Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Fortune Cookies


Jennas-auntie

Recommended Posts

Jennas-auntie Apprentice

I'd love to try it gluten-free, it's a fun idea-but the "regular" wheat based recipe is rather finicky to begin with-you have about 10-20 seconds to shape the cookie, max, or it's done and you'll break it. I'm a bit nervous about attempting to sub flours-any ideas? or has anyone used a recipe they recommend? Thanks for any suggestions!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Nantzie Collaborator

I haven't made fortune cookies, but I successfully made a Scandinavian cookie that is kind of the same idea. You make the cookie, then you have to roll it around a cone quickly in order to make the cookie into a cone shape. I totally didn't think it would work, but it actually did.

Here's the post I did about it -

Open Original Shared Link

Good luck and let us know how it goes.

Nancy

Jennas-auntie Apprentice
I haven't made fortune cookies, but I successfully made a Scandinavian cookie that is kind of the same idea. You make the cookie, then you have to roll it around a cone quickly in order to make the cookie into a cone shape. I totally didn't think it would work, but it actually did.

Here's the post I did about it -

Open Original Shared Link

Good luck and let us know how it goes.

Nancy

Nancy,

Thanks so much! I tried it tonight-Krumcake is awesome (especially warm from the oven)! I'm going to have to get one of those special rollers just so I can make it now-as for what I was attempting with the fortune cookies-I used about a tablespoon of the batter and rounded it out, like you are supposed to do. Then I cooked them in the oven at about 350 or so for maybe 6-7 minutes, until the edges started to brown. I flipped them onto a clean tea cloth with the top side (the smoother side) towards the surface and then flipped them over, sort of like an omelette. I found that the krumcake recipe won't withstand being folded more than once, and flattens without some sort of form-so I just flipped them over using a large pencil as the mold until it hardened, so that I could at least still slide in the fortunes. Krumcake fortunes, I guess. They taste delicious, even if they don't look like fortune cookies. Maybe I will try to dredge up some sort of gluten-free ice cream cone recipe, I wonder if something like that might work, now that the krumcake thing got me thinking about forms. It holds the paper anyway, which is the main point. Have to work fast though, so it stays smooth and won't crack. Got better the more times I tried it. Thanks again so much for the recipe!

Erik Newbie
Nancy,

Thanks so much! I tried it tonight-Krumcake is awesome (especially warm from the oven)! I'm going to have to get one of those special rollers just so I can make it now-as for what I was attempting with the fortune cookies-I used about a tablespoon of the batter and rounded it out, like you are supposed to do. Then I cooked them in the oven at about 350 or so for maybe 6-7 minutes, until the edges started to brown. I flipped them onto a clean tea cloth with the top side (the smoother side) towards the surface and then flipped them over, sort of like an omelette. I found that the krumcake recipe won't withstand being folded more than once, and flattens without some sort of form-so I just flipped them over using a large pencil as the mold until it hardened, so that I could at least still slide in the fortunes. Krumcake fortunes, I guess. They taste delicious, even if they don't look like fortune cookies. Maybe I will try to dredge up some sort of gluten-free ice cream cone recipe, I wonder if something like that might work, now that the krumcake thing got me thinking about forms. It holds the paper anyway, which is the main point. Have to work fast though, so it stays smooth and won't crack. Got better the more times I tried it. Thanks again so much for the recipe!

Jennas-auntie,

Wow, I'm very impressed with your taking on creating gluten-free fortune cookies and Krumcake! I come from a Scandinavian family, and I can't imagine how great it would be to eat some gluten-free Krumcake... YUM!!! I saw from your other posts that you live in the Twin Cities area (as do I).. if you make some extra Krumcake, I'll buy some from you! ;)

I'm continually amazed at how people are figuring out how to make all these foods I never thought I'd be able to eat (I was diagnosed at age 2). Keep up the good work, everybody!!

Erik

Nantzie Collaborator

I'm so glad you liked them! They're yummy aren't they?

You could try using the flour mix and xanthan gum as a substitute in your fortune cookie recipe and just see what happens. That's all I did with my recipe and it ended up working out fine. That flour mix is pretty successful with baking any kind of cookie that I've tried. It's definitely worth a shot.

Erik - My next gluten-free cookie experiment will be with Fattigman - Here's a picture of them I found online - Open Original Shared Link . I'll post a recipe if it works out.

Nancy

Jennas-auntie Apprentice

IT WORKS!! :P

I can hardly believe it, but it does-here is the recipe, altered to be gluten-free.

Krumcake tastes better, but these don't taste bad and they fold twice to get that fortune cookie shape. You can put any message in there you want-I used proverbs from around the world, I know someone who once used the Ferengi Rules of Aquisition-or you could put in some of those conversation question starters I've heard of (like "What's your favorite family tradition" etc.).

Nantzie, thanks for the encouragement. Also for introducing me to Krumcake. Yum.

Erik, the Krumcake doesn't look so great right now (tastes good though)-I need to get one of those Krumcake irons. I recommend you try out the recipe of Nantzie's it isn't too hard, really it isn't. Anyway it is better coming right out of the oven!

Gluten Free Fortune Cookies

4 egg whites

1 cup sugar

1 cup flour mix

(I used Annalise's Flour Mix-

for 3 cups of that, mix

2 cups extra finely ground flour-she uses Authentic Foods, I used a fine rice flour from an Asian food store-

potato starch 2/3 cup

tapioca flour 1/3 cup)

1/2 teaspoon xanthan gum (could maybe get by w/ less, I didn't want these to crack during folding though so erred on side of caution)

pinch of salt

3 Tablespoons heavy whipping cream

5 tablespoons butter (unsalted, melted in microwave)

1 teaspoon almond extract

Preheat oven to 400 degrees F (200 degrees C)-Coat baking sheet w/ cooking spray (Note-be liberal or you will end up trying to scrape them off in pieces while under a time limitation).

Use an electric mixer and combine the egg whites and sugar-beat on medium speed about 30 seconds. Add the flour, salt, and xanthan gum-beat until mixed. Add the butter, heavy cream and almond extract, beat until mixed.

Pour about 1 Tablespoon batter onto baking sheet. Spread w/ fingers into thin 4-5" circle, repeat to fill the tray, but don't try doing more than about 4-5 at a time, as when you take these out of the oven, you must fold w/ speed, and if you have too many, the last ones will fail and crack. Bake until edges turn golden brown, 6-8 minutes (watch closely, the later batches may cook faster as the pan will be warm when you reload it). For a more satisfying "crack" for the cookie, cook them a bit browner. For a cookie that tastes better, just brown the outside 1/4 inch or so.

Put the baking sheet on a heat-resistant surface and slide a spatula under one cookie (TIP: start w/ the brownest one as these set up faster and you won't want to leave them for last). Place on a tea towel. Fold cookie in half, pinching at top to form a loose semicircle. Insert index fingers into ends-press indentation into center of cookie while bending ends together to from shape of fortune cookie. This should take 10 seconds or less. Once the cookie hardens, you can't fold it. Repeat w/ other cookies. Write your message on paper and thread through cooled cookie (can also sometimes carefully wedge paper down in a semicircle if cookies are still slightly warm).

GRUMP 1 Contributor

Here is another one for you. I have not tried it yet but am going to as soon as we get some money. If you try them let me know how they turn out.

Thanks and Good Luck

Chinese Fortune Cookies

Yield: 12 cookies.

Ingredients:

l egg

1/3 cup sugar

2 tablespoons corn oil

2 tablespoons water

1/4 cup cornstarch

Directions:

Have fortunes prepared in advance. Beat egg on low

speed until frothy. Beat in sugar, a little at a time,

and continue beating until mixture is a very light

yellow and thick. Fold in corn oil. Blend water and a

little of the egg mixture into cornstarch, then stir

into the remaining egg mix.

Heat in a heavy, well seasoned griddle to 350F, or

until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat

between low and medium), Drop heaping tablespoon of

batter on the griddle and spread with the back of a

spoon to about 4 inches wide and 1/8 inch thick. Cook

until edges are slightly brown and cookies can be

easily lifted from griddle with a spatula


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Erik Newbie
I'm so glad you liked them! They're yummy aren't they?

You could try using the flour mix and xanthan gum as a substitute in your fortune cookie recipe and just see what happens. That's all I did with my recipe and it ended up working out fine. That flour mix is pretty successful with baking any kind of cookie that I've tried. It's definitely worth a shot.

Erik - My next gluten-free cookie experiment will be with Fattigman - Here's a picture of them I found online - Open Original Shared Link . I'll post a recipe if it works out.

Nancy

Nancy - Good luck with the Fattigman.. sounds yummy, too! Have you ever tried making Rommegr

Erik Newbie
IT WORKS!! :P

I can hardly believe it, but it does-here is the recipe, altered to be gluten-free.

Krumcake tastes better, but these don't taste bad and they fold twice to get that fortune cookie shape. You can put any message in there you want-I used proverbs from around the world, I know someone who once used the Ferengi Rules of Aquisition-or you could put in some of those conversation question starters I've heard of (like "What's your favorite family tradition" etc.).

Nantzie, thanks for the encouragement. Also for introducing me to Krumcake. Yum.

Erik, the Krumcake doesn't look so great right now (tastes good though)-I need to get one of those Krumcake irons. I recommend you try out the recipe of Nantzie's it isn't too hard, really it isn't. Anyway it is better coming right out of the oven!

Gluten Free Fortune Cookies

4 egg whites

1 cup sugar

1 cup flour mix

(I used Annalise's Flour Mix-

for 3 cups of that, mix

2 cups extra finely ground flour-she uses Authentic Foods, I used a fine rice flour from an Asian food store-

potato starch 2/3 cup

tapioca flour 1/3 cup)

1/2 teaspoon xanthan gum (could maybe get by w/ less, I didn't want these to crack during folding though so erred on side of caution)

pinch of salt

3 Tablespoons heavy whipping cream

5 tablespoons butter (unsalted, melted in microwave)

1 teaspoon almond extract

Preheat oven to 400 degrees F (200 degrees C)-Coat baking sheet w/ cooking spray (Note-be liberal or you will end up trying to scrape them off in pieces while under a time limitation).

Use an electric mixer and combine the egg whites and sugar-beat on medium speed about 30 seconds. Add the flour, salt, and xanthan gum-beat until mixed. Add the butter, heavy cream and almond extract, beat until mixed.

Pour about 1 Tablespoon batter onto baking sheet. Spread w/ fingers into thin 4-5" circle, repeat to fill the tray, but don't try doing more than about 4-5 at a time, as when you take these out of the oven, you must fold w/ speed, and if you have too many, the last ones will fail and crack. Bake until edges turn golden brown, 6-8 minutes (watch closely, the later batches may cook faster as the pan will be warm when you reload it). For a more satisfying "crack" for the cookie, cook them a bit browner. For a cookie that tastes better, just brown the outside 1/4 inch or so.

Put the baking sheet on a heat-resistant surface and slide a spatula under one cookie (TIP: start w/ the brownest one as these set up faster and you won't want to leave them for last). Place on a tea towel. Fold cookie in half, pinching at top to form a loose semicircle. Insert index fingers into ends-press indentation into center of cookie while bending ends together to from shape of fortune cookie. This should take 10 seconds or less. Once the cookie hardens, you can't fold it. Repeat w/ other cookies. Write your message on paper and thread through cooled cookie (can also sometimes carefully wedge paper down in a semicircle if cookies are still slightly warm).

Thank you for your post (Grumpy, too) on making gluten-free fortune cookies and Krumcake! I think my sister-in-law has a Krumcake iron, and my parents will be in town in a couple weeks (my mother used to make Krumcake), so maybe I'll borrow that iron and see if we can do it! -Erik

Nantzie Collaborator

The krumkake iron has little grooves in it that would hold gluten. I'm not sure it would be safe to use your sister's iron. If it looks like it's okay, I'd still scrub every bit of it, inside and out, and get the design part scrubbed out with a new toothbrush. Also make sure you cover the cone roller (usually made of wood) with a couple layers of aluminum foil. Even with all of that, it might be better to do the pancake method. They taste the same either way. But that iron is a lot of fun to use. :)

Nancy

Veganized Newbie
Nancy - Good luck with the Fattigman.. sounds yummy, too! Have you ever tried making Rommegr
Nantzie Collaborator
Nancy - Good luck with the Fattigman.. sounds yummy, too! Have you ever tried making Rommegr

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,166
    • Most Online (within 30 mins)
      7,748

    melindakathleen
    Newest Member
    melindakathleen
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • DAR girl
      Looking for help sourcing gluten-free products that do not contain potato or corn derived ingredients. I have other autoimmune conditions (Psoriatic Arthritis and Sjogrens) so I’m looking for prepared foods as I have fatigue and cannot devote a lot of time to baking my own treats. 
    • Scott Adams
      I am so sorry you're going through this. It's completely understandable to feel frustrated, stressed, and disregarded after such a long and difficult health journey. It's exhausting to constantly advocate for yourself, especially when you're dealing with so many symptoms and positive diagnoses like SIBO, while still feeling unwell. The fact that you have been diligently following the diet without relief is a clear sign that something else is going on, and your doctors should be investigating other causes or complications, not dismissing your very real suffering. 
    • Oldturdle
      It is just so sad that health care in the United States has come to this.  Health insurance should be available to everyone, not just the healthy or the rich.  My heart goes out to you.  I would not hesitate to have the test and pay for it myself.  My big concern would be how you could keep the results truly private.  I am sure that ultimately, you could not.  A.I. is getting more and more pervasive, and all data is available somewhere.  I don't know if you could give a fake name, or pay for your test with cash.  I certainly would not disclose any positive results on a private insurance application.  As I understand it, for an official diagnosis, an MD needs to review your labs and make the call.  If you end up in the ER, or some other situation, just request a gluten free diet, and say it is because you feel better when you don't eat gluten.      Hang in there, though.  Medicare is not that far away for you, and it will remove a lot of stress from your health care concerns.  You will even be able to "come out of the closet" about being Celiac!
    • plumbago
      Yes, I've posted a few times about two companies: Request a Test and Ulta Labs. Also, pretty much we can all request any test we want (with the possible exception of the N protein Covid test and I'm sure a couple of others) with Lab Corp (or Pixel by Lab Corp) and Quest. I much prefer Lab Corp for their professionalism, ease of service and having it together administratively, at least in DC. And just so you know, Request a Test uses Lab Corp and Quest anyway, while Ulta Labs uses only Quest. Ulta Labs is cheaper than Request a Test, but I am tired of dealing with Quest, so I don't use them so much.
    • Scott Adams
      PS - I think you meant this site, but I don't believe it has been updated in years: http://glutenfreedrugs.com/ so it is best to use: You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • Create New...