Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Butter Pecan Cookies (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    Ingredients:
    2 sticks gluten-free butter, softened
    1 ½ cups white sugar
    2 eggs
    2 teaspoons gluten-free vanilla extract
    ¼ teaspoon salt (½ if you use unsalted butter)
    1 teaspoon gluten-free baking soda
    1 rounded teaspoon xanthan gum
    1 small box Jello vanilla instant pudding mix
    2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
    ¾ cup coarsely ground pecans



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.

    0

    User Feedback

    Recommended Comments



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    1-¾ cups gluten-free flour mix**
    ½ to ¾ teaspoon ginger
    ½ teaspoon cream of tartar
    1/8 teaspoon salt
    ½ teaspoon baking soda
    ½ cup butter or margarine (cold)
    1-½ teaspoon xanthan gum
    ½ cup brown sugar
    1/8 teaspoon cloves
    1 egg (cold)
    ¼ to 3/8 teaspoon cinnamon
    ½ cup gluten-free molasses
    Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
    In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough...

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 350F and line two cookie sheets with parchment paper.
    Combine:
    1 cup almond flour (freshly ground if possible)
    1 cup sugar
    1 egg, slightly beaten
    1 teaspoons gluten-free vanilla extract
    ½ teaspoons gluten-free almond extract
    ½ cup chipped dried apricots
    2 Tablespoons butter
    Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

    ...

    Scott Adams
    Makes 3 dozen.
    Ingredients:
    12 ounces almond paste
    ½ cup white sugar
    1 cup confectioners sugar
    4 egg whites
    1 ½ cups pine nuts
    Directions:
    Preheat oven to 325F. Line two cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners sugar and 2 egg whites; process until smooth.
    Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly gluten-free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie s...

    Scott Adams
    This recipe comes to us from RissaRoo in the Gluten-Free Forum.
    Ingredients:
    ½ cup butter
    1 cup white sugar
    ½ cup packed brown sugar
    2 eggs, slightly beaten
    1 cup pumpkin
    1 teaspoon gluten-free vanilla
    1 ½ cups white rice flour
    3/4 cup tapioca starch
    1 ¼ teaspoon xanthan gum
    3 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    ½ teaspoon nutmeg
    ½ teaspoon ginger
    ½ teaspoon salt
    ½ cup gluten-free chocolate chips
    Directions:
    In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
    In medium mixing bowl combine dry ing...