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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • SMAS: www.celiac.com
  • gardener1's Blog
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  • JillianC
  • Sugar's Blog
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  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
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  • Cheryl
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  • Gluten Challenge
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  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
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  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
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  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
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  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
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  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
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  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
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  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
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  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
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  • Kim
  • Vhips
  • twinsmom's Blog
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  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
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  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • Eldene Goosen
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Elaine Anne
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • Sharon
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • Diane King
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Debado
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • Diane
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • Coming out having gluten intolerance and celiac disease
  • snowcoveredheart's Blog
  • Gluten Free Nurse
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  1. Celiac.com 12/20/2024 - When it comes to gluten-free snacking, finding options that balance taste, quality, and nutrition can feel like a challenge. That’s where Skout Organic shines. With over a decade of dedication to crafting organic, plant-based snacks, Skout Organic has become a favorite for families seeking wholesome, gluten-free options that everyone can enjoy. From snack bars to cookies, Skout Organic delivers more than just a treat—it’s a commitment to clean ingredients and delightful flavors. Let’s explore why Skout Organic is the ultimate snack companion for gluten-free households. A Small Company with a Mighty Mission Founded in 2009 in the Pacific Northwest, Skout Organic began as a passion project to create trail-friendly snacks using simple, wholesome ingredients. Over the years, the company’s product line has grown, but its dedication to organic, plant-based snacks remains at its core. Now based in Austin, Texas, Skout Organic offers an impressive range of gluten-free options, including protein bars, kids' snack bars, and soft-baked cookies. Every product is a testament to the company’s mission: delivering great taste without compromising quality or nutrition. The Skout Organic Difference: Quality You Can Taste Organic, Plant-Based, and Simple Ingredients Skout Organic believes that great taste starts with great ingredients. That’s why every snack is made with high-quality, certified organic ingredients. Their snacks are free from artificial additives, focusing instead on nature’s best offerings to create flavors that satisfy without compromise. Whether you’re grabbing a protein bar for an afternoon energy boost or sharing soft-baked cookies with your kids, you can feel confident knowing that Skout Organic delivers both taste and nutrition. Snacks Everyone Will Love Gluten-free living often means navigating picky eaters, dietary restrictions, and cravings for something sweet. Skout Organic has you covered with a variety of options to suit every palate. Variety Packs: Perfect for trying out all their amazing flavors. Build A Box: Customize your own snack box to match your family’s preferences. Small Batch Flavors: Explore limited-edition creations while they last. From kids who love chocolate to adults seeking nutritious on-the-go options, Skout Organic’s diverse lineup ensures snack time is stress-free and delicious. Gluten-Free Favorites: Something for Every Occasion Kids Snack Bars: Fun, Delicious, and Parent-Approved Parents rave about Skout Organic’s Kids Snack Bars for their wholesome ingredients and kid-friendly flavors. Made with real fruit and natural sweetness, these bars are a hit for lunchboxes, after-school snacks, or any time your little ones need a quick, nutritious pick-me-up. Soft-Baked Cookies: Plant-Based Perfection Craving a sweet treat that’s still good for you? Skout Organic’s Soft-Baked Cookies are gluten-free delights the whole family can enjoy. Whether you’re indulging in a quiet moment or sharing a plate with loved ones, these cookies offer plant-based goodness in every bite. Protein Bars: Fuel Your Day Skout Organic’s Protein Bars combine high-quality, plant-based ingredients with bold flavors to power your everyday activities. Perfect for workouts, busy schedules, or just a mid-afternoon snack, these bars deliver satisfaction and energy in one gluten-free package. Making Snacking Simple: Convenience Meets Customization Build A Box: Your Snacks, Your Way One of the most exciting features of Skout Organic is the ability to Build A Box. Choose your favorite flavors or mix things up with new ones to create the perfect combination for your household. Whether you’re planning for family trips, school snacks, or everyday treats, this feature ensures you get exactly what you need. Subscribe & Save: Never Run Out Stay stocked on your favorites with Skout Organic’s Subscribe & Save program. Not only will you save 20% on every subscription order, but you’ll also enjoy free shipping on orders over $28. Plus, you can skip, swap, or cancel your subscription anytime—total flexibility for your lifestyle. Why Gluten-Free Families Love Skout Organic Living gluten-free doesn’t mean giving up on flavor or fun, and Skout Organic proves it with every snack they create. Their dedication to organic ingredients, allergen-friendly options, and innovative flavors makes them a standout choice for families managing dietary restrictions. Skout Organic’s products are more than snacks—they’re a way to bring joy and nutrition to every meal and moment. Whether you’re seeking a quick bite on a busy day, a treat for your kids, or a guilt-free indulgence, Skout Organic delivers the perfect gluten-free solution. Start Your Skout Organic Journey With Skout Organic, you’re not just snacking—you’re embracing a lifestyle of healthy, delicious choices that fuel every adventure. Ready to discover your new favorite gluten-free snacks? Visit Skout Organic’s website to explore their full product lineup, Build A Box, and take advantage of the Subscribe & Save program.
  2. 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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  4. Celiac.com 03/31/2018 - If you’re gluten-free and need chocolate chip cookies, and you need them in a hurry, then this recipe for flourless chocolate chip cookies is your new best friend. Just toss some white beans, almond, peanut or sunflower butter together with a few other simple ingredients, toss them on a parchment covered baking sheet, and violá, gluten-free chocolate chip satisfaction. Ingredients: 1.33 ounce 70-85% dark chocolate bar, broken 1 can white beans (drained, rinsed) ⅓ cup almond butter, peanut butter or sunflower seed butter 2 tablespoons honey or maple syrup 1½ tablespoons vanilla extract ¼ teaspoon sea salt ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon xanthan gum Instructions: Heat oven to 350F. Use a food processor to blend all ingredients except chocolate. Take care to blend all of the white beans thoroughly, until smooth. Transfer to a mixing bowl and stir in dark chocolate pieces. Spoon dough onto baking sheets lined with parchment paper. Bake for 20-25 minutes, until golden brown. Makes 12 regular cookies or 24 mini cookies.
  5. 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.
  6. Celiac.com 08/01/2020 - Discover how fun, easy, and rewarding cookie-baking can be the gluten-free way! Read through the cookie-baking FUNdamentals to understand the secrets in making award-winning gluten-free cookies. Use these tips to bake the Lime-Sugar Cookies. Let’s explore the eight essential cookie-baking FUNdamentals: quality ingredients, proper equipment, accurate measurements, proper techniques, accurate oven temperature, correct baking time and proper cooling and storage. Applying these basics will make a difference in the final results…your cookies can go from average to “wow.” Quality Ingredients The difference is in the ingredients. You can’t expect to make championship cookies using inferior ingredients. Start with a well-balanced gluten-free flour mix that contains healthy flours such as brown rice flour, navy bean flour, sorghum flour or almond meal (if not allergic); then add other quality ingredients. Butter (especially unsalted) is the most popular of the fats used for cookies by bakers. There is no substitute for the richness and flavor of butter, but you can replace butter with stick margarine. Whipped, tub, soft, liquid or reduced-fat margarines are unacceptable for baking because they contain air and water and will produce flat, tough, under-browned cookies. Using pure extracts (not imitation); fresh, aromatic spices, quality chocolate (the best you can afford), true white chocolate (cocoa butter is 2nd ingredient), and fresh nuts can make the difference between an average cookie and an outstanding cookie. For best results: Use the exact same ingredients every time to get consistent results. Find brands you like, and stick with them. Proper Equipment Proper equipment makes the whole baking process more efficient and contributes to successful results. Two important equipment items are quality cookie sheets and a free-standing oven thermometer. The best overall cookie sheets are light-colored, dull-finished, heavy-gauge aluminum with one or two low sides. Heat circulates efficiently during the baking process and cookies bake and brown more evenly. For best results: Bake only one sheet of cookies at a time on the middle rack. If possible, have 2-3 identical cookie sheets on hand; while one is baking, another is cooling and the third one is ready to be placed in the oven. Using identical cookie sheets guarantees similar baking results every time. A free-standing oven thermometer is essential to accurate baking. Ovens may vary as much as 50 degrees; keeping a thermometer in your oven all the time helps you to adjust the heat for proper baking. For best results: Clip an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. Here are a few other useful items: A wire mesh strainer (6-inch diameter) removes lumps, aerates the flour and incorporates all the dry ingredients in a homogenous manner. A cookie scoop with spring-release mechanism makes uniform-size drop cookies so cookies bake evenly and at the same time. A heavy-duty, free-standing electric mixer with a paddle attachment is essential in all types of gluten-free baking. Parchment paper helps cookies retain their shape, bake evenly and prevent over-browning. Non-stick aluminum foil ensures easy removal of bars and ease of cutting. Stainless steel or non-stick wire cooling racks with small grids and “feet” ensures proper cooling. Accurate Measurements Baking requires precise measurements for successful results. Measuring ingredients accurately with the appropriate measuring tools and techniques means you’ll get consistent results every time you make a cookie recipe. Never use dry-ingredient cups to measure liquid ingredients or liquid-ingredient cups to measure dry ingredients. They can’t be used for the other without sacrificing accuracy. For best results: Use standard, stainless steel dry-ingredient measuring cups and spoons with straight rims – the latter allow you to sweep a flat edge across the top and measure ingredients accurately. Use a glass measuring cup with a spout to measure liquids. Read measure at eye level. Measuring Techniques The primary reason cookies don’t turn out quite right is inaccurate or inconsistent measurements, especially with the flour. Too much flour can cause dry, tough cookies and too little can cause flat, pancake-like cookies. For best results: Spoon flour into measuring cup (as opposed to dipping the cup into the ingredient) before leveling it with a straight edge, like a table knife. You’ll get a more consistent result this way. Dipping the cup or shaking the cup while spooning in flour compacts the flour too much which results in too much flour being used. This applies to all dry ingredients except brown sugar which needs to be packed. Mixing Techniques Mixing methods, among other factors, influence the texture (light and tender, soft and chewy, crisp or dense) of the cookie. Using an electric mixer and beating (creaming the butter and sugar) creates a light and tender cookie. Using a spoon and stirring ingredients together creates a dense and chewy cookie, such as brownies. For best results: Look for recipes that give you specific mixing directions and follow them. Accurate Oven Temperatures Baking cookies at the wrong temperature can cause unpredictable and undesirable results. It takes 15-20 minutes to preheat an oven to the correct temperature. Place an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. For best results: Check temperature and make adjustments before placing cookies in the oven. Baking Times Consider the baking time given in a recipe as a guide to start checking for doneness. All ovens bake differently. Note the baking time required in your oven and record it on the recipe for future use. For best results: Bake cookies one sheet at a time on the middle rack. Be sure cookie sheet is cool before placing dough on it or the cookies will spread excessively and brown too much on the edges. Proper Cooling and Storage Some gluten-free cookies need a longer time to set before transferring to a wire rack to cool completely. Follow the recipe’s directions. Be sure cookies are completely cool before placing them in storage containers or cookies will turn soggy. For best results: Store the same kind of cookies together (soft with soft, crisp with crisp, flavor with flavor) to prevent changes in texture and flavor. If you mix crisp cookies with soft cookies, the crisp ones will get soft and the flavors often mix. Get ready to bake…. It’s gluten-free cookie time! Now head for the kitchen, preheat the oven, and read the entire Lime Sugar Cookie recipe to ensure all necessary ingredients are available and if any advance procedure needs to be done. With a little effort, you’ll receive big rewards and lots of cookie kudos from family and friends. May your cookie jar always be full. Enjoy my Lime Sugar Cookies. Gluten-Free Lime Sugar Cookies Recipe This cookie was a celebrity among taste testers and voted as one of the best! Double the recipe for double the pleasure! Ingredients: 1½ cups gluten-free flour mix 1 ¼ teaspoons xanthan gum 1 teaspoon cream of tartar (find in baking aisle) ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter 1 cup lime-scented sugar (see recipe below) ¼ teaspoon pure lime oil 1 large egg Directions: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift flour, xanthan, gum, cream of tartar, baking soda and salt in bowl; stir. Set aside. Beat butter, lime-scented sugar, and lime oil in large mixer bowl on medium speed until creamy, about 4 minutes. Beat in egg. Gradually beat in flour mixture. Measure dough in 1 ½ tablespoon portions (cookie scoop works great); shape into balls. Place balls 3 inches apart on prepared sheet. With hand, slightly flatten dough to ½- inch thickness. Bake 13 to 14 minutes or until edges are lightly browned. Cool 3 minutes on cookie sheet then transfer to wire rack to cool completely. Sprinkle lime-scented sugar over cookies, if desired. Store in airtight container up to 2 days or freeze up to 2 months. Makes 1 ½ dozen (3-inch) cookies To make lime-scented sugar: Place 1 ¼ cups granulated sugar and 2-3 tablespoons freshly grated lime zest (about 3 large limes) in bowl of food processor; process until blended, about 15 seconds. Refrigerate leftovers in an airtight container. Cookie Tips: Use more freshly grated lime zest for a stronger lime flavor. If lime is not a favorite flavor, try orange or lemon for an equally awesome cookie.

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  8. 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
  9. Celiac.com 08/07/2019 - A good gluten-free cookie can help take the sting out of having celiac disease or gluten-intolerance. Next to baked at home from scratch, a good, reliable gluten-free cookie dough can deliver that home-baked experience on demand, without the extra work. Of course there are popular gluten-free cookie mixes, but we'll get to those another time. For now, we're going to concentrate on the top brands of gluten-free cookie dough. These companies and brands are all labeled gluten-free, so you can serve them with confidence to any gluten-free cookie lover with celiac disease. Top Brands of Gluten-Free Cookie Dough include: B-Up Chocolate Chip Cookie Dough Chocolate Chip Cookie Dough Mini Size Davids Gluten Free Chocolate Chip Cookie Dough Oatmeal Raisin Cookie Dough Snickerdoodle Cookie Dough DOH! Doh! Chocolate Chip Cookie Dough Doh! Gourmet Cookie Dough Doh! Oatmeal Raisin Cookie Dough Doh! Peanut Butter Cookie Dough Doh! Sugar Cookie Dough EatPastry Gluten Free Snickerdoodle Cookie Dough Gluten Free Klippys Chocolate Chip Cookie Dough Chocolate Sea Salt Cookie Dough Classic Chocolate Chip Ginger Spice Cookie Dough Old Fashion Oatmeal Snickerdoodle Cookie Dough Hail Merry Chocolate Chip Cookie Dough Bites Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough Gluten Free Fudge Brownie Cookie Dough Gluten Free Pb Cookie Dough Gluten Free Chocolate Chunk Cookie Dough Gluten Free Fudge Brownie Cookie Dough Gluten Free Peanut Butter Cookie Dough Gluten Free Sugar Cookie Mix In Dey Go Chocolate Macaroon Cookie Dough Macaroon Cookie Dough InclusilLife Chocolate Chip Cookie Dough Snickerdoodle Dough La Weight Loss Chocolate Chip Cookie Dough Michaels Cookies Gluten Free Chocolate Chocolate Chip Cookie Dough Gluten Free Chunky Chocolate Cookie Dough Gluten Free Chunky Chocolate Pecan Cookie Dough Gluten Free Cinnamon Raisin Cookie Dough Gluten Free Coconut Macaroon Cookie Dough Gluten Free Snickerdoodle Cookie Dough Gluten Free/Sugar Free Lemon Cookie Dough Gluten Free/Sugar Free Maple Pecan Cookie Dough Miche's Kitchen Miche's Kitchen Chocolate Chip Cookie Doughs Miche's Kitchen Coconut Lime Cookie Doughs Miche's Kitchen Gingerful Cookie Doughs Miche's Kitchen Green Sugar Cookie Doughs Savory Foods Coconut Pecan Cookie Dough Cookies N Cream Cookie Dough Oatmeal Raisin Cookie Dough Peanut Butter Chocolate Chip Cookie Dough Peanut Butter Cookie Dough Sugar Cookie Dough Simple Joys Simple Joys Snicker Doodle Dough Simple Joys Sugar Cookie Dough Smart Flour Foods Allergen Free Cinnamon Cookie Dough - Vegan Allergen Free Cocoa Cookie Dough - Vegan Allergen Free Lemon Cookie Dough - Vegan Snickerdoodle Cookie Dough Triple Chocolate Blast Cookie Dough Sweet Ali's Chocolate Chip Cookie Dough Dfsf Sugar Cookie Dough Ball Gingerbread Cookie Dough Ball Mega Chocolate Chip Cookie Dough Oatmeal Craisin Cookie Dough Oatmeal Raisin Cookie Dough Dfsf Peanut Butter Cookie Dough Sugar Cookie Dough Sweet Loren's Gluten Free Chocolate Chunk Food Service Cookie Dough Gluten Free Chocolate Chunk Place & Bake Cookie Dough Gluten Free Fudgy Brownie Food Service Cookie Dough Gluten Free Fudgy Brownie Place & Bake Cookie Dough Gluten Free Sugar Food Service Cookie Dough Gluten Free Sugar Place & Bake Cookie Dough TRU Women Oh Oh Cookie Dough Wendel's True Foods Cookie Dough, Almond Cookie Dough, Almond Butter Cookie Dough, Chocolate Chip Cookie Dough, Ginger Cookie Dough, Gingerbread Cookie Dough, Peanut Butter Cookie Dough, Shortbread Cookie Dough, Sugar WOW Baking Chocolate Chip: Cookie Dough Ginger Molasses: Cookie Dough Peanut Butter: Cookie Dough Sugar Cookie: Cookie Dough
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