Decorated Gluten-Free Sugar Cookie Recipe

Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.

The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe.

Ingredients:

* 1 1/2 cups gluten-free all purpose baking flour (use your favorite recipe or product) I used the Living Without All Purpose Gluten-Free Flour blend recipe with good results)
* 1/2 cup tapioca flour OR potato starch
* 1 cup gluten-free powdered sugar
* 1 teaspoon guar gum OR xanthan gum
* 1 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 cup cold butter, cut in small pieces (2 sticks)
* 1 egg
* 1+ tablespoons milk OR canned coconut milk
* 1 teaspoon vanilla extract OR lemon extract (if you like lemony sugar cookies)
* 1 tablespoon freshly grated lemon peel
* Icing Recipe:
* 4 cups gluten-free powdered sugar
* 2 tablespoons milk OR canned coconut milk
* 1 teaspoon honey OR corn syrup
* Food coloring (optional)

Preparation:
Preheat oven to 350°F / 176° C
Line baking sheets with parchment paper, silpat mats or lightly grease with vegetable shortening

1. Put all dry cookie ingredients in a food processor and pulse about 3 times to thoroughly blend. If you aren't using a food processor place the ingredients in a large mixing bowl and whisk until thoroughly combined.
2. Add pieces of butter and pulse about 10 times. If using an electric mixing beat on high for about 1 minute.
3. Add egg, 1 tablespoon of milk, lemon extract and peel and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too dry, gradually drizzle in more milk - slowly. You don't want the dough too sticky or it will be harder to roll out.
4. Wrap the dough in waxed paper and refrigerate for at least 2 hours or overnight before rolling and cutting out cookies.
5. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to about 1/8-inch thickness. Try to roll the dough evenly so cookies will bake evenly.
6. Use your favorite cookie cutters and dip in rice flour for easier cutting.
7. If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet and freeze it for several minutes and then continue.
8. Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
9. While cookies are baking prepare sugar cookie icing by whisking all icing ingredients until smooth. The goal is to add just enough milk for a spreadable consistency. Add milk gradually. If the icing gets too thin, add more powdered sugar, 1 teaspoon at a time. To decorate with different colors, divide the icing between bowls and add a few drops of food coloring, one at a time until you get the color you want. Stir until smooth.
10. Cool cookies completely before decorating with prepared icing.
11. Store in an air-tight container or wrap tightly and freeze for a make-ahead holiday convenience.

About 4 dozen 2-inch cookies

All- Purpose Gluten-Free Flour Mix

1 cup brown rice flour
1 1/4 cups white rice flour
1/4 cup potato starch flour
2/3 cup tapioca flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan gum
1 1/2 teaspoons unflavoured gelatin
Mix all ingredients togethr and store in an airtight container in the refrigerator. Makes 4 cups.


From the "American Celiac Family Support Group of RI Cookbook"

Panini

Ingredients:
Goat cheese, softened
Ricotta cheese
Italian seasoning
Udi's white bread
Olive oil
baby Spinach leaves
drained oil-packed sun-dried Tomatoes
Parmesan cheese
pre cooked Chicken breast
Pinch freshly ground black pepper

Directions:
1. Preheat panini grill to high.

2. In a bowl, combine goat cheese, ricotta and Italian seasoning.

3. Brush one side of each slice of bread with oil. Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, spinach, tomatoes and Parmesan. Sprinkle with pepper. Cover with top halves, oiled side up, and press gently to pack.

4. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Wheat Addiction

I have been dreaming of eating a 12 grain whole multi-grain sandwich loaded with ham, cheese, tomato, mustard, mayo,etc... I can feel my teeth biting into it. I feel no other than an addict, only difference we have no support system.
"Food sensitivities may cause allergic people to crave those foods to which they are allergic. Just as a drug addict suffers withdrawal symptoms when the drug is withdrawn, allergic people experience discomfort when they lose access to a particular food. Many chronic health problems, such as migraine, fatigue, depression, and arthritis are caused by allergies to foods and chemicals" sais Sephen Levine, Ph. D.
I acted on my craving, in an instant without thinking ate the last bite my son left on his plate containing wheat. I am spending the rest of the day with cactus in my belly, running between bathroom and sofa. So painful!
Be smarter than me and stay away, resist temptation!

Pie

Fall, Holiday seasons are celebrated with PIE! When you are following a Wheat-free / Gluten-free diet what to do?...
I prefer going to Farmers Market or Organic Market and buying fresh fruit in season, including pumpkin and making a thick jam with them. Recently I did;
Peach + fresh Ginger Jam
Pumpkin + Cinnamon + Nutmeg + dried Ginger + Clove Jam
Apple + Cinnamon + lemon juice Jam
Strawberry Jam
...
1 part of fruit combined with 1 part of brown sugar + citrus. Boil it down in low heat.
After my jams are at the consistency that I want, I cool it down, put them in glass containers and keep them refrigerated.
If I want to use them as pie;
Gluten-free cookie that I like (mine is Aleia's oatmeal & golden raisin) crumble it on the bottom of my plate, put pumpkin jam warm and whipped cream on top...or gluten-free ice-cream. YUM! you can also make a pie crust;
Crumble Aleia's Cookies and mix it with melted butter. push it down on the pie plate. fill it with your choice of jam, and refrigerate it.

My neighbor gave me a recipe that she spotted in our local newspaper. CeliacSupportGroup.com published the following Gluten-Free Pie Crust Recipe:
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg, beaten
1 tablespoon apple cider or white vinegar
3 to 4 tablespoon ice water

Let me know how yours turn out!

Unsafe Gluten-Free Food List (Unsafe Ingredients)

Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Flour
Brewer's Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut
Kecap Manis Soy Sauce
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

according to www.celiac.com

Prebiotics

Found this very well written Gluten-Free Diet clarification by Frank W. Jackson, M.D.
want to share with all of you!

Prebiotics in your diet or in a supplement naturally restore digestive balance and health. Learn more . . .

Purpose

Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy).

Celiac disease is now clearly known to be genetically determined. In other words, if you or your close relatives have a certain gene, then it is more likely that you will get celiac disease some time in your life. Of great concern and interest is the fact that nine out of ten people with celiac disease do not known they have it. A simple blood test can give the physician the first clue to this disease.

In patients with celiac disease, gluten injures the lining of the small intestine. This injury can result in weight loss, bloating, diarrhea, gas, abdominal cramps, and/or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.

Gut Bacteria

The primary area of injury in celiac disease is the small bowel but there may be a relationship between what happens in the small bowel and the colon or large bowel. There are very large numbers of bacteria in the colon. Most of these are beneficial and actually confer health benefits. When these good bacteria thrive, they suppress the bad bacteria, which are present in the colon. What has been found is that celiac patients have an altered make-up of bacteria in the colon which favors the unwanted bacteria.
Prebiotic Plant Fiber

A prebiotic is not a probiotic, which are beneficial bacteria taken by mouth. These probiotics are present in yogurt, other dairy products and pills. Prebiotics, on the other hand, are the necessary plant fibers that contain both oligofructose and inulin. These two fibers are the main nourishment for the good bacteria that reside in the gut. These fibers are rich in chicory root, Jerusalem artichoke, leeks, asparagus and others. Gluten containing wheat and barley also contain these prebiotics.
Health Benefits from Prebiotic Fibers

There is now ample information in the medical literature to indicate that a prebiotic rich diet leads to demonstrable health benefits. These include:
Increased calcium absorption
Stronger bones and bone density
Enhanced immunity
Reduced allergies and asthma in infants and children
A lower blood triglyceride level
Appetite and weight control
Lower cancer factors in the gut
The Celiac Wheat-Prebiotic Dilemma

Nature has played a trick on celiac people. Wheat and wheat products provide over 80% of the prebiotics that North Americans ingest. Yet, celiac patients must assiduously avoid wheat, barley and rye. How do they then feed their good colon bacteria and get the health benefits, as outlined above? They must favor the other vegetables and fruits, as listed in the prebiotic section below. Additionally, they should consider a gluten free prebiotic supplement such as Prebiotin.
Special Considerations

Removing gluten from the diet is not easy. Grains are used in the preparation of many foods. It is often hard to tell by a food's name what may be in it, so it is easy to eat gluten without even knowing it. However, staying on a strict gluten-free diet can dramatically improve the patient's condition. Since it is necessary to remain on the gluten-free diet throughout life, it will be helpful to review it with a registered dietitian.

The person who prepares the patient's food much fully understand the gluten-free diet. Read food labels carefully:

Do not eat anything that contains the following grains: wheat, rye and barley.
At one time, oats were thought to contain some gluten. It has now become apparent, however, that oats frequently were processed in machines that also processed wheat. Most manufacturers no longer do this, although if there are any questions, a person should get reassurance from the manufacturer by mail, email or phone.
The following can be eaten in any amount: corn, potato, rice, soybeans, tapioca, arrowroot, carob, buckwheat, millet, amaranth and quinoa.
Distilled white vinegar does not contain gluten.
Malt vinegar does contain gluten.
Grains are used in the processing of many ingredients, so it will be necessary to seek out hidden gluten. The following terms found in food labels may mean that there is gluten in the product.
Hydrolyzed Vegetable Protein (HVP), unless made from soy or corn
Flour or Cereal products, unless made with pure rice flour, corn flour, potato flour or soy flour
Vegetable Protein, unless made from soy or corn
Malt or Malt Flavoring, unless derived from corn
Modified Starch or Modified Food Starch, unless arrowroot, corn, potato, tapioca, waxy maize or maize is used
Vegetable Gum, unless made from carob bean, locust bean, cellulose, guar, gum arabic, gum aracia, gum tragacanth, xantham or vegetable starch
Soy Sauce or Soy Sauce Solids, unless you know they do not contain wheat
Any of the following words on food labels often mean that a grain containing gluten has been used.
Stabilizer
Starch
Flavoring
Emulsifier
Hydrolyzed
Plant Protein
The following are lists of various foods that do not have gluten, may have gluten and do contain gluten.

Prebiotic Plant Fiber Oligofructose and Inulin
NO Gluten
Onion, garlic, leeks, Jerusalem artichokes, asparagus, chicory root, jicama, dandelion, banana, agave, jams
MAY Contain Gluten
-----
DOES Contain Gluten
Wheat, barley, rye

Milk and Milk Products
NO Gluten
Whole, low fat, skim, dry, evaporated or condensed milk; buttermilk; cream; whipping cream; Velveeta cheese food; American cheese; all aged cheese such as Cheddar, Swiss, Edam and Parmesan
MAY Contain Gluten
Sour cream, commercial chocolate milk and drinks, non-dairy creamers, all other cheese products, yogurt
DOES Contain Gluten
Malted drinks

Meat or Meat Substitutes
NO Gluten
100% meat (no grain additives); seafood; poultry (breaded with pure cornmeal, potato flour or rice flour); peanut butter; eggs; dried beans or peas; pork
MAY Contain Gluten
Meat patties; canned meat; sausages; cold cuts; bologna; hot dogs; stew; hamburger; chili; commercial omelets, souffles, fondue; soy protein meat substitutes
DOES Contain Gluten
Croquettes, breaded fish, chicken loaves made with bread or bread crumbs, breaded or floured meats, meatloaf, meatballs, pizza, ravioli, any meat or meat substitute, rye, barley, oats, gluten stabilizers

Breads and Grains
NO Gluten
Cream of rice; cornmeal; hominy; rice; wild rice; gluten-free noodles; rice wafers; pure corn tortillas; specially prepared breads made with corn, rice, potato, soybean, tapioca, arrowroot, carob, buckwheat, millet, amaranth and quinoa flour
MAY Contain Gluten
Packaged rice mixes, cornbread, ready-to-eat cereals containing malt flavoring
DOES Contain Gluten
Breads, buns, rolls, biscuits, muffins, crackers and cereals containing wheat, wheat germ, oats, barley, rye, bran, graham flour, malt; kasha; bulgur; Melba toast; matzo; bread crumbs; pastry; pizza dough; regular noodles, spaghetti, macaroni and other pasta; rusks; dumplings; zwieback; pretzels; prepared mixes for waffles and pancakes; bread stuffing or filling

Fats and Oils
NO Gluten
Butter, margarine, vegetable oil, shortening, lard
MAY Contain Gluten
Salad dressings, non-dairy creamers, mayonnaise
DOES Contain Gluten
Gravy and cream sauces thickened with flour

Fruits
NO Gluten
Plain, fresh, frozen, canned or dried fruit; all fruit juices
MAY Contain Gluten
Pie fillings, thickened or prepared fruit, fruit fillings
DOES Contain Gluten
None

Vegetables
NO Gluten
Fresh, frozen or canned vegetables; white and sweet potatoes; yams
MAY Contain Gluten
Vegetables with sauces, commercially prepared vegetables and salads, canned baked beans, pickles, marinated vegetables, commercially seasoned vegetables
DOES Contain Gluten
Creamed or breaded vegetables; those prepared with wheat, rye, oats, barley or gluten stabilizers

Snacks and Desserts
NO Gluten
Brown and white sugar, rennet, fruit whips, gelatin, jelly, jam, honey, molasses, pure cocoa, fruit ice, carob
MAY Contain Gluten
Custards, puddings, ice cream, ices, sherbet, pie fillings, candies, chocolate, chewing gum, cocoa, potato chips, popcorn
DOES Contain Gluten
Cakes, cookies, doughnuts, pastries, dumplings, ice cream cones, pies, prepared cake and cookie mixes, pretzels, bread pudding

Beverages
NO Gluten
Tea, carbonated beverages (except root beer), fruit juices, mineral and carbonated waters, wines, instant or ground coffee
MAY Contain Gluten
Cocoa mixes, root beer, chocolate drinks, nutritional supplements, beverage mixes
DOES Contain Gluten
Postum™, Ovaltine™, malt-containing drinks, cocomalt, beer, ale

Soups
NO Gluten
Those made with allowed ingredients
MAY Contain Gluten
Commercially prepared soups, broths, soup mixes, boullion cubes
DOES Contain Gluten
Soups thickened with wheat flour or gluten-containing grains; soup containing barley, pasta or noodles

Thickening Agents
NO Gluten
Gelatin, arrowroot starch; corn flour germ or bran; potato flour; potato starch flour; rice bran and flour; rice polish; soy flour; tapioca, sago
MAY Contain Gluten
Commercially prepared soups, broths, soup mixes, boullion cubes
DOES Contain Gluten
Wheat starch; all flours containing wheat, oats, rye, malt, barley or graham flour; all-purpose flour; white flour; wheat flour; bran; cracker meal; durham flour; wheat germ

Condiments
NO Gluten
Gluten-free soy sauce, distilled white vinegar, olives, pickles, relish, ketchup
MAY Contain Gluten
Flavoring syrups (for pancakes or ice cream), mayonnaise, horseradish, salad dressings, tomato sauces, meat sauce, mustard, taco sauce, soy sauce, chip dips
DOES Contain Gluten
-----

Seasonings
NO Gluten
Salt, pepper, herbs, flavored extracts, food coloring, cloves, ginger, nutmeg, cinnamon, bicarbonate of soda, baking powder, cream of tartar, monosodium glutamate
MAY Contain Gluten
Curry powder, seasoning mixes, meat extracts
DOES Contain Gluten
Synthetic pepper, brewer's yeast (unless prepared with a sugar molasses base), yeast extract (contains barley)

Prescription Products
MAY Contain Gluten
All medicines - Check with pharmacist or pharmaceutical company.

Sample Menu
Breakfast
Cream of rice - 1/2 cup
Skim milk - 1 cup
Banana - 1 medium
Orange juice - 1/2 cup
Sugar - 1 tsp
Lunch
Baked chicken - 3 oz
Rice - 1/2 cup
Green beans - 1/2 cup
Apple juice - 1/2 cup
Ice cream - 1/2
* Ice cream should be made
without wheat stabilizers.
Dinner
Sirloin steak - 3 oz
Baked potato - 1 medium
Peas - 1/2 cup
Fruit gelatin - 1/2 cup
Butter - 1 Tbsp
Tea - 1 cup
Sugar - 1 tsp

The above sample diet provides the following: 1748 calories; 77 gm protein; 225 gm carbohydrates; 62 gm fat; 1577 gm sodium; 2934 potassium

Prebiotics in your diet or in a supplement naturally restore digestive balance and health. Learn more . . .