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Sugar Cookies (Gluten-Free)

This recipe comes to us from Lucy Shriver at the Gluten Free Kitchen.

1 ½ cups brown rice flour
½ cup tapioca starch
½ Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Vanilla
1 Cup Sugar
½ Cup Butter, Softened
2 Eggs, beaten

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In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a ½ inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite gluten-free chocolate frosting on each cookie, place a Hersheys kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hersheys kiss, to make it resemble a hat band. If you need a icing recipe, please e-mail me and I will be happy to mail them. ( I use a butter cream icing.).

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3 Responses:

 
karenBurke
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Jan 2008 1:47:57 PM PDT
The recipes looked interesting but for some reason I could not print them.

 
Kimberly Siewert
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
17 Dec 2009 6:39:39 PM PDT
It doesn't say how long to bake the cookies.

 
Lyd
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2011 2:27:21 PM PDT
This recipe is delicious! I was so surprised. I used white rice flour instead of brown rice flour and it turned out great, no gooey textures. Also, you can replace butter for oil, and you can use less sugar for a healthier option. Cookies are still sweet and delicious!




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Yeah we learned that the hard way. I am inclined to think (as I did initially) that it was JUST the Cheerios but as time is passing and she is not bouncing back I am worried that we need to strip away dairy again for a while.

Oh I have no issue with being dairy free personally but tell that to a 13 year old. We both went gluten-free at the same time and it has been mindlessly easy for me. But I am easy about food and no real food issues. I am far more adaptable. She comes to the table with her own unique set of issues that complicate just easily transitioning to dairy free versions of much loved favorites. To most they are jst that "substitutes" to her they are completely different foods and ones that she has no interest in eating. They don't satisfy her need for XYZ. It is like craving an apple and someone handing you a fish. For her anyway! LOL!

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.