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    Jules Shepard

    Vanilla Wafers (Gluten-Free)

    Jules Shepard


    Reviewed and edited by a celiac disease expert.

    Caption: Gluten-Free Vanilla Wafers

    These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts!

    Ingredients:
    ½ cup butter or non-dairyalternative (e.g. Earth BalanceButtery Sticks), room temperature
    1 cup granulated cane sugar
    1/8 tsp. salt
    1 large egg white
    1 Tbs. gluten-free vanilla extract
    1 Tbs. vanilla milk (dairy ornon-dairy)
    1 tsp. gluten-free baking powder
    1 1/3 cup + 1 Tbs. Jules Gluten FreeAll Purpose Flour

    Directions:
    Beat together the butter, sugar andsalt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing untiltotally combined.

    Refrigerate until cold for slightlythicker cookies, or bake immediately.

    Preheat oven to 350F (static) or 325F(convection).

    Scoop dough into a piping bag or other freezer weight plastic bag with a small corner cut out. Evenly squeeze buttons of dough out onto a parchment-lined baking sheet, formingrounds approximately ¾-inch wide, spaced 1/2 inch apart.

    Bake for approximately 10-14 minutes,or until edges are lightly browned.

    Yield: 7 dozen cookies.


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    I followed this recipe exactly, and was very unsatisfied with the taste. The cookies came out very bitter with an unusual aftertaste.

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    Very good cookies! Superior to store purchased gluten vanilla wafers! Remove cookies from the oven just as the edges are brown. I refrigerated the dough in the bag between batches. I made these for my celiac sister and she loved them, as did I.

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    I made these tonight and they came out perfect! Thanks for a great recipe. I used my own flour mix, 1/2 tsp xanthan gum and two egg whites.

     

    I used a stand mixer and beat the egg whites with the sugar, butter, etc. until it started to thicken like a meringue and then added my flour and mixed it on medium high until it got a little bit sticky.

     

    Those were the easiest cookies to make. Easy to prepare the dough, easy putting them on the cookie sheet and easy clean up! Pop the dough into a baggie and squeeze out half dollar sized cookies, bake at 350 for 10 minutes and they are perfect.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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