TOP 4 recipes with photos of gluten-free flour cookies for children. Secrets and features of home cooking. Video recipes.
Cookies are one of the favorite delicacies of both adults and children. However, for children, especially those with allergies, regular baked goods with eggs, milk and gluten are not suitable. And to delight little sweet teeth with sweets, bake gluten-free pastries for children with allergies. There are many types of gluten-free products. It can be muffins, biscuits, pies, casseroles, etc. These pastries are not as difficult to prepare as they seem. This article presents the TOP 4 proven recipes for homemade gluten-free cookies. As well as the subtleties and features of its preparation.
Secrets and features of cooking
- For gluten-free cookies, use rice, corn, buckwheat, oatmeal, coconut, chickpea, pea, flax, and amaranth flour. Take potato, corn and tapioca starch. Also, almond and peanut flours are often used for recipes. It is not necessary to buy them, but it is easier and cheaper to make them at home.
- The list of gluten-free flour also includes ancient sorghum and arrowroot starch powder. In Ethiopia, bread is made from teff cereal flour, in South America - from cassava root flour, in North Africa - from ground almond flour chufa.
- You can buy gluten-free flour in supermarkets or specialty food stores.
- For the dough, you can mix different types of flour and get a new taste of the treat. For example, corn-rice cookies, buckwheat-oatmeal, oat-corn, etc.
- Baking with corn flour acquires a beautiful yellow hue, oat flour makes it softer and more tender, buckwheat gives it a nutty flavor, and rice flour gives it a specific taste.
- For some cookies, you can't do without corn and potato starch. The first is useful for making biscuit cookies, the second when using buckwheat flour, because the dough from it is too crumbly.
- Gluten-free baked goods do not contain the classic baking powder for dough. it contains wheat flour. So make it yourself with rice flour or cornstarch.
- Use a baking powder made from baking soda, starch, and wine vinegar instead of gluten. Although you can do without baking powder altogether.
- Diversifies the taste of dietary cookies with fresh, canned, frozen and sun-dried berries and fruits.
- If you are not allergic to nuts, add ground peanuts, hazelnuts, pine nuts to the dough.
- Instead of chicken eggs, use quail eggs or use ripe and soft bananas to tie ingredients. One egg replaces 5-6 quail eggs or one small banana.
- Replace milk with mineral water, gluten-free beer, soy milk, almond or nut milk.
- The mixture is stored gluten-free just like regular flour. However, gluten-free baked goods have a shorter shelf life than wheat flour baked goods. At the same time, gluten-free products are perfectly frozen.
Corn and Rice Flour Cookies
The gluten-free corn and rice flour cookie recipe is tender and crumbly. It is perfect for small children. And sweet lovers can increase the amount of sugar.
- Caloric content per 100 g - 159 kcal.
- Servings - 15-20 pcs.
- Cooking time - 1 hour 45 minutes
Ingredients:
- Corn flour - 50 g
- Sugar - 80 g
- Butter - 100 g
- Baking powder - 1 tsp
- Rice flour - 150 g
- Chicken eggs - 2 pcs.
Making corn and rice flour cookies:
- Beat butter at room temperature with sugar with a mixer for 5 minutes until the mass is whitened.
- Add eggs to the butter mixture and beat again until smooth.
- Combine baking powder, corn and rice flour. You can sift the loose mass through a fine sieve.
- Add flour to butter mixture and stir until smooth. The dough will be slightly sticky and viscous.
- Wrap the dough with cling film and refrigerate for an hour, but you can overnight so that it becomes denser and does not stick to your hands.
- Divide the cooled dough into 2 parts, and form each with sausages, which are cut into cookies 0.8-1 cm thick.
- Place the blanks on a baking sheet lined with parchment paper and prick them with a fork.
- Send the gluten-free flour cookies to bake in a preheated oven at 180 ° C for 12-15 minutes.
Gluten Free Gingerbread Cookie
Ginger gluten-free cookies for children turn out to be especially tasty and aromatic. If desired, you can add cocoa or nuts to the dough, sprinkle with chopped nuts before baking, or combine two ready-made cookies with jam.
Ingredients:
- Rice flour - 2 tbsp.
- Flour or tapioca starch - 1 tbsp
- Buckwheat flour - 0.5 tbsp.
- Baking soda - 1 tsp
- Ground ginger - 2 tsp
- Ground cinnamon - 0.5 tsp
- Spices for baking (nutmeg, allspice, cloves) - 0.5 tsp
- Salt - 0.5 tsp
- Softened butter - 110 g
- Brown sugar - 1 tbsp
- Eggs - 1 pc.
Making gluten-free gingerbread cookies:
- Use a mixer to beat the butter and brown sugar for about 3 minutes until light and light brown.
- Add the egg to the butter mixture and continue beating for 1 minute. Add vanilla and beat for another minute.
- Combine rice, buckwheat and tapioca flour. Add ground ginger, cinnamon, baking spices, baking soda, and salt to the free-flowing mixture. Mix everything well and add to the liquid ingredients.
- Beat the dough on low speed until everything is mixed and the dough forms into small lumps.
- Gather the dough with your hands to form a smooth ball. Place it on the "disc", wrap it with plastic wrap and put it in the refrigerator for 1 hour.
- Roll the chilled dough with a rolling pin into a 3 mm thick layer and cut out the figures with cookie cutters.
- Spread the gingerbread blanks on a baking sheet with parchment paper at a distance of 2.5 cm from each other.
- Bake gluten-free gingerbread cookies in a preheated oven to 180 ° C for 8-10 minutes until golden.
Gluten Free Shortbread Cookies
Gluten-free shortbread cookies without wheat flour and milk are easy and quick to prepare at home. It turns out to be crispy and crumbly. If desired, it can be coated with chocolate or sugar icing.
Ingredients:
- Rice flour - 240 g
- Corn flour - 50 g
- Potato starch - 30 g
- Butter (soft) - 180 g
- Quail eggs - 5 pcs.
- Sugar - 120 g
- Vanilla sugar - 5 g
- Baking powder for dough - 5 g
- Salt - 0.25 tsp
Making gluten-free shortbread cookies:
- Beat butter at room temperature with a mixer until smooth.
- Add sugar and vanilla sugar to the butter mass and beat with a mixer until it spreads.
- Beat the quail eggs into the mass and beat until smooth.
- Combine rice flour, potato starch and corn flour, baking powder and salt. Sift the dry gluten-free flour mixture through a fine sieve and add to the food.
- Stir the dough first with a mixer until you get crumbs, then knock it into a ball with your hands.
- Roll out the dough on a 4-5 mm thick silicone cook mat and cut out the blanks with special cutters.
- Transfer them to a baking sheet lined with parchment paper and place in a 180 ° C oven.
- Bake the gluten-free shortbread cookies 15-20 minutes until browning.
Buckwheat cookies with honey
Gluten-free buckwheat shortbread cookies are very tender, tasty and aromatic. It is distinguished by its chocolate color and exquisite nutty aroma. If desired, you can add raisins, candied fruits, dried berries, fruits, pieces of chocolate to the composition.
Ingredients:
- Quail eggs - 6 pcs.
- Sugar - 50 g
- Buckwheat honey - 70 g
- Buckwheat flour - 120 g
- Potato starch - 50 g
Cooking buckwheat cookies with honey:
- Combine quail eggs with sugar and beat with a mixer until a fluffy foam is formed.
- Add honey to the egg mass and beat until smooth. If it's thick. Pre-melt in a water bath.
- Mix buckwheat flour with potato starch and add to the egg mass. Stir the food well to make the dough elastic.
- Form the dough into a lump, cover it with a damp cloth and leave for half an hour.
- After this time, roll out the dough about 5 mm thick and cut out the cookies.
- Grease a baking sheet with oil and put the blanks on it in the form of small circles.
- Send the cookies to a preheated oven to 160 ° C and bake them for 20 minutes.
