If you can find Erewhon brown rice crisp cereal (health food stores are the best source) and Kraft marshmallows, you can make rice krispie treats for her. Just follow the usual recipe.
I live in Canada and have celiac. I've found Gluten-free rice crisp cereals at both Sobeys and Superstore/Loblaws. Either look in the natural foods section or in a set "gluten-free" section. Just make sure they say gluten-free or do not have and "barley malt extract" in their ingredients.
If she has celiac disease, you need to be mindful of preparation. If the pans you use for baking are nonstick, you can't use them for her dessert. If the spatulas and bowls you use for mixing are plastic, nonstick or wood, you can't use them for her dishes.
All that said, this is my favorite cookie recipe and it is so so simple.
1 cup peanut butter (smooth or chunky) 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 tsp. baking soda 1/2 tsp. vanilla 1/4tsp pumpkin pie spice (you can add chocolate chips if you'd like)
Directions: 1. Preheat oven to 350 degrees F. 2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 6-10 minutes. Let cool.
Thanks for the reminder. I usually cover my cookie sheets with foil anyway (easier cleanup), so if I do that like I usually do, then there wouldn't be a problem, yes? (The problem would be with muffins, but I use liners and my favourite muffin tin was never non-stick ever in its life, so it should be okay.) My mixing bowls are all glass, so that's not an issue. I have metal beaters, so that is also okay, and then I can just use regular metal spoons for dropping cookies or spooning mix, yes? :)
I also have no problem picking up extra baking stuff and plastic/wooden spoons/spatulas to keep just for gluten-free baking; she's not the only person I know with this particular problem, and I do like to try to keep potential allergies in mind when preparing food for groups anyway.
Those peanut butter cookies sound yum! I might have to try them!
Right! Sounds like you've got it covered! Parchment paper is especially awesome for baking, just an FYI, but foil is fine too! I get pretty protective (is that the word I'm looking for?) over other celiacs because its so serious and most people just don't know.
You're just awesome. :) They are fantastic. They go from soft to chewy to crunchy depending on baking time.
I have parchment paper, too. Maybe I'll use that for the cookies instead of the foil. :)
I actually found out just what a pain it was when I did an elimination diet to see if I was allergic to wheat or milk (turns out I'm lactose intolerant). It was two or three months of eliminating both and then gradually adding one thing in and then going back to full elimination... I'm sure you know what I mean. I know gluten is in more than just wheat, but wheat itself is in dang near everything these days!
Frosted Banana Spice Cupcakes both with the rice flour and whole wheat (when my gluten free friend wasn't in attendance). I also used egg whites not the whole egg and didn't bother with the frosting, the cupcakes were so yummy on their own.
Thanks! I might have at those for the next "cake day." :) It's good they don't need frosting, too, because I know that sometimes icing sugar has gluten in it (so weird) and it's hard to know for sure unless you buy it from a place that can guarantee it's safe.
Comments 34
Reply
Reply
Reply
Reply
All that said, this is my favorite cookie recipe and it is so so simple.
1 cup peanut butter (smooth or chunky)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4tsp pumpkin pie spice
(you can add chocolate chips if you'd like)
Directions:
1. Preheat oven to 350 degrees F.
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 6-10 minutes. Let cool.
Reply
I also have no problem picking up extra baking stuff and plastic/wooden spoons/spatulas to keep just for gluten-free baking; she's not the only person I know with this particular problem, and I do like to try to keep potential allergies in mind when preparing food for groups anyway.
Those peanut butter cookies sound yum! I might have to try them!
Reply
You're just awesome. :) They are fantastic. They go from soft to chewy to crunchy depending on baking time.
Reply
I actually found out just what a pain it was when I did an elimination diet to see if I was allergic to wheat or milk (turns out I'm lactose intolerant). It was two or three months of eliminating both and then gradually adding one thing in and then going back to full elimination... I'm sure you know what I mean. I know gluten is in more than just wheat, but wheat itself is in dang near everything these days!
Reply
Frosted Banana Spice Cupcakes both with the rice flour and whole wheat (when my gluten free friend wasn't in attendance). I also used egg whites not the whole egg and didn't bother with the frosting, the cupcakes were so yummy on their own.
thats really nice you want to do this btw :)
Reply
Reply
http://allrecipes.com/recipe/perfect-flourless-orange-cake/detail.aspx
also peanutbutter cookies (can also use almond butter
One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg
another easy treat is condensed milk fudge
16 oz chocolate
4 tbs butter
1 can condensed milk
melt that all together and then let set (you could also put those in between two of the peanut butter cookies )
Reply
Reply
done!
Reply
http://www.elanaspantry.com/tag/cakes-and-cupcakes/
And bonus, I believe most of the stuff from there is also fairly vegan-friendly!
Reply
Bookmarked, with thanks! :)
(And vegan-friendly is also a plus, as I also have a lot of friends who are vegetarians, too.)
Reply
Leave a comment