4 Ingredients, 4 Steps
My girlfriend shared this great recipe with me to make tasty, gluten free peanut butter cookies in a pinch.Read More
Going gluten free is challenging, but what makes it even harder is understanding food labels. Do you ever feel like you need a degree to dissect a food label? I DO!! I've pretty much given up on the majority of the brands that you see in your standard grocery stores today. Instead, I shop online and support amazing companies like Vanilla From Tahiti.
Going gluten free doesn't mean that you can't enjoy baking, but it does mean that you need to make sure that you are buying #TrueGlutenFree products to bake with. I had the hardest time finding a vanilla extract for my recipes that was gluten free. Most people don't realize the importantance of understanding the derivative alcohol in their food products, as 99% of the time they are derived from corn. Don't forget if you have celiac disease or non-celiac gluten sensitive, then you most likely need to stay away from corn as it is technically a grain.Read More
After many baking disasters, did you know that almond flour and almond meal should not be used interchangeably when baking? Almond meal is typically coarser due to the almond skins not being removed. Whereas almond flour is "blanched" and made from skinless almonds resulting in a finer grind. When we recently ran out of our almond "flour" from Honeyville Farms and converted back to almond "meal," our baked goods were becoming too moist again and concaving in the center. Moral of the story - Do not blame your oven, almond "meal" works great for breading fish and poultry, but stick to true almond "flour" for baking.Read More
I found this great recipe from Tropical Traditions, but made some revisions to make it more sugar friendly. I use coconut palm sugar as it's a great low glycemic alternative (especially when dealing with diabetes). Here is my variation to "gingerbread cookies":
One of the challenges when looking for #TrueGlutenFree cookie recipes is finding those that do not include any form of grain. For example, today I found a great recipe for No-Bake Pumpkin Oatmeal Cookies, but as we all know oats contain a type of gluten, avenin which is comprised of 16% of the gluten protein.