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. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,440
    • Most Online (within 30 mins)
      7,748
    Lillian Steele
    Newest Member
    Lillian Steele
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.