Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Christmas Cookie Help Please

angelschick

Recommended Posts

angelschick Apprentice
angelschick
Posted

I can give up most of my traditional Christmas cookies, except two. Well, if I can't make them gluten-free I won't make them but I will be VERY unhappy :-( I found a gluten-free recipe for what we call exploding nut balls (mexican wedding cakes) but I can't seem to find a substitute for my cream cheese cookies. They are sooo yummy!! They are made in a cookie press and have the following ingredients -

1 cup butter

3 ox cream cheese

1/2 cup sugar

1 tsp vanilla

2 cups flour

NO clue where to start substituting flours as I have yet to experiment with gluten-free baking. Any thoughts on which direction to try first?

THANKS!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

I use the Pamela's pancake and baking mix for all of my cookies and cakes. I would change the recipe to this:

1/3c butter softened or melted

3oz cream cheese

1/2 c sugar

1 tsp vanilla

2c Pamela's

If using an all purpose gluten-free flour with no leaveners or xanthan gum, I would use 2c gluten-free flour blend of your choice plus 2 tsp xanthan gum and leave the other ingredients the same. If using the Pamela's, you need to decrease the butter to prevent excessive spreading.

angelschick Apprentice
angelschick
Posted
  • Author

THANKS I will have to try that. Almost sounds too easy but then again i thought the Pam's mix for pancakes was too easy till I made them tonight :-) YUMMM!!!

JNBunnie1 Community Regular
JNBunnie1
Posted
THANKS I will have to try that. Almost sounds too easy but then again i thought the Pam's mix for pancakes was too easy till I made them tonight :-) YUMMM!!!

I would think any pancake mix would work, Pamela's does seem to be the most versatile. I personally tried it three years ago and didn't like it, I have persnickety tastebuds though.

purple Community Regular
purple
Posted
I would think any pancake mix would work, Pamela's does seem to be the most versatile. I personally tried it three years ago and didn't like it, I have persnickety tastebuds though.

ditto...I think its the rice flour...I am not crazy about rice unless it has spicy stuff in it.

hez Enthusiast
hez
Posted

I use Authentic Foods all purpose gluten-free multi blend flour. I love this stuff! I use my old recipies and just substitute cup for cup with this flour. I even can use it for sugar cookie cut out. I swear by this stuff.

Hez

PS-I do not work for Authentic Foods :D

angelschick Apprentice
angelschick
Posted
  • Author

So I tried this recipe and it was a good cookie but soo not like my Mom's. I tried it when the board was down and tried to do it by memory and was off on the butter amount. I used too much and saw what you said about the flattening. The problem is - the original recipe was light, buttery and you really taste the cream cheese despite the small amount. So any suggestions as to how to alter? I used the Pamela's mix.

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Japsnoet Explorer
Japsnoet
Posted

Have you considered using the orgran gluten free all purpose flour www.orgran.com I replace it cup for cup with my old non gluten free recipes and it works wonderfully. In some instances I decrease the fluid just a little.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,158
    • Most Online (within 30 mins)
      7,748
    Elaine Gilbert
    Newest Member
    Elaine Gilbert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
    • Kj44
      Testing

      By Kj44 · Posted

      Hello I received this in a genetic lab test I requested from my provider.    The patient is positive for DQA1*05, one half of the DQ2 heterodimer. The celiac disease risk from the HLA DQA/DQB genotype is approximately 1:1842 (0.05%). This is less than the 1% risk in the general population. Allele interpretation for all loci based on IMGT/HLA database version 3.55 HLA Lab CLIA ID Number 34D0954530 Greater than 95% of celiac patients are positive for either DQ2 or DQ8 (Sollid and Thorsby, (1993) Gastroenterology 105:910-922). However these antigens may also be present in patients who do not have Celiac disease.   Some background, I have been eating gluten free for about 10 years now. I have never had an official celiac diagnosis due to endoscopy and labs tested after I had already been eating gluten free for over 1 year. I was constantly sick and told you slowly remove foods and see what effects my symptoms. I have also come to realize that I have other symptoms of celiacs and recently requested the genetic testing shown above.    I am looking to see if anyone has other recommendations for testing or just to clarify the results for me as I feel the official diagnosis could be helpful but I am not positive that it is even true for me. 
    • cvz
      Celiac or Addison's complications? Can someone share their experience?

      By cvz · Posted

      My daughter, age 48, has Down syndrome, hypothyroidism, Addison's disease, and Celiac disease, which was diagnosed based on blood tests last July.  After a small intestine biopsy last fall, we were told that she has severe celiac disease.  She is taking both levothyroxine and leothyronine for her hypothyroidism and both hydrocortisone and fludrocortisone for Addison's disease.  She also takes Folic acid, magnesium, vitamin B-12, DHEA (DAGA), and a multivitamin.  In July, she started on a gluten-free diet and is very compliant.  She has had constipation and diarrhea issues all her life and now controls the constipation with Miralax, prunes, and apricots.  Shel has only very occasional syncopes or vasovagal events and muscle aches in her upper back and neck.  She drinks 4-6 or more 12 oz bottles or of liquid per day.  Her doctor has just suggested adding electrolytes to one of those bottles daily.   We are sorry to learn about the issues you are having and would like to stay in touch.  We do not know anyone else with both Addison's disease and celiac disease.  So far, she has no recognizable symptoms.  We are doing our best to keep her gluten-free, but have no way of knowing if she has had an exposure to it unless we catch it ourselves.  For example, a few weeks ago, a restaurant mistakenly breaded her fish, and I did not notice it until she had eaten most of it.  She had no identifiable symptoms of the exposure then or days later. By the way, the reason she was screened for Celiac disease was that her blood lipase levels were unexplainably high.  They still are.  We have no idea why.    
×
×
  • Create New...