The Gluten Free Spouse: Gluten Free Sugar Cookies. These turned out great! A nice cake-like sugar cookie. They had a good strength and took gobs of icing without buckling under the weight. These make for a great afternoon with the kids, or in my case, an entertaining evening with my spouses inner child. I started tinkering with two different childhood recipes and adjusting for gluten free.
The resulting recipe will be my "go to" recipe for all holiday or themed sugar cookies from now on. Ingredients 1 cup Arrowroot flour 1 cup finely ground Sweet Rice Flour 1 and 1/2 cup Potato Starch (not potato flour) 1 and 1/2 cup Tapioca Flour 2 and 1/2 cup granulated sugar 1/2 cup Quinoa flour 4 eggs 1 and 1/2 cup unsalted sweet cream butter (3 sticks) 3 teaspoons Xanthan Gum 1 teaspoon sea salt 2 teaspoons baking powder 1 teaspoon pure vanilla extract Begin by cutting the butter into chunks and setting it out to soften.
Whisk all the flours, the xanthan gum, salt, and baking powder together in a separate bowl and set aside. Stamp out your desired shapes. Calling All&Cookies! - The Sensitive Pantry - Gluten-free, Egg-free,... It’s the first of December, the time of year where everything begins to fast forward. Holiday music heralds in the buzz that will surround us these next few weeks. There are parties to plan, presents to buy, holiday specials to watch, and baking, baking, baking to be done. But, not if you don’t have a stove. *sniff sniff* If you don’t have a stove you can do everything but the baking. It’s a nice break for a minute or two. Now it’s not so much fun anymore.
That. No dinners. You know what…where there’s a will there’s a way. So, here’s what we’re going to do. I’m going to repost those lovely cookies you see in the photo. Then I’m going to ask all of you to link to your cookie recipes. It’s simple. (Linkup closed) Head on over to She Let Them Eat Cake! Refridgerator No Bake Cookies GLUTEN-FREE recipe. Gluten Free & Loving It: Coconut Pineapple Macaroons. Gluten Free Snickerdoodles - The Very First Thing I Ever Baked Redux. Flourless Pecan Sandies (Gluten-Free, Grain Free, Dairy Free) This post is linked to Jules Gluten-Free Cookie Swap, Calling All Cookies, Gluten-Free Wednesdays, Slightly Indulgent Tuesdays, Hearth and Soul Blog Hop, and Real Food Weekly.
Recently Jules of Jules Gluten Free sent me an invitation to join in on her Gluten-Free Cookie Exchange. I was pleased to be asked and happy to get into some cooking baking. Cookies have long been one of my favorites and are considered my baking specialties. Baking cookies makes me happy. So I had Jules’ Gluten-Free Cookie Swap on my mind. With all those events in mind and my reader-assigned label of flourless and crustless queen, I’ve been thinking about these Flourless Pecan Sandies. My good friend, Debi (Hunter’s Lyonesse) whose personal story I shared recently here at gfe just adopted me for the Adopt a Gluten-Free Blogger event. Back to how these cookies came about … a short time after making Desi’s Pecan Butter, I adopted Ricki (Diet, Dessert, and Dogs) and made her Cashew Chocolate Chip Cookies.
If you like Pina Coladas... ...then you'll love these cookies. I wanted to make a Pina Colada cookie and realized the best way to get both the pineapple and coconut flavors would be to make a thumbprint cookie using pineapple preserves on a coconut cookie base. While I was at it, I made some Marmalade Thumbprints too. These 2 thumbprint cookies are starting with the same base. This is a double batch, feel free to halve this recipe. In my mixer I beat 1 cup coconut oil into 2 cups sugar until completely incorporated. The mixture will look like fine crumbs. I then beat in 8 eggs, one at a time, and 1 tsp vanilla. In a separate bowl I whisked together 1 1/2 cups coconut flour, 3/4 cup brown rice flour, 3/4 cup tapioca flour, 1/2 cup potato starch, 3 cups shredded coconut, 1/4 tsp xantham gum, 2 tbsps cream of tartar, 1 tsp baking powder, and a dash of salt. I like using Let's Do...Organic's shredded coconut. Add the dry ingredients to the wet ingredients in the mixer bowl and mix until thoroughly combined.
Gluten-Free, Allergy-Friendly Old-Fashioned Gingersnaps | Cybele Pascal Allergen-Free Cuisine. (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Vegan) Makes 24 1.5-inch Cookies It’s cookie season (my favorite)! And if your house is anything like my house, then you’re thinking about what you can bake up that’s safe for everyone, regardless of his or her dietary restrictions. This recipe harkens back to your grandmother’s cookies. These old-fashioned treats are richly flavored with molasses, spices, and bitter orange marmalade.
In fact, they were inspired by my own Grandmother Catherene’s love of all things ginger. Ingredients: Each cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g protein. Gluten-Free, Allergy-Friendly Old-Fashioned Gingersnaps © 2009 by Cybele Pascal This recipe was first published in the December/January 2009 issue of Living Without magazine. Cybele’s Basic Gluten-Free Flour MIx MAKES 6 CUPS. Gluten free cocoa crinkle cookies « Free Range Cookies Blog. Cocoa Crinkle Cookies I used to think this was a seasonal, Christmas type cookie. So when I stopped making them in January (because I thought crinkles were so last month) I quickly learned from crinkle lovers that this is a cookie for all seasons. Rolling the dough balls first in granulated sugar then in powdered sugar may help keep more of the snowy white stuff on your cookies.
This tip from the delightful author and food sleuth Shirley Corriher. Gluten Free Cocoa Crinkle Cookies Blend in large bowl: ¾ cup oil 2 cups sugar 4 eggs, slightly beaten 1 tablespoon vanilla extract Combine the following dry ingredients, then add to bowl above: 2 cups gluten-free flour* ¾ cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon xanthan gum 1 teaspoon espresso powder (optional) ½ teaspoon cinnamon (optional) ½ teaspoon salt Chill dough for several hours (or overnight).
*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch. Decorated Christmas Cookies. This weekend, four winners of the Holiday Baking Weekend Giveaway (and their guests) assembled at the Lodge for a weekend of rest, relaxation and…holiday baking! I decided to focus in on decorated sugar cookies, since learning those skills can open up a whole world of cookie fun around the holidays, but since I’m much better at haphazardly slopping savory ingredients into an iron skillet than I am at executing precise, meticulous cookie decorating techniques, I knew I’d want to bring in reinforcements.
One day a month or so ago, I went to Twitter and asked for the names of favorite cookie decorating foodbloggers. There was a handful of bloggers whose names were mentioned over and over. I am Baker, for example. Her cookies are absolutely lovely. One of the most enthusiastically recommended cookie experts was the lovely Bridget at Bake at 350. But I did know I was willing to find out. I emailed Bridget the same day…and she graciously accepted the invitation. I jumped for joy. 1. 2. Done! Chocolate Peppermint Wafer Cookies | GFree Life w/ Jen. For the third day of Christmas my true love gave to me…Gluten Free Chocolate Peppermint Wafer Cookies!
I am so thrilled to be part of Maggie’s 12 Days of Cookies project. Go to She Let Them Eat Cake and see all of the recipes for holiday cookies. Each day another blogger will be posting a new holiday gluten free cookie recipe through December 12th. On the 12th you can share your cookies too! Plus, there are great giveaways.
Here is my recipe for chocolate peppermint wafer cookies. Ingredients For Cookies: 1 stick (1/2 cup) butter or margarine, softened 1/3 cup cane sugar 1/3 cup light brown sugar 2 teaspoons vanilla extract 1 teaspoon peppermint extract 2 eggs 1 ½ cups Bob’s Red Mill All Purpose Gluten Free Baking Flour ¼ cup unsweetened cocoa powder 1 teaspoon xanthan gum 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Plus: a few tablespoons extra flour for rolling the dough Using a hand mixer, in a large bowl combine butter and sugars until creamy.
Preheat oven to 350. Calling All Cookies! - The Sensitive Pantry - Gluten-free, Egg-free, Dairy-free, & Vegan Recipes. Gluten-free jam tart cookies. Lemon Advents cookies. Gluten free and perfect edible gifts. Fresh baked lemon and almond cookies While everyone is focused on what to make for Turkey Day, I’m already racing ahead to that OMG it’s almost Advent feeling. Being half German and having grown up with a German mom and German traditions at home, Advent is a big deal. A really lovely big deal. In some ways I love the concept of it more than Christmas, because it lasts for weeks instead of days and it’s a great excuse to endulge and feel thoroughly engrossed in ‘Holidayishness’. So, as soon as Thanksgiving is over, I’ll set up an Advents wreath – with four candles. I dug out my trusty German Christmas cookie baking book And, to my pleasant surprise, I realized that there are a few cookies that are naturally gluten free. I popped over to the Container Store (a perfect outing with the dog in the rain, as they are super dog friendly in there and he gets treats while I stand in line to pay) and picked up some lovely silver cake/cookie tins. 2 egg whites 7oz/200g of sugar (I use raw cane) 1 lemon.
Gluten-Free, Dairy-Free, Egg-Free Pop Tarts. Gluten-Free Pop Tarts, I still can’t believe it (and nevermind the goldfish, it’s a bonafide illness of mine)! I have attempted homemade gluten-free pop tarts many times over the years using various recipes that call for pie crust. While the end results were always tasty, they were not the Pop Tarts™ I remember from my youth. They were more like pop tart-shaped fruit pies…actually, they were exactly like the Hostess Fruit Pies that come in a bag, did you ever eat those as a kid?
I would get them in my lunch box as an occasional ‘treat’ and the pudding pies were always my favorite…OYE! Did you notice how often the word ‘real’ was used in this ad from 1986? Anyhoo, it never even occurred to me that a bread mix would be the way to go for the Pop Tart crust, so when the folks over at Gluten-Free Challenge recently shared a recipe for Pamela’s Pop Tart Style Treats using Pamela’s Gluten-Free Bread Mix, I just had to try it. Out and About: Incoming search terms: Almond Macaroon Cake Recipe. Elegant Lemon Tea Cookies- From Gluten Free Gigi. | Real Sustenance. Today for the first time I'm featuring a guest post- I coudn't be more honored to have this very first post written by my dear Friend Gigi -from Glutenfreegigi.com. Gigi is a true talent and her recipes never cease to impress.
I cannot thank her enough for sharing this delightful cookie recipes. I know all of you will appreciate it just as much as I do. Go check out her site for more beautiful recipes like this one.. Elegant Lemon Tea Cookies Gluten-soy-nut-free | Vegan I was so excited when my friend, Brittany, over at Real Sustenance asked me to create a guest post for her site this week! Cookies: 3/4 c. ½ c. sugar Egg replacer for 1 egg (prepared according to package directions) [alternatively, you may use 1 egg OR ¼ c. egg substitute] ½ t. vanilla extract 1 c. white rice flour ½ c. millet flour ½ c. sorghum flour Filling : 3 T. 1 T. freshly squeezed lemon juice 2 c. confectioner’s sugar Decorative sprinkles, if desired Blend the flours: Make the cookies: Remove dough from freezer and unwrap. Yum yum -- peanut butter. Gluten-free Oreos.