Gluten Free Cookies – Baking Secrets

Gluten Free Cookies – Baking Secrets

Cookies are a favorite treat at any age. However, with allergies, not every cookie can be consumed without harm to your health. In addition, for the smallest eggs, milk and gluten can cause allergies, which is life threatening. Therefore, in order not to deprive the sweet tooth of joy, there are many recipes for gluten-free cookies, which are great for allergy sufferers. Recipes for dietary cookies are simple, and there are many options for their preparation. Each housewife can adapt traditional pastries, taking into account the recommendations of doctors and nutritionists. Consider some of the options for a healthy gluten-free cookie for allergy sufferers.

Types of Gluten Free Flour

  • Cornmeal – dried corn kernels. It contains a large vitamin and mineral complex. Coarse flour is considered the most nutritious and valuable. This variety gives the pastries a beautiful yellow color.
  • Buckwheat flour is valued for its high fiber and protein content. It is rich in protein and minerals, including flavonoids, vitamin B, carotenoid. Buckwheat flour gives the delicacy a nutty flavor.
  • Oat flour. The feedstock is oats. This is a natural repository of a large number of useful substances: all essential amino acids, calcium and phosphoric mineral salts, easily digestible carbohydrates, etc. Oatmeal makes baking more tender and soft.
  • Rice flour is produced by grinding rice grains. The product has a powdery consistency, is odorless and tasteless. Flour contains 80% starch of the total flour. She has a specific taste.

Gluten-free flour has a short shelf life. You can extend the shelf life by placing it in tightly closed containers, which should be sent to the refrigerator. In the freezer, it can be stored for one year. Whole grain flour deteriorates faster and becomes bitterness due to insufficient pre-treatment.

Gluten Free Flour Features

  1. When working with gluten-free flour, a special baking powder is needed, because the usual will not do. It can be purchased in supermarkets or made independently from starch (corn and potato), baking soda and tartaric acid.
  2. Corn starch is used to make gluten-free biscuit, and potato starch will help with buckwheat flour.
  3. All products used must have the same room temperature. Therefore, it is better to remove them from the refrigerator in advance.
  4. Gluten-free dough may become blurry, so it must be sent to the freezer before baking. Its consistency must be able to determine. The dough should be thick and smooth, similar to cake dough.
  5. Gluten-free flour has a specific strongly pronounced taste. To soften it, add vanilla, which is put more than usual.
  6. Baking holds the mold better if it is overexposed and not contained. Therefore, bake products for a couple of minutes longer than usual.
  7. Replace milk or dough water with gluten-free beer, almond or soy milk, or carbonated mineral water. Cookies will rise well and get an interesting taste.
  8. If eggs are used in the recipe, replace chicken with quail. The proportion is as follows: 1 chicken egg equals 4 quail. They can also be replaced with gelatin.

Gluten Free Fillers

To make the gluten-free cookies tastier, add fillers to the dough. Additive options are dictated by imagination and the availability of a range of products. Vegetables and fruits are placed in the dough. They are used freshly chopped, grated in the form of mashed potatoes or mixtures, canned, frozen or dried.

  • Fruits: apples, pears, pineapples, bananas, etc.
  • Vegetables: pre-cooked carrots, zucchini, pumpkin, cauliflower.
  • Mixtures: carrot – squash, apple – carrot, pear – cabbage, etc.
  • Fragrant spices: cinnamon, nutmeg, ginger, vanilla.
  • Sweets: chocolate, honey, maple syrup, nuts.
  • Dried fruits: raisins, prunes, dried apricots, figs, dates.

Gluten Free Corn Cookies

Small corn cookies do not contain gluten, eggs and milk. Therefore, the recipe is universal and is suitable for children with allergies.

  • Calorie content per 100 g – 339 kcal.
  • Servings Per Container – 20-25 pcs.
  • Cooking time – 45 minutes


  • Cornmeal – 350 g
  • Vegetable oil – 1 tbsp.
  • Dried fruits – 50 g (any)
  • Mineral water with gas – 150 ml
  • Baking soda – at the tip of a knife
  • Sugar – 0.5 tbsp. or to taste

Step-by-step preparation of gluten-free corn cookies:

  1. Pour dried fruits with hot water, leave for 10 minutes, drain the water, dry with a paper towel and cut into slices.
  2. Knead the dough by combining sparkling water, sugar, butter, soda and cornmeal. Its consistency should be thick and not stick to hands.
  3. Leave the dough to infuse for 15 minutes.
  4. Add dried fruits to the dough.
  5. Roll out the dough with a 1 cm thick layer and cut out the figures.
  6. Put gluten-free corn cookies on a greased baking sheet and bake in the oven for half an hour at 180 ° C.