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  • Scott Adams
    Scott Adams

    Christmas Sugar Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    3 cups gluten-free flour mix*
    2 eggs
    1 teaspoon soda
    1 cup sugar
    1 teaspoon cream of tartar
    1 teaspoon almond (or flavoring of your choice)
    1 cup gluten-free margarine

    Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

    Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

    2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

    * Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part


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    Hey, my friend has celiac disease we were making the cookies and they taste awesome they just run together and make a big ol' mess and it seems like something is missing from the recipe, but other wise it filled us with Christmas cheer and made our snow day the happiest day ever and remember flour is power.

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    This is my 8yr old sons 1st christmas gluten free, he is also allergic to refined suger. This website has given me lots of ideas. Thank you!

    Hi amber...just a thought...we use xylitol instead of sugar in our recipes... maybe it will help you! We are working on this recipe now...so I will let you know how it turns out!

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    Like Jill Clark said above add about 1 1/2 tsp. of xanthan gum and it won't run or crumble on you. As for the flour, I found if you use a basic baking flour recipe it works great try it with:

     

    White Rice Flour 3 Cups 1 Cup

    Brown Rice Flour 3 Cups 1 Cup

    Potato Starch 2 Cups 2/3 Cup

    Tapioca Flour 1 Cup 1/3 Cup

    -------------------------------------------------

    Total 9 Cups 3 Cups

     

    and its important to remember that when cooking Gluten-free you can double or quadruple a recipe but NEVER triple it. Gluten-free recipes don't work at all when you triple them.

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    Like Jill Clark said above add about 1 1/2 tsp. of xanthan gum and it won't run or crumble on you. As for the flour, I found if you use a basic baking flour recipe it works great try it with:

     

    White Rice Flour 3 Cups 1 Cup

    Brown Rice Flour 3 Cups 1 Cup

    Potato Starch 2 Cups 2/3 Cup

    Tapioca Flour 1 Cup 1/3 Cup

    -------------------------------------------------

    Total 9 Cups 3 Cups

     

    and its important to remember that when cooking Gluten-free you can double or quadruple a recipe but NEVER triple it. Gluten-free recipes don't work at all when you triple them.

    Could you explain the 3 cups 1 Cup? Thank you!

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    I can't even get the dough to form up to roll out properly. I made no substitutions, and I did not double or triple the recipe. It's just thick and goopy. Not sure what I'm doing wrong. I have had more success substituting a gluten-free mix that's 50/50 that Bette Hagman mix and her Rice flour mix, and 1/2 tsp of Xanthan per cup of flour in regular recipes. Sorry, this one just isn't turning out.

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    Guest hubbyisglutenfree

    Posted

    These cookies are melt in your mouth delicious. I followed the recipe and used margarine instead of butter. I chilled the dough for 2 hours, and I baked the cookies on parchment paper. They are not too crumbly, and the flavor is perfect.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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