vanilla Cupcakes Lucky Spoon Bakery Cupcake, Gluten Free Chocolate Lucky Spoon Bakery Cupcake, Gluten Free Very Vanilla Muffin Revolution Yam Good Muffins Natural Decadence Gluten Free Pie 6" Pumpkin Pie Organic Blonde Superfood Macaroon URBAN REMEDY Pumpkin Pie

Celiac.com 06/18/2020 - Think about some of the foods that we are told are healthy for us, like those high in fiber (almonds, walnuts, figs, dates, raisins, sesame seeds), fresh berries (raspberries, blackberries, blueberries, strawberries), other fresh fruit (apples, pears, oranges, kiwi, bananas, cherries, melons), dairy products (1% or 2% milk, low fat cheese), and probiotics (yogurt). Each of these ingredients is a prime candidate for use in desserts. Most of us love desserts. The major offender in anything sweet is sugar. Some people opt to use artificial sugars to avoid the calories of cane or beet sugar, while others vehemently avoid the artificial sweeteners because of their health risks. One teaspoon of granulated sugar has just 16 calories and 4.2 grams of carbohydrates. If you make a dessert that uses 1/2 cup sugar for a 9-inch square pan (which will yield 9 servings), each serving will have 2 1/2 teaspoons sugar. If some of the sugar is replaced with honey, molasses, maple syrup, and/or dried fruits for sweetening, the amount of refined sugar is reduced even more. The second ingredient that concerns the health-conscious is the amount of butter or shortening used in a recipe. While butter is a natural ingredient and is healthier for you than shortening, it certainly isn’t the healthiest product you can consume. Up to half of the butter used in some recipes can be replaced with unsweetened applesauce. Certain oils are healthier for you than butter. Often light olive oil can be used instead of butter, especially when making pie crusts, cakes, and soft cookies. (Use 3/4 cup oil for each 1 cup of butter listed in a recipe.) Baked goods often call for the use of whole eggs. The latest report on the nutritional value of egg yolks is that the entire egg should be eaten—not just the whites. The cholesterol in egg yolks is beneficial cholesterol. According to cholesterol-and-health.com, “Like most cholesterol-rich foods, they [egg yolks] are jam-packed full of important nutrients, especially the fat-soluble vitamins and essential fatty acids. In fact, the slew of nutrients in an egg yolk are so comprehensive that a few eggs a day would offer better insurance for good health than a multi-vitamin. Most importantly, the yolk contains most of the nutrients in an egg. Egg whites, on the other hand, contain far fewer nutrients.” Finally, consider cinnamon. This humble spice can easily be incorporated into almost any dessert and the health benefits are numerous. Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon tends to regulate blood sugar, making it especially beneficial for people with Type 2 diabetes. It can often stop medication-resistant yeast infections. In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells. It has an anti-clotting effect on the blood. In a study at Copenhagen University, patients given half a teaspoon of cinnamon combined with one tablespoon of honey every morning before breakfast had significant relief from arthritis pain after one week. When this spice is added to food, it inhibits bacterial growth and food spoilage. Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices. And it is a great source of manganese, fiber, iron, and calcium. So maybe all desserts aren’t necessarily bad for us. Here are some healthier options for satisfying your sweet tooth: Fold together Greek yogurt (which is loaded with probiotics) and all-fruit preserves, then top it off with a bit of gluten-free granola that has a sprinkling of cinnamon. If you have some yogurt left over, use it as part of the liquid called for in a cake or coffeecake recipe. If you have granola left over, make a fruit crisp (apple, pear, peach, or a combination) using orange juice concentrate or apricot nectar for the sweetener and adding a little vanilla, cinnamon, nutmeg, and cornstarch; then sprinkle the top of the pie with the granola before baking. Make sweet potato pudding using 1% low fat milk or a crustless pumpkin pie made with evaporated skim milk… and yes, add some cinnamon to the mixture. Granola or chopped pecans can be sprinkled on top of either of these desserts for added flair and fiber. Fold raisins into brown rice pudding made with 2% milk and sprinkle the top generously with cinnamon for a healthier version of an all-time favorite dessert. Here are some ideas for serving fresh fruits when they are in season: Honey-basted broiled mango spears, balsamic vinegar spiked strawberries, broiled orange slices topped with warm raspberries, parfaits of fresh raspberries and pineapple chunks layered with non-fat peach yogurt and topped with toasted coconut, hot tea and honey poured over Clementine orange segments and topped with cinnamon or cardamom. Melon and fruit kabobs brushed with honey then sprinkled with cinnamon or dried mint and grilled are always delicious. Baked apples stuffed with raisins, chopped dates, chopped walnuts and sprinkled with cinnamon is a healthy dessert—or make it with pears stuffed with cranberries and walnuts and basted with pomegranate juice. If you bake or buy gluten-free bread made with wholesome, nutritious, fibrous flours, then make a bread pudding with low fat milk and add sliced fruit (apples, peaches, nectarines, blueberries, or bananas) and add a handful of chopped walnuts. If you want to eat healthier, you don’t need to sacrifice eating dessert. There are plenty of desserts that are good for you! Fruit and Nut Delights (Gluten-Free) Ingredients: ½ cup toasted almonds ½ cup raisins ½ cup dried apples ½ cup dried figs ½ cup pitted dates 2 tablespoons orange juice Crushed whole grain gluten-free cereal Directions: In a blender or food processor, whip together all of the ingredients except the cereal until it forms a paste. Roll teaspoonfuls of the mixture into balls, and then roll in the crushed cereal to coat.

Celiac.com 12/02/2014 - Say what you want about turkey and stuffing being the cornerstone of any great holiday feast. For many folks, that’s all just window dressing for the real cornerstone of the meal: Dessert. This year, we’re going beyond the standard dessert fare to include the recipe for our home-run Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust, along with links to ten more top-ranked gluten-free desserts. Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust Almond Meal Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled tart apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour 1½ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Pecan Streusel Topping Ingredients: 1 cup chopped pecans ¾ cup King Arthur Gluten-Free Multipurpose Flour ¼ cup sugar 6 tablespoons cold butter Almond Meal Crust Directions: Heat oven to 325°F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a 9-inch pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and up the sides of the pan. Place crust in oven and bake about 5-10 minutes, or until the crust is slightly browned. Remove and cool. Apple Pie Filling Directions: Heat oven to 325°F. In a large bowl, toss apples with lemon juice and vanilla. In a second bowl, combine sugars, cinnamon and gluten-free flour. Add to apple mixture and toss well to coat. Spoon apple filling mixture into the nut crust. Drizzle lightly with butter. Topping and Cooking Directions: In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 325° for about 1 hour or until filling is bubbly and topping is browned (Check at 45-50 minutes). Cool on a wire rack. TIP: Cover crust with aluminum foil if it starts to get too done. Ten More Great Gluten-free Holiday Desserts: Gluten-free Holiday Pumpkin Pie Gluten-free Chocolate Cream Pie Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Low-Fat Pumpkin Flan Gluten-free Apple Crisp Gluten-free Gingerbread Gluten-free Orange Walnut Bread Candied Orange Peels