Gluten-Free Cookie Exchange

gluten-free cookie exchange

Ideas for Your Next Cookie Exchange

If you are getting ready to get together with your GFF’s (gluten-free friends) and spread some holiday cheer, you might want some ideas for a gluten-free cookie exchange! If you are new to gluten-free (and other allergens), you might need some help getting starting.

First of all, you probably need a substitute for flour. Learn how I make “Amy’s Gluten-Free Flour Blend”. And no, it’s not the “Amy’s” you see in the store; it’s mine! There are many out there but I like the one I created a few years back. Read the article as it discusses why to use grain and starch.

Making a flour mix without gum also gives you flexibility as the amount of gum varies in a recipe. Generally, you can use this flour as a 1:1 substitute for cookies. For every 2 cups of regular flour, use my flour in the link and then add about 3/4 teaspoon of xanthan gum to help hold it together.

One thing to note: gluten-free baked goods don’t have as long of a shelf life as regular baked goods. Don’t bake your cookies too far in advance. However, you can add 1/8 teaspoon of ground ginger to the dry ingredients to extend the shelf life of the cookie.

If you are trying to avoid dairy and/or eggs, check out these articles about dairy and egg substitutes.

Now are ready to bake?! Here are some ideas (all gluten-free):

 

 

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