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  • 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.

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    Scott Adams
    This recipe comes to us from Ruth Parente.

    Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate

    In a mixing bowl, combine:
    ¼ cup brown sugar
    ½ cup peanut butter
    ¼ cup butter (softened)

    Blend in:
    2 eggs, lightly beaten
    1 teaspoon gluten free vanilla

    Stir in the melted chocolate.

    In a separate bowl, mix:
    ½ cup all purpose gluten-free baking mix
    ¼ teaspoon baking powder

    Add dry ingredients to chocolate dough. Mix well.

    Stir in:
    1 ½ cup chocolate chips
    2 cups unsalted dry-roasted peanuts, chopped

    Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).

    Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you arent sure they are done.

    Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.

    Scott Adams
    This recipe comes to us from Paula King.
    2 cups white rice flour
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1/3 cup butter (or gluten-free margarine), softened
    ¾ cup sugar
    1 cup brown sugar
    1 tablespoon vanilla
    1 cup real peanut butter (process unsalted peanuts in
    food processor)
    1 large egg
    12 oz. gluten-free semi sweet chocolate chips
    2 tablespoons gluten-free cocoa
    Preheat oven to 325 degrees.
    Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.
    In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.
    Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet.
    Bake for 24 minutes, or until pale golden.
    Makes around 60 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!

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