Gluten Free Cookies

It’s no secret I like to bake. Unfortunately, my hobby doesn’t coincide well with our Celiac-induced lifestyle modifications. As a result, my cupcake tins have gone ignored, the sprinkle collection is dusty, and the pastry bags have hardly seen the light of day. I’ve dabbled with gluten-free baking here and there, but the results have mostly been disastrous (banana bread anyone? bana-NO).

The process has been discouraging to say the least–in both taste and texture. Luckily, Graeme has a pretty trendy disease so we’ve had a number of options available to us. I think we finally found a winner though:

Cue the angelic voices singing "Hallelujah."

Cue the angelic voices singing “Hallelujah.”

So far, I’ve only used this for baking gluten free cookies and in a few recipes as an additive here and there. It’s simple. It’s easy. It’s tasty. And it’s GF AF.

Seriously, it’s easy. I used this flour as a straight replacement for the poisonous wheat flour in the Toll House cookie recipe. We bought our box at a local Sprouts, but it looks like you can order Arrowhead Mills flour online too. These aren’t sponsored links. I just like to bake cookies (read: eat cookie dough) and share the love.

Do you have any gluten free baking products you recommend?

 

Vacation! Vacation? Vacation.

I love New York. I really do. Many summers were spent running through grass, catching lightning bugs, taking trips to large bodies of water, and enjoying all the sights and sounds of a northeastern summer. We try to take a trip out there once a year to visit family and recapture some of the fun.

This trip tried to undo all of that. From toddler meltdowns to smashing in my face to killer mosquitoes, it took everything in us to salvage the trip. But it makes for a good vacation story. I hope.

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