No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Biscotti (Super Easy - Gluten-Free)

This recipe comes to us from Ann Sokolowski.

Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.

1 package gluten-free cake mix [more about flavors below]
5 eggs
¾ cup oil [or melted and cooled butter]
2 tablespoons gluten-free extracts
2 cup toasted nuts [optional]
1 cup dried fruits [optional]

Ads by Google:

Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.

Flavorings (choose one):

  • 2 tablespoons anise extract with yellow cake batter
  • ½ teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix
  • 2 teas ground ginger, ½ cup finely chopped candied ginger with yellow cake mix

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles

  • White Chocolate Chips & Macadamias Nut Gluten-Free Cookies Ever since my husband diagnose with celiac disease, he was a little bit depressed because he could not just simple go and grab something to eat.... [READ MORE]
  • Nissa's Chocolate Chip Cookies (Gluten-Free) This recipe comes to us from Susan Carmack.... [READ MORE]
  • Masa Chocolate Chip Cookies (Gluten-Free) ½ cup salted butter, softened 3/8 cup brown sugar, packed 3/8 cup granulated white sugar 1 large egg ½ teaspoon vanilla extract 1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold) ½ teaspoon baking soda 1 pinch salt (optional) ½ cup chopped walnuts or pecans (optional) 1 cup (6 ounces by weight) chocolate chips Beat butter, sugars, egg, and vanilla until fluffy.... [READ MORE]
  • Chocolate Chip Cookies #1 (Gluten-Free) The ingredients needed are: ½ cup butter or margarine ¾ cup peanut butter 1 cup white rice flour ¼ cup tapioca flour ½ cup sugar ½ cup packed brown sugar 1 egg ½ teaspoon baking soda ½ teaspoon baking powder 1 bag milk chocolate chips In a bowl beat margarine and peanut butter with an electric mixer until well blended.... [READ MORE]


Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.

Best Foods or Hellman's on the East Oast is Gluten free. You can make your own too! Easy! http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe I buy any brand of sugar.

Are you sure you do not have fractures? I fractured two vertebrae two months after my celiac disease diagnosis DOING NOTHING!!!! Turns out I have osteoporosis from untreated celiac disease. ? Consider a bone scan.

Be sure to let us know how it goes! Help keep them in business by writing a review on Find Me Gluten Free! Enjoy! ?

I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.