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Ok i decided to make peanut butter cookies with the natural pb, and they came out terrible, the first batch i made i burnt the second batch is all gross and crumbly, what can i do to fix them to not be so crumbly. I have an batch now in the over for peanut butter bars, and im going to put jelly on top, i hope these turn out better, but what can i do for the cookies.

Also i was going to make sugar cookies, i have an box mix and just need to add butter or margarine, what can i add that is gluten casein and soy free instead, i cant find any butter here that is safe of all three.

I also was wondering if i can use that sugar cookie dough and turn it into biscochitos, u know the cookies with cinammon, i was thinking of just adding cinnamon to the recipe, but not sure if that would work, i did an search for gluten free biscochitos but nothing came up.

I am in such a lousy mood right now, im tempted just to make regualr christmas cookies, but i know that wont be a good thing lol.

paula

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Ok i decided to make peanut butter cookies with the natural pb, and they came out terrible, the first batch i made i burnt the second batch is all gross and crumbly, what can i do to fix them to not be so crumbly. I have an batch now in the over for peanut butter bars, and im going to put jelly on top, i hope these turn out better, but what can i do for the cookies.

Also i was going to make sugar cookies, i have an box mix and just need to add butter or margarine, what can i add that is gluten casein and soy free instead, i cant find any butter here that is safe of all three.

I also was wondering if i can use that sugar cookie dough and turn it into biscochitos, u know the cookies with cinammon, i was thinking of just adding cinnamon to the recipe, but not sure if that would work, i did an search for gluten free biscochitos but nothing came up.

I am in such a lousy mood right now, im tempted just to make regualr christmas cookies, but i know that wont be a good thing lol.

paula

I don't know if i'm MUCH help but I have found for cookies and ONLY cookies cheap ass Goya rice flour works GREAT! The Alton Brown sugar cookies recipe is on foodtv.com and i take that and replace the flour with rice flour and the milk with soy milk...(yah, i know not that helpful) but maybe you can replace it with some other form of milk....i know nothing about casein really...ah! this is hard!

BUT for all my cookies i put rice flour in for flour, it does not rise but that's fine and in the sugar cookies i think it's WAY better then normal flour, stays softer longer and it's just mmmm mmm good!

Also try brushing your cookies with milk before you put them in the oven (or whatever you use for milk), it makes them not brown and stay beautiful.

Have you tried just adding a touch of water to the crumbly cookies? I have done that before and it worked great!

try adding cinnamon, you got nothing to loose (except the $20 you spent on flour to make the damn things!) ;)

I hope I was some kind of help and good luck!!

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Weird - bummer about the PB cookies! I've made two different PB cookie recipes using natural pb and had no problems. So, sorry, I don't have any suggestions there.

As far as sugar cookies go (or any others) the only thing I've found that's gfcfsf is either coconut oil or Spectrum shortening. I tried the coconut oil as a sub in one recipe, though, and it didn't work at all. So, I've used the shortening for my Christmas cookies this year and it worked great. Should work for your mix, I would think. I get mine at our food co-op, but I've also seen it at a couple of mainstream grocers.

I know it's tempting, but don't make regular cookies! Then you couldn't enjoy them, and what's the fun in that? This is my first Christmas gfcfsf...at first I was bummed about not being able to do my normal "bake up a storm" and give away oodles and oodles of treats. But, I started combing recipes and came up with a decent assortment. And, thankfully, only one has failed me. Let me know if you are interested in any recipes - I made coconut macaroons, spritz, macadamia butter-cranberry cookies, pb "cups" with chocolate fudge (a cookie), macadamia, coconut & cranberry bars, sugar cookies, almond sweets, cappuccino froths (meringues) and peppermint chocolates.

Good luck! I know it's frustrating when something doesn't turn out!

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s i would love ur recipes of all of them but the chocolate cause i cant any chocolate here that is gcsf, unless i can anything besides the enjoy life choco chips. I would be forever indebted to you for these recipes. I want to try and bake again with the kids tonight and tommorow.

My pb bars came out great, all of them but 1 is left, the kids, hubby and I just pigged out lol.

paula

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Glad to hear the pb bars turned out! They sound good!

Here are my recipes...

Coconut Macaroons (modified from the Baker's Coconut bag)

1 pkg.(14 oz) Baker's Angel Flake Coconut (5 1/3 cups)

6 Tbsp arrowroot

2/3 c. sugar

1/4 tsp salt

4 egg whites

1 tsp almond extract

Mix coconut, sugar, arrowroot, and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto cookie sheets covered with parchment paper.

Bake at 325 degrees for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Makes about 3 dozen or 18 servings, 2 cookies each.

Spritz

1 c. Spectrum shortening

2/3 c. sugar

1 tsp almond extract

1/2 tsp vanilla extract

1/2 tsp salt

3 egg yolks

2 1/2 c. 4 bean flour mix

1 1/2 tsp xanthan

Cream together shortening and sugar. Add egg yolks and extract and blend well. Add salt, flour and xanthan and mix until thoroughly combined. (I didn't try using a press as I realized I will need a new one - instead I rolled the dough into one-inch balls and then flattened with the bottom of a bowl to about 1/4-inch thickness. Then, sprinkled with colored sugar.) Bake in a 400 degree oven for 7 minutes. Let cool slightly, then remove from pan to cool on a wire rack. (These were a bit crumbly, especially when they were hot, but got better as they cooled.)

Macadamia Butter Cookies with Dried Cranberries (modified from Cooking Light, Dec. 07 issue)

2/3 c. macadamia nuts

1/2 c. sugar

1/2 c. packed brown sugar

1 tsp vanilla extract

1 large egg

1 1/4 c. 4-bean flour mix

1 tsp xanthan

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp ground nutmeg

1/2 c. sweetened dried cranberries, chopped

1 Tbsp turbinado sugar

Place nuts in a food processor, and process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 c. sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Combine flour, xanthan, baking soda, salt and nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be thick). Stir in cranberries. Chill 10 minutes.

Preheat oven to 375 degrees.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place turbinado sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper. Place 15 cookies on each of 2 baking sheets.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern.

Bake cookies, 1 baking sheet at a time, for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies. Yield: 30 servings, 1 cookie each.

Simple Fudge Tarts (modified from Better Homes and Garden's 100 Best Cookies 2004)

peanut butter cookie dough (recipe called for 1/2 of an 18-ounce roll of refrigerated pb cookie dough)

1 c. Enjoy Life chocolate chips

3/8 c. coconut milk

2 Tbsp powdered sugar

Preheat oven to 350 degrees. Spray 24 (or more, as needed) 1 3/4 inch muffin cups with non-stick spray (I use silicon pans, so I don't have to spray). Cut cookie dough into 24 equal pieces. Place each slice of dough into prepared cup.

Bake in preheated oven for 9 minutes or until edges are lightly browned and dough is slightly firm, but not set. Remove from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.

Bake 2 minutes more or until edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.

For filling, in a saucepan combine chocolate chips, coconut milk and powdered sugar. Cook and stir over medium heat until chocolate melts. Spoon a generous teaspoon of filling into each cooled tart shell. Cool until filling is set. Makes 24.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Thank you very much, can i subsitute any other flour for the bean flour?

i cant wait to bake tommorow now.

paula

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Sorry I didn't get the rest of them typed up - ran out of time & packing/leaving today.

I would think you could sub any flour mix. Some I used the 4 bean flour mix, others I used a rice flour mix...but I've only made each recipe once, so haven't had time to experiment.

Hope you have good luck with them!

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oh np, u posted the ones i really wanted so its all good. Once i go pick up the coconut oil im going to bake. So thank oyu very much.

paula

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When my sister was visiting, she and I did some research on cooking for her son who is allergic to so many things it will make your head spin, one thing he can have is wheat, go figure...

anyways she had problems making cakes they just turned to crumbs and even the cupcakes had to be in cups or they too would crumble before you could take a bite........

we found a cookbook that used mostly "potato flour" and she bought some and took it home and for the first time in 8 years my nephew is getting CAKE that doesnt crumble!!!

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