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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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jjamstoU2

Help converting beloved rolled sugar cookie recipe

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I have been using the same sugar cookie recipe for 35 years. It is the only one my family knows. Now two of us have Celiac Disease and I'd love advice on how to adjust the baking powder, adding xanthan gum, etc. to make it as close as possible. I've already made a batch of America's Test Kitchen's Gluten Free All Purpose Flour Blend, but I also have some King Arthur All Purpose and Bobs Red Mill 1 for 1 in my cupboard. I'm new to gluten-free baking and never tried to adapt anything yet. I should also point out that I am brand new to using forums/chat rooms! This is the recipe I've used forever: http://thepioneerwoman.com/cooking/my_favorite_christmas_cookies_from_childhood_and_beyond/

I would appreciate any suggestions. Would love to do a test run while my kids are here for Thanksgiving. Thanks!!

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10 hours ago, jjamstoU2 said:

I have been using the same sugar cookie recipe for 35 years. It is the only one my family knows. Now two of us have Celiac Disease and I'd love advice on how to adjust the baking powder, adding xanthan gum, etc. to make it as close as possible. I've already made a batch of America's Test Kitchen's Gluten Free All Purpose Flour Blend, but I also have some King Arthur All Purpose and Bobs Red Mill 1 for 1 in my cupboard. I'm new to gluten-free baking and never tried to adapt anything yet. I should also point out that I am brand new to using forums/chat rooms! This is the recipe I've used forever: http://thepioneerwoman.com/cooking/my_favorite_christmas_cookies_from_childhood_and_beyond/

I would appreciate any suggestions. Would love to do a test run while my kids are here for Thanksgiving. Thanks!!

Try using the gluten-free blends in a about 1 to one replacement, first start off with about 1/4 less then add by the tbsp til the texture is about right, as gluten-free flours sometimes cause the end result to be a bit drier. I honestly make a sugar cookie with almond flour that works great for the holidays, I do not use dairy or creamy butter so mine is a bit drier and crsiper then those from my childhood (yes I miss those) But it helps a bit with that craving. I might dig up mine, they are grain free with a deep nutty flavor and drier PERFECT for dipping in coffee or almond milk.

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I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!) 

Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.

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FOUND my sugar cookie recipe from way back when....THANK you for reminding me I also found a recipe for choclate sugar cookies, fudge balls, and even a sugar cookie cake recipe in my old binder I am wanting to make again. Here is my old recipe tell me if it works out

Sugar Cookies
75g Almond flour
1/8 tsp salt
1/8 tsp baking soda
30g (2tbsp) maple or lakanto
2tsp almond milk
15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored)
1 tsp vanilla
few drops of almond extract helps bring it out
And sugar topping/icing

1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later)
2. In a separate bowl mix up your dry. Now combine yoru dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball.
3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy)
4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven.
5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more.

You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing.

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7 hours ago, Judy3 said:

I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!) 

Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.

Thank you! It doesn't have the gum in it yet, so it can be adjusted for different recipes, but I wasn't sure how much to add. 

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