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Desserts

Recipe: Gluten-Free Peanut Butter Fudge

Last Updated on by the Celiac-Disease.com Staff

Are you interested in making some gluten-free fudge this holiday season?  This was a family favorite prior to our household going gluten-free, so I’ve been on the lookout for a good gluten-free version!  Below is the recipe my family currently uses when attending holiday events that require us to bring a treat.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Peanut Butter Fudge Recipe

Fudge Ingredients:

  • 13 oz Peanut Butter
  • ½ pound butter
  • 3 TBSP milk
  • 4 cup powdered sugar
  • 1 tsp vanilla

Fudge Directions:

  1. Melt the first 3 ingredients over low heat and add vanilla.
  2. Work in powdered sugar.
  3. Press into pan.
  4. Cool in the fridge for several hours before cutting.

Recipe: Gluten-Free Chocolate Chunk Peanut Butter Cookies

Last Updated on by the Celiac-Disease.com Staff

Are you looking to fill that chocolate craving, gluten-free style? Here is a gluten-free recipe I tried for double chocolate chunk peanut butter cookies! Give it a try and let us know how they turn out in the comments below.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Chocolate Chunk Peanut Butter Cookies

Cookie Ingredients:

  • 2 sticks softened, unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 3 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/5 cups gluten-free flour (I used Bob’s Red Mill All Purpose GF Baking Flour)
  • 1 tsp baking soda
  • 1/2 cup pure cocoa powder
  • 3 cups chocolate chunks or chips (make sure they’re GF!)
  • 1 cup natural peanut butter

Cookie Directions:

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, using an electric mixer, beat the butter, peanut butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape the bowl using a spatula as it mixes.
  3. In a small bowl, whisk together the GF flour, cocoa and baking soda. Add the dry ingredients to the wet mixture and mix on low speed until just absorbed. Remove the mixture from the electric mixer and incorporate the chocolate chunks with a strong spoon or spatula.
  4. Using a 1-inch ice cream scooper, drop dough balls about 3 inches apart onto non-greased baking sheets. Bake for 9-12 minutes, or until centers no longer appear moist. Let the cookies sit for 5 minutes before transferring them to wire racks to cool completely.
  5. Grab a tall glass of milk (or soy milk), kick back, and chow down!

Recipe: Gluten-Free Gingerbread House

Last Updated on by the Celiac-Disease.com Staff

Have you ever wanted to build your own gluten-free gingerbread house? In the past we’ve discussed how you can purchase the supplies to build your own gluten-free gingerbread house, but who wouldn’t rather build their own? It is also dairy free, egg free, and soy free!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gingerbread House Ingredients:

  • 1 bag Pamela’s Wheat Free Bread Mix (Do not use enclosed yeast packet)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/3 cup unsalted shortening
  • 1/2 cup sugar
  • 1 egg (or egg replacer for 1 egg, prepared)
  • 1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies
  • 1 to 2 Tablespoons water

Gingerbread House Directions:

  1. Use heavy duty stand mixer, dough is heavy.
  2. In a medium bowl, combine Pamela’s Wheat Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly. Do not use the yeast packet in this recipe.
  3. In the bowl of a stand mixer, cream shortening with sugar. Add egg, mix to incorporate. Add molasses, mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.)
  4. Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.
  5. Use template (provided below) to cut out house pieces. Roll dough out at 1/4 inch. Cut out one house piece at a time on parchment using template. Leave the cookie on parchment and pull away excess dough from around cookie. Trim excess paper around cookie to about 1-inch, then transfer cookie on parchment to baking sheet. Multiple pieces can fit on one baking sheet. Remove templates from cookies before baking.
  6. Bake cookies twice to dry enough for building a house. Bake at 350° for 10 minutes. Then turn off oven leaving cookies inside with door shut. Leave them to cool completely in the heat of the oven (3 to 4 hours).
  7. Once cool, remove cookies from oven, preheat oven again to 350°, then bake for an another 10 minutes. Turn off oven with cookies inside with door shut, leave until cool. Construct the house using Pamela’s Royal Icing (see recipe below) made with Pamela’s Vanilla Frosting Mix. Decorate using candies stuck into the icing.

Gingerbread House Icing Directions:

  1. Mix one bag Pamela’s Vanilla Frosting Mix with 1 teaspoon Cream of Tarter and two egg whites. (For salmonella concerns, substitute equivalent of 2 eggs with dried egg white powder or meringue powder prepared).
  2. Mix on high until icing thickens and stiff peaks form. Icing will harden when dry. For the truly creative, try adding food color for colored icing.

Templates for building your gluten-free gingerbread house (PDF):

  • Gingerbread House Front & Back
  • Gingerbread House Roof
  • Gingerbread House Sides

Recipe: Gluten-Free Do-Si-Do Cookies

Last Updated on by the Celiac-Disease.com Staff

Did you enjoy the gluten-free thin mint recipe we published earlier? Here is another great gluten-free girl scout cookie recipe that has been getting positive reviews. This time it is Do-Si-Do’s!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Do-Si-Do Cookies Recipe

Ingredients:

  • 3 sticks butter
  • 1 1/2 tsp vanilla
  • 2 cups rolled oats
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup cane sugar
  • 3/4 cup brown or Turbinado sugar
  • 3/4 cup natural-style chunky peanut butter (drain off the oil, if needed)
  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup + 1 Tb sweet rice flour
  • 1/4 cup arrowroot starch
  • 2 tsp kudzu (kuzu) powder, finely crushed

Gluten-Free Peanut Butter Filling

  • 6 Tb butter
  • 1/2 cup powdered sugar
  • 1 cup natural-style chunky peanut butter

Baking Instructions:

  1. For the Cookies: Wait until the step where the cookie dough is chilling to preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Melt 1 stick of the butter in a large skillet and then add the oats. Cook the oats until they are lightly toasted, about 5 minutes. Keep stirring so the oats don’t burn. Once toasted, set aside and allow to cool.
  3. In a bowl place the various flours, oats, salt, soda crushed kudzu powder, and blend. Then in the mixing bowl an electric mixer, place the rest of the butter and beat until creamy. Add the sugar and vanilla, then blend. Add the peanut butter and blend. Slowly add the oats and flour blend to the mixing bowl. Make sure the oat and flour blend is thoroughly blended. The cookie dough will still be a little soft, but it will make a ball. Place the mixing bowl in the refrigerator and allow the dough to chill for about an hour.
  4. Using a melon baller, scoop out twelve balls of cookie dough and arrange them on the cookie sheet. Press the cookies down with the tines of a fork. Then bake for 16 to 18 minutes or until golden brown. Allow the cookies to cool before removing them from the cookie sheet.
  5. For the Peanut Butter Cream Filling: In the mixing bowl to an electric mixer, place the butter and beat until creamy. Add the peanut butter and blend. Slowly add the powdered sugar and then beat on medium speed for about 1 minute.
  6. Taking two peanut butter cookies, spread the cream filling on the bottom of the first cookie. Then place the bottom of the second cookie on top of the cream filling. The tops of the cookies should be on the outside.

Recipe: Gluten-Free Girl Scouts Thin Mint Cookies

Last Updated on by the Celiac-Disease.com Staff

To those newly diagnosed with celiac disease, you may still have a longing for those girl scout cookies that you used to enjoy back in your gluten-filled days when the spring rolled around and you start to see them for sale. To fill that craving I recommend the following gluten-free thin mint recipe.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Thin Mints

Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup oat flour (Cream Hill Estates)
  • 1/4 cup arrowroot flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1 cup cane sugar
  • 12 Tb butter
  • 1 egg, beaten
  • 1 1/2 tsp kuzu/kudzu powder, crushed
  • 1 1/2 tsp peppermint extract or oil
  • 1 tsp vanilla

Gluten-Free Chocolate Topping

Ingredients:

  • 6 to 7 ounces dark chocolate or semisweet chocolate morsels
  • 1/2 tsp peppermint extract or oil

Baking Instructions:

  1. Making the Cookie Dough: Cover a cookie sheet or another flat working surface with a sheet of parchment paper. Then in a medium mixing bowl, place the flour, cocoa, salt, and sugar, and blend. In a small bowl or mortar and pestle crush the kudzu powder until fine crumbs. In another bowl beat the egg and add the kudzu powder, then blend together. In a large mixing bowl, place the butter and beat until creamy. Stir the egg and kudzu mixture, then add to the butter. Then add the peppermint extract, and vanilla and blend. Slowly add the dry ingredients. Once the mixture makes a ball, remove the dough from the bowl and place it on the parchment paper.
  2. Rolling out the Dough: Slowly mold the dough into a ball. Then ease the dough across the parchment paper until it begins to make a log. Roll out until the dough is about two inches in diameter.
  3. Chilling the Dough: Once the dough is rolled out, wrap it on parchment paper. Place the wrapped dough in the refrigerator for at least two hours before slicing.
  4. Slicing the Dough: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Then remove the dough from the refrigerator, unwrap it, and place it on a cutting surface. Using a sharp knife, cut 1/4 inch slices off the log and place them on the parchment paper-lined cookie sheet. Place the slices about one inch apart.
  5. Cooking the Dough: Cook for 15 minutes or until the tops and edges appear dry. Allow them to cool before removing them from the cookie sheet.
  6. Making the Chocolate Topping: Place several cups of water in the bottom of a double boiler and bring to a simmer. Place the top of the double boiler on and place the chocolate in it. Stir the chocolate and once melted add the peppermint extract. Blend together. Turn off the heat.
  7. Glazing the Cookies: You can glaze the cookies in chocolate or cover them in chocolate. To glaze the cookies: dip a fork or spatula into the chocolate and wave it back and forth across the cookies. To cover the cookies: place a cookie in the chocolate and then turn it over. Once it is covered, pick it up with tongs and allow some of the excess chocolate to drip off. Then place it on the parchment paper to cool.
  8. Cooling the Cookies: Allow the cookies to dry on the counter overnight. Once dry you can place some in the freezer for a frosty treat.