• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Sugar Cookes
0

13 posts in this topic

I'm begging for a recipie for that and the icing. I like them soft and chewy too :lol: if that helps.

I thought well, since we had a pie crust thread, why not a sugar cookie one. Tis the season and all that jazz.

Also i don't have a mixer... so something hand stirred friendly?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'll beg, too. But I have a mixer.

1

Share this post


Link to post
Share on other sites

You mean like the ones at the store bakery in the plastic box with the colors on top?

ME TOO!!!!!

0

Share this post


Link to post
Share on other sites

I wonder if the new mix from Pamela's will have the right texture. I just hope I can find ones that I can use cookie cutters on.

0

Share this post


Link to post
Share on other sites

A few ideas here. Mine is delish :D

0

Share this post


Link to post
Share on other sites
Ads by Google:


A few ideas here. Mine is delish :D

My recipe is on that thread too. Cream cheese cut outs

0

Share this post


Link to post
Share on other sites

My recipe is on that thread too. Cream cheese cut outs

Those look really good!

0

Share this post


Link to post
Share on other sites

Gluten eaters usually ask for the recipe.

I have been experimenting with adding almond paste for more flavor. Has added that much flavor, but it didn`t change the consistancy.

0

Share this post


Link to post
Share on other sites

Just made some Halloween cookies (notice my new av? :rolleyes: )

Here is the recipe that I now use:

1 Cup Butter

1/2 Cup Brown Sugar

1 Cup Sugar

2 Eggs

2 Teaspoon Vanilla

3 1/4 Cups gluten-free Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Teaspoon Xanthan Gum

Cream butter and sugars well, add eggs and vanilla and mix till well blended. Combine all dry ingredients and add a little at a time until well blended. Refrigerate (overnight if possible). Roll out a little at a time using as little gluten-free flour as possible . . . keep rest of dough in fridge (or work fast). Cut out cookies and transfer to pan and bake in a 350 degree oven for 7 to 10 minutes. Let cool completely before decorating.

For non-cut-out cookies, I put the dough in a one gallon ziplock back, shape into a tube and refrigerate. After it's cold, remove from ziplock and roll to get a somewhat-even log of dough and then just slice and bake.

I use Annalise Roberts recipe for gluten-free flour mix: 6 cups brown rice flour (extra finely ground), 2 cups potato starch, 1 cup tapioca flour . . . I think the key to a good texture is the fineness of the grind of the rice flour. I use Authentic Foods Brown Rice flour . . . pricey, but I'll never go back to Bob's Red Mill rice flours (I do use their tapioca and potato starch). If I use white rice flour, I use Flying Horse brand from an Asian Market (much finer grind than Bob's Red Mill and cheaper as well).

Icing Recipe:

1 Cup Crisco

2 lbs bag of Powdered Sugar

2 Teaspoons Vanilla Extract

2 Teaspoons Butter Flavoring

Pinch of Salt

Enough Milk (Water works as well) to get to the thickness you like

Combine all.

Notes: If you want the white decorating icing, use Wilton's clear vanilla and clear butter flavoring. You don't have to use the butter flavoring . . . I've got it, I like it, I use it. Wilton's paste colors will let you get the deep colors. This is very forgiving on the quantities . . . I don't measure anything, just eyeball it.

0

Share this post


Link to post
Share on other sites

I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

0

Share this post


Link to post
Share on other sites

I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

All new posts are reviewed by the moderators. This ensures that inappropriate posts, spam and other self-promotion are not posted in the forum.

0

Share this post


Link to post
Share on other sites

I have a super excellent soft, chewy gluten-free sugar cookie recipe! Will share once these moderators let me post around here!

On the bright side, you're already half way there with the number of posts you need before the moderators let you post moderator-review-free.

The down side to that whole arrangement is that we no longer have access to cheap nikes, online pharmecauticals than can cure anything, or fake passports.

Go ahead and post your recipe!! I'm pretty happy with my current one, but I'm always looking to take credit for other people's suggestions improve my product. :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,784
    • Total Posts
      932,403
  • Member Statistics

    • Total Members
      64,261
    • Most Online
      3,093

    Newest Member
    cristicarper
    Joined
  • Popular Now

  • Topics

  • Posts

    • I think the gripe with this sort of article is that it's not telling the right story. When you write anything, you have a choice about whose story you tell and the consequences of it.  While such articles are factual in the sense that objectively, a GFD is worse than a similar regular one, the focus of these articles undermines the struggles of those who must be gluten-free while also not really giving any information that is likely to result in changed behaviour. All this sort of article does is justify the anti-gluten-free circlejerk. I think many of the journalists here think they're on the side of people with celiac disease because they're underlining that the fad diet is dumb/pointless/harmful/whatever. While this may be true, the message the reader remembers is this: the GFD is frivolous. It doesn't matter if there's a line in the article that says something about how the GFD is a medical necessity for those with celiac disease. People don't remember the asterisk in the article. All they remember is that the GFD is for idiots.  What would be valuable and useful is discussing celiac disease - symptoms, longterm consequences etc. and how strict those with celiac disease must be with the GFD in the context of this research. This will do a better job of convincing people that the fad diet is dumb, but do so in a responsible way that doesn't undermine the real problems faced by those with celiac disease or other medical conditions. Plus, the increased awareness might make someone realize that they should get tested.
    • I had to run go google zonulin. Never heard of that! Makes perfect sense though.. I assume every single person on earth with AI disease has leaky gut! Ya know, I drank several glasses to a bottle of merlot every night after work to "unwind" for many years before I figured out it aggravating the leaky gut! I'm SO glad I quit before it did more damage ... Seriously, metformin is awesome. I love it. Great for metabolic resistance and free at a lot of places with an RX!
    • I am on Armour too.  No metformin for me yet.  I am trying to manage on a low carb high fat diet for many reasons like having a damaged gut and being allergic to so many meds (yah know....swelling, hives, etc.).  Leaky gut.  Nope.  Better.  Zonulin seems to be increased in celiacs.  I am going to blame my gut on that!  Seriously, there seems to be a link.  
    • Dang, Ennis.  You rock!  Ironic and I must be near brain dead.  Did I mention that school is out today!!!!!!  I feel so sleep deprived!  S U M M E R! 
    • Wow you have ALOT going on! Sorry to hear about your ongoing issues. Are you super duper strict with avoiding gluten or do you think you are still getting cross contamination? I will check out that portion of the forum- THANKS a bunch for that. It is all a bit overwhelming. I saw some people post that they saw "dramatic improvement!" within 2 weeks and I'm going rreeeaaalllly? *insert sarcasm.. haha. I know I wont get that lucky. I take metformin and armour and victoza. Type 2 diabetes runs in my family too. My glucose levels were never really high and I never got the official type 2 diagnosis but ive dropped all excess weight on these meds. I hope to wean soon. Did you fix the leaky gut? That is a daunting task isn't it!    
  • Upcoming Events