• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    80,767
    Total Members
    3,093
    Most Online
    Shenanigans1027
    Newest Member
    Shenanigans1027
    Joined
  • 0

    Flourless Almond Butter Cookies (Gluten-Free)


    Scott Adams

    This recipe comes to us from Ann Sokolowski.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    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.

    0


    User Feedback

    Recommended Comments

    His recipes are wonderful. I tried the peanut butter cookies and the almond cookies and they are delicious..thank you.

    Share this comment


    Link to comment
    Share on other sites
    Guest Kitty Downer

    Posted

    I think the recipe is good in general but I did two batches and the 2nd batch I changed a few things. I added another 1/2 cup of almond flour plus another 1/2 cup of chopped almonds to give me more crunch. I halved the sugar as 1st batch was too sweet for me. Instead of dried apricot, I used choc chips and mashed banana. The 2nd batch was a lot better. It's soft inside but crunchy outside. My husband couldn't stop eating them.

    Share this comment


    Link to comment
    Share on other sites
    Guest Erika

    Posted

    I can eat gluten and I would make them again even if my daughter did not like them. Both kids love them.

    I only used 2/3 cup sugar and substituted dried apples because that is what was in my pantry.

     

    Just do not let them cool to much on the sheet or they will stick.

    Share this comment


    Link to comment
    Share on other sites

    Excellent cookies! they are chewy and so good, we don't like things too sweet so I reduced the sweetener to 1/3 cup Xylitol and 1/4 cup coconut palm sugar, and added 1/4 tsp salt. So, so good!

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Popular Contributors

  • Who's Online   21 Members, 0 Anonymous, 516 Guests (See full list)

  • Related Articles

    Scott Adams
    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)
    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.

    Scott Adams
    Ingredients:
    1 ½ cup gluten-free flour
    ¼ cup sweet rice flour
    1 teaspoon xanthan gum
    ½ teaspoon baking soda
    ½ teaspoon gluten-free baking powder
    1/8 teaspoon salt
    1 stick unsalted butter, room temperature
    1 cup sugar
    2 eggs
    2 teaspoon grated orange zest
    1 teaspoon vanilla
    1 ½ cup chopped toasted walnuts
    Directions:
    Mix together gluten-free flour, sweet rice flour, xanthan gum, baking soda, baking powder and salt.
    Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the orange zest and vanilla, then stir in the nuts. Slowly incorporate the dry ingredients to form a soft dough. Refrigerate the dough for at least one hour or overnight.
    Preheat the oven to 375F. Lightly grease 2 cookie sheets and line with parchment paper.
    Divide the dough into 3 equal pieces. Roll each piece into a log 1 ½ to 2 inches thick. Place 2 logs on one sheet, and one log on the other sheet, leaving enough space between them for the dough to spread while baking. Bake the logs for 20 minutes.
    Remove the cookie sheet from the oven and let sit for 5 to 10 minutes. Slice the logs on a slight diagonal about ¾ inch thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temperature to 350F and bake the slices for 10 to 12 minutes. Cool on a cooling rack. Store in an airtight container.

    Scott Adams
    This recipe comes to us from Susan Carmack.
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup butter
    1 teaspoon vanilla
    1 egg
    1 cup white rice flour
    ¼ cup almond flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon guar gum
    1 cup chocolate chips
    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.

    Jefferson Adams
    Gingersnaps are one of my favorite holiday treats, and one of the treats that I had given up as part of my gluten-free diet.
    Here's a recipe for delicious soft, chewy, gluten-free gingersnaps that will put a holiday smile on your face and have people begging for more.
    Ingredients:
    ¾ cup shortening
    1½ cups brown sugar
    2 eggs
    ⅓ cup molasses
    ⅓ cup white sugar
    2 teaspoons apple cider vinegar
    2¾ cups gluten-free flour mix
    1 teaspoon xanthan gum
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    ½ teaspoon ground cloves
    Directions:
    Preheat the oven to 350°. Mix the gluten-free flour, xanthan gum, and baking soda together in one bowl.
    Cream the butter and sugar in another bowl. This works best with an electric mixer. If you are doing it by hand, make sure the butter is soft.
    Add the eggs, then molasses (Plantation Barbados unsulphured molasses gets high marks, so I use that for this particular recipe), then apple cider vinegar to the creamed butter and sugar.
    Add the spices, and slowly, stir in the combined dry ingredients until the mixture is just blended. The dough should be somewhat firm, so add more or less flour as needed. I usually bake a test cookie or two to get it just right.
    Roll the dough into small balls (about one inch). Place them on a greased cookie sheet, and bake for 10 to 12 minutes, depending on your oven. Watch the first batch carefully, to judge how much time to give them.
    Here's the recipe for my basic gluten-free flour:
    Gluten-free flour mix:
    1 part white rice flour
    1 part tapioca starch
    1 part cornstarch
    I find it convenient to mix a large batch ahead of time, and then store it in an airtight container.

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.

    Jean Duane
    Celiac.com 07/13/2018 - I went to a friend’s home for dinner.  A few days before, she called and asked me what I could eat.  I asked her what she was planning to make, and she said she was grilling meats with side dishes.  I said, “Great.  Please just grill a piece of chicken for me with salt and pepper, and I’ll be happy to bring a side.” She said, “No need to bring a side.  I’ve got this.” When I arrived, she greeted me and said, “I spent all day cooking tonight’s dinner so you can eat it. Hey would you just check this salad dressing to see if it is OK for you?” I looked at the ingredients and it contained gluten and dairy, both of which I cannot eat.  Then I glanced around the kitchen and saw evidence of wheat cross-contamination, including buns being toasted on the grill, and gluten-containing barbeque sauce spilling on the grill where my “clean” chicken was cooking. She had other guests to tend to, and I couldn’t offer instruction or read the ingredients of everything she used in the meal. 
    At social gatherings, I’ve been challenged too by those who ask if I am really “allergic,” or just eating gluten free as a “fad.” I’ve been told many times by hosts and hostesses that, “a little won’t hurt you,” or “everything in moderation,” or “if it is made with loving hands, it is good for you to eat.”  Of course, all of this is bunk for those with food allergies or celiac disease.  A little bit may kill us, and whether made with loving hands or not, it will certainly make us sick. 
    Those of us with food allergies and/or celiac disease walk a tightrope with friends and relatives. The old rules of etiquette just don’t work anymore.  We don’t want to insult anybody, we don’t want to be isolated, and we also don’t want to risk our health by eating foods that may contain ingredients we cannot tolerate.  So what do we do? 
    Etiquette books advise us to eat what is put in front of us when we are guests in someone’s home. They caution us at all costs not to insult our hostess. Rather, we are instructed to compliment the hostess on her good cooking, flavor combinations, and food choices.  But when foods are prepared in a cross-contaminated environment with ingredients we are allergic to, we cannot follow the old social constructs that do not serve us.  We need to work together to rewrite the rules, so that we can be included in social gatherings without fear of cross-contamination, and without offending anyone.
    Let’s figure out how to surmount these social situations together.  
    Each edition of this column will present a scenario, and together, we’ll determine appropriate, polite, and most importantly, safe ways to navigate this tricky gluten-free/food allergies lifestyle in a graceful way.  If someone disagrees with our new behavior patterns, we can refer them to this column and say, “Here are the new rules for those of us with food allergies or celiac disease.”  When we are guests in someone’s home, we can give them links to this column so they understand the plight we are faced with, bite after bite. Perhaps this will help those of us living with us to understand, be more compassionate, and accepting of our adaptations to keep ourselves safe. 
    This column will present a scenario such as the one above, and ask that you comment on how you would navigate it. Let’s talk about it. Let’s share ideas.  Using the example above, here’s the scenario for this issue:
    What would you do?
    Your kind-hearted friend invites you to dinner and insists on cooking for you.  You arrive and the first thing she says is, “I’ve spent all day making this for you. Oh, I bought this salad dressing for you, but you might want to read the ingredients first.”  You do, and it contains malt vinegar.  You look around the kitchen and notice evidence of cross-contamination in the rest of the meal.  What do you do? 
    Please comment below and feel free to share the tricky scenarios that you’ve encountered too.  Let’s discuss how to surmount these social situations.  What would you do?

    Jefferson Adams
    Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity.
    To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet.
    The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina.
    The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies.
    Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5.
    This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease.
    Source:
    J Clin Gastroenterol