Wheat less Cookies

Rachel has made these. Kraft has done itself proud on this one. They are so good.

Good Cookies, Wheat free

coconut celiac cookies 

1 cup coconut oil

2 cup brown sugar, packed..........cream

5 eggs

1 T vanilla .....................................beat in

1 3/4 cup oat  flour

1 cup rice flour

3/4 c corn starch

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda....................blend in with wooden spoon or use

                                                          dough hooks on mixer

2 c semisweet chocolate chips 
1 cups shredded coconut optional.......add

Bake for about 8 - 9 minutes to 375 degrees F.  Grease a cookie sheet.

Let sit on the cookie sheet for a few minutes then cool on rack.

 

We polished off the whole batch one afternoon, when David, Cheryl, Joe, and Laura and all the little people were here.  Kiana was especially pleased about the wheatless quality of them.  They smell incredibly good baking.

Wheat Free Waffles

Wheat Free Waffles

2 c flour (rice flour, by celimix)

2 T sugar

3 t baking powder

1/2 t salt ...................................sift together

2 c milk

3 egg yolks

1/3 c oil......................................add and beat well

3 egg whites, beaten stiffly.......fold in after beating

Cook in well greased waffle griddle

Wheat-Free Cake

So many people we know have issues with wheat...and it seems to be the basis of so much of what I cook. I have been looking for a way to substitute other flour in my favorite recipes without creating dry, unappetizing food. Here is my favorite so far.

	Never Fail White Cake adapted to wheat-less
	2 celimix flour (see picture above)
	2 tsp baking powder          Sift
	1 ¼ c sugar
	½ c margarine                   Cut in
	2/3 c milk
	2 eggs                                Mix together, and then beat all    1 tsp vanilla                       ingredients well.  I usually add more .                                         milk, beating hard until the mixture ,                                         is very creamy.  The texture will be .                                         slightly more grainy than made with .                                         wheat flour, but this is its nature.
	I like to sprinkle the raw batter with granulated maple sugar, to save icing it later.  It bakes into a wonderful topping.
	9 x 13” pan @ about 350o