We’re happy to have Tammy Trayer teaching about gluten-free cookie baking here at Rootsy. She’ll share tips for choosing the right kind of flour and three recipes you can try right away. Even if you aren’t gluten-free you’ll love the recipes.

You'll learn the secrets to gluten-free cookie baking with these three terrific recipes | Rootsy.org

Being in my kitchen and going after my family’s hearts via their stomach is a passion of mine.

A gluten-free and dairy-free diet was recommended for my son thirteen years ago when he was diagnosed as high functioning autistic with Asperger tendencies.  In all honesty, that put me into a tailspin when I started looking at all the labels of the food we consumed at that time and realized how much gluten and dairy are used as fillers in food along with many ingredients I could not pronounce and had no clue what they were.

That was when I decided that if I could not pronounce it, we likely shouldn’t be eating it and it was also the time when I started to transition to all home-cooked food rather than processed foods. What a life changer!

At first cooking and baking gluten-free and dairy-free was quite the challenge until I really dug in experimenting and researching.  I also spent a whole year taking the time to learn how to make all my son’s favorite foods both gluten-free and dairy-free WITHOUT giving up flavor and texture.  I have to say with great excitement, that year was a success and that is why I enjoy sharing my knowledge and tips with others so their journey will be successful and fun.

I love making my families favorite dishes and a sweet treat always seem to be high on the list. I have conquered a gluten-free and dairy-free pumpkin roll which is a family favorite and you can find the recipe in my book The Trayer Wilderness Cookbook (Homesteading The Traditional Way) Amazon. You will also find some of our favorite cookie recipes in the cookbook as well. My cookbook shares a lot of the tips and tricks I have discovered and learned over the years as well as our favorite recipes for our homestead.

Choosing Flour

Let’s first talk about some of the tips and tricks when working with gluten-free flours. Unlike regular flours, gluten-free flours like being beaten very vigorously. There are many different types of gluten-free flours and flour blends available.

When we first started this journey, gluten-free foods and flours that were available were quite expensive and even hard to find, but now as many more people are in need of specialty diets these flours are much more readily available. Because things can be costly to experiment with the different types of flours I often recommend using blended flour such as these Gluten-free flour blends (found on Amazon) to get started. These are non-GMO flour blends that can be used cup-for-cup like regular flour which makes using family favorite recipes a breeze and also makes transitioning from whole wheat and gluten flour cooking and baking to gluten-free so much easier and less stressful for beginners.

When using a gluten-free flour blend that you can use cup-for-cup like regular flour, you will not need to make any adjustments to your current favorite cookie, cake or dessert recipes.

Trayer Wilderness Chocolate Chip Cookies or Cake

  • 2 1/2 cups gluten-free flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3/4 cup organic sugar or sucanat
  • 3/4 cup organic brown sugar
  • 1 tsp vanilla
  • 1 cup (2 sticks) butter or Earth Balance for non-dairy
  • 2 Lg eggs
  • 2 cups chocolate chips or carob chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in a separate bowl.
  3. Beat butter, sugars, and vanilla until creamy in a mixing bowl.  Add eggs and beat well.
  4. Gradually beat in flour and then chocolate chips
  5. You can choose to drop the dough on a cookie sheet and bake for 8 to 10 minutes or you could place the batter in a 9” x 13” baking dish and bake for roughly 30 minutes.

Gluten-free No Flour Peanut Butter Cookies

  • 1 cup peanut butter
  • 1 cup organic sugar, sucanat, or coconut sugar
  • 1 egg
  • 1/2 tsp vanilla

Instructions

  1. Combine ingredients and mix well
  2. Drop cookies on a cookie sheet with a spoon
  3. Bake at 350 degrees F.
  4. Enjoy!

You could also add some organic non-GMO chocolate chips to the tops of the peanut butter cookies!

Mammy’s Sour Cream Cookies (a childhood favorite!)

  • 4 cups gluten-free flour flour
  • 1 3/4 cup organic sugar or sucanat
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup thick sour cream
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (2 sticks) butter or Earth Balance for non-dairy

Instructions

  1. Preheat oven to 425 degrees F.
  2. Combine all dry ingredients together and mix well.
  3. In a separate bowl, cream together butter, sugar, and unbeaten eggs.
  4. Add sour cream and vanilla
  5. Add dry ingredients and mix well.
  6. Drop on a greased cookie sheet and add sprinkles or organic raw sugar
  7. Bake for 8 to 10 minutes and enjoy!

We make it a point in our kitchen to use all organic and non-GMO raw ingredients for our from-scratch cooking and baking to provide the best possible food for our family!  In doing so, we as a family, feel so much better – our gut health is so much better and as a result, our immune system is able to be efficient, we sleep better, our aches and pains have gone away and our minds are clearer.

In addition to my son’s gluten-free needs, last year I had lifesaving surgery and have been on a continuous road to recovery and healing and I have found that a paleo and ketogenic diet works best for me. During this process, I have found great results and have had a lot of fun baking with almond flour and coconut flour. These flours are more costly, but it enables this starch loving girl to have bread and baked goods without the carbs and with more of the protein, fats, and fiber necessary for my diet and livelihood.

Conversion for Coconut Flour

Here is the conversion I use for coconut flour in my recipes. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general, for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup of liquid such as coconut milk.

This will give you all a place to start with your gluten-free cookie baking and I look very forward to sharing more with you in regard to gluten-free and dairy-free cooking and baking. ‘Till next time, happy baking!

Tammy Trayer is an author, freelance writer, blogger at TrayerWilderness.com and a radio show host at Mountain Woman Radio. Tammy and her family live traditionally off-grid and have a passion to help educate others by sharing their experiences of living off the land, dealing with autism, gluten-free and dairy-free cooking, self-reliance, wilderness survival, traditional and primitive skills, and so much more.  Follow Tammy’s radio show on iTunes, Stitcher, and her website.  Keep up with Tammy’s informative articles and videos by subscribing to her website and YouTube Channel.

You'll learn the secrets to gluten-free cookie baking with these three terrific recipes | Rootsy.org

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