Many stores now carry a variety of gluten-free products, and lots of recipes are available on places such as Facebook
One of my granddaughters, who is in her teens, found out this spring that she cannot tolerate gluten.
Changing her diet has been hard because she comes from a farm family that is used to eating lots of pasta and fresh, homemade bread.
I read up everything the health facility provided her and joined a Facebook group in Manitoba looking for recipes that I felt were as tasty as those made with gluten products. The Facebook group is a great bunch and share some great recipes.
Knowing my granddaughter’s love of cheesecake, I recently found gluten-free graham wafer crumbs and used them to make the recipe I always use. Bulk Barn carries them and I’m sure many other stores carry gluten-free products as well.
One of her favourite cookies are ginger snaps and the Facebook group provided a gluten-free ginger snap cookie recipe that is tasty.
Gluten-free Ginger snaps
- 1 1/2 c. butter
- 2 c. white sugar plus some for rolling cookies in1/2 c. molasses
- 2 eggs
- 1/2 c. tapioca flour
- 1 c. potato starch(not potato flour)
- 2 1/2 c. rice flour
- 1 1/2 tsp. xanthan gum,
- plus 1/4 tsp. xanthan gum
- 4 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. ground cloves
In a medium bowl, cream butter, sugar, molasses and eggs. In a large bowl, combine dry ingredients and stir into butter mixture. Refrigerate till chilled. Preheat oven to 350F. Scoop out dough, shape into small balls. Roll in granulated sugar, Arrange at least three inches apart on a baking sheet. (They spread while baking.) Bake for eight to 10 minutes. Cool on wire rack.
No bake chocolate coconut cookies
- 3 c. quick cooking oats
- 1 c. sweetened flaked coconut
- 2 c. white sugar
- 1/2 c. unsweetened cocoa powder
- 1/2 c. milk
- 1/2 c. margarine
Line a baking sheet with waxed paper or parchment paper.
Mix oats and coconut in a large bowl until thoroughly combined.
Stir sugar cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for two minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoons into prepared baking sheet. Let cookies cool and harden. Store cookies in airtight container.
Lately, I have been reading labels closely and have been shocked to learn about some of the surprising products that contain gluten.
Gluten-free chocolate chip cookies
- 3/4 c. butter softened
- 1 1/4 c. packed brown sugar
- 1/4 c. white sugar
- 1 tsp. gluten-free vanilla extract
- 1 egg or 1/4 c.egg substitute
- 2 1/4 c. gluten free baking mix (flour)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 c. semi-sweet chocolate chips
Preheat oven to 375 F. Prepare greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually, add egg and vanilla while mixing. Sift together gluten free flour mix, baking soda, baking powder and salt. Stir into the butter mixture until blended. Finally stir in the chocolate chips
Using a teaspoon, drop cookies two inches apart on prepared baking sheet. Bake in preheated oven six to eight minutes or until light brown. Let cookies cool on baking sheet for two minutes before moving to wire rack.
I cooked the cookies for 10 to 12 minutes at 375 F and used white chocolate chips.
You can easily make a gluten-free apple crisp topping by changing to a gluten free flour.
I use my regular recipe for crisps.
- 1/3 c. gluten-free flour
- 1/3 c. brown sugar
- 3/4 c. gluten-free oats
- 1/4 c. margarine or butter
Cut butter into dry ingredients. Can be used over any fruit you make into a crisp. I mix cornstarch with sugar to thicken the fruit.