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Found 76 results

  1. Ennis_TX

    Oreo Cookies

    Again experimenting with some odd rewrite of others recipes to meet cravings, I give you Oreo Cookies DO NOTE the type of Cocoa used is Important 2 1/4 Cup (249g) Almond Flour 3 tbsp (21g) Coconut flour 4 tbsp (32g) BLACK cocoa Powder (Blommers on Amazon) 1 tsp Baking Powder 1 tsp Psyllium Husk 1/4 tsp Salt 1/2 Cup (120G) Nutiva Butter Flavored Coconut oil melted 1/2 Cup (100G) Swerve 1 Large Egg Room Temp 1 Tsp Vanilla Extract 20 drops O's Cookie oooFlavors (optional) 1. Preheat Oven to 350F 2. In a medium Bowl Mix top 6 ingredients and whisk well 3. In a separate bowl cream together the swerve and coconut oil for a few mins 4. Mix in the Egg, vanilla and drops til well combined 5. Add in the Dry and mix til well combined 6. Roll out the dough on parchment paper, I find using plastic wrap on top then a roller worked well til about 1/8" thick 7. Using a cookie cutter cut in to as many cookies as you can and place on a parchment lined cookie sheet (I filled almost 2 sheets) Re-rollout and keep up til you have used all the dough 8. Bake 12-15mins then let cool completely, Store in the fridge before trying to put the filling on it, as they need to be cold. NOTE I spread a cream cheese type frosting on them Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacemen https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.oooflavors.com/products/os-cookie-flavor?variant=17031282885 https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/
  2. This recipe comes to us from Jay Perlman. Yield: 12 cookies. Ingredients: l egg 1/3 cup sugar 2 tablespoons corn oil 2 tablespoons water ¼ cup cornstarch Directions: Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix. Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat. Good luck. Be careful, I think I burned my finger a few times but they are great.
  3. Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement
  4. Has anyone else had recent problems with Trader Joe's gluten free products? I have been eating their bread for the last few years and just literally the most recent loaf I opened seems to be making me sick EVERYDAY (last 5 days) a few hours after lunch. I don't eat breakfast and everything else in my lunch is exactly the same except for the newest loaf of bread. Last month I had tried their gluten free cookies and those were making me sick for a month until I pinpointed what was new I had started eating. I was getting a delayed reaction to those so it was very unclear if they were the problem but I won't buy them ever again and now I'm seriously considering staying away from all of their gluten free products since they aren't certified in any way.
  5. Grain Free Keto Cookies 1/4 cup (52g) coconut oil 1/4 cup (60g) Sugar free Maple or Honey (Lakanto Maple or a similar honey) 1/2 tsp Vanilla Extract 1/4 tsp salt 1/4 tsp baking soda or 1/2 tsp baking soda sub 34g coconut flour 24g almond flour 45g chocolate chips (sugar free I used chopped up Lakanto Chocolate Bar, Lilly's or other sugar free would also work) 1. Preheat your oven to 350 and line a baking sheet with parchment paper 2. Mix coconut oil, maple, vanilla and salt and heat slightly (10-20 sec just above room temp) in the microwave mixing again. 3. In a separate bowel mix Baking Soda, Coconut Flour, Almond flour whisk together 4. Using a sifter if you have one sift the flour mixture into the liquid then stir in the chocolate chips, 5. Let the dough sit for 10 mins letting the coconut flour thicken 6. scoop the cookie dough onto the baking sheets 1heaping to 2 tsp portions and flatten a bit with the spoon. 7. Bake for 10-12mins remove and let sit on the sheets for 3-8 mins before moving them to cooling racks. In an attempt to recreate my grain free cookies without sugars or starches I have created a Grain free sugar free Cookie. These will soon be featured at my bakery with both a sugar and sugar free options. Feel free to test these at home. While not as rich and soft as my almond butter ones they are very cost effective.
  6. Sugar Cookies 75g Almond flour 1/8 tsp salt 1/8 tsp baking soda or 1/4tsp Ener-G 30g (2tbsp) maple or lakanto for sugar free 2tsp almond milk 15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored adds sugar cookie buttery richness) 1 tsp vanilla few drops of almond extract helps bring it out And sugar topping/icing (Use Swerve Sweetener confectioners + nut milk for a sugar free icing bit of coconut butter to set harder) Gingerbread/Ginger Snap option add in 1 1/2tsp cinnamon + 1tsp ginger to the dry and up milk by 3-4tsp 1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later) 2. In a separate bowl mix up your dry. Now combine your dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball. 3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy) 4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven. 5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more. You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  7. ½ cup salted butter, softened 3/8 cup brown sugar, packed 3/8 cup granulated white sugar 1 large egg ½ teaspoon vanilla extract 1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold) ½ teaspoon baking soda 1 pinch salt (optional) ½ cup chopped walnuts or pecans (optional) 1 cup (6 ounces by weight) chocolate chips Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.
  8. "...The DoubleTree selected Homefree crunchy Chocolate Chip Mini Cookies as its alternate cookie because Homefree cookies taste great, and because Homefree is a leader in allergen-related safety and in food quality and safety more generally. Further, Homefree cookies go beyond including guests with nut allergies, by meeting the needs of guests with many other special diets as well. All Homefree cookies are made in Homefree's dedicated facility free of peanuts, tree nuts, eggs, dairy, wheat and gluten, using carefully sourced and allergen tested ingredients...." https://www.prnewswire.com/news-releases/homefree-nut-free-cookies-to-be-offered-at-check-in-by-doubletree-by-hilton-hotels-300526139.html
  9. I'm a college kid new to the gluten free diet and need some recommendations on good baking kits. I used to just buy brownie and cookie mix but its hard for me to find a good quick fix for parties etc.
  10. I am really struggling with finding meals I can make that is gluten free, dairy free, chocolate, and soy free. I am struggling to find meals and snacks for on the go and traveling. I have trouble coming up with a variety of different meals for dinner. I am getting sick of rice, potatoes, chicken, and beans as my main dish. I have yet found a good cookie recipe or any kind of dessert that isn't dry. I need so advice on where to look or if you know any good recipes. It would be very helpful if anyone had any quick dinner meals as well. I have been unable to cook more than and 20 minutes due to vertigo and balance issues. thanks
  11. Celiac.com 12/07/2016 - With the holiday season upon us baking is on everyone’s mind. Homes are filling with excitement and the families are planning big meals, and visits and gatherings of family and friends. We are well aware that pie is an ever popular dessert but how about something different this season that adheres to the Paleo template! These Dark Cocoa Tahini Cookies will delight everyone as a clean and healthy, fresh change to their senses. Dutch-processed cocoa is an unsweetened cocoa powder which is a bit darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces that common bitter flavor and lends a milder and mellower flavor. Dutch-processed cocoa dissolves quicker than natural cocoa. I also find that I can use less of this when I am developing recipes and I get a deep rich chocolate type flavor I am going for that I just love. I hope you enjoy this recipe as much as I do. Ingredients: ¼ cup plus 3 tablespoons organic, 100% Dutch Processed organic cocoa powder 4 tablespoons Lakanto or Zensweet ¼ cup finely ground hazelnut flour ¼ cup tapioca flour ¼ cup organic tahini 6 sweet Medjool dates, pureed 5 free-range Grade A large eggs 2 drops stevia OPTIONAL: Nuts Instructions: Preheat the oven to 375F degrees. Combine first 4 dry ingredients together in a mixing bowl and mix well. In a second bowl, add the eggs and whisk well. Add the remaining wet ingredients to the eggs and mix well on medium with a hand mixer, then high. Gently fold the ingredients from the second bowl into the dry ingredients and stir well to blend. Place tablespoon-sized drops of batter onto parchment paper lined baking sheets. Standard bake (not convection) in the oven for 8-10 minutes or until cooked (ovens vary in cooking). Enjoy!
  12. This article originally appeared in the Summer 2002 edition of Celiac.com's Journal of Gluten-Sensitivity. 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.
  13. Celiac.com 06/23/2016 - This is a very versatile gluten-free recipe. This paleo and gluten-free brownie pie crust can be made into a crust or simply eaten as gluten-free cookies. It is also totally OK to consume it raw since it is made out of all vegan ingredients. Based on the feedback I've received, it tastes delicious when prepared raw. This crust/cookie recipe is a wonderful base to build upon. I create a lot of raw cheesecakes with the crust and any leftovers are made into little cookies for later. The chocolate flavor in this is quite light so it won't overpower the other flavors you may want to work in with it. The only piece of machinery required is a food processor and this healthy recipe comes together easily. Nuts are the real star of this recipe though. I purchase nuts in bulk since I use them for homemade nut milk as well as many baked items and as an on-the-go snack. Certain nuts offer a variety of health benefits you would have never even thought of. Almonds for example, which are used in this recipe, rank highest out of all tree nuts in protein, fiber, calcium and vitamin E. Enjoy! Ingredients: 2 cups almonds 1 cup pecans or walnuts 1 ½ cups dates, chopped ¼ cup 100% cacao powder 2 teaspoons vanilla extract ¼ teaspoon salt 2-4 teaspoons water Directions: Preheat oven to 325F degrees. Place almonds in food processor and grind until somewhat fine. Add pecans or walnuts and grind until somewhat fine. Add the remaining ingredients excluding water. Pulse in the food processor. Add water until mixture isn't flaky, just until dough holds slightly together. Line a 9” spring form pan with waxed paper. Add dough mixture to the pan and spread over the top of the paper. If you are doing crust up the sides of the pan, you will need to line the sides of the pan as well. Press firmly. Bake for 15-17 minutes. OPTIONAL: do not bake if you are on a raw diet. Enjoy!
  14. 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!!
  15. 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.
  16. Lately I have been beginning to wonder if I have celiac disease because I have found I have a lot of the symptoms. I’ve been thinking about making the transition to a gluten free diet to see if it helps relieve them but I remembered this one time my friend bought a box of gluten free cookies and let me try one. I don’t know why, but my stomach was out of control and I was left feeling sick with a horrible stomach pain for the rest of the day. None of my friends who also had the cookies experienced this. I thought maybe it was just a random occurrence, but I tried the cookies again a few weeks later to see if the same thing would happen again and it did. I don’t understand why my stomach doesn’t like these gluten free cookies.
  17. Celiac.com Sponsor: Review

    Gluten-Free Chocolate Chip Ona Cookies

    The first thing I noticed about Gluten-Free Chocolate Chip Ona Cookies was their beautiful packaging. Ona cookies are "paleo friendly," which means they are made with high quality, nutritious ingredients such as almond and coconut flours, honey and shredded coconut. Coconut was the first thing I tasted when I bit into one, which was followed by an accent of cocoa from the cocoa nibs. Their taste made it obvious that these cookies are packed with fabulous ingredients that also happen to be very healthy, and they are perfect for those following a gluten-free and/or paleo diet. If you want a healthy cookie that won't leave you with regrets, be sure to try Gluten-Free Chocolate Chip Ona Cookies. For more info visit: www.wbkitchen.com.
  18. 1-½ cups white rice flour ½ cup butter or margarine (cold) ½ teaspoon cream of tartar ½ cup sugar ½ teaspoon baking soda 1 egg (cold) 1-½ teaspoon xanthan gum ½ teaspoon gluten-free vanilla, lemon, or almond flavoring 1/8 teaspoon salt Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of Lifeline, on page 15.
  19. There are good and bad versions of milk chocolate chip cookies...and then there are great versions like The Bakery Gluten-Free Milk Chocolate Chip Cookies. I happen to love the soft and chewy-style chocolate chip cookies, and these cookies definitely fit that bill. They have a fresh-baked taste and feel, and the aroma that poured forth when I first opened the package was too good to put into words—their taste was simply outstanding. Each package contains 5 large cookies, and I'll bet you can't eat just one! The Bakery Gluten-Free Milk Chocolate Chip Cookies are available in the bakery section of your local Walmart. For more info visit: http://www.walmart.com/ip/The-Bakery-at-Wal-Mart-Gluten-Free-Milk-Chocolate-Chip-Cookies-5-count-8.8-oz/40556796 Review written by Scott Adams.
  20. This recipe is exactly what you've been looking for as a fun, interactive and TOTALLY yummy cookie, any time of year. My kids and I change the food coloring, depending on the season: orange (Halloween and Thanksgiving); red or green (Christmas); blue (Chanukah/Hanukah); red (Valentine's Day); green (St. Patrick's Day); pink, blue or green (Easter/Spring); red, white or blue (July 4) ... ok, you get the idea! I love to use this dough at kids' cooking classes I teach, as it's totally resilient and can stand up to any amount of rolling out and cutting, re-rolling and cutting, .... and it's always delicious. Have fun and happy (any) holiday! Ingredients: ¼ cup shortening (e.g. Earth Balance) ¼ cup canola oil 2/3 cup granulated cane sugar 2 egg yolks 2 tsp. gluten-free vanilla extract 1 ¾ cup Jules Gluten Free All Purpose Flour* ½ tsp. salt 3 Tbs. water (as needed) food coloring (optional) colored sugar or frosting (optional – see below) *See my bio (top right). Directions: Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best). Preheat oven to 350 F (static) or 325 F (convection). Lightly flour a clean rolling surface with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes. Place cookies onto parchment-lined (or greased) cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired. Basic (but yummy) Frosting This frosting works wonderfully for cookies or cakes, made chocolate or vanilla or any other flavor you can devise. It is fast, easy, cheap and has always been gluten-free. Enjoy! Ingredients: 1 cup sifted confectioner's sugar ½ tsp. vanilla extract (may use peppermint, orange, almond or other extract in the alternative) Milk (dairy or non-dairy), fruit juice, liqueur 2 Tbs. unsweetened cocoa powder (only if making chocolate frosting) pinch of salt Directions: Whisk together the sugar (and cocoa if using), extract and liquid by gradually adding the liquid, a teaspoon or so at a time. Continue adding liquid until the frosting is the consistency you need for your dessert. The thinner the frosting, the better if you are drizzling it over a cake or cookie; the thicker it is, the better if you want to have a firmer coating.
  21. It is no coincidence that Goodie Girl's slogan is "Just the Right Amount of Wrong." The first thing I noticed when I put a Midnight Brownie gluten-free cookie in my mouth was a rush of intense chocolaty flavor, which was followed by a rich buttery taste. These cookies really are "Midnight" in color, and may be the blackest cookie I've ever seen (similar in color to the cookie part of an Oreo). I'll attribute their color to the rich ingredients used in making them, and their baking process. The chocolate chips in the cookies actually look light in color when compared to the rest of the cookie...if you can believe that! I loved the rich taste of these cookies, and the fact that they did not taste overly sweet (for me this is an issue with too many cookies). The Midnight Brownie cookies did indeed have a distinct brownie flavor and "mouth feel," so using “Brownie” as part of the cookie's name makes perfect sense. I look forward to trying more types of Goodie Girl Cookies, as I noticed by browsing their Web site that they make several different varieties: www.GoodieGirl.com. Review written by Scott Adams.
  22. Check it out: http://www.abcsmartcookies.com/gluten-free-cookie-councils
  23. Celiac.com 01/07/2015 - Girl Scout Cookie season is around the corner, but this year, if you're hoping to get your hands on some of their delicious cookies, including their gluten-free cookie called Toffee-tastic, you might want to get your smartphone out. That's because the Girl Scouts plans to debut a mobile app and a Web platform that offer scouts the ability to sell cookies online, and allows people who want to buy cookies to locate the cookie booth closest to them, without waiting for a knock on the door, or leaving the purchase to a chance encounter. In addition to allowing users to find the nearest Girl Scout cookie booth, including the time, date of cookie sales for each location, the app and web platform also allow users to contact their local Girl Scout council, and to view a complete listing of Girl Scout Cookies available in every Zip code across the U.S. and Puerto Rico. While most Girl Scout troops nationwide will be using the app and online platform to sell at least some of their cookies online, troops in Chicago are sticking to a traditional sales model, at least for now. So, will the familiar image of Girl Scouts selling cookies door-to-door, or from street corner tables become a thing of the past? Probably not. Traditional methods will likely continue, while the app and web platform will offer a “fun, safe, and interactive space for girls to sell cookies,” and learn “vital 21st-century lessons about online marketing, app usage, and ecommerce.” So remember, when you buy some cookies from your local Girl Scouts this year, you're also helping young entrepreneurs to master the latest technology to drive sales. Girl Scouts of the USA will debut these newest features of the Girl Scout Cookie Program at the January 2015 Consumer Electronics Show (CES) at the Sands Expo Center in Las Vegas. Download the app, and find Girl Scout Cookies, gluten-free and regular at girlscoutcookies.org.
  24. Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible. Ingredients: 3 cups gluten-free baking mix (for these, I like Pamela’s brand) 2 cups sugar 1 cup melted butter 2 tablespoons orange zest 1 ½ teaspoon vanilla extract (check for gluten-free) 1 ½ cups dried cranberries 1 cup unsweetened coconut flakes 2 teaspoons cinnamon 1 egg Pinch of salt Directions: In a medium bowl, combine sugar, butter, orange zest, vanilla and egg. Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour. Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
  25. Hello, everyone my name is Sophie and this is the first time in posting anything as I only found this amazing and wonderful site today. I have a problem. I have loved baking ever since I was a children and it always brings me joy, But lately ever since I have had to turn to free from things such as gluten-free Flour, xanthan gum, Soy Milk etc. etc. I have found my baking has just been failing and not working half the time. Either the bake with fall flat, not rise, won't cook right. there's always something that goes wrong. When I was doing normal cooking without any allergies It was all going fine, but now not so much Does anyone have any tips of what might be going wrong or any tips for celiac, nut free, dairy free baking. Thanks SophieGoodswin xx
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