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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    ANDES CRÈME DE MENTHE CHUNK COOKIES (GLUTEN-FREE)


    admin

    This recipe comes to us from Michelle Ackley.


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    Ingredients:
    ½ cup salted butter, softened
    ¾ cup packed, brown sugar
    ½ cup white granulated sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons vanilla extract
    2 eggs
    1 package Andes Baking Chips (substitute a bag of the baking chip of your choice, and the recipe works out equally well)
    1 and 1/3 cups white rice flour
    1 and 1/3 cups tapioca flour
    1 teaspoon Xanthan gum

    Directions:
    I use a stand mixer with the paddle attachment for this, however a hand held mixer could, of course be used. Starting at low speed and then moving up to the highest speed as ingredients are incorporated, cream together the butter, sugars, baking soda, baking powder, Xanthan gum, vanilla and eggs until fluffy and lightened in color, scraping down the sides of the bowl at least twice during beating.

    Turn off mixer, scrap down the bowl again and add the entire bag of baking chips. Use the lowest stir level to incorporate the chips into the mix, turn off mixer. Add all of the flours to the bowl, and mix again at low speed just until incorporated. Place all of the dough into a gallon sized zip bag or wrap tightly in plastic wrap, and chill in the refrigerator at least one hour. (Do not try to skip the refrigeration. Chilling for longer is fine. I have found that baking up small batches and storing the remainder in the refrigerator for several days works very well.)

    When ready to bake take a small spoonful of dough and roll between your palms to form a ball. Place on a greased cookie sheet and slightly flatten with your palm. These cookies turn out the softest and chewiest when made quite small, mine are usually between the size of a quarter and a half dollar after flattening. Try to make them all about the same size to aid baking.

    Bake in a 350F degree oven for 8 to 10 minutes, do not over-bake. Cookies are done when they are no longer glossy and are just starting to lightly brown on the edges. Let stand on the cookie sheet for 2 minutes before transferring to cooling racks. These soft cookies stay soft for days!

    I have found that a bag of Ghirardelli chocolate chips substituted for the Andes Chips makes an out of this world chocolate chip cookie. Experiment with your favorite baking chips!


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    Guest Imogen Ccrss

    Posted

    Some baking powder contains Gluten so to use this recipe you would have to by gluten free ingredients first!!

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    Guest Michelle Ackley

    Posted

    To Imogen, I would just note that of course all gluten free ingredients would have to be used for any recipe on this site, though it is possible to get gluten free baking powder, you can even make your own if you like, just do a google search on it! Saying gluten free baking powder on this site, to me, is a bit redundant... but for anyone interested in trying the recipe, yes, you should use gluten free baking powder, please don't let that keep you from trying these soft yummy cookies!

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    admin
    This recipe comes to us from Theresa Suart.
    Johns Favorite Cookies:
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup shortening, butter or margarine (gluten-free of course)
    1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
    1 egg
    ¾ cup white or brown rice flour
    ¼ cup soy flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    6 oz. package of chocolate chips (gluten-free, of course!)
    Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once theyre cool, they taste like traditional chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).

    admin
    This recipe comes to us from Ryan Blokzyl.
    Ingredients:
    2/3 cup shortening
    ¾ cup sugar
    ½ teaspoon vanilla
    1 egg
    4 teaspoons milk
    2 cups gluten free flour (see below *)
    1 ½ teaspoons baking powder
    ¼ teaspoon salt
    1 teaspoon xanthan gum
    Directions:
    Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.
    Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).
    * Be careful as the cookies are fragile when warm.
    Topping:
    I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.
    Gluten-Free Flour Mix:
    You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
    2 cups white rice flour
    2/3 cup potato starch
    1/3 cup tapioca flour
    Mix the flour and store extra in an airtight container in the refrigerator for future use.


    Silka Burgoyne
    Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.
    Myhusband's favorite cookie is white chocolate chip with macadamias nut;hence, I decided to try making a gluten free version of the cookie forhim. After a few try with different flour mix and ingredients. I got arecipe that not only my husband enjoys but also his co-workers aftertrying them.This is my modified version of gluten-free cookie recipe.The cookies from this recipe has a nice soft texture.
    This recipe will makes about 2 - 21/2 dozen cookies.
    Preparation Time: 10 minutes
    Cook Time: 12-15 minutes

    INGREDIENTS:
    2 1/4 cup of Silka Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cupeach of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4cup of potato starch) 1 stick of unsalted butter (melted) or 1/2 cup of oil 2/3 cup of light brown sugar 2/3 cup of sugar 2 eggs 1 teaspoon of gluten-free vanilla extract 1/4 teaspoon of salt 1 teaspoon of gluten-free baking powder 1 teaspoon of gluten-free baking soda 1 1/2 of teaspoon of xanthan gum 1 cup of white chocolate chip 1 tbsp of milk (optional) 1/2 cup of macadamias nut (optional) DIRECTIONS:
    Preheat oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet. Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended In a medium bowl, whisk Silka Flour Mix, baking powder, baking soda, xanthan gum and salt Stir the dry ingredients to the butter mix until incorporated.  Stir in white chocolate chip and Macadamias nut (optional) into the cookie dough  If the dough appears to be a little dry, add in milk but it's entirely optional Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart Bake for 12-15 minutes or until cookies turn golden cool cookies for 5 minutes before transferring them into a wire rack

    Lisa Clauset
    These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea!
    Ingredients:
    2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*)
    1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
    1 tsp ground cinnamon
    2 tsp baking soda
    ½ tsp xanthan gum
    3/4 cup butter, melted
    1 cup sugar, plus more for rolling or sprinkling
    1 egg
    1/3 cup molasses
    Directions:
    Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.
    In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.
    When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.Bake at 350°F for 12 minutes. Let cool on a cooling rack.
    *The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].


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