Gluten-Free Cookie (and Icing) Recipes

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I'm no expert in this, but over here in Germany you can buy gluten free flour and my granny says it just works like normal flour (she is slightly allergic to gluten and should know). If that is true, you could use your regular recipe, but I have to admit that I have never tried myself.

Meringue powder is gluten free in itself, so no need to use something else.

Just a small excurse about gluten: it is a special protein that is found in some kinds of cultivated crop (such as wheat), but not in their wild forms (like amaranth). When there is no grain included in a product in general, there is no gluten in it. What always amuses me is if a product such as jam is advertised with "no gluten". Well, unless you add cereals to your jam it always is, no need to specially say so

My daughter suffers from that problem and I am a doctor in nutrition so I usually cook without gluten and I worry about this issue. Many of my clips are gluten-free cookies. I use pure corn flour in the same recipes as with other cereals. There are different brands of flour like proceli or search ( Europe). No problem about that, but not every brand of meringue powder is gluten-free. In fact, many of the brands have almidón . . . so maybe  whites and sugar would be a better option or see if your specific meringue  powder is gluten-free ( for example, Wilton contains almidón so I can't use for my daughter) - the same with the colorants, but Sugarflair is gluten-free and AmeriColor is good as well.

[EDITOR'S NOTE: FYI, almidón = starch in Spanish; I'm presuming starch from wheat based on the above comments.]

I agree with Marimen, in that you should check meringue powder ingredient lists to ascertain for sure if the brand you are using is gluten-free. Many things that you think ought to be gluten-free are not because they have been processed with modified food starch, which is not gluten-free. I know most meringue powder has cornstarch, which is fine, but I am not sure if certain brands have additional non-gluten-free additives. But a quick inspection of the label should tell you pretty fast.

Thank you all for your responses!! Very helpful. I've checked the ingredients in my meringue powder and it's not gluten-free so it'll have to be egg whites .

Meriman,  I'm not sure if I got this right. Do you substitute corn flour for the same amount of wheat flour in any cookie recipie?  And is corn flour the same as cornstarch or is it finely milled corn meal?

Finely milled corn flour..we use a lot of this type of flour in my area.but it is not cornstarch.the cookies are flat enough to decorate but a little be crunchy when you eat them.

Great information!! Thank you so much

Marimen posted:

My daughter suffers from that problem and I am a doctor in nutrition so I usually cook without gluten and I worry about this issue. Many of my clips are gluten-free cookies. I use pure corn flour in the same recipes as with other cereals. There are different brands of flour like proceli or search ( Europe). No problem about that, but not every brand of meringue powder is gluten-free. In fact, many of the brands have almidón . . . so maybe  whites and sugar would be a better option or see if your specific meringue  powder is gluten-free ( for example, Wilton contains almidón so I can't use for my daughter) - the same with the colorants, but Sugarflair is gluten-free and AmeriColor is good as well.

[EDITOR'S NOTE: FYI, almidón = starch in Spanish; I'm presuming starch from wheat based on the above comments.]

I am a bit confused about the Wilton meringue powder containing gluten, as it is listed among their gluten free products. Are you sure about this? There might be starch in it, but this doesn't necessarily mean gluten. Or maybe they have a special type near you?

In England there is a company called Biscuiteers .. they publish a superb gluten free recipe, it is easy to make and results in a flat crisp biscuit that will last several weeks with no problem.

http://www.biscuiteers.com/Bis...nilla-biscuit-recipe

I have baked these in vanilla and also adding cocoa powder for a chocolate version.

No expert here but confectioners sugar contain gluten also. check ingredients to be certain. There are brands out on the market that are completely gluten free, so before using for royal icing check your labels. 

Ms. K posted:

No expert here but confectioners sugar contain gluten also. check ingredients to be certain. There are brands out on the market that are completely gluten free, so before using for royal icing check your labels. 

Confectioners sugar in the US contains gluten?!? How can that be, as gluten is a protein in wheat? Is there flour in your confectioners sugar?

I can only tell for Germany, of course, but there is absolutely no gluten in confectioners sugar over here. Some producers don't guarantee this, as their sugar is produced in the same factories as flour products and some microscopic particles might get into the sugar after all. But this is the same as products being labeled "might contain traces of nuts" or the like.

Maybe gluten would be a nice topic for a "toolbox talk" one of the next times

Laegwen posted:

Ms. K posted:

No expert here but confectioners sugar contain gluten also. check ingredients to be certain. There are brands out on the market that are completely gluten free, so before using for royal icing check your labels. 

Confectioners sugar in the US contains gluten?!? How can that be, as gluten is a protein in wheat? Is there flour in your confectioners sugar?

I can only tell for Germany, of course, but there is absolutely no gluten in confectioners sugar over here. Some producers don't guarantee this, as their sugar is produced in the same factories as flour products and some microscopic particles might get into the sugar after all. But this is the same as products being labeled "might contain traces of nuts" or the like.

Maybe gluten would be a nice topic for a "toolbox talk" one of the next times

 

gluten and /or confectioners sugar.

Am just trying to think of a way to test confectioners sugar

L

Exactly, in order to answer to Laegwen .I have reviewed items

I am for sure in the label of merengue powder of Wilton specify that is made in facility that also processes wheat products. The same occurs  with other products as icing sugar etc..In Spain, and I suppose in others countries too,there is a symbol in the label to recognise the products you can use. One thing is if you decide to follow a gluten free diet  just for increase your health, in that case you can use this type of products with a very very little amount of gluten but other thing if you suffer from a inflammatory intestinal disease  (celiaq ) that imply a really strictest diet. I agree is a good topic to develop and Also to decorate in a context of  a  sugar free diet for diabetics I find hard to do  icing with fructose, I have found a special type of icing for these sort of diets but the result is no as good as I want.

Liesbet posted:

Laegwen posted:

Ms. K posted:

No expert here but confectioners sugar contain gluten also. check ingredients to be certain. There are brands out on the market that are completely gluten free, so before using for royal icing check your labels. 

Confectioners sugar in the US contains gluten?!? How can that be, as gluten is a protein in wheat? Is there flour in your confectioners sugar?

I can only tell for Germany, of course, but there is absolutely no gluten in confectioners sugar over here. Some producers don't guarantee this, as their sugar is produced in the same factories as flour products and some microscopic particles might get into the sugar after all. But this is the same as products being labeled "might contain traces of nuts" or the like.

Maybe gluten would be a nice topic for a "toolbox talk" one of the next times

 

gluten and /or confectioners sugar.

Am just trying to think of a way to test confectioners sugar

L

Just find a bunch of people with gluten allergy and feed them different brands. The ones that make them bloat up, etc., are probably not gluten free *lol*

Marimen posted:

Exactly, in order to answer to Laegwen .I have reviewed items

I am for sure in the label of merengue powder of Wilton specify that is made in facility that also processes wheat products. The same occurs  with other products as icing sugar etc..In Spain, and I suppose in others countries too,there is a symbol in the label to recognise the products you can use. One thing is if you decide to follow a gluten free diet  just for increase your health, in that case you can use this type of products with a very very little amount of gluten but other thing if you suffer from a inflammatory intestinal disease  (celiaq ) that imply a really strictest diet. I agree is a good topic to develop and Also to decorate in a context of  a  sugar free diet for diabetics I find hard to do  icing with fructose, I have found a special type of icing for these sort of diets but the result is no as good as I want.

Maybe I'm just too naive with gluten allergy, but I can't help the feeling that it causes way too much hysteria sometimes.

My granny has celiac disease (tested and confirmed), and she leads a pretty normal life with it. She just takes care not to eat anything with gluten in it but doesn't mind if there might be microscopic traces in some products. She can even eat one or two of my cookies once in a while, even though they are not gluten-free. I guess the disease can come in different grades...

Yes that's is true, I agree with Laegwen. It  is like the topic is on fashion now but kids can be in serious problems  (even death ) just if they eat  traces, so if you don't know who is going to eat the cookies better you be careful. I saw several cases at the hospital  so I prefer being strict. Anyway not every patient has the same level of Ac   and they have  different reactions of immunology answer... as we have good alternatives for cooking and decorating at least for me is easy to follow the rules.

Since receiving this order for gluten-free cookies I've had another inquiry about the same thing...Angela, thank you so much for posting a link to a recipe. I'm definitely going to look at it and may give it a try as well. It's a challenging question since more and more people are changing their diets to gluten-free for medical or other reasons. It would be great to have a tasty recipe in my recipe collection for gluten-free cookies and RI. I so appreciate all the interest and response!! My order is scheduled for a June 10th pick up so I have a little bit of time, but not a whole lot! Have the designs all ready to go (I don't know about everyone else but for me that's half the battle!).

Thanks again

Angela posted:

In England there is a company called Biscuiteers .. they publish a superb gluten free recipe, it is easy to make and results in a flat crisp biscuit that will last several weeks with no problem.

http://www.biscuiteers.com/Bis...nilla-biscuit-recipe

I have baked these in vanilla and also adding cocoa powder for a chocolate version.

 

Thank you for the recipe link. I'm going to give this a try as soon as I can gather the ingredients. I had to look up "golden syrup" because I am not familiar with it. I found this video on how to make it ... https://www.youtube.com/watch?v=ksIHlV9T17U. 

Cookies Fantastique by Carol posted:

Since receiving this order for gluten-free cookies I've had another inquiry about the same thing...Angela, thank you so much for posting a link to a recipe. I'm definitely going to look at it and may give it a try as well. It's a challenging question since more and more people are changing their diets to gluten-free for medical or other reasons. It would be great to have a tasty recipe in my recipe collection for gluten-free cookies and RI. I so appreciate all the interest and response!! My order is scheduled for a June 10th pick up so I have a little bit of time, but not a whole lot! Have the designs all ready to go (I don't know about everyone else but for me that's half the battle!).

Thanks again

I keep my fingers crossed that the recipe will be as tasty as you hope. And I feel very lucky I don't have a cookie business - guess I would poison people because I just don't take all these fashionable food allergies seriously enough

Marimen posted:

My daughter suffers from that problem and I am a doctor in nutrition so I usually cook without gluten and I worry about this issue. Many of my clips are gluten-free cookies. I use pure corn flour in the same recipes as with other cereals. There are different brands of flour like proceli or search ( Europe). No problem about that, but not every brand of meringue powder is gluten-free. In fact, many of the brands have almidón . . . so maybe  whites and sugar would be a better option or see if your specific meringue  powder is gluten-free ( for example, Wilton contains almidón so I can't use for my daughter) - the same with the colorants, but Sugarflair is gluten-free and AmeriColor is good as well.

[EDITOR'S NOTE: FYI, almidón = starch in Spanish; I'm presuming starch from wheat based on the above comments.]

I found the same thing with the Wilton meringue powder.  I did use AmeriColor's which is gluten free and found it tastes more like marshmallow, which I liked, but whipped up much,much lighter than Wilton's, making it a bit more difficult for me to work with on my cookies.

I assumed golden syrup was corn syrup - guess I was wrong !

Marimen, would you be willing to share your gluten-free cookie recipe? Thank you!! I really appreciate hearing from someone who has so much experience with gluten-free cooking and baking

Cookies Fantastique by Carol posted:

Marimen, would you be willing to share your gluten-free cookie recipe? Thank you!! I really appreciate hearing from someone who has so much experience with gluten-free cooking and baking

Of course Carol

Sorry if I am late, I have not read this post on time ( really bussy at work ) I need just time for the traslation  (Sorry about my English). I use three recipies but we try new recipies time to time  because is difficult to find the correct texture and flavour .

I write now the simple ones that I use to do

A)

250 g butter

250 g sugar ( fine grounded)

one egg and a yolk

500 g corn flour ( I live in an área where crop of corn is cultural  and we can obtein flour not industrial manufacturer but milled superfine 

and a few more about 50 -100 g of   gluten free  flour like Baiker or Schar ,Proceli( in Spain I use Adpan and Gallo gluten free as well 

1 teaspoon  of orange  Natural flavour  ( I use Lorann) and sometimes I add grated orange/lemon rind 

 or the flavour you want vainille,cinnamon ,ginger etc

For chocolate cookies  I just change 50 g of pure cocoa powder instead corn flour

B)

Other combination of flour in this récipe  400 g of corn flour and 150 g of almond flour

in this case  sugar is 175 g

C)

Another récipe with  a mixture of flour

85 g butter / 85 g of sugar ( fine grounded)

30 g of beated egg

130 g deAdpan/ Baiker /Sarch / Proceli  any  gluten free flour

50 g rice flour

40 g chickpea flour

1/4 teaspoon xhantan

natural flavour you like

Hope you like.

Kisses

And I promise you can use this type of combination of flour in the recipe you love  ( except almond flour).. The next experiment Il try to use coconut flour..I will tell you

Marimen posted:

Cookies Fantastique by Carol posted:

Marimen, would you be willing to share your gluten-free cookie recipe? Thank you!! I really appreciate hearing from someone who has so much experience with gluten-free cooking and baking

Of course Carol

Sorry if I am late, I have not read this post on time ( really bussy at work ) I need just time for the traslation  (Sorry about my English). I use three recipies but we try new recipies time to time  because is difficult to find the correct texture and flavour .

I write now the simple ones that I use to do

A)

250 g butter

250 g sugar ( fine grounded)

one egg and a yolk

500 g corn flour ( I live in an área where crop of corn is cultural  and we can obtein flour not industrial manufacturer but milled superfine&nbsp

and a few more about 50 -100 g of   gluten free  flour like Baiker or Schar ,Proceli( in Spain I use Adpan and Gallo gluten free as well&nbsp

1 teaspoon  of orange  Natural flavour  ( I use Lorann) and sometimes I add grated orange/lemon rind 

 or the flavour you want vainille,cinnamon ,ginger etc

For chocolate cookies  I just change 50 g of pure cocoa powder instead corn flour

B)

Other combination of flour in this récipe  400 g of corn flour and 150 g of almond flour

in this case  sugar is 175 g

C)

Another récipe with  a mixture of flour

85 g butter / 85 g of sugar ( fine grounded)

30 g of beated egg

130 g deAdpan/ Baiker /Sarch / Proceli  any  gluten free flour

50 g rice flour

40 g chickpea flour

1/4 teaspoon xhantan

natural flavour you like

Hope you like.

Kisses

Oh thank you SO much!!! This is very helpful. I apologize for being so late in responding to your comment...also really busy. I'll let you know what I think after trying the recipes . You're a doll!!!

Marimen posted:

And I promise you can use this type of combination of flour in the recipe you love  ( except almond flour).. The next experiment Il try to use coconut flour..I will tell you

Will look forward to what you have to say after you give it a try . Thanks again!!!