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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    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.


    Scott Adams
    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

    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

    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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    This  thread has been so helpful. My tests came back negative, but i experience a lot of these symptoms when  i eat wheat  and grains.  I get this severe pain underneath my left and right ribs that radiates all down my sides. It feels almost like a burning / tight sensation and almost like the inside of my stomach is itchy! Super bloated to the point of looking pregnant, chronic d, brain fog, irritability, super loud stomach gurgling, gas.  Ive just started the diet  so I'm  still quit
    I wrote you in thread asking what you found out ? My little guy is saying the same thing. 
    What did you find out about your daughter ? My son is 6 and has used the exact same sentence!! He feels like there is a bubble in his throat. He has been complaining on and off for the last year and recently it seems he complains more Ans Wants me to make a doctor appt. he had reflux bad as a baby until about 2.5 and allergies to fomula Ans my milk but since then I thought that all went away. 
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