Blog Archives

Recipes shared by members or at meetings.

Sorghum Project

Carly and I made the Apple Cinnamon Raisin bake with Wondergrain Pearled Sorghum

Beckee Moreland, gluten-free industry educator, spoke about her involvement with California Polytech Food Service in bringing sorghum to the cafeteria.  College students enthusiastically accepted the sorghum flour in pizza crust, flakes in chicken nuggets, pearled sorghum in kale pesto salad and very popular, a Southwest stuffed bell pepper.

The group sampled a recipe from www.simplysorghum, Apple cinnamon raisin sorghum bake.  Here is a photo of the bake. The recipe was easy to bake and we learned how to rinse grains with a coffee filter.

Apple Cinnamon Raisin Sorghum Bake

1/4 cup uncooked, pearled sorghum grain
1/4 cup raisins, packed
3 medium Gala or Fuji apples, cored and sliced with peel on (approx. 15-18 slices per apple)
1 teaspoon cinnamon
2 tablespoons raw sunflower seeds
1/3 cup apple juice
2/3 cup water

Preheat oven to 350 degrees. Rinse sorghum in a coffee filter or very tight woven strainer and let extra water drain out. Spread sorghum and raisins on the bottom of a 9×9 brownie pan. Then layer apple slices and sprinkle cinnamon over apples. Spread sunflower seeds. Combine apple juice and water into a measuring cup with a spout. Pour into the corner of the pan so liquid coats the bottom, taking care not to pour over apples. Bake for 55 to 60 minutes. Remove from oven and let cool slightly, cover with aluminum foil to further soften the apples if you like them on the softer side.


175 calories, 2.2g fat, .2g saturated fat, 0 mg cholesterol, 1mg sodium, 39g carbohydrate, 5.3g fiber, 22g sugar, 2g protein


This recipe contains no added sugar, and the flavor will vary depending on the sweetness of the apples. If the apples are on the tart side, you may want to add a small amount of stevia. This gluten free recipe is so versatile it can be enjoyed with vanilla Greek yogurt for breakfast, with cottage or ricotta cheese for lunch and with whipped topping or frozen yogurt for dessert. Try serving it instead of apple pie for family gatherings. Your guest’s waistlines will thank you.


Posted in Meetings, Recipes

Gluten-free Candy List 2016

2016 Gluten-Free Halloween Candy List


This Halloween, don’t think your gluten-free little ones can’t enjoy trick-or-treating. The following is a list of gluten-free candy, although it’s not all-inclusive and there are other gluten-free goodies on the market. Always make sure to check a product’s label to verify its gluten-free status as manufacturers may change ingredients or facilities.


Almond Joy and Mounds Bars (except Almond Joy Pieces candy)

Heath Bars

Hershey’s Air Delight (aerated milk chocolate bar)

Hershey’s Kisses (including milk chocolate and all filled varieties)

Hershey’s Milk Chocolate Bar and Milk Chocolate with Almonds Bar (1.55 oz or 1.45 oz only)

Hershey’s Milk Duds

Hershey’s Nuggets (including milk chocolate, milk chocolate with almonds, special dark chocolate with almonds and extra creamy milk chocolate with toffee and almonds)

Mound Bars

Payday Candy

Reese’s Peanut Butter Cups (except seasonal shapes and Unwrapped Minis)

Reese’s Pieces Candy (except Reese’s Pieces Eggs)

Rolo Caramels in Milk Chocolate Candies – All Except Rolo® Minis

Scharffen Berger Bars (including 70% bittersweet chocolate, 82% extra dark chocolate, 41% milk chocolate, 62% semisweet dark, 99% unsweetened dark chocolate baking, 70% bittersweet baking chunks)

SKOR and SKOR Toffee bar

York Peppermint Patties (except York Pieces candy, York minis and York shapes)


Just Born Inc.

Company states all candy this is gluten-free will be labeled gluten-free.

Goldenberg’s Peanut Chews (including Bite-Size Chewy Pieces Combo bag, Milk Chocolatey and Original Dark)

Mike and Ike (including Hot Tamales, Original Fruit, Tangy Twister, Zours Chewy Sour candy)

Peeps (including chocolate mousse-flavored cats, dark chocolate-covered pumpkins, dark chocolate-dipped orange chicks, ghosts marshmallow candy, milk chocolate-covered pumpkins, milk chocolate-dipped orange chicks, pumpkins marshmallow candy, sugar-free pumpkins marshmallow NOT including Peeps snack-size mini marshmallow chicks)

Teenee Beanee jelly beans






Mars encourages consumers to read the label before purchasing and look for the “May contain [allergen]” label. During Halloween some candy is produced at alternative facilities that may provide gluten cross-contamination risks.

3 Musketeers Bar (all flavors)

Dove Chocolate (all flavors except milk chocolate cinnamon graham, cookies & cream and roasted almonds covered in silky smooth milk chocolate or dark chocolate)

M&M’s (all flavors except M&M’s pretzel, M&M’s raspberry, M&M’s snack mix, M&M’s dark mint and M&M’s mega)

Milky Way Midnight Bar and Caramel Bar (except all Milky Way original and bite-size products (contains barley))

Snickers Bar (all flavors except Snickers Egg products)



Banana Splits Chews

Canada Mints, Canada Wintergreen

Candy Buttons

Haviland Thin Mints, Wintergreen Patty


Mary Jane (including Mary Jane peanut butter kisses)

Mint Julep Chews

Necco Chocolate Wafers

Necco Wafers



Baby Ruth

Butterfinger Bars, Bites and Mini’s (does not include Butterfinger Crisp, Butterfinger Giant Bar, Butterfinger Medallions, Butterfinger Pumpkins, Butterfinger Snackerz)

Nestle Goobers

Nestle Milk Chocolate

Nestle Nips (regular and sugar-free)

Nestle Oh Henry!

Nestle Raisinets

Nestle Sno-Caps

Wonka Bottlecaps

Wonka Laffy Taffy

Wonka Lik-M-Aid Fun Dip

Wonka Mix-Ups

Wonka Pixy Stix

Wonka Runts (including chewy and original)

Wonka Sweetarts Chewy (formerly Shockers)



Many will be labeled gluten-free – look for these brands in your Hy-Vee HealthMarket.


Candy Tree lollipops and licorice


Endangered Species Chocolate

Justin’s Nut Butters (dark chocolate peanut butter cups, milk chocolate peanut butter cups, white chocolate peanut butter cups, mini dark chocolate peanut butter cups, mini milk chocolate peanut butter cups)

Heavenly Organics (including Honey Pattie Chocolate Almond-Healthy Candy, Honey Pattie Chocolate Ginger-Healthy Candy, Honey Pattie Chocolate Mint-Healthy Candy, Honey Pattie Chocolate Pomegranate-Healthy Candy)


Righteously Raw Chocolates


Surf Sweets Gummies


Yummy Earth lollipops and gummies



The entire Smarties line of products is gluten-free. Smarties suggests checking the UPC number. If it begins with “0 11206,” the product is manufactured in a gluten-free facility.


Tootsie Roll Industries

Company states all Tootsie products are gluten-free except for Andes Cookies.



All U.S. Wrigley products follow all FDA labeling regulations. If the use of gluten is critical to the taste of a Wrigley product, then gluten-containing ingredients are labeled. Wrigley advises consumers concerned with gluten sensitivities to read the label and check with their doctors if they have questions.



Updated 9/26/2016

Posted in Meetings, Recipes, Uncategorized Tagged with:

Holiday Cookie Recipes from our Gluten-free Cookie Exchange

Chocolate Coconut Delight Bars

Chocolate Coconut Delight Bars

Gluten-Free Holiday Cookies

This is a collection of recipes from our last Gluten-free Cookie Exchange. The recipes are from members of the Celiac Support Group. You can enjoy tasty homemade cookies for the holiday with these recipes. Please double check the products are gluten-free, look for label or call customer service. You can not assume products are gluten-free from reading the labels.  If the company manufactures gluten-containing products there could be cross contact.

Almond Bark Oreo Balls

All you need:

  • 1 pkg. cream cheese (Hy-Vee is GF)
  • 2 pkg. gluten-free Chocolate Sandwich cookies (Glutino)
  • 2/3-1 pkg. Almond Bark (Plymouth Pantry)

All you do:

  1. Let cream cheese come to room temperature.
  2. Crush sandwich cookies. Mix with cream cheese.  Freeze 10 minutes.
  3. Roll into spoon size balls and dip into melted almond bark.
  4. Refrigerate until ready to eat.

M&M’s Milk Chocolate Minis Cookies All you need:

  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¼ cup all-purpose GF flour like Domata
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp salt
  • 1 ¾ cup M&M’s ® Milk Chocolate Minis Candies
  • 1 cup chopped walnuts (optional)

All you do:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix into the butter mixture and stir until combined.
  3. In a separate bowl, stir flour, cocoa powder, baking soda, and salt together. Slowly add these ingredients into the butter mixture and stir until combined.
  4. Fold in M&M’s and walnuts, if desired. Chill dough 1 hour or overnight.
  5. Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
  6. Bake for 7-9 minutes for chewy cookies or 10-12 for crispy cookies. Enjoy!

Fudgy Pecan Cookies All you need:

  • 8 oz. semisweet chocolate, chopped
  • ¼ cup unsalted butter, cut up
  • 1 cup chopped pecans
  • ¾ cup packed dark brown sugar, divided
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1 cup caramel bites

All you do:

  1. Heat oven to 375 F. Place chopped chocolate and butter in medium microwave safe bowl.  Microwave on high 30 seconds; stir.  Continue to microwave at 10 second intervals until chocolate is almost melted.  Stir until melted and smooth.  Cool to room temperature.
  2. Meanwhile, pulse pecans and ¼ cup of the brown sugar in the food processor until finely ground. Place in small bowl: whisk in baking powder and salt.  Beat remaining ½ cup brown sugar, eggs, and vanilla in large bowl at medium speed 3 minutes or until light and foamy.  This is important for the cookies to be shiny after baking.  Change to low speed, beat in chocolate mixture.  Beat in pecan mixture. Stir in caramel bits.  Drop 1 ½ tablespoons dough per cookie onto parchment lined sheet pans.
  3. Bake 9-10 minutes or until shiny and lightly cracked. Cool on sheet pan wire rack 3 minutes. Place cookies on rack; cool completely.

Melt-in-Your-Mouth Shortbread Cookies All you need:

  • ½ cup cornstarch
  • 1 cup rice flour
  • ½ cup powdered sugar
  • ¾ cup butter

All you do:

  1. Sift cornstarch, sugar, and rice flour together. Add in the butter and mix with hands until soft dough forms.  Refrigerate for one hour.
  2. Preheat oven to 300 degrees.
  3. Shape dough into 1 inch balls. Place about 1 ¼ inches apart on greased cookie sheet; flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

Variations: form balls as above.  Roll in finely crushed cornflakes or crushed nuts.  Press top of ball with thumb.  Add a dab of jelly or chocolate.

 White Chocolate Chip Cranberry Cookies Makes 35 All you need:

  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups white chocolate chips
  • 1 cup dried cranberries

All you do:

  1. Preheat oven to 375 F. Mix flour, baking soda, and salt in small bowl. Set aside. Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.
  2. Gradually add flour mixture and beat until well blended. Stir in white chocolate chips and dried cranberries.
  3. Drop onto parchment lined sheet pan about 2 inches apart.
  4. Bake for 11-13 minutes or until golden brown.
  5. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.

Chocolate Coconut Delight Bars Serves: 16 All you need:

  • 4 eggs
  • ¾ cup coconut milk (Thai Kitchen)
  • 2 tsp. almond extract
  • ¾ cup Hy-Vee HealthMarket coconut sugar
  • ¾ cup Hy-Vee semisweet chocolate chips
  • ½ cup Hy-Vee HealthMarket coconut flour
  • ½ cup Hy-Vee HealthMarket blanched almond flour
  • ¼ tsp sea salt
  • ½ tsp. baking soda
  • ¼ cup unsweetened shredded coconut

All you do:

  1. Preheat oven to 350 F and grease an 8×8 inch baking dish.
  2. In a large bowl, whisk together eggs, coconut milk, almond extract, and coconut sugar.
  3. In a smaller bowl, combine almond flour, coconut flour, salt, and baking soda.
  4. Mix dry ingredients into wet ingredients with a handheld mixer. Stir in ½ cup chocolate chunks.
  5. Pour batter into prepared dish and sprinkle shredded coconut and remaining chocolate chips on top.
  6. Bake at 350 F for 30 minutes. Cool 1 hour before serving. For dairy-free version, use Enjoy Life Chocolate chips.

Nutritional Facts: 170 calories; 8 g fat (4 g sat, 0 g trans); 45 mg cholesterol; 105 mg sodium; 21 g carbohydrate; 3 g fiber; 16 g sugars; 3 g protein

Posted in Recipes Tagged with: , ,

Summer Recipes from the Annual Picnic 2015

Grape Salad                   By  Lori

grapes ( about 1 lb.)

8 oz. sour cream

4 oz. philadelphia cream cheese

I sprinkle with cinnamon and lemon peel

pecans – optional

Mix together


Buttermilk Brownies

Dry ingredients                     Gluten Free Flours

2 c. sugar                            1/2 c. sweet Rice Flour

2 c. flour                              1/2 c. Rice Flour

1/4 tsp. salt                         1/2 c. Sorghum Flour

1 1/2 tsp. soda                     1/2 c. Tapioca Flour

1 tsp. Xanthan Gum

1 tsp Guar Gum

Mix first, bring to boil and cool

1 stick oleo

1/4 c. oil

4 TBSP cocoa

1 c. water

Add dry ingredients, 1/2 c. buttermilk, 3 eggs, and 1 tsp. vanilla.

This is a thin batter but ok. Bake in a greased cookie sheet for

40 min. at 350* or 375*. Sprinkle 1 c. nuts over batter in cookie sheet before baking. Mix nuts evenly, because nuts, if put in batter always go to top and are uneven in baking pan.

Soft Frosting

3/4 stick oleo

1 1/2 TBSP cocoa

4 1/2 TBSP milk

1 1/2 c. powdered sugar

1 tsp vanilla


Pasta salad         By   Jennie Wilson

1 box Barilla Gluten Free Penne (cook according to directions)

diced carrots

1 can chopped black olives

green onions

cheese cubes

baby tomatoes

cucumber sliced or diced

Mix together first 2 c. real mayonnaise and 1 ranch packet When this is mixed really well mix in with the other ingredients.


Strawberry Rhubarb Crisp    By   Ray Wilson


6-8 cups cut rhubarb

3 cups slice strawberries

1 cup sugar

2 T GF flour

2 T corn starch


2 cups GF flour mix

2 1/2 cups sugar

1 tsp salt

1 tsp cinnamon

1 tsp soda

1/2 cup real butter (room temp)

Mix all filling ingredients and pour  into 9 in. X 13 in. greased pan. Mix dry ingredients and then mix in soft butter to a crumble consistency. Sprinkle over fruit. Add thin slices of butter over top for a richer dessert. Serve warm or cooled.

Option: Use a GF yellow cake mix for the dry topping ingredients and sprinkle butter over top, then bake.


Posted in Recipes

Previous Meeting Recipes

Here are the recipes from our last Holiday Cookie Exchange on Saturday, December 3, 2016. Thank you to Courtney Neneman for adding to our website.

Orange Slice Cookies

From Jeanette Keller   Cooking time: 10-12 minutes

Preheat oven to 350 degrees.


  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup shortening (I used ½ margarine and ½ butter)
  • 2 eggs
  • 1 t vanilla
  • 2 cups flour (Domata)
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 2 cups oats
  • 2 cups coconuts
  • 2 cups orange slice candy – in small pieces (Walgreens)


  • Cream sugars, shortening.
  • Add eggs, vanilla, and beat to combine.
  • Stir in flour, baking powder, baking soda, and salt.
  • Stir in oats, coconut, and orange slice pieces.
  • Roll into 1” balls.
  • Bake on greased cookie sheet 10-12 minutes at 350 degrees.

Raspberry Thumbprint Cookies (grain-free, gluten-free, dairy-free)

Prep time: 20 min  Cook time: 8 min  Ready in: 28 min  Yield: 32 cookies


  • 2 cups blanched almond flour
  • ¼ cup coconut flour, sifted if lumpy
  • ½ cup raw or granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 tablespoons coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/3 cup raspberry jam or jam of choice
  • ½ cup white chocolate for piping, optional (omit if dairy free)



  • In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder, and salt.
  • In another medium bowl, stir together the coconut oil, egg, and almond extract.
  • Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
  • Preheat the oven to 350 degrees and line a cookie sheet with a piece of parchment paper.
  • Roll the dough into 1” balls and place 2” apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.
  • Using your thumb, make an indentation about ¾ of the way down into each cookie. You may want to re-form the edges a little to make them prettier.
  • Fill each indentation with ½ teaspoon of jam. Be sure not to overfill them.
  • Bake for 8 minutes or until the cookies have barely started browning on the bottom.
  • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and the remove to a wire rack to cool completely.
  • Pipe with white chocolate, if desired.
  • Refrigerate in an airtight container for up to 4 days.

Note: If you use unrefined coconut oil, these will likely have a coconut taste to them. With refined coconut oil, there will be no coconut taste.

Gluten Free Sugar Cookies


  • 1 cup sugar
  • 1 cup butter softened
  • 2 large eggs, yolk only
  • 1 ½ tsp. gluten free vanilla
  • 2 ¼ cups gluten free flour (used glutino)
  • ¼ tsp salt


  • Combine sugar and butter in bowl. Beat at medium speed scraping the bowl often, until creamy.
  • Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed.
  • Add flour and salt. Beat on slow speed until well mixed.
  • Cover and refrigerate for 1 hour or until firm.
  • Heat oven to 350 degrees.
  • Roll out dough on surface sprinkled lightly with gluten free flour, one half at a time. Keep the other half in the refrigerator.
  • Cut with 2 ½ inch shaped cookie cutter.
  • Bake 8-12 minutes.

Here are a couple recipes from the archive shared at previous meetings.

Chocolate Chip Cookies                                              

1 c GF All Purpose Baking Flour                      1 c butter

1 ¼ c Sorghum flour                                         ¾ c sugar

1 tsp baking soda                                             ¾ c brown sugar

1 tsp salt                                                           1 tsp vanilla extract

1 tsp xanthan gum                                             2 large eggs

12 oz pkg Nestle Semi-Sweet Toll House morsels


Preheat oven to 375. Combine flours, baking soda, salt & xanthan gum in a small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time beating well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. Bake 9 min. or until golden.


Pecan Raisin Bars


1 c sugar                                                          ½ c light or dark corn syrup (Karo)

2/3 c margarine or butter, softened                    ¼ c Brer unsulfured molasses

1 tsp vanilla                                                      1 tsp vanilla

1 egg                                                                1 c broken pecans

2 c GF flour                                                      1 c seedless raisins

3 eggs

2/3 c sugar


Heat oven to 350. Mix 1 c sugar, the margarine, 1 tsp vanilla and 1 egg. Stir in flour. Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until edges are light brown, about 15 minutes.


Beat 3 eggs, 2/3 c sugar, the corn syrup, molasses & 1 tsp vanilla. Stir in pecans and raisins; pour over crust. Bake until set, 25 to 30 mins. Cool completely; loosen edges from sides of pan. Cut into bars, about 2 x 1 ½ inches. 3 dozen cookies


Lands End Cookie                  Vi Harper


1 c brown sugar

1 c peanut butter (smooth or chunky)                Mix all and use 1 T. per cookie.

1 egg                                                                Bake 8-10 mins. at 350.

1 c chocolate chips                                           Cookies do not spread.

1 c nuts chopped (walnuts or peanuts)   Makes 2 doz.

Vanilla (optional)



Gluten Free Snicker Doodles


1 c butter

1 ½ c sugar

2 eggs

2 c sorghum flour +1 – 2 T. cornstarch mixed in

¼ c + 2 T. Bette Hagman’s GF Gourmet flour mixture (see below)

2 tsp cream of tartar

2 tsp baking soda

½ tsp salt

1 tsp xanthan gum


Mix dry ingredients together and set aside. Cream together butter and sugar until smooth. Add eggs – beat until fluffy. Add dry ingredients, mix well. Chill. Mix 2 T. sugar and cinnamon. Roll dough into small balls and roll balls in cinnamon/sugar mix. Bake at 400 for 10 mins.


Bette Hagman’s GF Gourmet flour mix:

2 part white rice flour

2/3 part potato starch flour

1/3 part tapioca rice flour


Chocolate Mint Cookies                                     Jeanette Keller


¾ c margarine                                                               2 ½ c sorghum flour

1 ½ c packed brown sugar                                           1 ¼ tsp. baking soda

2 ½ T. water                                                                ½ tsp. salt

1 – 12 oz pkg semi-sweet chocolate chips                     ½ tsp. + 1/8 tsp. xanthan gum

2 eggs                                                                          2-3 pkg. Andes Crème de menthe mints


In large saucepan, over low heat, cook margarine, sugar & water until margarine is melted. Remove from heat and add chocolate chips. Stir until chips are melted. Pour into large mixing bowl & let stand 10 mins. to cool. At high speed, beat eggs in, one at a time. Reduce speed to low & add dry ingredients, beating until blended. Chill dough at least 2 hours or overnight. Roll dough into balls & place on ungreased cookie sheet 2” apart. Bake 12-13 mins. at 350 (no longer). Immediately place a mint on each cookie. After 1-2 mins. spread softened mints over cookies with a knife. Cool on a wire rack. Makes 80-90 cookies.



Coconut Cookies                                      


Mix together 1 c of brown sugar, ¾ c white sugar, 1 c soft margarine. Beat until fluffy and then add 1 ½ tsp. vanilla and 2 eggs. Blend and add 1 ½ c of GF flour and 1 ½ c sorghum flour, 1 tsp baking soda, ¼ tsp salt and 1 tsp xanthan gum. Stir in 1 c of coconut and ½ c nuts. Bake at 350 for 10-12 mins. Cool and eat.


GF Potato Chip Cookies                 Larry Spreeman


1 lb Smart Balance Buttery Spread

1 c granulated sugar

3 ½ c Bob’s Red Mill All Purpose GF Baking Flour

2 tsp GF vanilla

1 c crushed potato chips


Cream shortening & sugar. Add flour & mix well. Add vanilla & potato chips. Drop by tsp. onto ungreased cookie sheet. Bake at 350 for 15-17 mins. Remove with flat spatula and allow to cool on wire rack.


Peanut Blossom Cookies                 Barbara Nelson


Cream together till fluffy:           ½ c Crisco

½ c peanut butter


Add to creamed mixture           ½ c white sugar

and beat thoroughly:                  ½ c brown sugar

1 egg

2 T. milk

1 tsp. vanilla


Sift together, then add               1 c soy flour

to creamed mixture:                  ½ c potato starch flour

¼ c rice flour

1 tsp. soda

½ tsp. salt


Shape into walnut-sized balls. Roll in white sugar, put on ungreased cookie sheet. Bake at 375 about 8 mins. Remove and place chocolate star or chocolate-mint wafer (not cream-filled) on top, press in. Put back in oven for 2-3 mins. or until nicely browned. Makes about 3 ½ doz.


Variation – substitute chocolate chips or M & M’s for chocolate stars.


Note: These tend to brown very quickly on the bottom. Temperature, rack placement, or time may have to be adjusted.


Chocolate Crinkle Cookies


2 c sugar                                              2 1/3 c GF baking mix

¾ c veg. oil or canola oil                       2 tsp baking powder (GF)

¾ c Hershey’s cocoa                            ½ tsp salt

4 eggs                                                  Confectioner’s sugar

2 tsp GF vanilla


In large mixing bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs & vanilla. Combine flour, baking powder, & salt; add to cocoa mixture, blending well. Cover, chill at least 6 hours. Heat oven to 350. Shape dough into 1 inch balls. Roll in confectioners sugar. Place 2 inches apart on greased cookie sheet. Bake 12 – 14 mins. or until almost no indention remains when touched. Remove from sheet.


Chocolate Chip Cookies


1 ½ c white rice flour                            2 eggs

½ c sweet rice flour                              ½ c sugar

¼ c potato starch flour              ½ c brown sugar

1 tsp baking soda                                 1 c margarine

½ tsp baking powder                            12 oz chocolate chips

1 tsp xanthan gum                                 1 tsp vanilla

1 tsp salt


Preheat oven to 375. Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add flour mixture. Stir in chips. Drop by rounded teaspoon full on an ungreased cookie sheet. Bake 10-12 mins. Hint – put dough in the frig overnight and bake the next day. It works better!


Peanut Blossoms


1 c peanut butter

1 c sugar or Splenda

1 egg

1 tsp baking soda

1 tsp vanilla


Combine all ingredients. Roll into 1 inch balls (I use parchment paper for baking). Bake 350 12-14 mins. Immediately after removing from oven, press a candy kiss into center of cookie. Makes about 24 cookies.



GF “Chex Mix”


6 T butter or margarine

2 T Worcestershire Sauce, Gluten-free

1 ½ tsp seasoned salt

¾ tsp garlic powder

½ tsp onion powder

4 c Health Valley Corn Crunch-Ems cereal

4 c Health Valley Rice Crunch-Ems cereal

2 c GF pretzels

2 c mixed nuts


Heat oven to 250. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 mins. Spread on paper towels to cool. Stir in airtight container. Makes 12 cups snack.

Posted in Recipes

Upcoming Events

  1. Celiac Support Group Meeting with Jaime Kabourek, MS, RD

    April 7 @ 10:00 am - 11:30 am

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