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    Scott Adams

    Spritz Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Claudia Celmer and Donna Knight.

    1 ½ cups butter
    1 cup sugar
    1 egg
    1 teaspoon gluten free vanilla
    1 teaspoon almond extract
    ¼ teaspoon salt
    1 teaspoon gluten-free baking powder
    4 cups brown rice flour



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    Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & ½ dozen cookies.

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    These cookies pressed well, but were dry, mealy, and had an unpleasant taste. The plain rice flour should be reduced in amount and be a four blend. The whole batch was discarded.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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