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

Cookie Disaster

Kelleybean

Recommended Posts

Kelleybean Enthusiast
Kelleybean
Posted

I tried to make the snickerdoodle cookies from the gluten-free Cake Mix Doctor Cookbook, and they were a mess! They came off the sheet in crumbs. The recipe was basically Betty Crocker yellow cake mix, egg, butter (I used Earth Balance sticks to keep it dairy free), cinnamon, and some sugar. I kept trying different things on subsequent batches - greasing the cookie sheet, making them bigger, etc. Nothing worked.

Is this a common problem with baking gluten free cookies, or did I mess things up subbing the Earth Balance for the butter? I've used EB in place of butter with cake recipes with no problems.

The crumbs were tasty, but it'd be nice to get it off the sheet in one piece!

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

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

needs more starchy stuffs i think. But i've noticed that that is common for gluten free cookies.

Mizzo Enthusiast
Mizzo
Posted

I tried to make the snickerdoodle cookies from the gluten-free Cake Mix Doctor Cookbook, and they were a mess! They came off the sheet in crumbs. The recipe was basically Betty Crocker yellow cake mix, egg, butter (I used Earth Balance sticks to keep it dairy free), cinnamon, and some sugar. I kept trying different things on subsequent batches - greasing the cookie sheet, making them bigger, etc. Nothing worked.

Is this a common problem with baking gluten free cookies, or did I mess things up subbing the Earth Balance for the butter? I've used EB in place of butter with cake recipes with no problems.

The crumbs were tasty, but it'd be nice to get it off the sheet in one piece!

I have not tried this recipe but I have made her other recipes but never substituted and have had plenty of success. IMO BC mixes are always crumbly. I only use King Arthur, Pamela's and Namaste gluten-free mixes. In that order. The Pamela's mix uses almond flour that might help with the butter sub as it has more fat than rice flour.

If you want to stick with what you have put the cookies on the pan in the freezer for 15 minutes before cooking them. Worth a try, it helps with our PB cookies we make from scratch.

The recipe calls for vegetable shortening instead of butter if going dairy free have you tried that?

love2travel Mentor
love2travel
Posted

I've always only made my cookies from scratch with great success (cannot tell they are gluten-free) BUT vegetable shortening and butter behave very differently from one another with cookies. Substituting that can make all the difference. What is Earth Balance comprised of exactly?

sa1937 Community Regular
sa1937
Posted

I just got out my cookbook. I haven't made these cookies but I see she does have a note that if you want a more cakelike cookie to use 2 eggs. I also saw the note about using shortening instead of butter.

zus888 Contributor
zus888
Posted

I hate the idea of using shortening because, for me, (particularly with choco chip cookies) eating the raw dough is MOST of the fun of making the cookies. And, I just can't see myself eating raw dough made with shortening. I only use butter.

Kelleybean Enthusiast
Kelleybean
Posted
  • Author

Thanks, everyone! I guess my problem was assuming that Earth Balance would behave the same way as shortening/butter. I made the Orange Bundt cake from the same cookbook and it turned out great so I wanted to try the cookies, especially since the cookie recipes in that cookbook are so easy! I guess I either need to stick to finding recipes from scratch that don't require butter (so I don't have to substitute) or try it again with the 2 eggs.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

Thanks, everyone! I guess my problem was assuming that Earth Balance would behave the same way as shortening/butter. I made the Orange Bundt cake from the same cookbook and it turned out great so I wanted to try the cookies, especially since the cookie recipes in that cookbook are so easy! I guess I either need to stick to finding recipes from scratch that don't require butter (so I don't have to substitute) or try it again with the 2 eggs.

Cake substitutions (butter/shortening) are easier than with cookies. Some gluten-free cookie recipes call for vegetable shortening to prevent spreading, for example.

love2travel Mentor
love2travel
Posted

I hate the idea of using shortening because, for me, (particularly with choco chip cookies) eating the raw dough is MOST of the fun of making the cookies. And, I just can't see myself eating raw dough made with shortening. I only use butter.

I rarely use anything but butter as well because of the delicious flavour (including raw dough!). Therefore I usually use gluten-free recipes that specifically list butter.

Marilyn R Community Regular
Marilyn R
Posted

I rarely use anything but butter as well because of the delicious flavour (including raw dough!). Therefore I usually use gluten-free recipes that specifically list butter.

I can't tolerate dairy or soy and haven't found a soy free shortening yet. I in fact got tired looking. I considered lard, but that's bad for your cholesterol and the amount of additives in lard are staggering.

sa1937 Community Regular
sa1937
Posted

I can't tolerate dairy or soy and haven't found a soy free shortening yet. I in fact got tired looking. I considered lard, but that's bad for your cholesterol and the amount of additives in lard are staggering.

Earth Balance is coming out with a new shortening called Coconut Spread Open Original Shared Link

love2travel Mentor
love2travel
Posted

I can't tolerate dairy or soy and haven't found a soy free shortening yet. I in fact got tired looking. I considered lard, but that's bad for your cholesterol and the amount of additives in lard are staggering.

Hmmmmm...lard definitely is not the wisest choice for cholesterol! It is awesome in pastry crust, of course. Have you tried coconut shortening?

  • 3 weeks later...
Darissa Contributor
Darissa
Posted

We LOVE LOVE LOVE Snickerdoodles at our house. I have made the recipe from the general mills site and love them. I have also made the recipe from the cake mix doctor, but like the general mills recipe much much better. We took them to families at church last week, and everyone loved them. They couldn't believe they were gluten-free.

ALso, a note. Alot of times I bake my cookies on parchment paper. Not wax paper. THey are not the same thing. The cookies slide right off! Might try it.

Here is the recipe copied off the website from general mills.

Ingredients:

Ginsou Explorer
Ginsou
Posted

I can't tolerate dairy or soy and haven't found a soy free shortening yet. I in fact got tired looking. I considered lard, but that's bad for your cholesterol and the amount of additives in lard are staggering.

Spectrum shortening is soy/dairy/gluten free.....comes in a 24 ounce blue container...they also have a new butter flavored shortening, which I haven't tried yet. The product is 100% palm oil. I have purchased it mainly in natural food stores, and some supermarkets sell it. The supermarkets sell it in the special diet/gluten free section, if there is one. It is not refrigerated.

Skylark Collaborator
Skylark
Posted

Don't fool yourselves that Earth Balance is good for cholesterol. Earth Balance has some very clever marketing but the sticks contain palm oil and have a very similar amount of saturated fat to lard (40% for both). Butter has even more saturated fat at 60% which is also why it bakes so nicely. Palm oil is NOT heart healthy.

Open Original Shared Link

Agreed the additives in lard are not great but it might beat eating something you're sensitive to.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Spectrum shortening is soy/dairy/gluten free.....comes in a 24 ounce blue container...they also have a new butter flavored shortening, which I haven't tried yet. The product is 100% palm oil. I have purchased it mainly in natural food stores, and some supermarkets sell it. The supermarkets sell it in the special diet/gluten free section, if there is one. It is not refrigerated.

This is what I use. Works good for cookies, cake, and biscuits so far and is good for greasing pans just like you would use Crisco vegetable shortening.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,035
    • Most Online (within 30 mins)
      7,748
    bostonbell
    Newest Member
    bostonbell
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Is this celiac?

      By Beverage · Posted

      Exactly which blood tests were done? There are a few different ones and some docs don't do them all. Also, your results and reference ranges for each?
    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Thankyou so much for your words.Its a hard battle when a supposed well known hospital whose celiac " specialist " has down played me because my colon looks fine and put it in my medical and so pcp doesn't take seriously. In their eyes we all carry that gene.Im having alot of bad days trying to be positive because of it.
    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Scott Adams · Posted

      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      Fighting for a name

      By Scott Adams · Posted

      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
×
×
  • 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.