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oceangirl

A Homemade Cookie With Rice Flour And Few Ingreds?

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Hi!

Would anyone happen to know how to make either a cookie or a cake without many other ingredients? i.e.: sans tapioca, xantham gum, soy, honey? I know, this is a tall order but I can't find anything on here like this so perhaps it's impossible. Thanks for any help!

lisa

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How about these peanut butter cookies? They're extremely easy to make and really, really good.

1 cup peanut butter (creamy or chunky, doesn't matter)

1 cup sugar

2 eggs

Mix together. Put in a 350 oven for 10-12 minutes.

Delicious!

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Well, you didn't mention pie, but pumpkin pie is an easy one. You don't even need flour except for the crust, and even there you can use almond meal or other things.

Macaroons are an easy cookie to make too. If I recall correctly, one recipe I saw was basically coconut, sugar, and evaporated milk.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I have a fabulous one, it is ginger cake and it's easy, yummy, and not completely nutritionally devoid. There is a recipe for frosting, but it really doesn't need it.

Click on this blog link to go to it, and use fresh ginger, it is very worth it.Something in Season


Gluten free since Sept. 2006

Improved on gluten free diet

Enterolab results confirmed suspicions on Jan. 29th 2007

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If you can do potato starch, I came up with a chocolate chip cookie recipe that's good.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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If you can do potato starch, I came up with a chocolate chip cookie recipe that's good.

Thank you all so much! I will try these. Patti, no, I don't eat potato right now (I have a really limited diet right now- I just react to FOOD, I guess), but, thank you! I'm also wondering what would happen if I left the xantham gum out of the recipe. Thanks for all your help everyone!

lisa

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I'm also wondering what would happen if I left the xantham gum out of the recipe.

Well, the gum is the replacement for the gluten, so when a gluten-free recipe calls for it, you won't likely get pleasing results without it. You can use guar gum instead though. Basically, the dough won't rise much if at all without the gum, because it is what allows the gas bubbles from the levening to get trapped within the dough as it bakes. It also adds a pliable/elastic sort of texture, so you don't get cardboard or bricks as a result.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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...I'm also wondering what would happen if I left the xantham gum out of the recipe. Thanks for all your help everyone!

lisa

I have never used gum in my cake/cookie baking, and usually get excellent results. I only use gum in yeast bread. However, I do generally use a blend of rice, tapioca and soy flours, so I think the tapioca provides some of the gumminess that holds things together. In my earliest attempts at gluten-free baking (in the dark ages, before much of anything existed <_< ) I used pure rice flour, and I found that it tends to make a more coarse and drier result. Can you have any of the starch type ingredients? arrowroot?

Can you have eggs? Eggs will provide leavening, and hold things together. A recipe with beaten eggs whites, folded in will probably provide the best texture.

My motto - even a somewhat dry, shorter cake is better than no cake! :P

Hope you can find some acceptable results.

Debbie


Gluten free since July 97

corn free since Jan 98

Never diagnosed by a Doctor

Symptoms cleared on gluten-free diet

Mom and one sister are also gluten-free

One sister with type I diabetes (diagnosed at age 10)

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I have never used gum in my cake/cookie baking, and usually get excellent results. I only use gum in yeast bread. However, I do generally use a blend of rice, tapioca and soy flours, so I think the tapioca provides some of the gumminess that holds things together. In my earliest attempts at gluten-free baking (in the dark ages, before much of anything existed <_< ) I used pure rice flour, and I found that it tends to make a more coarse and drier result. Can you have any of the starch type ingredients? arrowroot?

Can you have eggs? Eggs will provide leavening, and hold things together. A recipe with beaten eggs whites, folded in will probably provide the best texture.

My motto - even a somewhat dry, shorter cake is better than no cake! :P

Hope you can find some acceptable results.

Debbie

Thank you Debbie and RiceGuy,

I don't know about arrowroot, but thank you for all your suggestions. I will attempt some of them!

lisa

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I did make a shortbread cookie that only had 4 ingredients. I'm still trying to get them to look like the picture I saw. They did taste just fine.

Gluten Free Melt-In-Your-Mouth Shortbread

1/2 cup cornstarch

1/2 cup icing sugar (confectioner's)

1 cup rice flour

3/4 cup butter

1. Sift cornstarch, sugar and rice flour together

2. Add butter

3. Mix with hands until soft dough forms. Refrigerate one hour

4. Shape dough into 1" balls

5. Place about 1-1/4 inches apart on cookie sheet; flatten with lightly floured fork

6 Bake at 300F for 20-25 minutes or until edes are light browned

I got this recipe from www.recipezaar.com. You may need to add more flour, I'm still working on that, but they did taste good.

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Thank you Debbie and RiceGuy,

I don't know about arrowroot, but thank you for all your suggestions. I will attempt some of them!

lisa

I noticed on another thread where people were discussing the "Breaking the Vicious Cycle" book, and diet. Do you have recipes from that book? they use nut meal flours. Also they use honey, but you could probably substitute something suitable there.

I think I have the book - if you want I could send you a couple of those recipes.

Debbie


Gluten free since July 97

corn free since Jan 98

Never diagnosed by a Doctor

Symptoms cleared on gluten-free diet

Mom and one sister are also gluten-free

One sister with type I diabetes (diagnosed at age 10)

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I noticed on another thread where people were discussing the "Breaking the Vicious Cycle" book, and diet. Do you have recipes from that book? they use nut meal flours. Also they use honey, but you could probably substitute something suitable there.

I think I have the book - if you want I could send you a couple of those recipes.

Debbie

Thank you Debbie (Wowzer, too),

I do have that book and actually had a kind of weird reaction to the nut flour so I don't use it. Thank you though. I'm going to have to wait, though, as I'm reacting again after almost a month of doing pretty great. Gggrrrr.....

lisa

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I do have that book and actually had a kind of weird reaction to the nut flour so I don't use it.

What nut flours have you tried? Perhaps you can use certain ones.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I made an apple cobbler with rice flour, sugar, milk and baking powder. I imagine you could use rice milk. It turned out BETTER than with regular flour...truly....the whole pan was gone and there wer eonly 4 people eating it!

www.Lame Advertisement.com then do a search for Apple Cobbler.

got it thanks for posting.

can't wait to try it

judy


Judy in Southern CA

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Thank you all very much. I'm going to try that Cobbler.

lisa

Oh yes, Rice Guy, the nut flour I had was almond which I made myself. I actually eat a few almonds- I don't know if it was just too much. I had two and a half small muffins at once. It also happened when I had yet to sift out all the hidden glute in my diet. But my throat got very fuzzy and I felt a little tight in my chest-I didn't like it! thank you.

lisa

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Oh yes, Rice Guy, the nut flour I had was almond which I made myself. I actually eat a few almonds- I don't know if it was just too much. I had two and a half small muffins at once. It also happened when I had yet to sift out all the hidden glute in my diet. But my throat got very fuzzy and I felt a little tight in my chest-I didn't like it! thank you.

OK. Well as long as the almonds aren't contaminated then maybe you just can't do much almonds. I get a somewhat similar reaction from pumpkin seeds.

Since you know how to make your own nut flours, I guess you could try other types without having to purchase a whole bag of something you can't use.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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OK. Well as long as the almonds aren't contaminated then maybe you just can't do much almonds. I get a somewhat similar reaction from pumpkin seeds.

Since you know how to make your own nut flours, I guess you could try other types without having to purchase a whole bag of something you can't use.

RiceGuy

Okay, maybe I'll try some pecan. That's interesting to me about the pumpkin seeds; I've been wanting to bake some up in salt and give them a whirl, although I think they might be quite rough on the old intestines, you know? Thank you for all your thoughts.

lisa

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I've been using a flour mix of equal parts sorghum flour, white rice flour, and tapioca starch, along with baking powder (and sometimes baking soda) with salt in order for things to rise, that has worked really well with quick breads, pancakes, muffins, and ebelskiver. You just have to make sure you have enough other proteins, like eggs, butter, yogurt, buttermilk, etc.

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Have you tried meringue cookies? They are easy, use few ingredients, and you can add chocolate chips, nuts, M&M's, etc. for variety.

Yes,

I would like to make meringue cookies. If you see this could you point me towards a recipe?

Thank you!

lisa

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Here's the recipe I use for meringues. I made a double batch two days ago and they're already gone!

2 egg whites

3/4 cup sugar

1 tsp vanilla

1/2 tsp salt

1 cup chocolate chips (optional - we use Tropical Source)

Preheat oven to 350 degrees. With electric beater, beat egg whites until peaks form. Add in sugar slowly. Add vanilla and salt. Continue to beat until it is stiff and shiny. Fold in chocolate chips. Drop by teaspoons onto cookie sheets lined with parchment paper. Put into oven and turn oven off. They are ready in a few hours when the oven is completely cooled.

I always make them in the evening and leave them in the oven overnight.

Enjoy!

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Here's the recipe I use for meringues. I made a double batch two days ago and they're already gone!

2 egg whites

3/4 cup sugar

1 tsp vanilla

1/2 tsp salt

1 cup chocolate chips (optional - we use Tropical Source)

Preheat oven to 350 degrees. With electric beater, beat egg whites until peaks form. Add in sugar slowly. Add vanilla and salt. Continue to beat until it is stiff and shiny. Fold in chocolate chips. Drop by teaspoons onto cookie sheets lined with parchment paper. Put into oven and turn oven off. They are ready in a few hours when the oven is completely cooled.

I always make them in the evening and leave them in the oven overnight.

Enjoy!

Wow! Thank you! I'm going to try them this weekend! Thanks again!

lisa

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Here are a couple more meringue cookie recipes:

CHOCOLATE COCOA MERINGUES

6 egg whites, at room temperature

Pinch of salt

6 Tbls unsweetened cocoa powder

6 Tbls granulated sugar

Line cookie sheet with parchment paper or lightly grease. Preheat oven to 250 degrees. With electric mixer, beat egg whites until frothy. Add salt and beat until soft peaks form. Meanwhile, thoroughtly mix together cocoa and sugar. Gradually add cocoa mixture to egg whites, beating until stiff peaks form. Drop batter by tablespoonfuls onto prepared pan. Bake 60 minutes. Remove from oven and cool completely. Store in tightly sealed container.

FORGOTTEN DREAMS

2 egg whites

1/8 tsp salt

1/2 tsp cream of tartar

1/2 cup sugar

1/2 tsp vanilla

6 ozs butterscotch or chocolate or peanut butter chips or M&M chocolate candies

Line cookie sheets with parchment paper. Preheat oven to 350 degrees. With electric mixer, beat egg whites until foamy. Add salt and cream of tartar. Beat until stiff peaks form. Add sugar gradually while beating. Beat in vanilla. Fold in chips (or sprinkle M&M's on formed cookies). Drop by teaspoonfuls on cookie sheets. Put in oven and turn oven off. Forget for 2 hours or more. Makes about 60 small cookies.

The following cake recipe was recommended to me, but I haven't tried it yet.

FRUIT COCKTAIL TORTE

1 cup gluten-free flour mix 1-17 oz can fruit cocktail

1 cup sugar 1 tsp vanilla

1 tsp salt 1/2 cup brown sugar

1 tsp baking soda 1/2 cup chopped nuts

2 eggs, beaten

In mixing bowl, sift together flour, sugar, salt and baking soda. Add beaten eggs, fruit cocktail (juice included), and vanilla. Stir until well blended. Pour batter into greased 9 x 9 square pan and sprinkle with brown sugar and nuts. Bake 1 hour in preheated 325 degree oven. Serve warm or cold topped with whipped cream. (For variety, coconut could be used in place of the nuts.)

Hope this helps. Jo Ann

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