Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

Children of all ages love these drop cookies filled with their favorite jam!

Ingredients

• 2 cups fine white rice flour
• 2 tablespoon tapioca flour or cornstarch
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1 cup butter or gluten-free substitute
• 1 cup fructose
• ½ teaspoon gluten-free almond extract
• ½ teaspoon gluten-free real vanilla extract
• 1 large egg
• ½ cup chopped nuts

Equipment

Cookie sheets.

Process

Preheat oven to 350 degrees F. Shiny baking sheets work best. Dark sheets need a lower temperature of 325 degrees to avoid browning bottoms.

Combine flours, salt and baking powder in a bowl and whisk together with wire whip. Cream butter and fructose in a mixing bowl. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be firm enough to drop by rounded teaspoon or to scoop with a melon-baller. Chill dough 10 minutes.

Drop dough onto ungreased baking sheets. If dough is too sticky, add a tablespoon of rice flour at a time to correct. Press center of dough with a fingertip to indent then fill with ¼ teaspoon fruit spread not jelly (will run). Sprinkle with chopped nuts, if desired.

Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen, depending on size.

These scrumptious gluten-free bar cookies have a tangy chew layer over a yummy crumb base!

Ingredients

For crust:

• 1 cup fine white rice flour
• 1/4 cup fructose or equivalent sweetener
• ½ cup cold butter or gluten-free substitute (not the light kind that contains water)
• ¼ teaspoon xanthan gum

For top lemon layer:

• 2 large eggs
• 2/3 cup fructose or sugar
• ½ teaspoon finely grated lemon skin
• 3 tablespoons lemon juice
• 2 tablespoons white rice flour
• ¼ teaspoon gluten-free baking powder

Equipment

8X8X2 inch square pan with straight edges.

Process

To make the crust layer:

Preheat oven to 350 degrees F. Blend dry ingredients, then cut in butter or substitute with a pastry blender to form a coarse meal. (Reserve ½ cup of this crumb mixture for sprinkling on top layer.)

Pat remainder into ungreased 8X8X2 inch square pan with straight edges. Bake 9 minutes. Do not allow the bottom to brown.

To make the top layer:

In a mixing bowl, beat eggs, fructose, lemon peel, lemon juice, rice flour and baking powder until thick, about 8 minutes. Or put in a blender or food processor. Pour mixture over hot baked crust layer and return to oven for 15 minutes. Sprinkle reserved crumbs evenly over surface. Bake 4 more minutes. Cool in pan, then cut into bars. Makes about 20 depending on size of bars.

Pressed cookies are fun to make and a delight to eat. Try this version to create your own wonderful tradition. If making dairy-free, you will need to adjust for liquid differences of butter substitutes. Use this guide: if you choose a soft butter substitute, use a medium egg. If you use a solid margarine, use a large egg. Do not use X-large eggs in any case. Remember not to shake down or pack the flour in a measuring cup, rather use a measured scoop and scrape the top with a flat blade to level.

Ingredients

• 2 cups fine white rice flour
• 2 tablespoon tapioca starch or cornstarch
• 1 cup butter or substitute (not the light kind that contains water)
• 1 cup fructose or sugar
• ½ teaspoon gluten-free almond extract
• ½ teaspoon gluten-free real vanilla extract
• ¼ teaspoon salt
• 1 egg

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Combine dry ingredients in mixing bowl and whisk together with wire whip. Cream butter and fructose. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be soft. Chill dough 10 minutes.

Add a quarter cup of dough to the cookie press to check dough consistency. If dough is too sticky, add a tablespoon of rice flour at a time to correct. If desired, tint dough with food coloring. Press dough into desired shapes on an ungreased cookie sheet. Decorate!

Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen depending on shapes.

These delicious, easy-to-make (gluten-free, cane sugar-free, dairy-free) cookies were a sensation when they were first introduced as — peanut butter kisses. They remain a standby today. Instead of topping the dough with a milk chocolate candy, this recipe incorporates unsweetened chocolate into the dough and uses fructose for those of us who do not eat sugar. Both eggs and peanuts are nutritionally dense, providing an excellent source of high quality protein. Chocolate ups the mineral and antioxidant value.

Ingredients

• 1 cup gluten-free peanut butter
• ¾ cup fructose
• ½ teaspoon baking powder
• 1 teaspoon gluten-free real vanilla extract
• 1 egg
• 1 oz. shaved unsweetened chocolate

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Cream peanut butter, baking powder and fructose. Beat in egg and extracts. Dough should be firm. 

Form into 1 inch balls then make desired shapes directly onto ungreased baking sheets.

• Press with a fork to make flat shapes.
• Roll into logs.
• Form bells or other shapes with your fingers.
• Make an indent with your fingertip, then fill with a fourth teaspoon of a fruit spread or a chocolate drop.

Bake 8 minutes depending on oven variance. Be careful not to brown. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 3 dozen depending on shapes.

These scrumptious cookies are rich in calcium and protein. They are delicate and tasty, yet easy to make.

Ingredients

• 11/2 cups fine white rice flour
• ½ cup tapioca starch
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ½ cup fructose or sugar
• 1 cup butter (2 sticks) or gluten-free margarine (not the light kind that contains water)
• ½ cup sour cream
• 1 egg, lightly beaten
• ½ cup walnuts, chopped
• ½ cup fruit jam (not jelly) such as raspberry, strawberry, apricot, pineapple

Equipment

Cookie sheets.

Process

Mix flours, salt, xanthan gum, and fructose in a medium bowl.  Using a pastry blender, cut butter into the flour mixture until it looks like coarse crumbs.  Mix in the beaten egg and sour cream to combine. Form into a disc shape, then wrap in plastic wrap.  Refrigerate a half hour to chill dough for easy handling.

To make cookies, form teaspoonsful of dough into balls, spacing about an inch apart on lightly greased baking sheets.  Using your thumb, make a deep indentation without going through bottom of cookie.  Fill indents with ½ teaspoon jam, then sprinkle tops with walnuts.  Bake about 15 minutes, or until golden.  Cool on wire rack.