Gluten Free Holiday Cookie ExchangePosted: November 12, 2013 | |
Last year I hosted a Gluten Free Cookie Exchange at the holidays – and it was terrific! I know I took a picture of the cookie spread, but for the life of me I can’t find it. So I will add the photo if I ever come across it. I think we had 10 bakers and we did batches of 8 cookies. The presentations were beautiful and the cookie variety was awesome! From memory we had: gf no bake cookies, gf chewy cherry cookies, gf cheese cake brownies, gf toffee cookies, gf homemade mounds bars, gf peanut butter crispy rice treats, gf macaroons, gf almond-flavored wreath cookies, and gf buckeyes! All of the cookies were delicious – their gluten free nature drew no attention to itself. Some of the bakers typically follow a gluten free lifestyle, and know the ins and outs of baking celiac safe goodies. Some of the other bakers do not follow a gluten free diet – but they were very willing to learn how to bake in a celiac safe fashion. (Big shout out to my wonderful family for embracing the gluten free thing!) Therefore I provided the following guidelines on gluten free baking.
- Wipe down counters, cutting boards, and any surfaces that you’ll be working on. If you are using a mixer, wipe down the mixer too.
- Peanut Butter is gluten free.
- Nestle Toll House chocolate chips are gluten free.
- Rice Krispies are NOT gluten free – although you can find “gluten free” crispy rice cereal (the box will be clearly labeled as gluten free).
- Oats are not usually gluten free, but you can easily find gluten free oats – Trader Joe’s has them and the brand Bob’s Red Mill also makes them. They are labeled as “gluten free, pure, uncontaminated oats”, etc.
- Check to make sure any candy that you use is gluten free. For example, licorice is NOT gluten free.
- Fresh packages of sugar, butter, gluten free flour, peanut butter, etc. are ideal in order to avoid cross-contamination.
- “When in doubt, leave it out” – If you have any questions, just let the host know!