Last edited Thu Dec 12, 2019, 12:48 AM - Edit history (1)

They are supposed to be gooey and fall so it doesn't matter what the gf flour does. My sister makes it for her family who are gluten intolerant. And you don't need icing. And they cool really well. But you'd need a basket to carry them all in. Do you want me to see if i can get the recipe?

but I don't have a lot of small dishes. i'm looking for something more like a cookie.

If not, take it back and buy a gluten free cake or cookie mix. Second, does it specify that you can switch it out for regular flour at a one to one ratio? If both answers are yes, use a regular recipe for most any treat. If you're baking something that needs to rise much, add an extra teaspoon of baking powder.

Sorry for the edits. Bizarre spellchecker.

yes, it does! thanks for the tips!

Bob's flour is very good. It works cup-for-cup in most recipes. Chocolate chip is always good. Just make sure all of the equipment and bowls are clean to avoid cross contamination.

So can I assume that if the ingredient doesn't specifically say gluten free, it's not?

For the following ingredients: wheat, rye, barley (this is found in a lot of cereals as a flavoring) Oats that are not gluten free are often problematic because they are likely processed in a facility that also processes wheat. Things like butter, sugar, etc are naturally GF. But be aware if you scooped the sugar with the same cup as the regular flour, then your sugar is contaminated. This is down to the molecular level. For example, if you put croutons on my daughter's salad, then try to brush them off, she will get violently ill. She has celiac disease. I'm happy to answer any questions you may have.

Maybe some kind of Rice Krispy treat... maybe chocolate-covered....????

The meringue cookies were originally called Forgotten Cookies - https://www.allrecipes.com/recipe/22841/forgotten-cookies-ii

I've made them with chocolate chips, nuts, and with crushed up peppermint candy canes, also with sucralose instead of suger. This year I may try them with Stevia.

The oatmeal cookies are made with oatmeal flour and rolled oats. Chocolate chips are good in them
Since I cannot get the cinnamon or butterscotch chips in ones guaranteed to be safe for my great nephews that have numerous food sensitives, I use chocolate chips that I get at the food coop that are safe. I also use a butter alternative spread since they cannot have any dairy products. My husband didn't like the texture with the home ground oat flour, so I use Arrowhead Mill Organic Oat Flour. I do add some cinnamon, about a teaspoon full to add flavor.

thanks!

And they are great cause they look big but they are mostly air. With a non-sugar sweetener, they don't have very many calories, but you can pick up three or four and feel as though you are really splurging.

The oatmeal cookies are great for kids - especially those great nephews that don't get a lot of treats due to their many allergies. I'm used to oatmeal cookies with pecans, but that's a no-no for them, so the chocolate chips are a nice compromise.

If they are processed in a facility that also processes wheat.

I think it is Bob's Red Mill brand I've been using. Same for the chocolate chips - since the boys are very sensitive to nuts of all kinds, I have to make sure they are not processed in a plant that makes peanut butter chips.

I can't imagine how the boys' mother deals with this every single day. She works full time, so does the father, and they had to educate the child carer. Now the older two boys are in school, so I guess they have to make sure the teachers and others know the boys' sensitivities. They are allergic to gluten, dairy, all nuts, bananas and some other fruits - probably other stuff.