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I have been using the same sugar cookie recipe for 35 years. It is the only one my family knows. Now two of us have Celiac Disease and I'd love advice on how to adjust the baking powder, adding xanthan gum, etc. to make it as close as possible. I've already made a batch of America's Test Kitchen's Gluten Free All Purpose Flour Blend, but I also have some King Arthur All Purpose and Bobs Red Mill 1 for 1 in my cupboard. I'm new to gluten-free baking and never tried to adapt anything yet. I should also point out that I am brand new to using forums/chat rooms! This is the recipe I've used forever: http://thepioneerwoman.com/cooking/my_favorite_christmas_cookies_from_childhood_and_beyond/ I would appreciate any suggestions. Would love to do a test run while my kids are here for Thanksgiving. Thanks!!
Celiac.com 12/28/2016 - Quaker Oats UK has launched several gluten-free oat products, including a free-from variant and a yogurt-based breakfast pouch range. Available since late September, the new gluten-free offering comes in a 510g can of Traditional Rolled Oats, and a 350g box of 10 Oat So Simple packets. "Leading a gluten-free lifestyle is important and necessary for some people, and so Quaker has created options to meet consumer demand," says PepsiCo's Jeremy Gibson, marketing director, nutrition. The launch follows the introduction earlier this month of Oat & Fruit Breakfast, an on-the-go pouch line made with fruit purée and natural yogurt that comes in three flavors: Red Fruits, Apple & Cinnamon, and Blueberry. The products will be sold exclusively at UK's Tesco stores, and will be promoted with an aggressive social media campaign and in-store marketing. Calling Oat & Fruit Breakfast "unique to the market" Duncan McKay, PepsiCo's senior marketing manager for grains UK, expressed excitement over the new product range, which come "as demand for convenient breakfast options is at a peak." Stay tuned for more information on gluten-free products from Quaker, and other manufacturers.
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.