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    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
    Lisas Firehouse Chocolate Chip Cookies:
    1 cup white rice flour
    1 cup brown rice flour
    2/3 cup tapioca flour
    1/3 cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ Cup Brown Sugar
    1 Cup White Sugar
    3 Eggs
    1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
    2 Cup Chocolate Chips
    ¾ Cup Butter
    ¾ Cup Shortening
    Mix everything together bake at 350 for 10 to 12 min.
    I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!

    Scott Adams
    This recipe comes to us from Rosemarie Menassas.
    1 ¾ cups quinoa flakes (or quick cooking rolled oats if you include oats in your diet)
    1 ¾ cups gluten-free flour mix
    ½ to ¾ cup cold butter
    ¼ teaspoon baking soda
    ¾ to 1 cup brown sugar
    Mix all of the above together till butter is all worked in and pat half of the mixture into a nine inch cake pan.
    Meanwhile: Add 2 cups chopped dates, no pits, ½ cup white sugar, 1 cup water and 1 tablespoon lemon juice to a medium saucepan and cook slowly stirring to prevent burning till mixture is thickened. Cool the mixture.
    Now pour the date filling over the mixture in the pan. Then add the remaining topping mixture and pat slightly. Bake at 350F for about 45 minutes or till golden on top. Cut in squares when cool.

    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

    Mark Christian
    This recipe was converted from Kilograms to USA measurements.
    Ingredients:
    Butter - 5 oz. or 0.625 Cups Potato Starch - 0.55 Cups Sugar Castor - 0.37 Cups Cocoa Powder - 1.75 Tablespoons Dark Treacle - 2 Tablespoons Glucose - 2 Tablespoons Glycerine - 1.75 Tablespoons Egg - 1.37 oz. Ammonium Bicarbonate - 0.66 Teaspoon Sodium Bicarbonate - 0.42 Teaspoon Salt - 0.42 Teaspoon Maize starch cornflour - 0.39 Cup Rice flour - 0.30 Cup Soy Flour - 0.22 Cup Water Dark & White Choc Chunks - 10.31 oz. Directions:
    Add butter, sugar, cocoa powder and potato starch to blender and mix high speed 4 mins. Add glycerine, treacle and glucose and mix for 2 mins on medium speed. Add egg slowly whilst mixing. Add both baking powders & salt and mix for 2 mins on medium. Blend in maize starch, soy flour, and rice flour. Add water while mixing on slow speed. Add choc chunks and mix for 2 mins on medium speed. Leave dough to stand at room temperature for 30 mins. Flatten and spread dough (approx 1“high) on bench with non stick paper. Use a glass (approx 3”diam) to cut cookie dough pieces and place on wire backing tray. Bake in oven pre-heated to 220 degrees for 20 mins. Remove and cool for 20 mins at room temperature. Optional:
    Substitute Inclusions within the mix of chocolate chunks and use nuts, milk chocolate chunks or fruit pieces but ensure the combined mix weight remains at 10.31 Ounces. Chocolate Enrobe the baked cookies when they have cooled by heating your favourite gluten free chocolate and either drizzling stripes over each cookie or by covering all over—place the cookies on a wire baking tray when enrobing—place in a refrigerator for 20 minutes to set.


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    Thanks for all that! No luck from PCP anyway -- just a referral to GI to go along with the referral to dermatology, and we're not sure about going to either one if it's just going to require months more of gluten. He's already at the end of his rope with two years of itching all over, so it's a bit much to ask. Presumably endoscopy would show intestinal damage, though, without adding more gluten, since it should take a lot longer to heal? He definitely has intestinal issues along with
    I thought it was the least I could do, after all the help and information that others here, such as yourself Squirmingitch, have provided me here. (By the way, I am on day 7 of the Fasano Diet, and just today I am really noticing a significant lessening in the itching and little DH blisters/bumps, and my skin just feeling "calmer" in general. But I've had good days like this before, here and there within the past five or six months, so I'm not claiming success quite yet.)
    Good info. Thanks for posting. It's always great when people post what they learned from a phone call, or email with a manufacturer.
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