ex_luludi775: (Xeladytka Russka Dancers)
[personal profile] ex_luludi775
I just found a really good gluten-free recipe site called The Baking Beauties that I wanted to share. They have a great recipe for gluten-free Oreo cookies! From the site:


Mmm...Oreo cookies that are alright for a gluten-intolerant tummy. :) OK, maybe not the waistline of a gluten-intolerant person, but this sure will satisfy any cravings you have for Oreo cookies! :)

These cookies have some crunch to them (the thinner you can slice them when making them, the crunchier they'll be), and the cookie & frosting both taste exactly like the regular Oreo cookies you buy in the store. AND, you can make all your cookie "Double Stuff" if you want! Yeah! :) Next time (yes, this is a recipe I'll be making again!), I may try to flavour the icing with coffee...mmm...a mocha Oreo cookie... Delightful! :)

You could also roll the dough out on parchment paper, bake in a full sheet, and, once cooled, make crumbs in your food processor. These crumbs would be perfect for making gluten-free crusts for cheesecakes or pies!


3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 tsp xanthan gum
2 tsp. egg substitute
2/3 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter (I used margarine without a problem)
1 cup white sugar
1 egg
1 tsp vanilla
1-2 tsp milk

2 cups confectioners' sugar
3 tbsp shortening
1/4 tsp vanilla
2 tbsp hot water

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda and salt. Set aside.
3. In a bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5. Shape the dough into two 10"x1 1/2" rolls. Wrap in foil (or plastic wrap)and chill. Chill for about 15-20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press it into the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water (use enough to create a good spreading texture).

hooloovoo: Wesley grinning over the word fascinating (fascinating)
[personal profile] hooloovoo
 Like the subject says, this isn't really a recipe. It's more an evolution of the "things with corn tortillas" food group. (I'm not the only person who some how ends up eating corn tortillas all the time, right?)

Anyway, the other day I made gluten free mini pizzas.

corn tortilla pizza!

They're just two corn tortillas with marinara sauce, cheese and cut up salami (the closest thing I had on hand to pepperoni). I'd tried making them before with just one corn tortilla, but the sauce soaked through. So I used two, one on top of the other and the toppings on top of that. I baked them for, I don't know, 8 minutes, maybe? Until the cheese melted and the edges were crispy. In a 350 degree oven. 

They turned out pretty well, I think. GF pizza is really expensive, if you can find it. Whereas these cost maybe 75 cents to make. And the GF pizzas I've tried don't have crusts that taste anything like real pizza crust anyway, so these are actually pretty similar to them. Hope you like them. :D


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September 2010

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