Hello all. Sorry for my long break between my blog posts. I have several exciting posts coming up, so definitely keep checking back. You wouldn’t believe my amazement and excitement last week when I was waiting in line to check out at Duane Reade (a local New York drug store that is almost on every corner), and saw a little sign for double points for buying Duane Reade brand Gluten Free Ginger Snaps. I had to go and find these gluten free treats, so I walked to the cookie aisle, and found this. All of the gluten free ginger snaps were in the same place and on the same shelves as the regular gluten filled cookies. I couldn’t believe that a drug store such as Duane Reade would be selling gluten free products with their own brand name. After a quick look at the back of the package, and reading the ingredients it states that these are made from a flour blend including corn flour, chick pea flour, potato flour, tapioca, and rice flour. Reading a little further down shows that these are manufactured in a shared facility with wheat products. Then even a little further down it says, “Products are tested using the Elisa Method to ensure gluten free standards as determined by the world health organization.” This is great news. Now for what these ginger snaps look like and the taste…These are really tasty and I don’t love ginger snaps. I even gave a couple to Mike and he really liked them. This is just another step in the right direction for all of us who have celiac disease. Hopefully these will sell well at Duane Reade and they will continue to come out with new products.
Tag Archives: Gluten Free Cookies
This is my Grandma Gloria and her mother, my Great Grandma Jennie. Grandma Gloria has been such a huge and special part of all of our lives, and for years she compiled all of her recipes together to give her four granddaughters a cookbook that contained all of the things she has cooked for us. The cover of the cookbook is this picture of her with her mother. The special thing about my grandma is that she has an identical twin sister, my Aunt Bernice, and she too cooks these recipes. Many of the recipes originated from their mother, and have now been passed down to my sister, cousins and I. I was the only grandchild to have met my great grandmother, but she died shortly after I was born. I have heard so many wonderful things about her. My mom told me that she was a lot like my grandma, and any person to have these women as grandmothers, aunts and role models is a lucky person.
Throughout my whole life, my grandma always would bake some of her goodies and send them to us for our birthdays, at camp, or for our wedding celebrations. Somewhow she knows exactly how to freeze these things so that they make their way in one piece to North Carolina, New York, New Jersey, or Massachusetts. She and my grandpa must be really good friends with the mailman too. Our favorite things for her to make are her Chocolate Chip mandle bread and Jelly Cookies. Now since my sister and I are both Celiac we have not been able to have any of her amazing creations. So today, in honor of Yom Kippur and spending time with family, I decided to try and make these recipes gluten free. I used the exact same measurements as she does and tried to replicate everything exactly. The only difference between my version and Grandma Gloria’s is the substitution of Bob’s Red Mill Gluten Free All Purpose Flour and Xanthan Gum.
Here are the recipes:
Chocolate Chip Mandle Bread
- 1/4 pound butter + a little less than one tbsp
- 2 cups sugar
- pinch of salt
- 3 cups all purpose or gluten free flour blend
- 2 cups chocoate chips (look at all the chocolate chips I bought yesterday at costco)
- 3/4 tsp. xanthan gum if making gluten free
- 3 eggs
- 1 1/2 tsp. vanilla
- 3 tsp. baking powder
Cream together butter and sugar. Then add the eggs and vanilla and mix. Next add the flour, salt, baking powder, and xanthan gum (if using). Fold in the chocolate chips. Once the dough has formed, press the dough onto a plate and flatten out. Put the plate in the refrigerator for an hour or more. Then take out of the fridge and cut dough into four or five pieces, and make into logs on the cookie sheet like this. I sprayed my pans before putting the dough on them. Once stretched out and flattened, cook at 350 for 25 minutes. Once out of the oven, let it cool for a minute. Then immediately cut them the short way into pieces, so they look like this.
- 1/2 lb butter
- 3/4 cups sugar
- 1 egg + 1 egg yolk
- 2 3/4 cups flour or gluten free all purpose flour as above
- 1 tsp. vanilla
- pinch salt
- almost 3/4 tsp. xanthan gum if making gluten free
- Black Rasberry Jam to fill holes
Cream butter and sugar together. Then add egg and egg yolk and vanilla. Mix together. Add salt. Then add the flour gradually. I added one cup at a time. Once it is all mixed together. Make the dough into balls smaller than a walnut. Then, my grandma uses a thimble and she wanted me to use one too, but I don’t have one, so I used my finger to put little holes into the dough balls. Then you fill each hole to the top with the black raspberry jam, and bake for 30 minutes on 350. Here’s the final product. I sent a text message to my grandma with this same picture, and she said they looked just like hers. She was so excited. She can bake for us again. Mike tried them too and couldn’t believe they were gluten free. So tonight, even though my grandma is in Florida and I will be with my new family in New York, a piece of Grandma Gloria, Grandma Jennie, and Aunt Bernice will be with me through their cookie recipe. Here are my grandparents almost exactly a year ago at my wedding rehearsal dinner. For those of you fasting tomorrow. Have an easy fast. I’ll be back after we break fast tomorrow. Enjoy the cookies, and a little piece of my family history!