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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
  • 0

    GINGERBREAD COOKIES (GLUTEN-FREE)


    admin

    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


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    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 pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

    Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

    ** gluten-free flour mix:
    6 cups white rice flour
    2 cups potato starch (NOT the same as potato flour)
    1 cup tapioca starch (also called tapioca flour)

    This recipe comes from Vicki Lyles. She adapted it (in desperation) from the Rolled Sugar Cookies recipe (see below), when she learned that our 5-year-old celiacs kindergarten class was going to be making gingerbread man cookies. The resulting cookies were quite good.


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    Guest katrina

    Posted

    This is the first successful gluten-free cookie cutter experience I've had in 4 years, since I and my two children were diagnosed with celiac. I also can't eat eggs so I substituted 1/4 cup water and 2 extra teaspoons of molasses and these cookies are not falling apart like all the other ones I've tried! I am so excited, we're going to make a gingerbread house this year!

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    Guest Darian Dresser

    Posted

    I really like this site and what you are doing with this, because a little child that I babysit and is close to my family. Well she has the celiac condition. And every time I want to bake cookies with the kids she is left out, and now she won't be. Thank you for posting this recipe!

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    Be warned!

     

    I have been making Gluten Free/Casein Free cookies for years, and tried this recipe because my daughter's kindergarten class was making gingerbread cookies and I wanted to bring in a Gluten Free version.

     

    The cut out dough was impossible to work with, sticking to everything. There appears to either not be enough margarine and/or flour. I mashed the dough into semblances of gingerbread men, and it took over an hour. Once cooked, they were hard and smooth on the outside and soft and grainy on the inside, not tasting terrible, but definitely not worth the effort. Very disappointed.

     

    Also, as an aside, there is no need to get as exact as 3/8 teaspoon. I doubt anyone could taste the difference between 3/8 and 4/8 or 1/2.

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    Guest Natasha

    Posted

    The dough came out sticky at first, so I added about and extra 1/4 cup of the gluten free flour mix and after it chilled for the hour, it was fine. Using the flour to roll the dough out helps a lot.

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    This works really well. My son doesn't have dairy, egg, or wheat so this worked great. I substituted the egg for a "no egg" egg replacer from the supermarket.

     

    This is a really easy recipe. As with all gingerbread recipes, the longer it's chilled, the easier it is to work with. Cuts beautifully and tastes great.

     

    Because my supermarket sells molasses as molasses sugar not as molasses syrup, I needed to add a teaspoon of water to make help the dough bind.

     

    Really, really like this recipe. It gave me a chance to use my 1/8 tsp. measuring spoon! Awesome!

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    Guest slackermom

    Posted

    I'm with Barry here - there's an error in proportions here.

    I added at least another half cup of flour plus about 6 TB (one at a time) of powdered sugar till I had a workable consistency to even roll. I use Mama's Gluten-Free Flour Blend and it gives me great results with cookies and cakes because of its fine texture. I'm wondering if the flour makes a difference or if the molasses should actually be a quarter cup, not one half.

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    Guest Bugsmoocher

    Posted

    Wonderful recipe - made it yesterday. Great texture and excellent flavor. I always have issues with refrigerated cookie dough crumbling, so I did not refrigerate the dough. I used plastic wrap stuck on a wet counter top (makes a perfect stick free work surface), sprinkled it with with rice flour, and rolled out the dough. I sprinkled rice flour when it started sticking. This recipe is worth trying again without refrigeration. It made my day.

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    Guest crystal

    Posted

    I needed to add more flour to my batch, so I added Pamela's baking mix. I tend to do this when I need to add extra flour to whatever I am baking (especially if cookies are not turning out!). I find the extra ingredients in their mix helps bind the dough. When rolling out, I made sure to flip the dough over so to be sure it was not sticking. I used plenty of flour and they turned out great.

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    I made this and it ended up being WAY too sticky so to even work with it we had to add a bunch more flour and it ended up once we cooked it tasting very bad.

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    Guest kitchengretchen

    Posted

    Wow- some seriously sticky dough. Added extra 1/4 cup gluten free flour and put it in the freezer to really firm up and chill. Tasty cookie, but a nightmare to work with- and I'm a professional chef!

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    I disagree with tapioca flour being the same as tapioca starch. I use the starch in all my baking. It is flavorless and stuff turns out great. I find that tapioca flour has a very distinctive (disgusting, even) flavor. Not sure if tapioca starch and flour have the same properties, but I wonder if that's why some batches turn out great and other people's batches are too sticky. I'd go with tapioca starch.

     

    I'll be trying these next week. Can't wait!

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    Added extra flour like previous comments said to do. Also to roll out you need a bunch of flour to keep it from sticking. Otherwise they turned out fine. A little too much molasses flavor than I would have liked however. I would cut that down to 1/4 cup.

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    I was pleasantly surprised with how tasty these turned out, especially since a lot of people had warned about the stickiness. To combat it, I took the molasses down to 1/4 cup instead of 1/2 cup and then I upped the flour to 2 cups instead of 1 3/4 cup. I also added a little bit of confectioner's sugar (probably less than a tablespoon). After the hour in the fridge, they rolled out fantastically and weren't too sticky at all, but also weren't too dry - just perfect!

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    Yes! We agree with less molasses and more flour but the recipe is great for cookies and gingerbread houses. We are so excited to use it more!

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    Guest Suzanne

    Posted

    Be warned!

     

    I have been making Gluten Free/Casein Free cookies for years, and tried this recipe because my daughter's kindergarten class was making gingerbread cookies and I wanted to bring in a Gluten Free version.

     

    The cut out dough was impossible to work with, sticking to everything. There appears to either not be enough margarine and/or flour. I mashed the dough into semblances of gingerbread men, and it took over an hour. Once cooked, they were hard and smooth on the outside and soft and grainy on the inside, not tasting terrible, but definitely not worth the effort. Very disappointed.

     

    Also, as an aside, there is no need to get as exact as 3/8 teaspoon. I doubt anyone could taste the difference between 3/8 and 4/8 or 1/2.

    I had no trouble rolling out the dough, and they taste fantastic. We've been munching on them all afternoon and I have the pieces to make a gingerbread house ready to go. Did you use enough xanthan gum or did you use a substitute? When I'm trying to roll out dough I've found that you need all the xanthan gum the recipe calls for, and guar gum does not work. I couldn't tell the difference between these and "regular" cookies.

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    I was cautious after reading all the reviews and was prepared for sticky dough... but not prepared enough! Even after adding an extra half cup flour, and a ton of powdered sugar, I gave up. I was able to roll the dough and cut shapes, but it was if the dough had melted to my rolling surface. There was absolutely no way to transfer it, it was SO STICKY. I ended up just dropping spoons of dough (even this was a trial) and making a drop cookie/ gingersnap. I cooked for 9 minutes/ sheet and they are fine. A little grainy, but a nice flavor and a beautiful color.

     

    I didn't have freezer paper, so I used wax paper and I used Bob's all purpose flour. Those were the only two things that I did differently from the recipe. I'm new to gluten-free cooking, so I don't know if that could have caused all my problems or not?

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    This recipe is amazing. They taste exactly like the full gluten counter part. I had to increase the flour mixture amount to three cups.

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    Guest DigitalSteel

    Posted

    This is the first successful gluten-free cookie cutter experience I've had in 4 years, since I and my two children were diagnosed with celiac. I also can't eat eggs so I substituted 1/4 cup water and 2 extra teaspoons of molasses and these cookies are not falling apart like all the other ones I've tried! I am so excited, we're going to make a gingerbread house this year!

    If you can't use eggs, you might try replacing 1 egg with 2 tablespoons Agar + 1/2 teaspoon coconut oil + 1/2 teaspoon baking powder + 2 tablespoons water.

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    admin
    1 cup each honey and brown sugar
    ¾ cup shortening (Butter Flavored Crisco)
    3 eggs at room temperature
    2 tablespoons xanthan gum
    3 teaspoons baking powder
    1 teaspoon baking soda
    4 cups Ener-G Gourmet mix
    2 teaspoons cinnamon
    1 teaspoons salt
    1 cup candied fruits, nuts or chocolate chips
    Heat together in saucepan honey, brown sugar, and shortening. DO NOT BOIL. Cool. Beat in eggs and beat thoroughly. Combine with dry ingredients which have been sifted together. Dough will be soft. Either roll and cut with cookie cutter or drop by spoonfuls. Bake at 325º 10-15 minutes, or until golden brown.

    admin

    This recipe comes to us from Ellen in Oregon.
    Mix in a bowl with a wire whisk:
    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt
    In a mixer beat:
    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup brown sugar
    1 large egg or 2 egg whites
    Beat in flour mixture, then when well combined add:
    1/3 to ½ cup crystallized ginger, chopped fine
    1 ½ cups semisweet chocolate chips
    Optional: Chopped nuts and raisins
    Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.
    Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.

    admin

    1 cup gluten-free flour mix*
    ¾ teaspoon xanthan gum
    1 cup brown rice flour
    ½ teaspoon baking soda
    ¼ cup soy or quinoa flour
    ½ teaspoon salt
    ½ cup packed brown sugar
    7 tablespoon chilled butter-cut into pieces
    1 ¾ teaspoons cinnamon
    3 to 4 tablespoons cold water
    1 teaspoon baking powder
    3 tablespoons honey
    1 teaspoon vanilla
    Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).
    Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).
    Bake at 325F for 12-15 minutes.
    * Bette Hagmans 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

    Jules Shepard
    Sometimes called “Wedding Cookies,” these balls of crumbly, nutty, powdery yumminess are a traditional favorite you shouldn’t have to miss just because you’re eating gluten-free. No one will miss the gluten in this delicious treat!
    Ingredients:
    ½ cup confectioner’s sugar (plus more for dusting finished cookies) ½ cup pecans ¼ cup sweetened, flaked coconut (optional) ½ cup butter or non-dairy alternative, room temperature (e.g. Earth Balance Buttery Sticks) 1 tsp. gluten-free vanilla extract 1 tsp. orange zest or peel (optional) 1 cup Jules Gluten Free All-Purpose Flour ¼ tsp. salt Directions:
    Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
    Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
    Cover the dough tightly and refrigerate until cold and firm, not sticky – at least 2 hours.
    Preheat oven to 325° F (static).
    Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
    Sift approximately ½ cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
    Yield: 2 dozen cookies, depending on size.

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    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764