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Join our like-minded, private community and share your story, get encouragement and connect with others. Jules is a tireless, uncompromised advocate and spokesperson for the gluten free community. She has taught all over the country, pressed the FDA for gluten free food labeling, and was voted Gluten Free Person of The Decade by GF consumers.
Weights on the ingredients, especially the flour, would be helpful. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. Press the spritz cookie press to the cookie sheet and squeeze the trigger.
gfJules Gluten Free Flour Sample
Second, use a bowl that is large enough to hold the amount of icing, but wide enough to dip a cookie into while holding it. My regular old everyday dishware bowls are the perfect equipment for this job. Weigh your gluten-free flour.
I haven’t tested these with a sugar replacement. The dough is the right texture and still won’t come out of the press. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
More Gluten Free Holiday Dessert Recipes
Bringing you gluten-free recipes and general tips + tricks for navigating allergies. Try making them minty with ½ teaspoon of peppermint extract. Dip them in chocolate and sprinkle some crushed candy canes over them. Once the icing is completely dry, you can place in an air-tight container and enjoy for several days.
Use a knife to level along the top to remove the extra flour. Put the measuring scoop into the flour and fill. Use a knife to scrape along the top to remove the extra flour. Be careful not to over bake as they brown quickly. You have found your celiac tribe!
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Allow the dough to rest for 5 minutes before pressing in order for the gluten-free flours to absorb properly. Feel free to share your test results here if you like, and if you do please include the reference ranges for positive test results. 2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. He is co-author of the book Cereal Killers, and founder and publisher of the newsletterJournal of Gluten Sensitivity. In 1998 he foundedThe Gluten-Free Mallwhich he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
New to gluten free baking so made sure to follow recipe exactly, even using the flour stated in recipe. But had to keep adding flour to get them to come out of press. So they taste floury, not buttery with an almond flavor. Adjust oven rack to middle position and preheat oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture. Slowly add the gluten free flour and arrowroot to the bowl until all the ingredients are combined into a dough. Add your desired amount of food coloring and continue to mix until your preferred color is reached. Follow the instructions that came with your cookie press to get it all set up.
Gluten-free baking requires precision which starts with properly weighing your flour. This recipe uses Bob's Red Mill 1 to 1 gluten-free flour. Not all gluten-free flours are created equally. So do we use parchment paper/oil surface or not?
Turn mixer off and add the flour and salt. Tun the mixer to medium-low. Mix until a dough forms. Fill your cookie press with the dough. Choose a disk pattern, then press the cookie onto an unlined and un-greased baking sheet, about ½ an inch apart.
Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc. Divide dough into the number of colors you would like to make with your dough. Return one portion to the mixing bowl and add food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough. Because these gluten-free cookie balls don’t need an oven, you can roll up a batch while another treat bakes.
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