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    Masa Chocolate Chip Cookies (Gluten-Free)


    Scott Adams

    ½ cup salted butter, softened
    3/8 cup brown sugar, packed
    3/8 cup granulated white sugar
    1 large egg
    ½ teaspoon vanilla extract
    1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold)
    ½ teaspoon baking soda
    1 pinch salt (optional)
    ½ cup chopped walnuts or pecans (optional)
    1 cup (6 ounces by weight) chocolate chips


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    Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.


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    Guest Audrey Ruhland

    Posted

    No masa de maiz available, so I used gluten-free all purpose flour, but needed a total of 1 1/2 cups. The first batch came out 'a cookie the size of the baking sheet'! They spread out, so 9 cookies a tray went well. Makes about 2 dozen.

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    Guest D Darcy

    Posted

    Found masa harina (cornmeal flour)and it is definitely gluten free; corn only. The cookies turned out great! I especially like them with walnuts, but without nuts is very good too. If using convection you can lower the temp to 350 and cook only 7 minutes. Transfer is easy if you use parchment paper and let them cool on it (take paper with cookies off cookie sheet and just let them cool before trying to move them). We were able to put about a dozen cookies per sheet using 1-inch balls, and made about 4 sheets; a few cookies less than 4 dozen. Thanks for the recipe! I am so happy to have yummy gluten-free chocolate chip cookies.

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    I think these are pretty good. It is my first attempt at making anything gluten free and they turned out good. This recipe is very easy to follow and make.

    I did use carob chips and not milk chocolate chips. I was also 1/4 cup short of masa so I used 1/4 cup of rice flour.

    The Masa does leave an after taste so I am not sure these will go over with everyone and anyone, but my kids will eat them so that is all that matters.

    I think next time I will try them with half rice flour and half masa and maybe add some coconut flavor to help with the corn after taste.

    I highly suggest using parchment paper or spraying the pan with oil or non stick spray, The cookies did stick when I didn't use parchment paper.

    I am going to try making a large batch and freezing these for when my daughter needs a desert for preschool or birthday parties.

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    I made these for my peanut that can't have wheat. They are so good!

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    Guest Alissa

    Posted

    My girls and I enjoyed these. Since we can't find any flours besides masa harina and rice flour since moving to Mexico, baking anything celiac has been a challenge. Thanks for the sweet treat!

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    Guest Olivia

    Posted

    Added 1/4 cup coconut flakes and 1/2 cup almond butter. Cooked at 350F for 10 min. (I don't cook any cookie above 350F!) Perfect! A nice change of pace for my typical cookies.

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    Guest Sharon Young Young

    Posted

    My cookies crumbled into dust. I made the chocolate chip.

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    Scott Adams
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
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    Scott Adams
    This recipe comes to us from Ellen in Oregon.
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    ¼ to ½ teaspoon salt
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    Scott Adams
    This recipe comes to us from Susan Carmack.
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    ½ teaspoon baking soda
    ½ teaspoon salt
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    Scott Adams
    This recipe comes to us from RissaRoo in the Gluten-Free Forum.
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  • Recent Articles

    Jefferson Adams
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    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023