Dec 17, 2014 9:45 PM

Author: Office of Public Affairs


Gluten, a protein composite found in grains such as wheat, barley and rye, is found in most holiday desserts. Whether you have an intolerance or a sensitivity, or just choose to eliminate gluten from your diet, you’re in luck. Here are gluten-free versions of three favorite holiday cookies: gingerbread, peanut butter and snickerdoodles.

Gingerbread Cookies 

Ingredients

2 cups brown rice flour
½ cup white rice flour
¼ cup tapioca flour
¼ cup cornstarch
1½ teaspoons baking soda
1 teaspoon xanthan gum (found in most health food stores)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ cup butter, softened
½ cup packed light brown sugar
¼ cup plus 1 teaspoon granulated sugar
½ cup light molasses
1 large egg 

Preparation

  1. Preheat oven to 375.
  2. Mix flours, cornstarch, baking soda and next seven ingredients (through allspice) in a medium bowl.
  3. Place butter, brown sugar and ¼ cup granulated sugar in a large bowl. Beat with a mixer until well blended.
  4. Gradually add molasses, egg and flour mixture until well blended.
  5. Shape dough into 1-inch balls, and place on baking sheets lined with parchment paper.
  6. Flatten cookies with the bottom of a glass. Sprinkle cookies with a teaspoon of granulated sugar.
  7. Bake until golden brown, about 10 minutes.

Nutrition

Per cookie (makes 60 cookies): 58 calories; 1.8 g fat; 7 mg cholesterol; 10 g carbohydrates; 0.3 g fiber; 58 mg sodium; 9 g calcium.

Source: myrecipes.com

Peanut Butter Cookies

Ingredients

½ cup brown sugar
½ cup white sugar
1 egg
¼ cup salted natural peanut butter
¼ cup cashew butter
½ cup gluten-free margarine
½ teaspoon baking soda
½ cup corn flour
½ cup tapioca flour
¼ cup potato flour

Preparation

  1. Preheat oven to 350.
  2. In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in peanut butter and cashew butter.
  3. Combine baking soda and the three types of flour. Mix into the batter to form dough.
  4. Pinch off teaspoon-size pieces of dough and roll into balls; place 2 inches apart on an ungreased cookie sheet.
  5. Bake for eight to 10 minutes.

Nutrition

Per cookie (makes two dozen cookies): 122 calories; 6.7 g fat; 9 mg cholesterol; 14.5 g carbohydrates; 1.7 g protein; 0.4 g fiber; 98 mg sodium.

Source: allrecipes.com

Snickerdoodles

Ingredients

1 cup garbanzo bean flour
¼ cup potato starch
1 teaspoon baking soda
¾ teaspoon xanthan gum (found in most health food stores)
½ teaspoon cream of tartar
¼ teaspoon salt
¼ cup butter, softened
¼ cup packed brown sugar
¼ cup granulated sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 large egg yolks
3 tablespoons turbinado sugar (a minimally refined cane sugar extract)
1 teaspoon ground cinnamon 

Preparation

  1. Preheat oven to 350.
  2. In a medium bowl, combine flour, potato starch and the next four ingredients (through salt).
  3. In a large bowl, beat butter, brown sugar and granulated sugar with a mixer. Add corn syrup, vanilla, egg yolks and flour mixture, beating at low speed until dough is blended.
  4. Combine turbinado sugar and cinnamon in a small bowl. Shape dough into 1-inch balls, then roll in sugar mixture.
  5. Place dough balls 2 inches apart on a baking sheet lined with parchment paper.
  6. Flatten cookies with the bottom of a glass, and bake until edges are golden brown, about eight minutes. Cool completely on pan.

Nutrition

Per cookie (makes 16 cookies): 106 calories; 3.9 g fat; 31 mg cholesterol; 16.7 g carbohydrates; 1.9 g protein; 1.5 g fiber; 145 mg sodium.

Source: allrecipes.com

recipes gluten free

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