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Showing results for tags 'cookies'.
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Celiac.com 05/11/2026 - Chips Ahoy!, the beloved brand renowned for its delectable chocolate chip cookies, is breaking new ground with its first-ever gluten-free version. Launching this May, the Chips Ahoy! Gluten Free cookie promises to deliver the same irresistible taste that has made Chips Ahoy! a favorite among cookie lovers nationwide. A Revolutionary Addition to the Chips Ahoy! Family The debut of Chips Ahoy! Gluten Free cookies marks a significant milestone for the brand. After years of meticulous development and testing, the innovative team at Chips Ahoy! has crafted a cookie that captures the essence of their classic chocolate chip cookie while being completely gluten-free. Jainette Quinones, brand manager for Chips Ahoy! innovation, expresses the team's dedication to creating not just a good gluten-free cookie, but a great cookie that everyone can enjoy. Crafting Perfection: The Journey to Chips Ahoy! Gluten Free The creation of Chips Ahoy! Gluten Free cookies was no small feat. The innovation team invested over 3,000 hours and explored more than 40 recipes to ensure they achieved the perfect texture and flavor. Their efforts have resulted in a cookie that promises to delight both cookie enthusiasts and the gluten-free community alike. Actress Ashley Benson, among the first to taste the new cookies, attests to their quality, stating, "I love sweets so much, and the fact that these Chips Ahoy! cookies are gluten-free but still taste the same is so great!" The nationwide release of Chips Ahoy! Gluten Free cookies in specially marked packaging this May is sure to be met with excitement from fans eager to experience the iconic Chips Ahoy! taste in a gluten-free format. As Chips Ahoy! continues to innovate and expand its offerings, the brand remains committed to delivering delicious treats that bring joy to people everywhere. Read more at prnewswire.com
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Celiac.com 04/26/2024 - For people with celiac disease, finding delicious gluten-free treats can be a challenge. Recently, 'Shark Tank' featured Nowhere Bakery, a company specializing in gluten-free cookies and brownies. While the founders secured a deal on the show, viewers expressed concern over the high prices of their products. Nowhere Bakery's offerings start at $68 for a pack of chocolate chip cookies, prompting some fans to question the affordability of these treats. Many took to social media platforms like Facebook and Reddit to voice their opinions, with some criticizing the perceived elitism associated with the brand. Those who visit the company's website, nowherebakery.com, and provide contact information, can receive a 10% discount on your first order through the 'Shark Tank' promotion. The website also highlights a special offer featuring the Best Sellers Sampler. This includes Nowhere Bakery's four most popular cookies, for just $55 for an eight-pack or $95 for a sixteen-pack. The packs contain chocolate chip cookies, candy bar cookies, brownies, and blondies. The basic rates for the Pick You Pack specials begin at $68 for chocolate chip cookies, $70 for candy bar cookies, $70 for blondies, and $70 for brownies. Bags of mix cost between $13 and $15. All of these are available for shipment. Still, the prices are steep. Online, numerous 'Shark Tank' fans swooped in with some snark. On Facebook, fans wrote, "I would love these but I can’t afford them." Another person added, "To many bakerys [sic] are copy cats. It's not worth the time or labor." On X, fans wondered, "$6 for a cookie?!" Another user wrote, "Skinny, trendy people selling me baked goods…. " Despite the criticism, notably over their cookie prices, Nowhere Bakery has garnered attention for its innovative approach to gluten-free baking. Founded by Saphira and Maurizio Rasti in 2020, the bakery aims to provide delicious desserts that cater to various dietary restrictions, including celiac disease. Notably, Nowhere Bakery caught the eye of actress Gwyneth Paltrow, who partnered with the company for a special Christmas assortment of cookies in 2022. Their commitment to quality ingredients and unique recipes has earned them a loyal following and prestigious awards. For those interested in trying Nowhere Bakery's products, the company offers discounts through their website and ships nationwide. While the prices may be higher than average, the promise of gourmet gluten-free treats may be worth the investment for some consumers. 'Shark Tank' fans can catch the latest episodes on ABC and streaming platforms like Hulu, providing an opportunity to discover innovative brands like Nowhere Bakery and their delicious gluten-free offerings. Read more at meaww.com
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Celiac.com 02/28/2023 - Everyone knows about Walker's Shortbread, but did you know that they also now make Certified Gluten-Free versions of their beloved treats? We were delighted to try the following new gluten-free versions, which use a proprietary blend of rice flour, corn flour, and potato starch to replace the traditional wheat flour: Gluten Free Chocolate Chip Shortbread Gluten Free Ginger & Lemon Shortbread Gluten Free Shortbread Rounds It should be no surprise that each of these new varieties use the same high-quality butter and sugar as their original wheat-based counterparts, and are still baked in small batches to ensure their classic taste, but what was a big surprise to us is that Walker's has somehow found a way to capture the same amazing flavor, aroma, soft crunchiness, and mouth feel that are trademarks of their original versions. In fact, they've created perfect crossover gluten-free shortbread cookies which sacrifice nothing—even for those without gluten issues, and they do, indeed, live up to the Walker's promise: "all the pure-butter taste, aroma and texture you love, but without the gluten." Gluten Free Chocolate Chip Shortbread If you're a chocolate chip cookie lover like me, then you must try Walker's Gluten Free Chocolate Chip Shortbread! These cookies are the perfect combination of crispy shortbread and delectable chocolate chips. I love how the chocolate chips are just the right amount, not overpowering the shortbread taste, but giving it an extra chocolate kick. Every bite is heavenly, and they are perfect for satisfying your chocolate chip cookie cravings. These cookies are so delicious that it's hard to believe they're gluten-free! I highly recommend these cookies to everyone, whether you're gluten sensitive or not. Gluten Free Ginger & Lemon Shortbread Walker's Gluten Free Ginger & Lemon Shortbread is a game-changer for me. I love the combination of the warm, spicy sweetness of stem ginger with the tangy freshness of lemon. This cookie has the perfect amount of lemon flavor with a nice ginger finish. The texture is perfectly crumbly, and it melts in my mouth with every bite. I can taste the high-quality ingredients that make these cookies so special, and the ginger aroma is simply divine. Walker's Ginger & Lemon cookies are perfect for a snack, a dessert, or even with a cup of tea or coffee. I highly recommend them to anyone who wants to try something unique and flavorful—you'll be hooked after just one bite! Gluten Free Shortbread Rounds Walker's Gluten Free Shortbread Rounds are the ultimate shortbread experience. The rich butter flavor is fully unleashed in this cookie, and the crumbly texture is just perfect. These cookies are the purest form of shortbread, without any distractions. Every bite is like a hug from a dear friend, comforting and satisfying. I love how these cookies can be enjoyed on their own or paired with other desserts. They're perfect for any occasion, whether you're celebrating a special event or just having a casual snack. I highly recommend these cookies to anyone who wants to experience the authentic taste of shortbread. Trust me, you won't find a better shortbread cookie out there! About Walker's Shortbread Founded in 1898 by Joseph Walker in the small village of Aberlour, the company remains family-owned and operated to this day, with Joseph's grandchildren and great-grandchildren carrying on his legacy of fine baking. Despite its humble beginnings, Walker's Shortbread has become a global phenomenon, with its products sold in countries all over the world. But despite its success, the company has remained committed to its core values of quality and natural goodness, using only the best ingredients and no artificial flavorings, colorings, or preservatives. The founder's personal guarantee is still marked on every package, confirming that Walker's products are made with only the best ingredients obtainable. Visit their site for more info.
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What was your first reaction when your doctor told you that anything containing gluten had to be eliminated from your diet? After you stopped screaming, “But I HAVE to have my pizza!” did you begin to panic? Know this—there is almost NOTHING that you used to eat before being diagnosed that you cannot eat now; you just have to learn to make it a little differently. If you don’t know how to do something it can seem difficult at first, but with a little experience it becomes easy. This same principle applies to the multitude of combinations of the various alternative flours used in gluten-free baking. The basic gluten-free flour mixture consists of 2 cups rice flour, 1 cup potato starch flour, and 1 cup tapioca flour. This combination may be used to replace wheat flour in most of your recipes. However, there are as many combinations of flours as you have imagination, each serving a different purpose. Do you want your cakes to be lighter? Add a little bean flour to your mixture (not too much or it will leave an aftertaste). Garbanzo and/or mung bean flours are excellent for this purpose. Want to make bread? Make a flour mixture with mostly potato starch flour, tapioca flour and cornstarch. If you can find the elusive sweet potato flour (sold at most Asian markets), add it to your cookie flour mixture to improve its texture. Each type of flour has its own unique properties and taste, and if you find a combination of flours that you really like, sift large amounts together, spoon it into freezer bags, and freeze them until needed. This will put an end to you having to drag out all of the different bags and boxes of flours each time you want to bake. For those new to the gluten-free diet you will notice that when you bite into a muffin or cookie it may fall apart. Alternative flours do not bind as well as wheat flour, so it is necessary to add a binder to them. Do not be intimidated by the name xanthan gum. It is a white powder that is usually packaged in a small pouch and can be found at most health food stores. Add a little xanthan gum to a recipe to prevent your baked goods from crumbling. Guar gum may also be used in place of the xanthan gum, but in some people it can have a laxative effect. Unflavored gelatin may also be added as a binder in place of the gums; just be sure to use twice as much of it in the recipe to replace the gum. You will find that the alternative flours are heavier and don’t have as much taste as wheat flour. Not to worry - add twice the amount of baking soda or baking powder called for in the wheat version of the recipe. You can also double the amount of flavoring (vanilla, almond, etc.). Use your imagination and add extra ingredients that will enhance the taste…toasted nuts or coconut, chocolate pieces, Kahlua, dried fruits, fresh fruits, etc. Many people with celiac disease also have other dietary concerns, such as high cholesterol, high blood pressure, lactose intolerance, casein-free, low or no sugar, allergies to yeast, corn, soy, berries, rice, nuts, eggs, etc. Even with other dietary restrictions, you can usually find alternative methods of preparation for most foods. The trick is to recreate the original taste and texture when you substitute ingredients. For example, in place of cane sugar you can use date sugar, beet sugar, fructose, canned fruit packed in juice, unsweetened applesauce, a jar of baby strained prunes, shredded apples, mashed bananas or pure fruit juices. Toasting unsweetened coconut brings out the natural oils and will add a wonderful toasty sweetness to a baked product. If you need to limit your salt intake use herbs (lots of them!) as a replacement. Adding a lot of chopped celery to soups and stews will alleviate the need to add so much salt. Eggs add moisture and act as a binder in a baked product. If you cannot have them you can use one of the following replacement recipes for each 1 to 2 eggs called for in the recipe: 1 teaspoon baking powder, 1 Tablespoon liquid, and 1 Tablespoon vinegar 1 teaspoon yeast dissolved in ¼ cup warm water 1 ½ Tablespoons water, 1 ½ Tablespoons oil, 1 teaspoon gluten-free baking powder 1 packet unflavored gelatin, 2 Tablespoons warm water (Do not mix until ready to use.) ¼ cup soft silken tofu and ¼ teaspoon baking soda per 1 cup of flour called for in the recipe 3 Tablespoons applesauce plus 3 teaspoons powdered egg replacer If you cannot tolerate rice, replace the rice flour in the baking mixtures with potato starch flour. For casein-free diets, soy, rice, or coconut milk may be used as replacements for whole milk. If you want to thicken gravy and can’t use cornstarch, use potato flour (not to be confused with potato starch flour). For those who have to watch their cholesterol, use oil (preferably olive oil) in place of butter. Cholesterol is essential to life and is a necessary part of our cell structure. The human body makes an ample amount, so we do not need to consume additional cholesterol. Cholesterol is only found in foods of animal origin (meat, poultry, fish, eggs, and dairy products). Do not confuse this with "fat". While plants have zero cholesterol, they may be very high in fat content (such as palm and coconut oils). There are always ingredient alternatives no matter what your dietary restrictions are. In most cases you can still make and enjoy your favorite foods. Be confident that the foods you eat will be as varied and delicious as those you used to eat before. Life is good and, with a little extra planning, there is no need to stress out about eating. Cold Poached Salmon (low fat, low cholesterol, low sodium) Here is a cool entrée for those hot summer days, from the WFGF Reduced Calorie Cookbook. When cooking salmon, wash well with cold water, then pat dry with paper toweling. With a sharp knife, remove skin from fillets before cooking. The salmon may be poached the night before, then wrapped in plastic wrap and refrigerated. By eliminating the mayonnaise, this dish will be dairy-free. To serve, place salmon on top of Julienne Vegetables (recipe on page 42). Slice 4 thin slices of lemon; cut each slice almost in half, leaving one side of the rind in tact; twist to form an "S" shape, then lay on top of the salmon. Ingredients: 2 cups water 1 cup gluten-free white wine 2 Tablespoons lemon juice 6 bay leaves 1/8 teaspoon salt 1/8 teaspoon pepper 4 fillets (4 oz. each) salmon 4 teaspoons gluten-free lowfat mayonnaise 12 capers Directions: In a large skillet, combine water, wine, lemon juice, bay leaves, salt and pepper. Bring to a boil. Add fillets and simmer gently about 15 minutes or till opaque and fish flakes easily with a fork. Drain salmon, reserving bay leaves, and cool. Spread 1 teaspoon mayonnaise on top of each fillet. To garnish, angle a bay leaf in the center; cluster 3 capers at the base of the leaf. Cherry-Chocolate Charm White chocolate is the secret ingredient that makes this cake so magical. Ingredients: 1⁄4 cup butter, softened 1 cup GF flour mixture 1⁄2 cup buttermilk 3⁄4 cup sugar 1⁄4 teaspoon salt 1 can GF cherry pie filling 1 egg 3⁄4 teaspoon baking soda 1/3 cup cocoa 1 Tablespoon light GF rum 1⁄2 cup coarsely grated white chocolate Directions: Cream butter and sugar till fluffy. Whip in egg well, then blend in rum. Sift together dry ingredients and add to butter mixture alternately with buttermilk. Stir in 1 cup of the pie filling and 1⁄4 cup of the white chocolate. Pour into greased 9 inch cake pan and bake at 350 deg. for 30-35 min. or until toothpick inserted in center comes out clean. Cool cake in pan for 10 min., then remove and cool on wire rack. Place cake on serving dish. Frost sides and top of cake with chocolate frosting. Spoon remaining cherry filling in center of top, then sprinkle with remaining white chocolate. Chocolate Frosting Ingredients: 1 oz. unsweetened chocolate 2 Tablespoons milk 2 Tablespoons butter 1 cup sifted confectioner’s sugar 1⁄2 Teaspoon GF vanilla Place chocolate and butter in top of double boiler. Heat over hot water (not boiling) until chocolate is melted. Stir in milk and sugar until well mixed. Cover and cook for 10 min. Remove from heat and stir in vanilla. Beat until glossy. If too thin, add a little more confectioner’s sugar. If too thick, add a few drops of milk.
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Sorghum Cookies: Good Choice for Gluten-Free Kids
Carol Fenster, Ph.D. posted an article in Winter 2004 Issue
Celiac.com 10/15/2022 - I’m constantly amazed at how many parents call me to say their gluten-free children are unable to eat the usual gluten-free flours such as rice, beans, or soy. That’s when I suggest sorghum flour––a flour I’ve used for over six years now, but that many people still don’t know about or are afraid to try. Old Grain, New Uses I’ve known about sorghum since my childhood on a Nebraska farm where we called it milo. Back then, it was grown for livestock feed and if someone had told me that humans would eventually eat it, I would have been dumbfounded. Back then, I didn’t know that sorghum has been consumed for centuries by people all over the world. Today, growers in the U.S. produce a special grade called sweet white sorghum which is designed for human consumption and extremely tasty. In fact, the U.S. exports it to countries seeking alternatives to wheat. Lucky for us, because it gives all of us yet another choice when the usual flours are off-limits due to allergies or intolerances. Advantages of Sorghum Flour There are several reasons that sorghum flour fits nicely into our gluten-free diet, including: Sorghum flour has a neutral color—beige to light tan— which increases its versatility for all kinds of baked goods. Use it for even the most light-colored dishes or in the children’s cookie recipe below. Its flavor—which some people think is fairly close to wheat—is still decidedly neutral and unlikely to alter the flavor of delicate baked goods the way stronger-flavored flours can do. Children in particular like this neutral flavor. Nutritionally, sorghum flour has a fairly good protein content (11 grams per cup) which makes it good for gluten-free baking, especially since this protein is “watered down” when mixed with the lighter, low-protein flours such as potato starch or tapioca flour. It also has a good B-vitamin and fiber content. Sorghum flour produces baked goods with superior texture, without the grittiness common in rice flours. Sorghum Flour Cookies Delight the Kids I know you’ll like this sorghum-based recipe for children’s cookies, adapted from Savory Palate’s newest publication, Gluten-Free Friends: An Activity Book for Kids, by Nancy Patin Falini, MA, RD, LDN. Since there are no other flours in the recipe, it will work great for kids who can’t eat rice, bean, or soy flour. These cookies make a great after-school snack or can be tucked into your child’s lunch box. In fact, the rest of the family will love them, too, so you might want to make an extra batch! My favorite version is to use the dried cranberries and pecans, but I also like using chopped almonds for the nuts and dried apricots for the fruit. Get creative…use whatever you have on hand. Store them in a tightly covered container to keep them soft and chewy. Carol Fenster’s Raisin Kiss Treats Adapted from Gluten-Free Friends: An Activity Book for Kids by Nancy Patin Falini, MA, RD, LDN with permission from Carol Fenster, Ph.D.’s Savory Palate Press (1889374091) Ingredients: 2 egg whites 3⁄4 cup brown sugar 1⁄4 cup sorghum flour 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon xanthan gum 1⁄4 teaspoon salt 1 cup raisins or dried cranberries 1 cup chopped walnuts or pecans Directions: Preheat oven to 300F. Beat egg whites until stiff. Thoroughly mix brown sugar, flour, cinnamon, xanthan gum, and salt together and stir into egg whites with spatula. Stir in raisins and nuts. Drop from a tablespoon or shape into 1-inch balls and place on baking sheet that is well greased or lined with parchment paper. Bake 25-30 minutes or until bottoms of cookies are lightly browned. Cool thoroughly. Makes approximately two (2) dozen. Store in tightly closed container to keep cookies soft and chewy. -
This recipe comes to us from Ryan Blokzyl. Ingredients: 2/3 cup shortening ¾ cup sugar ½ teaspoon vanilla 1 egg 4 teaspoons milk 2 cups gluten free flour (see below *) 1 ½ teaspoons baking powder ¼ teaspoon salt 1 teaspoon xanthan gum Directions: Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour. Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack). * Be careful as the cookies are fragile when warm. Topping: I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well. Gluten-Free Flour Mix: You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend: 2 cups white rice flour 2/3 cup potato starch 1/3 cup tapioca flour Mix the flour and store extra in an airtight container in the refrigerator for future use.
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This recipe comes to us from Valerie Thayer. Ingredients: 2 cups gluten-free flour mix 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon cloves ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 cup dates, quartered (optional) 1 cup seedless raisins ½ cup margarine or butter 1 cup sugar 1 egg 1 cup Lucky Leaf Apple Butter Directions: Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes. To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!
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These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea! Ingredients: 2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*) 1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom) 1 tsp ground cinnamon 2 tsp baking soda ½ tsp xanthan gum 3/4 cup butter, melted 1 cup sugar, plus more for rolling or sprinkling 1 egg 1/3 cup molasses Directions: Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside. In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more. When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.Bake at 350°F for 12 minutes. Let cool on a cooling rack. *The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].
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1 whole egg 1 egg white ¼ teaspoon salt ½ cup sugar 2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend ½ teaspoon xanthan gum 2 tablespoon melted gluten-free butter, cooled slightly ½ teaspoon gluten-free vanilla If too thin and runny, add another spoon of flour, or cocoa. Beat the eggs and salt in a small bowl with fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color, about 1 min. Add the flour and xanthan and stir slowly until all flour is moistened. Beat another 15 seconds to remove all lumps. Add melted butter and stir until well blended. Bake using pizzelle iron.
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Gluten-Free Oats? YES! Chewy, Yummy Oatmeal Raisin Cookies (Gluten-Free)
Jules Shepard posted an article in Cookies
In the celiac world, there remains a long-standing controversy over whether to exclude oats and oat products from the list of "safe" gluten-free grains. When I was diagnosed with celiac disease, standard protocol recommended against including oats in a gluten-free diet, but more recent studies show that oats themselves are likely not the source of a celiac reaction. Instead, researchers now believe that the fact that milled oats are often contaminated with other gluten-containing grains has skewed diagnostic testing of reactions to gluten from oat products. The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats. However, health professionals (including the American Dietetic Association) recommend that newly diagnosed celiac patients avoid oats until the disease is well-controlled with full resolution of symptoms and normal blood tests demonstrate that tissue transglutaminase levels (IgA tTG) are under control. Gastroenterologists also universally caution that introducing oats into your diet should only be done under the guidance of your physician. Federal food labeling laws and rules have incorporated this recent research and have not per se excluded oats from future "gluten-free" labeling, so long as the manufacturer seeking to dub its oat containing product "gluten-free" demonstrates that there is less than 20 parts per million (ppm) of gluten in that product, just as in any other. Thus, it seems the greatest hurdle to reintroducing oats to your gluten-free diet will be the shortage of mills and processing plants which produce certified "gluten-free" oats (and the resulting high cost of those few products)! I decided to try these outrageously expensive "gluten-free" oats myself to expand my baking horizons (of course, I discussed this with my physician first...). I doubt I will be sitting down to a big bowl of oatmeal anytime soon, since I still love my grits and they are probably 1/5 the price of gluten-free oats! However, as it would be challenging to make oatmeal-like cookies with grits, I dove into my $12 box of oats to see what happened. (Granted, as time goes by, companies like Bob's Red Mill are thankfully making gluten-free oats more prolific -- and thus, less expensive -- they will always be more expensive than my grits!) Just as an aside, I recently found a product available (finally) in the United States that would probably make a mean oatmeal cookie for those of you who are unable or unwilling to give the gluten-free oats a try. On one of my European adventures many years ago I thoroughly enjoyed German muesli made with rice flakes, but have since been unsuccessful finding them Stateside. Imagine my surprise when, on a slightly less exciting adventure last week, I discovered them at David's Natural Market in Columbia, Maryland! But back to the oats. I used them quite successfully in the first oatmeal-raisin cookie I have had since 1999, and I'm pleased to share the recipe with any of you who would like to try! The oats I used were Lara's and the rice flake substitute I found at my local organic market was made by Shiloh Farms. The cookies are soft, moist, chewy, full of cinnamon-y flavor and are almost totally gone, so I only had 2 left for a picture! I probably should have doubled the recipe, but my oats were so darn expensive! Oh well, these are worth splurging for next time. I hope you enjoy! ~jules Soft & Chewy Oatmeal Raisin Cookies ½ cup Earth Balance Buttery Sticks or butter ½ cup granulated cane sugar ½ cup firmly packed brown sugar 1 egg + 1 egg white ½ teaspoon gluten-free vanilla extract 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix ½ teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon 1 ½ cups gluten-free oats* ½ cup baking raisins** Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last. In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours. Preheat oven to 350 F for static ovens or 325 F for convection. Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing. *Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section. **If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe. -
Amazing Buttery Gluten-Free Brazilian Cornstarch Cookies!
Jefferson Adams posted an article in South American
Celiac.com 05/04/2022 - Cornstarch cookies are some of the easiest gluten-free cookies you'll ever bake. Made with just butter milk, sugar and cornstarch, cornstarch cookies contain no gluten, eggs, or flour. These cookies are tender, buttery, light, and fluffy. They're common in Brazil, where people make all kinds of variations. Best part is that they are delicious, so enjoy! Ingredients: 2¼ cups cornstarch ½ cup grams butter 1 cup sweetened condensed milk ½ cup sugar Directions: Heat oven to 325-degrees F. Sift the cornstarch into a bowl. It's best to sift it twice. Beat the butter, sugar and condensed milk together in a bowl until well blended, about 2 minutes. Add the cornstarch to the wet ingredients. Stir until there are no lumps. Knead the dough until it is very soft. Make dough balls and put them onto a baking sheet. Sprinkle a fork with cornstarch and press the balls to flatten. Bake about 13 to 15 minutes, or until the bottom is golden when you lift it. Remove and cool. -
Gluten-free Oreos Arrive in January 2021!
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 11/19/2020 - 2020 has been rough, and we all need a ray of sunshine. Thankfully, gluten-free cookie lovers are about to get a new BFF. For anyone wondering if Oreo cookies would ever be gluten-free, the answer is that, starting in January 2021, America's favorite cookie will be available in two new gluten-free versions: Oreo Gluten-Free cookies and Oreo Double Stuf Gluten-Free cookies. Both Oreo Gluten-Free cookies and Oreo Double Stuf Gluten-Free cookies will be certified gluten-free by the Gluten Intolerance Group of North America, meaning that they are safe for people with celiac disease or gluten-intolerance. Best of all is that both Oreo Gluten-Free cookies and Oreo Double Stuf Gluten-Free cookies join the Oreo product line permanent, so gluten-intolerant fans can join in the Oreo fun. Forever!- 27 comments
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Celiac.com 02/17/2016 - Gluten-free Girl Scout Cookies are much loved by many with celiac disease or gluten-sensitivities. That's why it will be taken as great news for lovers of Girl Scout Cookies, and things gluten-free, to hear that Girl Scouts of the USA has announced the return of gluten-free Girl Scout Cookies for the 2016 cookie season. Two returning popular gluten-free favorites include Toffee-tastic, the buttery cookie with toffee bits, and Trios, made with real peanut butter, chocolate chips, and whole grain oats. These tasty treats made history in 2015 as the organization's first-ever nationwide offering of gluten-free options. They, along with other delicious favorites like Thin Mints and Samoas/Caramel deLites, will be available nationwide from most Girl Scout councils. Unfortunately, not all varieties will be available in every market, so check with your local Girl Scout council to find out which the cookies will be sold in your area. Also, check out Google or Apple to download the mobile Girl Scout Cookie finder app for your Android or iPhone.
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Oreos and Other Top Brands of Gluten-Free Cookies
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 12/15/2020 - Starting in January 2021, America's favorite cookie will be available in two new gluten-free versions: Oreo Gluten-Free cookies and Oreo Double Stuf Gluten-Free cookies. That revelation has led many people to ask what other top brands of cookies are gluten-free? The following top brands of cookies are gluten-free and safe for people with celiac disease: Archway Gluten-Free Cookie Chip Archway makes gluten-free Sugar Cookies and also Delicious Chocolate Chip Cookies. Archway’s Coconut Macaroons are made with no gluten ingredients, but are not labeled gluten-free, so be careful. Bart’s Bakery Bart & Judy's offers crisp, mini gluten-free chocolate chip cookies via the company website, Gelsons, Whole Foods and Amazon! Glutino Glutino offers Oreo-like gluten-free Chocolate Vanilla Creme Cookies, and Kit Kat-like Milk Chocolate Wafers Home Free Gluten-Free Cookies Home Free offers seven varieties of gluten-free cookies, including chocolate chip mini cookies, double chocolate chip mini cookies, vanilla mini cookies, lemon burst mini cookies, chocolate mint mini cookies, ginger snap mini cookies, and holiday cookies. Kinnikinnick Cookies Kinnikinnick makes ten varieties of gluten-free cookies, including Vanilla Wafers, Montanas Chocolate Chip Cookies, Smoreables Graham Style Crackers, KinniTOOS Chocolate Sandwich Creme Cookies, KinniTOOS Vanilla Sandwich Creme Cookies, KinniTOOS Fudge Sandwich Creme Cookies, KinniKritters Animal Cookies, KinniKritters Graham Style Animal Cookies, KinniKritters Chocolate Animal Cookies, and Ginger Snap Cookies. Lucy's Gluten-Free Cookies Lucy's, aka Dr. Lucy's, gluten-free cookies come in four varieties, including Lucy's Chocolate Chip Cookies, Lucy's Sugar Cookies, Lucy's Ginger Snap Cookies, and Lucy's Lemon Goodness Cookies. Oreo Cookies Starting in January 2021, Nabisco will offer America's favorite cookie in two new versions: Oreo Gluten-Free cookies and Oreo Double Stuf Gluten-Free cookies. Pamela’s Gluten-Free Cookies Pamela’s Gluten-Free Cookies offers ten varieties of gluten-free cookies, including Buttery Sugar Cookies, Chunky Chocolate Chip Cookies, Dark Chocolate Chunk Cookies, Figgies & Jammies -- Blueberry & Fig, Figgies & Jammies -- Mission Fig, Figgies & Jammies -- Raspberry & Fig, Lemon Shortbread, Pecan Shortbread, Pepperminty Chocolate Cookies, and SimpleBites Chocolate Chip Mini Cookies. Pepperidge Farm Gluten-Free Cookies Cookie lovers looking for easy-to-find gluten-free cookies from a trusted brand may rejoice in the news that Pepperidge Farm is rolling out gluten-free cookies for the first time in their 80-plus-year history. Schär Schär gluten-free cookies come in seven varieties, including Chocolate Dipped Cookies, Chocolate Honeygrams, Chocolate Stix, Chocolate Dipped Cookies, Honeygrams, Ladyfingers, and Shortbread cookies. Tate's Bake Shop Tate's makes three gluten-free varieties of their famous Long Island cookies, including Gluten Free Chocolate Chip Cookies, Gluten Free Coconut Crisp Cookies and Gluten Free Ginger Zinger Cookies. https://www.tatesbakeshop.com/gluten-free/gluten-free-cookies Bake at home with these top brands of Gluten-Free Cookie Dough If you like to bake at home, here are our Top Brands of Gluten-Free Cookie Dough- 2 comments
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Homefree Gluten-Free Chocolate Chip Mini Cookies
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 11/10/2020 - What I love the most about Homefree's Chocolate Chip Mini Cookies, besides how great they taste, is that you can pop one in your mouth and eat it before anyone notices! They are a perfect bite sized crunchy cookie that tastes just like the classic chocolate chip cookies that you grew up with. Homefree's slogan, “Treats You Can Trust,” is spot on because their products are made in a dedicated gluten-free, nut & peanut-free, egg-free, dairy-free, sesame-free and fish and shellfish-free facility. All of their cookies are non-GMO and made using whole grains. The cookies come in both 5 ounce boxes, and 1 ounce packages that are designed to take with you to school or work. Homefree's founder Jill Robbins has taken her amazing line of gluten-free cookies to a whole new level of quality and safety, without sacrificing taste. Visit their site for more info.-
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Celiac.com 07/10/2020 - Gluten-free cookies are easy to prepare and the payoff is huge! But sometimes, baking disasters occur. Expressions such as: that’s the way the cookie crumbles, one tough cookie or cookie monster can, at times, have double meanings for the gluten-free baker. Questions such as: Why does a cookie batch turn out one time and the next time fail? Why do my cookies spread so much? My cookies are dry and hard, what am I doing wrong? What happened? It’s time to put on the oven mitts and baker’s hat and find some cookie cures. First of all, subtle changes in a cookie recipe can bring varied results. Inferior ingredients (or different brands), inaccurate measurements, differences in baking equipment, variations between ovens (inaccurate temperature), oven rack position, baking times and even weather conditions can have an effect on the outcome of gluten-free cookies. To fine-tune your cookie-baking skills and minimize cookie disasters, here are a few suggestions. What to Do If: 1) Cookies Spread Too Much Start with butter at “room temperature” not squishy but malleable (still feeling firm). To determine if butter is at “room temperature”, insert an instant read thermometer in the center of the stick of butter. It should read 65 to 68 degrees F. Use a combination of vegetable shortening and butter. Cookies made with butter have an outstanding taste, but those made with shortening hold their shape better. You can control spread by using a combination of butter and shortening. Diet margarine or whipped spreads are not suitable for baking. These products contain too much water. Reduce the amount of sugar in the dough. Measure accurately: use the “spoon in and level off” method. Use a higher-protein flour mix. The greater the protein value in the flour mix, the more liquid it will absorb. Examples of protein flours include brown rice, sorghum, bean, almond meal and others. Use suggested flour mix given in the recipe since the recipe was developed and tested with that particular flour mixture. Use less liquid in the dough. Use the correct size egg given in the recipe and measure accurately with proper measuring cup. For liquids, use a measuring cup that has a spout. Always drop dough portions on a cool cookie sheet. Use 2-3 identical cookie sheets, while one is baking, another is cooling and the third one is ready to be placed in the oven. For a quick cool-down, place cookie sheet in refrigerator for a few minutes. Bake at correct oven temperature. A too-low temperature may lead to spreading. Preheat oven at least 15 minutes and check oven accuracy by using free-standing oven thermometer. Over-greased cookie sheets. Consider lining cookie sheets with parchment paper. It reduces spread, promotes even baking and reduces cleanup. 2) Cookies Are Dry and Hard Used too much flour/gluten-free oats. Measure accurately. Stir flour in container to aerate; use spoon to fill dry measuring cup and level off with knife. Hard and stale brown sugar. Use fresh, soft, moist brown sugar. Hard and very dry dried fruit. Soak dried fruit in water (or other liquid) to absorb some moisture so it won’t take it from the dough. Drain fruit, pat dry and then stir into dough. Overmixed dough. Stop mixing when dough is just incorporated. Too-hot oven temperature. Keep free-standing oven thermometer in oven to check oven accuracy. Overbaked cookies. Check cookies at the minimal baking time. Bake one “test” cookie to make adjustments for your oven. Cookies continue to bake on the cookie sheet once they are removed from the oven. Oven may be hotter than the temperature the dial reads. Purchase an oven thermometer and keep in oven to ensure accurate temperature. Improperly stored cookies. GF cookies are best when eaten within 2 days or placed in the freezer in airtight containers for extended storage. Cookies Crumble. Forgot to add xanthan gum to dough. Xanthan gum acts as a binder with other ingredients in gluten-free baking. It is a necessary ingredient in most gluten-free baking. Used diet margarine or whipped spreads as the fat. Diet margarines and whipped spreads are full of air and water which makes them unacceptable for baking. Use stick butter (unsalted preferred), shortening or oil. Measure accurately. 3) Cookies Break When Removed From Cookie Sheet Cookies still too warm. Let cookies cool on cookie sheet for specified time given in recipe before transferring them to wire racks to cool completely. For delicate cookies, bake them on parchment paper-lined cookie sheet. When baked, slide the parchment paper off cookie sheet to a wire rack to cool. For the best results Watch your cookies very carefully until you know how a particular recipe bakes in your oven and on your cookie sheets. Be consistent: use the same “brand” ingredients and stick with them, measure the same way, preheat oven for at least 15 minutes and check oven accuracy by keeping thermometer in oven. Bake one or two “test” cookies first so adjustments can be made without ruining the whole batch. Keep cookie dough refrigerated until ready to bake especially if kitchen is hot, humid or dough is soft. Always place dough on cool cookie sheets. If All Else Fails Use cookie disasters for future crumb crusts. Freeze the cookies then put them in a food processor and make cookie crumbs. Store the crumbs in the freezer and use them when you make desserts with crumb crusts. Your cookie disasters may end up as wonderful crust creations! Happy Baking! Triple Chocolate Bliss This recipe is from the cookbook, Gluten-Free Cookies (What No Wheat Enterprises, 2008) by Jeanne Basye, The Gluten-Free Cookie Lady. Ingredients: 2 tablespoons gluten-free flour mix 1/8 teaspoon xanthan gum 1/8 teaspoon baking powder 1/8 teaspoon salt 4 (1 oz.) squares semisweet chocolate, coarsely chopped 2 tablespoons unsalted butter ½ cup granulated sugar ½ teaspoon pure vanilla extract 1 large egg ½ cup coarsely chopped macadamia nuts ¼ cup each semisweet chocolate chips, milk chocolate chips and white chocolate chips Directions: 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 2. Sift flour, xanthan gum, baking powder and salt in bowl; add nuts and flavored chips; stir. Set aside. 3. Put chocolate squares and butter in large microwave-safe bowl. Microwave, uncovered, on High (100 percent power) in 30 second intervals until melted. Stir after each interval. Cool 5 minutes. Stir in sugar, vanilla and egg. Gradually stir in flour mixture. 4. Measure dough in 1 ½ tablespoon portions; drop 3 inches apart on prepared cookie sheet. 5. Bake 11 to 12 minutes or until tops are glossy and centers are soft. Cool 4 minutes on cookie sheet then transfer to wire rack to cool completely. 6. Store in airtight container up to 2 days or freeze up to one month. Makes 15 (2 ½-inch) cookies
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Celiac.com 01/14/2011 - I recently had the opportunity to try a gluten-free, sugar-free and starch-free cookie called "Cocoa-licious," which is manufactured by “Yes! To cookies.” I have to be honest when I asked myself, “how good can a gluten, carb and sugar free cookie taste?” When I opened the package, the smell of rich cocoa spilled out, and I discovered that each cookie was topped with a type of glaze that made it appealing to the eye as well. I no longer found myself hesitant to try these cookies, and now I'm glad that I did. Each cookie was soft, moist and had a rich cocoa flavor. I did notice a slight aftertaste which I can only best describe as the same type of taste I get after I take a vitamin, but due to their uniqueness, I have to give these Cocoa-licious cookies a thumbs up. I had no idea that there was such a thing as a sugar, carb and gluten-free cookie, but I can say that this cookie far exceeded my expectations. It would be a great gluten-free snack for anyone who is watching their carbohydrate and sugar intake, and would satisfy a craving for something sweet.
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Celiac.com 01/15/2010 - The first thing you will notice about gluten-free cookies made by Beautifulsweets.com, is that they really are amazingly beautiful. The packaging is gorgeous, and each cookie looks like a work of art. Valentine’s Day is fast approaching, and you won’t find a better gluten-free Valentine’s Day gift than these wonderful heart-shaped gluten-free sugar cookies. They taste much like a traditional sugar cookie, with a twist of lemon! These beautifully decorated cookies taste very much how they look, and I think that anyone would be impressed if they received a box of them on Valentine’s Day.
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Celiac.com 11/19/2009 - Over the weekend my wife made a batch of Doodles Cookies Gluten-Free Chocolate Chip Cookie Mix. This gluten free cookie mix is very easy to prepare, and the gluten free cookies were ready in about 45 minutes, from start to finish. We ended up with around two dozen very tasty chocolate chip cookies. On top of their great taste, Doodles Cookies are all-natural and organic, and contain whole grain oat and brown rice flours as their base ingredients. My entire family, including my two kids, really liked these cookies and would recommend them to anyone on a gluten-free diet...or not!
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Celiac.com 01/18/2020 - Cookie lovers looking for easy-to-find gluten-free cookies from a trusted brand may rejoice in the news that Pepperidge Farm is rolling out gluten-free cookies for the first time in their 80-plus-year history. This is news especially because of Pepperidge Farm's wide availability. USA Today is reporting that the company's Farmhouse Thin & Crispy Milk Chocolate Chip and Farmhouse Thin & Crispy Butter Crisp will soon be available at major stores across the country, including Albertsons, Publix and Target. It's also news because the roll-out is the first major gluten-free product launch of 2020. Janda Lukin, chief marketing officer for Pepperidge Farm parent company, Campbell’s Snacks, told reporters that, over the years, the company "has consistently listened to our consumers and retail partners to understand what are emerging needs, trends and how we can better meet these needs or even improve on them.” The company also notes that the product will get new packaging, to help consumers distinguish between the two. “We chose a completely different carton to package our Gluten-Free Farmhouse cookies to help distinguish these products from the rest of the Farmhouse cookies that do contain gluten,” Lukin said. Farmhouse Thin & Crispy Milk Chocolate Chip and Farmhouse Thin & Crispy Butter Crisp cookies will be available at a suggested retail price of $3.89 wherever Pepperidge Farm cookies are sold. Stay tuned for more developments on this and related stories. Also, let us know if you've tried these cookies, or if you're interested in trying them. We are curious ourselves.
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