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

Cherry Cookie Flour Substitute-Recipe Incl.


diwrom

Recommended Posts

diwrom Newbie

Hey there Friends! I would like to get some suggestions for a recipe my mom has used for years! Last year I tried Bob's red mill flour mix as a substitue, but my cookies lost their beautiful shape..tasted good but ugly. Any suggestions of a flour (mix) substitute?I do not know where this recipe came from..most likely betty Crocker, but who knows..

1/2 pd of Cream Cheese

1 cup of Crisco Butter Shortening

2 cups of Flour

- Mix above ingredients and chill for 8 hours

1- 16 oz Jar of Maraschino Cherries

1 bag of powdered sugar

drain cherries and remove stems. Let cherries dry on paper towel.

Roll Dough 1/8" Thick with powdered sugar in place of flour. cut dough into 2" x 3" pieces. Place Cherry in the center of the dough and wrap dough (looks like a pillow.) Bake at 375 degrees for 15-17 min. After cookie has cooled for 5 min, roll in powdered sugar.

Here are the flours I have Potato starch, rice flour, Tapioca, xanthan gum, Sweet Sorghum flour, & white bean flour. I als have corn startch and some other things laying around I may have missed. Any suggestions?


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



Celiac.com Sponsor (A8-M):



MelindaLee Contributor
  On 12/16/2010 at 12:02 AM, diwrom said:

Hey there Friends! I would like to get some suggestions for a recipe my mom has used for years! Last year I tried Bob's red mill flour mix as a substitue, but my cookies lost their beautiful shape..tasted good but ugly. Any suggestions of a flour (mix) substitute?I do not know where this recipe came from..most likely betty Crocker, but who knows..

1/2 pd of Cream Cheese

1 cup of Crisco Butter Shortening

2 cups of Flour

- Mix above ingredients and chill for 8 hours

1- 16 oz Jar of Maraschino Cherries

1 bag of powdered sugar

drain cherries and remove stems. Let cherries dry on paper towel.

Roll Dough 1/8" Thick with powdered sugar in place of flour. cut dough into 2" x 3" pieces. Place Cherry in the center of the dough and wrap dough (looks like a pillow.) Bake at 375 degrees for 15-17 min. After cookie has cooled for 5 min, roll in powdered sugar.

Here are the flours I have Potato starch, rice flour, Tapioca, xanthan gum, Sweet Sorghum flour, & white bean flour. I als have corn startch and some other things laying around I may have missed. Any suggestions?

My first choice would be to try 1/2 cup each sorghum, tapioca, potato starch and amaranth. (+1 tsp xanthan gum). Second choice, I would try 3/4c Tapioca, 3/4c cornstarch, 1/2 c bean flour and 1/4 sorghum. You will have a tad too much, but that was the closest converstion I could come up with. If you don't want any extra, maybe take a tablespoon or so out of the tapioca and cornstarch, and bit out of the other two. You'll also need 3/4-1tsp of xantham gum. You might have to play with the flour amount a bit too, just to make sure that it's not too dry or too soft. I usually sift my flours together first and then add to the wet ingrediants a bit at a time. These doughs are usually best chilled as a little stickier initially gives you a better outcome later.

Mizzo Enthusiast

Sorry this is not on your list, but...

King Arthurs gluten-free flour has so far worked cup for cup as a really great substitute for cookies. I am going to make muffins with it this weekend.

Yes it's more money but less bags of stuff less measuring and definitely better tasting. I stocked up when it went on sale so I will have plenty.

freeatlast Collaborator
  On 12/16/2010 at 12:45 PM, Mizzo said:

Sorry this is not on your list, but...

King Arthurs gluten-free flour has so far worked cup for cup as a really great substitute for cookies. I am going to make muffins with it this weekend.

Yes it's more money but less bags of stuff less measuring and definitely better tasting. I stocked up when it went on sale so I will have plenty.

Mizzo, or anyone who uses King Arthur's flour, could you provide a link listing their ingredients? I searched for about 10 minutes or longer on their website and couldn't find it. I absolutely dislike the taste of brown rice flour and avoid it.

Or, would some kind soul who uses it look and see if brown rice flour is listed in the ingredient list and let us know? Thanks! I would like to try it if it doesn't.

GlutenFreeManna Rising Star
  On 12/16/2010 at 2:13 PM, freeatlast said:

Mizzo, or anyone who uses King Arthur's flour, could you provide a link listing their ingredients? I searched for about 10 minutes or longer on their website and couldn't find it. I absolutely dislike the taste of brown rice flour and avoid it.

Or, would some kind soul who uses it look and see if brown rice flour is listed in the ingredient list and let us know? Thanks! I would like to try it if it doesn't.

I used their bread mix yesterday to make hamburger buns. I no longer have the box but it listed rice flour, tapioca stach and potato starch as well as some "conditioners". I'm fairly certain it doesn't have brown rice, just plain rice flour. I remember because I looked at the box to see if I could make a similar mix for less by buying the separate flours. I have used their all-purpose flour in the past for pizza crust and pancakes and I think that also has rice flour and tapioca. King Arthur flours run about $7 per box in my area, but so far everything I have made with King Arthurs has turned out great. I get mine at Kroger, so if you have a Kroger store (or one of their sub-chains) in your area I would check there first.

freeatlast Collaborator
  On 12/16/2010 at 6:09 PM, GlutenFreeManna said:

I used their bread mix yesterday to make hamburger buns. I no longer have the box but it listed rice flour, tapioca stach and potato starch as well as some "conditioners". I'm fairly certain it doesn't have brown rice, just plain rice flour. I remember because I looked at the box to see if I could make a similar mix for less by buying the separate flours. I have used their all-purpose flour in the past for pizza crust and pancakes and I think that also has rice flour and tapioca. King Arthur flours run about $7 per box in my area, but so far everything I have made with King Arthurs has turned out great. I get mine at Kroger, so if you have a Kroger store (or one of their sub-chains) in your area I would check there first.

I had no idea I could have been buying it at Kroger's this whole time. THANK YOU, thank you so very much!

GlutenFreeManna Rising Star
  On 12/16/2010 at 6:50 PM, freeatlast said:

I had no idea I could have been buying it at Kroger's this whole time. THANK YOU, thank you so very much!

That's the only place I have seen it so far. I hope you can find it at yours. My Kroger has a "diet food" aisle withe some gluten-free foods, but the gluten-free King Arthur's flour is not in that aisle, it's in the baking aisle right in the middle of the regular bags of flour. I always have to hold my breath when I take it off the shelf and then I wipe it down with a lysol wipe really quickly.


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



Celiac.com Sponsor (A8-M):



Mizzo Enthusiast
  On 12/16/2010 at 2:13 PM, freeatlast said:

Mizzo, or anyone who uses King Arthur's flour, could you provide a link listing their ingredients? I searched for about 10 minutes or longer on their website and couldn't find it. I absolutely dislike the taste of brown rice flour and avoid it.

Or, would some kind soul who uses it look and see if brown rice flour is listed in the ingredient list and let us know? Thanks! I would like to try it if it doesn't.

Sorry , but yes it does contain brown rice flour.

freeatlast Collaborator

Thanks for letting me know. Won't be buying that. That's why I don't like the taste of Betty Crocker's mixes so much even though I've bought them several times. I do like the convenience of them though.

GlutenFreeManna Rising Star

My apologies. The gluten-free multi-purpse flour has brown rice listed as the last ingredient. The gluten-free bread mix does not have brown rice, however. Here I found the ingredients listed for the bread mix: Open Original Shared Link

sa1937 Community Regular

Open Original Shared Link

King Arthur's carefully tested blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is perfect for all of your gluten-free baking recipes. 24-oz. box.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,247
    • Most Online (within 30 mins)
      7,748

    Jbamf8791
    Newest Member
    Jbamf8791
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross...
    • Scott Adams
      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to...
×
×
  • Create New...