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I would love it if folks would share their favorite holiday recipes for gluten free goodies - if you have any.  I will start it of with sharing my  

Gluten Free Sugar Cookie  

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup sweet rice flour
1/2 cup amaranth flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2 eggs
2 teaspoon vanilla extract
pinch fresh nutmeg

Combining the dry ingredients. Place all the flours in a medium-sized bowl. Whisk them together. Slowly, sift them through a fine-mesh sieve into another bowl. Add the xanthan gum, baking powder, and salt. Whisk together. Set aside.

Creaming the liquids. Stir the butter (or let the beater attachment of the stand mixer do it for you). Add the sugar and cream them together until they are just combined. Add the two eggs and vanilla extract and beat for a couple of minutes more. Throw in the pinch of nutmeg and stir one last time.

Making the dough. Sift the dry ingredients into the liquids, one cup at a time. When the entire mixture is combined and well integrated, you are done. It should be a thick batter, not entirely stick to the touch, but not as stiff as traditional rolled cookie dough. Wrap in plastic and refrigerate overnight.  

Baking the cookies. Take the dough out of the refrigerator and let it come to room temperature. Don't let it reach complete pliability. The dough should still be rather stiff from the refrigeration. Preheat the oven to 375┬░ .

Roll out the cookie dough between two pieces of parchment paper (_saves on gluten-free flour on the board_ ). This dough doesn’t go paper thin, so you’ll have cookie with a bite to them. Cut out with your favorite shapes.

Bake for 8 to 12 minutes, depending on your oven and how crisp you like them. Let them cool for 10 minutes before eating them


Member Comments

    • 0 votes vote up vote up

      Cynthia Schmidt wrote Nov 30, 2009
    • here’s one for you, Trudy

      1 1/2 cups finely ground blanched almonds
      6 Tbsp castor sugar
      1 egg white
      1 Tbsp cinnamon

      Preheat the oven to 325 degrees and line a sheet pan with parchment or a silpat baking sheet

      Combine the almonds, sugar and cinnamon
      Beat the egg white until soft peaks form
      with your hands, blend egg white into the almond mixture until a dough forms. It should be sticky but hold together. I sometimes beat 2 egg whites but it’s usually too much and then it’s wasted. If you do this, and have too much egg white left over, beat in some sugar and use it for baked meringes.

      drop the dough by small spoonfulls or roll into balls and place on the baking sheet.

      Bake in the center of the oven for only about 11 - 15 minutes but watch the outside for a golden brown color.

      Allow to cool completely.

      I don’t know if powdered sugar is allowed because of the added cornstarch but if so, these are delicious rolled in it.

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    • 0 votes vote up vote up

      Trudy S wrote Nov 30, 2009
    • OH YUM!  I have gluten-free powdered sugar!  Thank you!estatic

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    • 0 votes vote up vote up

      Encee wrote Dec 1, 2009
    • My son was gf/cf for a year so I learned how to bake and cook all over again really.  He does eat both gluten and casein now, but I still do make some of the things I found to be really good,  

      My favorite recipe that I used umpteen times is very easy....

      Peanut Butter Cookies

      1 cup sugar
      1 cup peanut butter - fresh ground or Jiff or Skippy whatever you prefer
      1 egg

      Mix together, place about 1 inch balls on ungreased baking sheet spaced apart to allow for spreading.  

      Bake at 350 for about 18 minutes, but check beginning at 12 the first time you make them.  

      This recipe is so nice because you can make changes such as pressing a pecan or walnut into the cookies before baking, or rolling the warm cookies in sugar and cinnamon when they come out of the oven (very nice when you use fresh ground peanuts as they are not sweet).  You can even ice them with a thin icing made of confectioners’ sugar and milk (soy if you can’t tolerate cow’s)

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    • 0 votes vote up vote up

      Trudy S wrote Dec 1, 2009
    • Nancy this sounds great! Thank you!!

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