For my Gluten intolerant chum…

I found that Ruth had big batch of gluten free (GF) cake recipes, but with neither of us being GF, and there only the two of us, I rarely make cakes.

Biscuits however – I don’t get a huge number of visitors to our home, but I do prefer to have some biccies to offer if someone does rock up, so a new range of GF ones to have in hand is excellent.

Now – I’ve not trialled any of these, (yet) but they will make a nice change from Rachel Allen’s Almond Macaroons.

Let me know if you make any, and how they turn out – and how they keep especially.

Ruth’s blog starts:   “….I have always loved biscuits and cookies. They come a close second in my heart to cake. So when I became Coelaic I had to re-look at how I made them and through trial and error I came up with 13 Tempting Gluten Free Cookie Recipes. There is something for everyone in this list. From…

via 13 Tempting Gluten Free Cookie Recipes — Craft with Cartwright


About DawnGillDesigns

Finally able to make stuff and get paid for it!!! How cool is this?!
This entry was posted in Baking, friends, Uncategorized. Bookmark the permalink.

12 Responses to For my Gluten intolerant chum…

  1. dvberkom says:

    Ooh! These sound yum 😀

    Liked by 2 people

  2. acflory says:

    I’m not celiac but the double choc chip cookies get my vote! I’ve bookmarked the recipe for the weeked. Something yummy to look forward to. Thank you. 🙂

    Liked by 2 people

  3. katechiconi says:

    Can I offer you the world’s quickest and tastiest GF bickies? 1/2 cup crunchy peanut butter, 1/2 packed soft dark brown sugar, 1/2 tsp cinnamon, 1/2 cup dark chock chips OR sultanas, 1 egg. Mix everything together till fully blended. Dollop large teaspoonfuls onto baking paper on a cookie sheet, and bake at 170°C for 15-20 mins till golden brown. Take care not to overcook or the bottoms will burn. Makes about 12 chewy cookies. (PS: an Australian half cup is a measure that contains 125ml of liquid. I use a coffee cup!)

    Liked by 1 person

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