How to bake gluten-free cookies at home? Cooking secrets and baking fillers. Types of gluten-free flours. TOP 6 recipes and video recipes.
Cookies are the most 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 are life-threatening. Therefore, in order not to deprive the sweet tooth of joy, there are many recipes for gluten-free cookies that are great for allergy sufferers. Diet cookie recipes 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. Let's take a look at some healthy gluten-free cookies for allergy sufferers.
Types of gluten-free flours
The main types of gluten-free flour
- Cornmeal is the dried kernels of corn. It contains a large vitamin and mineral complex. The most nutritious and valuable is coarse flour. This variety gives the baked goods a beautiful yellow color.
- Buckwheat flour is prized for its high fiber and protein content. It is rich in protein and minerals, incl. flavonoids, vitamin B, carotenoid. Buckwheat flour gives the delicacy a nutty flavor.
- Oat flour. The starting material is oats. It is a natural repository of a large amount of useful substances: all essential amino acids, calcium and phosphorus mineral salts, easily digestible carbohydrates, etc. Oat flour makes baked goods more tender and soft.
- Rice flour is made by grinding rice grains. The product has a powdery consistency, odorless and tasteless. Flour contains 80% starch from the total amount of flour. It has a specific taste.
Rice, corn, buckwheat and oat flour are sold in supermarkets. However, you can easily make it yourself at home. To do this, sort out the cereals, removing the husk with debris, grind with a coffee grinder and sift through a fine sieve.
A more delicious taste of cookies will be if you mix several different types of flour. For example, a delicacy will acquire a new taste using corn-rice flour, buckwheat-oatmeal, oat-corn flour. Experiments always give unexpected tasty results.
Rare types of gluten-free flour
- Almond, coconut, and peanut flour are the healthiest varieties. They contain a large amount of fiber, minerals and protein. They have a nutty, slightly sweet taste.
- Sorghum flour made from brown rice has a sweetish flavor. It contains a lot of protein.
- Organic, nutty flavored coconut flour contains fiber and protein.
- Xanthan gum is a naturally occurring polysaccharide that is made from the outer layer of the inactive bacterium Xanthomonas campestris. It is used as a thickener. It is an ideal gluten substitute.
- Tapioca starch (flour) is made by grinding dried cassava roots into a fine powder. It is a slightly sweet and sticky flour.
Gluten-free flour has a short shelf life. You can extend its shelf life by placing it in a tightly closed container, which is sent to the refrigerator. It can be stored in the freezer for up to one year. Whole grain flour spoils faster and becomes bitter due to insufficient pretreatment.
Gluten Free Cookies - Baking Secrets
- When working with gluten-free flour, you need a special baking powder. normal will not work. You can buy it in supermarkets or make your own from starch (corn and potato), baking soda, and tartaric acid.
- Cornstarch is used to make gluten-free biscuits, while potato starch will help with buckwheat flour.
- All products used must be at the same room temperature. Therefore, it is better to remove them from the refrigerator in advance.
- Gluten-free dough can run out, so it must be placed in the freezer before baking. You need to be able to determine its consistency. The dough should be thick and smooth, like cake dough.
- Gluten-free flour has a specific, strongly pronounced taste. Add more vanillin to soften it.
- Baking keeps its shape better if it is overexposed in the oven, but underexposed. Therefore, bake the products for a couple of minutes longer than usual.
- Replace milk or dough water with gluten-free beer, almond or soy milk, or sparkling mineral water. The cookie rises well and tastes interesting.
- If eggs are used in the recipe, then replace chicken with quail. The proportion is as follows: 1 chicken egg is equal to 4 quail eggs. They can also be replaced with gelatin.
Gluten Free Cookie Fillers
For gluten-free cookies, add fillers to the dough. Supplement options are dictated by imagination and the availability of a range of products. Vegetables and fruits are put into the dough. They are used freshly chopped, mashed or mixed, canned, frozen or dried.
- Fruits: apples, pears, pineapples, bananas, etc.
- Vegetables: pre-boiled carrots, zucchini, pumpkin, cauliflower.
- Mixtures: carrot-squash, apple-carrot, pear-cabbage, etc.
- Aromatic spices: cinnamon, nutmeg, ginger, vanilla.
- Sweets: chocolate, honey, maple syrup, nuts.
- Dried fruits: raisins, prunes, dried apricots, figs, dates.
Gluten Free Corn Cookies
Tiny Corn Biscuits are gluten, egg and milk free. Therefore, the recipe is universal and suitable for children with allergies.
- Caloric content per 100 g - 339 kcal.
- Servings - 20-25 pcs.
- Cooking time - 45 minutes
Ingredients:
- Corn flour - 350 g
- Vegetable oil - 1 tablespoon
- Dried fruits - 50 g (any)
- Mineral water with gas - 150 ml
- Baking soda - on the tip of a knife
- Sugar - 0.5 tbsp. or to taste
How to make gluten-free corn cookies step by step:
- Pour dried fruits with hot water, leave for 10 minutes, drain, dry with a paper towel and cut into pieces.
- Knead the dough with soda, sugar, butter, baking soda and cornmeal. Its consistency should be thick and not stick to your hands.
- Leave the dough to infuse for 15 minutes.
- Add dried fruits to the dough.
- Roll out the dough into a 1 cm thick layer and cut out the figures.
- Place the gluten-free corn biscuits on a greased baking sheet and bake in the oven at 180 ° C for half an hour.
Oatmeal Gluten Free Cookies
Contrary to stereotypes, people with gluten intolerance do not limit themselves to delicious pastry baked goods. With this disease, you can feast on oatmeal gluten-free cookies, which will not harm your health.
Many questions arise about recipes made from oatmeal - supposedly it contains gluten and this is dangerous for people with celiac disease. But! For a long time, manufacturers have figured out how to extract gluten from oats and make gluten-free oat flour. Visit large supermarkets or search the Internet, these types already exist and it is from this flour that you need to bake cookies!
Manufacturers (see the photo of the package above):
- Holland & Barrett Gluten Free Oat Flour 400 g
- Provena Oat Flour Gluten Free Oat Flour, 400 g
- Oatmeal whole grain gluten free, 400g, Provena
The composition of the third type of flour:
- Calorie content of gluten-free oat flour per 100 g - 370 kcal
- Protein - 14 g
- Fat - 8 g
- Carbohydrates - 55 g, of which sugar - 2.1 g
Trace elements:
- Iron - 5.1 mg
- Magnesium - 131 mg
- Zinc - 3.2 mg
Gluten Free Oatmeal Cookie Recipe at Home
Ingredients:
- Oat flour - 200 g
- Olive oil - 100 ml
- Quail eggs - 6 pcs.
- Apple cider vinegar - 2 tablespoons
- Soda - 0.5 tsp
- Sugar - 100 g or to taste
How to make gluten-free oatmeal cookies at home step by step:
- Combine vegetable oil with eggs, sugar and mix well.
- Combine flour with soda quenched with vinegar and mix.
- Combine dry with liquid mixture and stir.
- Use two spoons to make small cakes and place them on an 8 mm high baking sheet.
- Bake gluten-free oatmeal cookies in a preheated oven to 180 ° C for 20-25 minutes.
Gluten Free Kids Cookies: A Classic Recipe
Classic gluten-free cookies for children with allergies can be made from oatmeal, rice, corn flour, or a mixture of these types.
Ingredients:
- Corn flour - 350 g
- Rice flour - 350 g
- Mineral sparkling water - 1 tbsp.
- Sunflower oil - 1 tablespoon
- Sugar - 0.5 tbsp. or to taste
- Raisins - 50 g
- Soda - a pinch
How to make gluten-free cookies for kids step by step: a classic recipe:
- Combine corn and rice flour. Add sugar and baking soda and stir.
- Mix vegetable oil with mineral water.
- Combine the food and knead the dough. Leave it to infuse for 10-15 minutes.
- Soak the raisins in hot water for 10 minutes, then wipe dry with a dry towel and add to the dough.
- Roll out the dough into a thin layer and cut out the cookies to your preferred shape.
- Bake children's gluten-free cookies at 180 ° C for 20 minutes.
Gluten Free Egg-Free Cottage Cheese Cookies
Cottage cheese will add extra tenderness and softness to the gluten-free liver. In addition, the products will be stored longer without staleness.
Ingredients:
- Cottage cheese - 250 g
- Corn flour - 300 g
- Soda - 0.5 tsp
- Apple cider vinegar - 1 tablespoon
- Vegetable oil - 180 g
- Sugar - 2 tablespoons
How to make egg-free gluten-free cottage cheese step-by-step:
- Beat cottage cheese with a blender until smooth.
- Combine it with flour, sugar and vegetable oil.
- Quench the soda with vinegar and add to the mass.
- Combine all the ingredients and stir the dough.
- Form it into small, individual balls and place on a baking sheet.
- Bake the egg-free gluten-free cookies at 200 degrees for 20 minutes.
Shortbread Gluten Free Oat Rice Cookies
There are many recipes for shortbread oatmeal cookies, but adding rice flour makes the product more tender and airy.
Ingredients:
- Rice flour - 2 tablespoons
- Oat flour - 4 tablespoons
- Walnuts - 20 pcs.
- Water - 0, 4 tbsp.
- Sour cream 15% - 1 tbsp
- Cocoa powder - 1 tsp
- Sugar - 4-5 tablespoons
How to make your shortbread gluten-free oat and rice cookies step by step:
- Stir rice and oat flour with sugar and cocoa.
- Pour the dough with water and stir until evenly to make a viscous dough.
- Add sour cream and stir again.
- Chop the walnuts and add them to the dough.
- Cover the baking sheet with parchment and spoon out the dough, leveling it with cookies of the same size.
- Place the baking sheet in a preheated oven to 170 ° C and bake for 30 minutes.
- Store the boxed gluten-free oat and rice shortbread cookies in the refrigerator for 5-7 days.
Buckwheat Gluten Free Cookies
Buckwheat cookies have a pleasant nutty aroma, taste and chocolate color. For its preparation, you can use both cereals and flour. The first will need to be pre-ground in a coffee grinder.
Ingredients:
- Buckwheat flour - 170 g
- Quail eggs - 6 pcs.
- Buckwheat honey - 70 g
- Sugar - 50 g
Step by step preparation of buckwheat gluten free cookies:
- Beat eggs with sugar.
- Add honey and flour.
- Stir the mass until smooth and leave to infuse for half an hour.
- Place the dough in small circles on a baking sheet.
- Send the products to bake in the oven for 20 minutes at 160 degrees.
- Sprinkle the finished buckwheat gluten-free cookies with icing sugar.
Video recipes:
Gluten free cornmeal cookies.
Gluten free cottage cheese biscuits.
Gluten free coconut cookies.
