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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, and science. He previously served as Health News Examiner for Examiner.com, and provided 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.

  • Related Articles

    Jules Shepard
    If you've been craving these old favorites and thought you may never have them again ... your wait is over! These cookies will fool any gluten eater and satisfy every craving. Caution: they're addictive!
    Ingredients:

    1 ½ cups granulated cane sugar 1 cup shortening, butter or othernon-dairy alternative (e.g Earth Balance®Buttery Sticks/Shortening Sticks) 2 large eggs 2 ¾ cup Jules Gluten FreeAll Purpose Flour 1 tsp. baking soda 2 tsp. cream of tartar ¼ tsp. salt Topping:

    2 Tbs. granulated cane sugar 2 tsp. cinnamon Directions:
    Cream shortening and sugar untilfluffy. Add eggs and beat until combined.
    In a separate bowl, whisk dryingredients together: Jules Gluten Free All PurposeFlour; baking soda, cream of tartar and salt. Add to wet ingredientbowl and mix until thoroughly incorporated.
    Cover tightly and refrigerate untilcold, at least 2 hours.
    Preheat oven to 400 F (static) or 375 F(convection).

    Shape dough into 1-inch balls byrolling in the palms of your hands. Roll each ball in the sugar andcinnamon mixture. Place on a parchment-lined baking sheet and bakefor 8-9 minutes, or until lightly browning and puffed. Remove tocool on a wire rack; the cookies will sink slightly in the middlewhen cooled – this is normal.
    Yield: approximately 3 dozen cookies.

    Sarah Lukemire
    Peanut Butter Cookies (Gluten-Free)
    Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth.
    Ingredients:

    1 pkg Vanilla Candiquik 1 pkg Chocolate Candiquik 2 ½ cups Peanut Butter 1 tsp Vanilla Extract 2 tsp Baking Soda Two eggs 6 oz. flaked coconut, toasted (optional) Directions:
    Preheat your oven to 350F degrees! Melt Vanilla Candiquik according to directions on the package Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step. On a cookie sheet, scoop 1/2"  -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes Let cool on a sheet of wax paper. Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik. Set on the wax paper to dry and you're done!

    Jefferson Adams
    Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.
    Ingredients:
    3 cups gluten-free baking mix (for these, I like Pamela’s brand)
    2 cups sugar
    1 cup melted butter
    2 tablespoons orange zest
    1 ½ teaspoon vanilla extract (check for gluten-free)
    1 ½ cups dried cranberries
    1 cup unsweetened coconut flakes
    2 teaspoons cinnamon
    1 egg
    Pinch of salt
    Directions:
    In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
    Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.
    Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.


    Tina Turbin
    Dark Cocoa Tahini Cookies (Gluten-Free)
    Celiac.com 12/07/2016 - With the holiday season upon us baking is on everyone’s mind. Homes are filling with excitement and the families are planning big meals, and visits and gatherings of family and friends. We are well aware that pie is an ever popular dessert but how about something different this season that adheres to the Paleo template! These Dark Cocoa Tahini Cookies will delight everyone as a clean and healthy, fresh change to their senses.
    Dutch-processed cocoa is an unsweetened cocoa powder which is a bit darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces that common bitter flavor and lends a milder and mellower flavor. Dutch-processed cocoa dissolves quicker than natural cocoa. I also find that I can use less of this when I am developing recipes and I get a deep rich chocolate type flavor I am going for that I just love.
    I hope you enjoy this recipe as much as I do.
    Ingredients:
    ¼ cup plus 3 tablespoons organic, 100% Dutch Processed organic cocoa powder 4 tablespoons Lakanto or Zensweet ¼ cup finely ground hazelnut flour ¼ cup tapioca flour ¼ cup organic tahini 6 sweet Medjool dates, pureed 5 free-range Grade A large eggs 2 drops stevia OPTIONAL: Nuts Instructions:
    Preheat the oven to 375F degrees. Combine first 4 dry ingredients together in a mixing bowl and mix well. In a second bowl, add the eggs and whisk well. Add the remaining wet ingredients to the eggs and mix well on medium with a hand mixer, then high. Gently fold the ingredients from the second bowl into the dry ingredients and stir well to blend. Place tablespoon-sized drops of batter onto parchment paper lined baking sheets. Standard bake (not convection) in the oven for 8-10 minutes or until cooked (ovens vary in cooking). Enjoy!

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