Jump to content

  • 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

Are They Gluten Free Cookies Or Not?

norahsmommy

Recommended Posts

norahsmommy Enthusiast
norahsmommy
Posted

My MIL made us 2 batches of christmas cookies. 1 regular for us and 1 for our daughter who is gluten intolerant. I ate one just to see how they turned out since I haven't attempted gluten-free sugar cookies yet. She did not use a mix, she made if from scratch from a recipe she found online. However it called for several different flours and I know you cannot buy them in the stores around here. I recommended bob's red mill all purpose gluten-free flour because I have been using it and it works pretty good. It does however have a distinctive flavor. I happen to like that flavor. However that flavor was not there in these cookies so I am trying to figure out what she used. It tasted like a normal Christmas cookie with home made icing. Then I had a paranoid though, what if she just used regular flour to see if dd really does have a problem? I don' t know if she would do this, I don't 'think' she would but man they taste so normal. I know gluten-free cooking takes a little time to get used to and things can be off for a while until you get the hang of it. I just can't imagine her very first gluten-free from scratch recipe going off without a hitch. I had given one to dd but she didn't even touch it.

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

Celiac.com Sponsor (A8-M):


Judy3 Contributor
Judy3
Posted

My MIL made us 2 batches of christmas cookies. 1 regular for us and 1 for our daughter who is gluten intolerant. I ate one just to see how they turned out since I haven't attempted gluten-free sugar cookies yet. She did not use a mix, she made if from scratch from a recipe she found online. However it called for several different flours and I know you cannot buy them in the stores around here. I recommended bob's red mill all purpose gluten-free flour because I have been using it and it works pretty good. It does however have a distinctive flavor. I happen to like that flavor. However that flavor was not there in these cookies so I am trying to figure out what she used. It tasted like a normal Christmas cookie with home made icing. Then I had a paranoid though, what if she just used regular flour to see if dd really does have a problem? I don' t know if she would do this, I don't 'think' she would but man they taste so normal. I know gluten-free cooking takes a little time to get used to and things can be off for a while until you get the hang of it. I just can't imagine her very first gluten-free from scratch recipe going off without a hitch. I had given one to dd but she didn't even touch it.

I'd ask for the recipe and say 'They were so good I just have to make more' and then you'll know.

sassiskull Rookie
sassiskull
Posted

I made sugar cookies that taste like normal cookies, maybe even better, Is it possible she mail ordered the flours? Were they cut outs? Id be afraid to eat any gluten-free cut outs if someone was making another batch of gluten cut outs at the same time.

Juliebove Rising Star
Juliebove
Posted

I'd be more than willing to bet that even if she did use gluten-free flours, she has cross contaminated them. I would NEVER have regular flour in my kitchen now.

codetalker Contributor
codetalker
Posted

Then I had a paranoid thought, what if she just used regular flour to see if dd really does have a problem?

I was reading your post and had the same exact thought the moment before I got to this sentence. It made me laugh. I don't feel so bad being paranoid myself now.

This is one of the reasons why I simply do not eat anything made by anyone. I don't want to be in this situation.

The bottom line is that even if the person is the comsummate baker / cook and aces a gluten-free recipe the first time, there are still so many other things that could go wrong. For instance, if they bought alternative flours (potato, rice, etc.), were the flours really gluten-free? Were they ground on a dedicated mill in a dedicated facility? Was the kitchen totally gluten-free when the cookies were made? Did wheat flour in the air settle on the cookies while they were cooling?

The only workable policy I've found is to just say, no.

norahsmommy Enthusiast
norahsmommy
Posted
  • Author

I was reading your post and had the same exact thought the moment before I got to this sentence. It made me laugh. I don't feel so bad being paranoid myself now.

This is one of the reasons why I simply do not eat anything made by anyone. I don't want to be in this situation.

The bottom line is that even if the person is the comsummate baker / cook and aces a gluten-free recipe the first time, there are still so many other things that could go wrong. For instance, if they bought alternative flours (potato, rice, etc.), were the flours really gluten-free? Were they ground on a dedicated mill in a dedicated facility? Was the kitchen totally gluten-free when the cookies were made? Did wheat flour in the air settle on the cookies while they were cooling?

The only workable policy I've found is to just say, no.

she didn't mail order the flour, she made them the next day after asking me where to buy all the different flours for the cookies and where to find xanthan gum. I reccomended bobs red mill and gave her some xanthan gum. I also warned her about cross contamination and asked her to be really careful if she planned to make regular cookies too. She said she already made the regulars and wanted to make gluten-free for our youngest. I mentioned that she has to really scrub with a wash cloth or sponge scrubber that has not had gluten on it and that flour can stay in the air and is on surfaces such as cutting boards and wooden rolling pins and stuff and she gave me this exasperated look and said understood what I was getting at. So I don't feel overconfident that even if the cookies are made with gluten free ingredients that she didn't cross contaminated them.

momtok&m Explorer
momtok&m
Posted

I have that same "paranoid" thought all the time!!!! If it were me, I'd make another gluten-free batch and then just eat the others ourselves. Again, if it were me, and I believed regular cookies were being passed off as gluten-free, I'd say something like "Hmmm...she's not been feeling well the past few days. Tummy ache/diarrhea/etc." No reaction necessary but she'd then understand or believe it's not made up. I know about half of my family thinks this is all in our heads and the other half thinks a little won't hurt!

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

Celiac.com Sponsor (A8-M):


ljgs Explorer
ljgs
Posted

I'm sure she had all good intentions, but don't take a chance. Bake some gluten-free cookies yourself and just keep smiling.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Get the recipe and let's try it out! I wouldn't give the cookies to your daughter, but I'd love to try the recipe! :)

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    2. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    3. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
    4. KathyR37
      - KathyR37 posted a topic in Coping with Celiac Disease
      2

      New here

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Celiac attack confusion and anxiety

      This article, and the comments below it, may be helpful:
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,811
    • Most Online (within 30 mins)
      7,748
    Taraceliacmama
    Newest Member
    Taraceliacmama
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      New here

      By KathyR37 · Posted

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
    • Scott Adams
      Celiac attack confusion and anxiety

      By Scott Adams · Posted

      This article, and the comments below it, may be helpful:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.