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    Wedding Cookies / Snowball Cookies (Gluten-Free)


    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!


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    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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    These flattened out in the oven and were not the right consistency. There is not enough flour in this recipe. The normal gluten recipe calls for at least 2 cups. I didn't have Jules gluten-free flour, so not sure if that was the difference. I used Bob's Red Mill All Purpose gluten-free flour, which I usually substitute in all these recipes without issue. I found another recipe on this site for Russian Tea Cakes that seems better which I'll be trying now.

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    These flattened out in the oven and were not the right consistency. There is not enough flour in this recipe. The normal gluten recipe calls for at least 2 cups. I didn't have Jules gluten-free flour, so not sure if that was the difference. I used Bob's Red Mill All Purpose gluten-free flour, which I usually substitute in all these recipes without issue. I found another recipe on this site for Russian Tea Cakes that seems better which I'll be trying now.

    Hi Amy, sorry the recipe didn't work for you, but you are right that the flour made the difference. Just like any key ingredient, changing the composition of the flour can make alter the recipe altogether. My flour mixture is completely different from others like Bob's. The grain/starch ratio has been tested in every kind of recipe with great success and it contains the binding agent xanthan gum, which many like Bob's do not. Using the ingredients called for in any recipe will ensure they succeed as described and as pictured.

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    Guest sjmccarthy

    Posted

    I am very frustrated with recipes that require "someone" premixed flour substitute. I don't always have access to those and I am tiered of missing the moment to bake. Why can't the recipe's say 1/2 cup tapioca flour, 1/2 cup masa, etc. Why do these have to be a self-promotion?

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    Guest Rachel

    Posted

    I made these cookies in China using a rice flour - I had to add a lot more flour as well to make them not sticky before I put them in the over. Otherwise they worked out. I rolled them in flour before cooking them to keep consistency... and they flattened out also... but they were tasty.

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    Guest Christina

    Posted

    I'm worried these might be too sweet. I looked at "normal" wedding cake cookie recipes and they call for double the flour and butter, but the same amount of sugar... yikes. I've already mixed some of my ingredients, just waiting for the butter to soften, so now I'm wondering what I should do? Add more flour and butter so I don't get an overly sweet cookie?

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    Guest Christina

    Posted

    Well I made them, with a little bit of modification....

     

    I used 2/3 cup quinoa flour, 1/3 cup tapioca starch + 1/4 cup tapioca starch to make up for the lack of xanthan gum... also added 2 tsp chis seeds to the food processor... Since my kids don't do nuts, I added 1/4 cup roasted pumpkin seeds and 1/4 cup sunflower seeds. Forgot to add the lemon zest and vanilla (whoops). But they are great, did not flatten and just crunchy enough. Oh yeah, I did not chill the dough, rather form the cookie balls first THEN chilled them, then baked.

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    Guest Jessica

    Posted

    Well I made them, with a little bit of modification....

     

    I used 2/3 cup quinoa flour, 1/3 cup tapioca starch + 1/4 cup tapioca starch to make up for the lack of xanthan gum... also added 2 tsp chis seeds to the food processor... Since my kids don't do nuts, I added 1/4 cup roasted pumpkin seeds and 1/4 cup sunflower seeds. Forgot to add the lemon zest and vanilla (whoops). But they are great, did not flatten and just crunchy enough. Oh yeah, I did not chill the dough, rather form the cookie balls first THEN chilled them, then baked.

    You should make a recipe website. Thanks for the tips. :)

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    Ewww mine were flat and nasty. Didn't like at all!

     

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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
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    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). 
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    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.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023