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    Scott Adams

    Gluten-Free Cutter Cookies / Pie Crust (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Preheat oven to 350.

    In a bowl mix:
    2 ¼ cups tapioca flour
    1 tsp. salt
    1/3 cup sugar
    ½ tsp. xanthan gum (omit for pie crust)



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    In a blender or food processor mix:
    1 cup Filberts/Macadamias
    ¼ cup water
    ½ cup canola oil
    1 tsp. vanilla

    Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.

    This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.

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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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