Wednesday, December 12, 2007


Gluten-free sugar cookies for Christmas. If that doesn't do it for ya, I made them sugar-free sugar cookies, by using 3/4 c maple syrup in place of the sugar, and skip the 3 T of milk. They look good, they smell good, they have gluten-free sprinkles on top, and they won't make anybody sick. Nice.


  1. Sounds delicious! Maybe we'll try those next week. What flours did you use... the ones in the recipe or others? Glad you mentioned substituting maple syrup for the sugar. That reminded me that I have some brown rice syrup that I've been meaning to try as a sugar substitution. Maybe I'll use it today with our choc. chip cookies... just can't take the sugar out of the chips... ahh... sacrifices. :)

  2. I used sweet rice and sorghum flours, and arrowroot for the starch. They are very crumbly, but light and yummy. I used butter instead of margarine because our soy issues are nasty compared to our dairy issues. I would think you could use all shortening, but they wouldn't have that butter flavor then.

    I also made some pumpkin bars yesterday using stevia. Worked pretty well. Nick loved it, surprisingly. It has a little different aftertaste and feel in the mouth, but for no glycemic index at all, it's probably worth it.