Gluten-free cookies and gluten-free cake: many recipes

Types of gluten-free flour

Main types of gluten-free flour

Corn flour is dried corn kernels. It contains a large vitamin and mineral complex. Coarse flour is considered the most nutritious and valuable. This variety gives baked goods a beautiful yellow color.
Buckwheat flour is valued for its high fiber and protein content. It is rich in protein and minerals, incl. flavonoids, vitamin B, carotenoid. Buckwheat flour gives the delicacy a nutty aroma.
Oat flour. The starting material is oats. This is a natural storehouse of a large number of useful substances: all essential amino acids, calcium and phosphorus mineral salts, easily digestible carbohydrates, etc. Oatmeal makes baked goods more tender and soft.
Rice flour is made by grinding rice grains. The product has a powdery consistency and is odorless and tasteless. Flour contains 80% starch of the total volume of flour. It has a specific taste.

Rare types of gluten-free flour

Almond, coconut and peanut flour are the healthiest varieties. They contain large amounts of fiber, minerals and protein. They have a nutty, slightly sweet taste.
Sorghum brown rice flour has a sweet flavor. It contains a lot of protein.
Organic, nutty coconut flour contains fiber and protein.
Xanthan gum is a natural polysaccharide that is made from the outer layer of the inactive bacterium Xanthomonas campestris. It is used as a thickener. This is an ideal gluten substitute.
Tapioca starch (flour) is made by grinding dried cassava roots into a fine powder. It is a slightly sweet and sticky flour.

Tips and secrets

Corn, oat, and rice flour can be purchased in supermarkets or specialized health food stores.
You can diversify the taste of dietary cookies by adding fresh, canned or frozen berries, pieces of fresh and dried fruit. If you are not allergic to nuts, you can add ground peanuts, hazelnuts, and pine nuts.
Instead of eggs, you can use ripe bananas to bind the ingredients in the dough: 1 egg = 1 small fruit. Bananas should be ripe and soft.
By mixing different types of flour, you can get a new taste for the delicacy. Corn-rice cakes, buckwheat-oat gingerbread, oatmeal cookies - experiments yield unexpectedly tasty results. With corn flour, baked goods acquire a beautiful yellow color, oat flour makes baked goods soft and tender, buckwheat flour gives a nutty aroma, and rice flour gives a specific taste.

Preparation

Mix the dry ingredients for the cakes and divide them into 2 plates, into one of which we add 2 tablespoons of sifted carob.

Mix the liquid ingredients (if using coconut oil, slightly heat the water). And also divide in half, adding to each plate.

It is important not to extinguish soda with lemon separately. The soda will be quenched as the liquid ingredients are added to the dry ingredients.

The reaction must take place internally.

When mixing the ingredients, do not stir for too long, just to mix, otherwise the effect of the soda will “dissipate” faster (this applies to any sponge cake). The presence of many bubbles on the surface is a good sign :)

Bake for 20-25 minutes at 180 C, like this double cake, one or two, light and dark. Let it cool completely.

Take the coconut cream

Carefully remove the top thick layer. We do not use the remaining water at the bottom. Whip the cream with sugar until thick, periodically put it in the refrigerator or even freezer. If it doesn’t thicken for a long time, add a cream thickener (or, alternatively, a spoonful of chia seeds or starch - they will absorb excess moisture). But coconut cream thickens faster if it is as chilled as possible.

Soak the prunes in warm water for an hour. Chop the walnuts into small pieces (not small). Let's prepare boiled water for soaking the cakes, cooled.

Cut the cooled cake into squares and place them in the first layer; using a spoon, soak them with a little water on top so that the cake turns out tender and melts in your mouth.

Place walnuts and pieces of prunes between the squares.

Cover with cream.

We soak the remaining squares in a separate bowl. We lay most of them in a second layer. Don't forget walnuts and prunes. Cover with cream.

Lay the third layer of the remaining squares. You can cut them in half. Don't forget walnuts and prunes.

Spread the remaining cream over the entire cake.

Mix the ingredients for the glaze, heating in a water bath if necessary. Fondant on top of the cake. And decorate as desired. Place in the refrigerator for 5-6 hours (or overnight).

If I didn’t have time to take a cross-sectional photo of the previous cake for the previous recipe, then I specially seized the moment for this one :))

Oh! Came out very nice! And delicious! Everyone appreciated it! I hope you enjoy it too. Share your successes

What to make healthy desserts from?

The answer suggests itself. Made from healthy flour. There was an article about this, read here. And, also from cereals, nuts and of course fruits, which will give us sweetness and an interesting taste. We will use stevia or honey instead of sugar. It turns out that healthy food is so easy to prepare and it turns out very tasty.

Secrets of success

Buckwheat, rice, flaxseed,

almond, coconut - there are quite a lot of types of gluten-free flour.

But how to handle it so that the baked goods turn out tasty and “airy”? After all, it is gluten that is responsible for the “tenderness” in the preparation of dough and gives it elasticity.

Option one is to buy a special gluten-free mixture in the store. But it is not cheap and it can be difficult to find. Option two is to use ready-made advice.

Cooking tips:

To prepare the dough, use a special baking powder. It’s easy to prepare - mix baking soda with starch and dilute with wine vinegar.
To ensure that the baked goods keep their shape better and do not “fall off,” do not immediately remove them from the oven after baking. Turn off the degrees, open the door slightly and let it brew a little.
Remove the ingredients for the dough from the refrigerator in advance. They should warm to room temperature. This will allow the ingredients to mix better. On the contrary, place ready-made gluten-free dough in the refrigerator before baking so that it does not “spread.”
Add water and other liquids to the flour gradually. Some types of flour absorb water very quickly, others slowly. If you still poured too much liquid, add rice flour to the dough, it will absorb the excess.
Gluten-free flour has a distinct flavor. To prevent the finished baked goods from having a strong aftertaste, add more aromatic spices to the dough - vanilla, cinnamon, nutmeg.
Store gluten-free flour in a tightly sealed container in the freezer. This way it won't spoil longer.
Do not roll gluten-free dough thin. Its thickness should be at least 1 centimeter.

In Denmark, where I live, there is a whole galaxy of winter traditions:

from decorating your home to baking special winter cookies that warm you with their spices. Traditionally, “warm spices” are used - vanilla, cinnamon, ginger, cloves... Every family has its own favorite recipes. Everyone bakes! And old ladies gathered for the Sunday Sabantuy, and even dads with their children, pulling their aprons importantly. My ex-mother-in-law (Danish) invariably gathered her girlfriends over on Christmas Eve, and all day long they first kneaded mountains of special cookie dough, and then carefully cut all these sausages with cardamom and cloves, cut out figures with special molds in the form of stars and fir trees, drinking hot mulled wine and taking a new batch of cookies out of the oven. Then the baked cookies were divided equally among everyone and each one went home with a pile of beautiful tin boxes in Christmas patterns filled with fragrant winter cookies.

These were emergency supplies for the winter - they were given out almost individually to guests, because the quantity was always strictly limited - handmade!

When I had more time, I also spent more than one winter evening baking, but now, I admit, I only have enough for a couple of tin boxes of cookies, and I do it more for the children. And since I’m not just a mom, but a mom who’s obsessed with healthy food, in recent years I’ve been trying to find healthy winter cookie recipes. And I can do it! I'm sure I'm not alone, so in this post I decided to share with you recipes for healthy winter cookies - gluten-free

, without milk and without industrial sugar.

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Before we get into the recipes, I want to remind you: although these cookies do not contain regular sugar, they are nevertheless SWEET due to syrups and dried fruits. Yes, all this is natural, but, nevertheless, it is not super healthy

. Therefore, you need to treat this liver (almost) the same way as a regular one: do not eat handfuls without a twinge of conscience. So…

Honey cookies

This delicacy will please all family members. It is easy and simple to prepare. Even an inexperienced housewife can cope.

In order to taste the gluten-free dish, you need to prepare the following components:

honey (any) – 3 tbsp. l.;
flour – 8 tbsp. l (rice or buckwheat mixture);
soda – 0.5 tsp;
4 tbsp. l. corn starch or 9 tbsp. l. fine corn grits;
3 eggs.

For filling:

2 grated carrots (medium size);
2 large apples.

To prepare you need:

Melt honey in a water bath or in the microwave.
Add soda and, stirring, continue heating until fluffy foam forms.
Break the eggs into the resulting consistency and beat everything with a mixer (blender), gradually adding rice flour and starch.
Add grated carrots or apples and stir.
Grease a baking tray with sunflower oil. Pour the dough into a thin layer.
Bake in the oven at 180 degrees for about 15 minutes.
Cut the warm pie into portions.

In gluten-free baking, recipes must be followed exactly. It is not recommended to place food by eye. The consistency may be different and baking will not work.

Spelled recipe

Spelled is a great choice for a gluten- and egg-free recipe. The product is of high quality, contains many vitamins and helps digestion.

Prepare 250 g of flour, the same amount of water and 5 g of fresh yeast for the dough. Next you will need: 250 g spelled flour, 10 g salt, 5 g yeast, 75 g water.

First, make a dough by mixing all the ingredients. Place the dough in a bowl and cover with film for 3-5 hours. The product should be left at an air temperature of 27-28 degrees.

When the dough is ready, sift the flour in a separate bowl, add salt and diluted yeast, as well as the previously prepared dough. Cover the dough with a towel for 1 hour.

Place the formed loaf on a prepared baking sheet lined with parchment. Sprinkle flour on top and leave again for 1 hour. Then put in the oven for 10 minutes at 250 degrees. Reduce power to 180 degrees and bake for another 30-35 minutes.

To make the bun fluffy and fragrant, place a glass of water at the bottom of the oven. Or use the steam mode, which is found in modern ovens.

Bread with olive oil

A very tasty recipe for gluten-free and egg-free bread is made with olive oil. Take: 500 g gluten-free mixture, 20 g yeast, 2 tsp. brown sugar, 1 tbsp. l. oil, 300-350 ml water and 1 tsp. salt. Cooking process:

First, dilute the yeast in 100 ml of water, then add sugar and 2 tbsp to the dough. l. flour.
After 20-30 minutes, mix the remaining flour with salt, add the dough and add water.
Knead the mass with a mixer with special attachments, or by hand until elastic.
Pour in vegetable oil and mix well again.
Place the dough in molds (up to half) and place in a warm place for 40 minutes.
Preheat the oven to 180 degrees, the dough should rise by this time.
Moisten the top of the buns with water and place in the oven for 1 hour at 180-200 degrees.

If you want a crispy crust, spray the top of the bun with water after cooking. If the recipe calls for eggs, beat the whites and use them instead of water.

Composition of gluten-free products

Each manufacturer of such products approaches the composition of raw materials and the technological process of kneading and baking with a high level of responsibility. To obtain high-quality goods, nutritionists are invited to production sites to help adjust the developed recipes and, if necessary, give recommendations on changing them or introducing new, more effective options. The recipe for each manufactured product is strictly individual, but a generalized set of ingredients can be listed as follows:

corn, rice, millet, amaranth flour;
sugar or its substitute;
vegetable oil;
egg white or egg;
agar-agar;
fruits and berries (for filling);
various spices (vanillin, turmeric, cinnamon, cloves, etc.).

As can be seen from the above, the list does not include milk or dairy products, which is important for those who suffer from an allergic reaction to such ingredients.

Substances that replace flour and sugar in gluten-free products

Thanks to a careful approach to production technology and the assistance of medical specialists, a skillful combination of healthy ingredients is achieved, cookies without gluten and sugar are becoming increasingly popular among consumers with health problems and leading a healthy lifestyle.

Fructose, sorbitol and stevia included in the composition are excellent substitutes for sugar, and amaranth and Jerusalem artichoke are an alternative to flour.

Fructose, made from fruits and berries, is an essential ingredient for diabetics.

Sorbitol, also an approved ingredient for diabetics, is actively used by many companies.

The tropical plant stevia not only fully replaces sugar in the production of cookies, but also has a beneficial effect on metabolism.

Due to the high content of nutrients, namely amino acids (lysine), amaranth is actively used instead of flour.

The universal product Jerusalem artichoke is used as a sugar substitute and is considered as an alternative to flour. Thanks to the presence of magnesium and potassium, it helps reduce blood cholesterol levels.

The correct combination of all useful components and their balanced use in the process of preparing products brings maximum benefits to people's health.

Gourmet Unification Cookies

This delicacy will not leave any sweet tooth indifferent. The smell of baking will fill the house not only with a pleasant aroma, but also with comfort.

The composition of the cookies includes:

one and a half cups of oatmeal (gluten free);
half a glass of buckwheat flour;
half a glass of dried fruits (to your taste);
1 ripe banana;
half a glass of crushed nuts;
5-10 tbsp. l. any honey (to taste);
0.5 tbsp. l. cinnamon (optional);
half a glass of sesame seeds;
2 g vanillin;
half a glass of flaxseeds (crushed);
half a glass of oil (vegetable);
water – 3 tbsp. l.

Cooking steps:

Mash the banana with a fork, add oil, water, honey. Mix until smooth.
Pour all dry ingredients into one container and mix. Add the previously prepared liquid mixture to it.
Cookies should be baked in a deep baking sheet. You need to put foil on its bottom and grease it with vegetable oil.
Place the dough on a baking sheet and smooth it out. Sprinkle sesame seeds on top (you can add them to the overall mixture).
The oven must be preheated to 170 degrees and place the cookies in it for 40 minutes.
The resulting pie should be allowed to cool. Then cut it into pieces and serve.

When hot, cutting into portions will not work. The cake will break. It is recommended to wait.

Benefits of Corn Flour

This product contains all the immense benefits of corn itself.
Beautiful color, special structure and unique taste - ideal flour for baking. It also does not contain gluten, which has become a real threat not only for those who want to lose weight. Cookies made from it are much healthier and safer for children in terms of allergies. This product can be stored much longer in its finished form. That is, the cookies remain crispy and fresh for a long time, as if they had just been taken out of the oven. It retains its taste well and goes well with various additives: both sweet and savory.

Crushed corn quickly saturates the body, bringing with it many micro- and macroelements, vitamins, and minerals. It contains a lot of vegetable protein. At the same time, it has lower calorie content than wheat, which is why nutritionists recommend it. In addition, the high fiber content has the best effect on intestinal function.

Almost all baked goods made from this flour turn out crumbly. However, it may not require eggs or butter. After all, flour is also used in cosmetology, which once again proves its benefits and versatility.

Simple gluten free sweets recipe

Ingredients	Quantity
sugar -	120 g
corn flour -	110 g
eggs –	2 pcs.
Cooking time: 20 minutes	Calorie content per 100 grams: 298 Kcal

Algorithm for making gluten-free corn flour cookies:

Corn flour should be sifted, preferably twice, to get rid of all solid grains;
In a separate small bowl you need to beat both eggs, and then add sugar to them and continue beating. It is not necessary to use a mixer; a regular whisk is enough;
Add flour to the egg mixture in portions, continuing to stir the dough. There should be no lumps;
Take three baking sheets and line them with baking paper. You need paper, because cookies stick strongly to foil, butter or special molds;
Using a dessert spoon, scoop the batter onto the baking sheet. The cookies should not touch. It will not grow during baking, but may merge into one mass;
Preheat the oven to 170 Celsius. Place all three baking sheets at once if the oven is electric. If there is a "Fan" function, you need to use it. Bake in a gas oven one at a time;
After about ten minutes you can take out the cookies. It should acquire a delicate cream color and become firm to the touch;
Remove and let cool.

Gluten Free Flour Options

Allergy sufferers should replace regular flour with gluten-free flour:

Rice – crushed grains of rice with a characteristic flavor.
Buckwheat is rich in fiber, proteins and vitamins. Has a pleasant nutty aroma.
Corn - produced by drying corn grains. Baking made from this flour turns out to be sunny in color.
Oatmeal is the healthiest gluten-free flour. Baked goods made from it will delight you with its delicate consistency and pleasant aroma.

You can buy this flour at the store or make it yourself. To do this, you will need the selected cereal, a coffee grinder and a sieve. Flour can be mixed. This way the baked goods will acquire an unusual taste and a bright, memorable aroma.

There are several other types of gluten-free flour, but they are used less frequently:

Starch - made from cassava roots. The structure is sticky, and the taste is slightly sweet.
Sorghum is made from brown rice. Contains many useful substances. It also tastes sweet.
Coconut – made from coconut milk. Absorbed many useful substances.
Almond – made from almond grains. Many restaurants use it to prepare delicious desserts.
Peanut - made from peanuts. Valued for its high magnesium content.

The only downside to gluten-free flour is its short shelf life. So it’s not worth stocking up on it for future use.

Leading manufacturers of gluten-free baked goods

Some mothers and grandmothers would be happy to bake fragrant and healthy cookies for their households at home. But when workdays and lack of free time do not allow them to do this, they can turn to specialized stores that sell sweets in this particular category. Many of them are located in densely populated cities and provide high-quality delivery of their products to nearby regions. This plays an important role, since gluten-free baked goods have a shorter shelf life than regular baked goods and require an accelerated shelf life.

Among the specialized companies and online stores that have been supplying dietary products to consumer markets for many years are:

Bezglutex;
"Vanguard";
"Petrodiet";
"Bread Saved";
McMaster;
"Hello."

Each of them offers a wide range of a wide variety of gluten-free products to suit every taste. They can be consumed not only by people suffering from individual intolerance to certain ingredients, but also by vegetarians and those following diets and church fasts.

Rice cookies in 20 minutes

The housewife will spend 20 minutes preparing it, and the family can enjoy the cookies in an hour. Light, airy cookies will please everyone. The recipe is very simple.

Compound:

rice flour (gluten free) – 500 g;
cream margarine – 250 g package;
70 g sugar (less is possible);
nuts as desired.

Preparation:

Soften the margarine in the microwave or in a steam bath.
Beat it with sugar, gradually adding rice flour. You can work with your hands - this dough does not stick or stick.
Make cookies from the resulting consistency. You will quickly get balls and rectangles. But you can use your imagination and make any figures.
Bake for 35-40 minutes in the oven at 180 degrees. There is no need to overexpose. The cookies should turn out light.

For preparation, you can use rice flour or special gluten-free mixtures, which are sold in the store.

Gluten Free Pumpkin Cake

Grease two 15 cm or one 22-23 cm molds with vegetable oil. Preheat the oven to 180 degrees.
In a large bowl, mix 100g butter (room temperature), 180g brown sugar, 100g any gluten-free flour, 35g rolled oats, 1/2 tsp. soda, 1/2 tsp. baking powder, 1 tsp. cinnamon, 1/4 tsp. ground ginger, 1/2 tsp. nutmeg, 1 tsp. vanilla extract, 175 g pumpkin puree and 2 eggs. Stir until smooth.
Divide the batter evenly between the pans and bake for 25 minutes.
Cool the cakes.
Prepare the cream cheese: beat 300 g of cream cheese with 1/2 tsp in a separate container. vanilla extract and 2 tbsp. agave syrup/icing sugar.
Grease the cakes with cheese cream.
If desired, decorate the cake with caramelized seasonal fruits. To do this, melt the sugar and add fruit to it. Stir. Transfer the fruit to a silicone mat or plate and let cool. Place the fruit on top of the cake and drizzle with the remaining syrup. Gluten-free baked goods are ready!

Banana cornmeal cookies

15 ml oil;
4 g soda;
1 banana;
10 ml apple cider vinegar;
60 g corn flour.

Time – 35 min.

Calorie content – 209 kcal/100 g.

Cooking method:

Peeled banana should be mashed with an immersion blender. If you don’t have a blender, you can just mash it thoroughly with a fork;
Then add a little oil to the puree and stir;
Pour the sifted flour into the same bowl, and also add a little soda, quenched with vinegar. Mix everything;
The dough will be quite dense. It needs to be rolled out into a layer, not too thin;
Use a cookie cutter to cut out future cookies. You can make it in the form of emoticons or stars, as you like. Transfer to a silicone mat;
Bake over medium heat for about ten minutes. Let cool and serve.

Gluten-free cake recipe

Let's prepare the dough. Break 3 eggs into a bowl with high sides and add granulated sugar. Mix with a mixer until a homogeneous foam forms.

Add flour and beat again until the dough has the consistency of thick sour cream. Let's quench the soda with vinegar and pour it into the dough for a gluten-free cake - you can also mix it with the dough with a mixer so that it is evenly distributed.

Grease a springform pan (22-23 cm in diameter) with olive oil - then the cake will easily come out of it after baking. You can also use a stick of butter if you are sure it is gluten-free. Pour all the dough into the mold and place the container in an oven preheated to 180 degrees. Bake for 18-20 minutes (different ovens bake differently), check for doneness with a toothpick. The cake should look like this.

Cover it with a towel and let it cool like that. You can also leave it to cool in the oven if it cools quickly. Personally, I once burned a beautiful biscuit in this way (I left it in the oven turned off) - and it burned. Therefore, now I only use a towel - after this maneuver, the gluten-free sponge cake never falls off. Make sure that there are no drafts in the kitchen, and that the windows are securely closed - especially when it comes to the cold season.

Continue working on the gluten free cake once the cake has cooled. Open the jar of peaches and drain the compote. Using a silicone brush, thoroughly moisten the surface of the cake with compote - preferably in several passes, with breaks of several minutes. Then the cake will be well soaked.

Cut the peaches into thin slices and arrange them beautifully without removing the cake from the springform pan.

Let's move on to the most delicious, but also the most difficult part of our gluten-free cake to make - the whipped cream cream.

We dilute the gelatin with cold water and leave it to swell for half an hour, and then heat it in a water bath until the gelatin is completely dissolved. You can't boil it! When the gelatin has dissolved, leave the mixture aside to cool.

The cream should be from the refrigerator, and the bowl in which you will beat and the whisk or mixer blades should also be kept in the refrigerator or in cold water so that they cool well.

Pour the cream into a cooled container, beat until smooth foam; Gradually add powdered sugar and continue beating until soft but stable peaks form.

It is important to “catch” this moment when the cream has not yet melted into butter. When the desired consistency is achieved, pour in the cooled gelatin solution in a thin stream and immediately coat the surface of the cake with cream.

Place the remaining chopped peaches on top...

...and put the treat in the refrigerator for at least 3 hours.

Remove the gluten-free cake from the springform pan onto a plate and serve!

How to prepare a delicacy

The dessert sponge cake is made as follows. Melted margarine is combined with table salt, granulated sugar, eggs and honey. Keep on fire for ten minutes. A mixture of rice cereal is added to the resulting mass. The dough is left for fifteen minutes. There is no need to put baking powder into the cake base. It is contained in a gluten-free mixture.

The dough must be divided into six fragments, each of which is leveled with a rolling pin. The biscuits are placed in molds coated with oil. Prepared in an oven. While they are cooling, you can make the cream. To do this, margarine is ground with granulated sugar and yogurt. Five pieces of cake are brushed with the resulting mixture, and the sixth piece is crushed and placed on the surface of the dessert.

The cake should be placed in the refrigerator overnight.

Gluten-free recipe set

An excellent choice for making gluten-free baked goods is using ready-made mixtures. There are different manufacturers, and in supermarkets you can find options for any budget: Garnets, McMaster. The mixtures usually contain corn flour and other ingredients. You can prepare mixtures yourself using rice, buckwheat, and corn flour. If possible, experiment with quinoa flour, tapioca and flax products.

The texture of corn flour will become more pleasant if you add hot water to it. Yeast and soda do not affect its lightness and porosity in any way.

You can prepare gluten-free not only muffins, pancakes or pancakes, but also unusual dishes: buns, rolls, large pies:

Cookies without eggs. For 1 glass of hot water take a pinch of soda, 1 tbsp. l. oils a little sugar, flour. Add raisins, knead, roll out 1 cm and cut out cookies.
Roll with jam. To prepare delicious baked goods, you need to take half a glass of oil and half a glass of water, as well as 2 cups of flour mixture and soda. Knead, divide in half and roll into 2 rolls. Any filling can be placed inside: jam, jam, fruit. You can bake both the base without filling and the finished roll.
Cupcake without milk, eggs and gluten. The recipe can be used to create a menu for adults and children. The taste is identical to baked goods made from wheat flour, contains many vitamins and nutrients. You can add dried fruits inside. For cooking, take an equal amount of prunes, raisins and dried apricots, in total weight - up to 200 g. Also take an apple or pear. For the dough: 100 g of apple juice, 0.5 cups of rice flour, a glass of corn flour, 30 g of corn starch, 40 g of vegetable oil, 0.5 tsp. soda Dried fruits are soaked for 30-60 minutes in boiling water, depending on their initial state. If they are too dry, you can soak them for 2 hours. Chop the apples using a blender or fine grater. Mix with juice, combine with sifted flour. Dried fruits are added, then the mold is greased with oil. Pour the dough and put it in the oven at 180 degrees for 30-40 minutes.

Liver is a simple everyday treat that can also be prepared without adding any allergy-hazardous substances.

Oatmeal gluten-free cookies

Manufacturers (see photo of packaging above):

Holland & Barrett Gluten Free Oat Flour 400g
Provena Oat Flour Gluten Free Oat Flour, 400 g
Whole grain gluten-free oat flour, 400g, Provena

Composition of the third type of flour:

Calorie content of gluten-free oat flour per 100 g - 370 kcal
Proteins - 14 g
Fats - 8 g
Carbohydrates - 55 g, of which sugar - 2.1 g

Microelements:

Iron - 5.1 mg
Magnesium - 131 mg
Zinc - 3.2 mg

Homemade Gluten Free Oat Flour Cookie Recipe

Ingredients:

Oatmeal – 200 g
Olive oil – 100 ml
Quail eggs - 6 pcs.
Apple cider vinegar - 2 tbsp.
Soda - 0.5 tsp.
Sugar - 100 g or to taste

Steps to making gluten-free oatmeal cookies at home:

Combine vegetable oil with eggs, sugar and mix well.
Combine flour with baking soda and vinegar and mix.
Combine the dry and liquid mixture and stir.
Using two spoons, make small cakes and place them on a baking tray 8mm high.
Bake gluten-free oatmeal cookies in a preheated oven at 180°C for 20-25 minutes.

Imported production

Chip choko

Cookies without sugar, gluten and with chocolate pieces are presented by the Spanish company Galletas Gullon, SA. It has a crumbly structure interspersed with large grains of chocolate, consisting of corn and soy flour, potato starch, vegetable fiber, sunflower oil, soy emulsifier, salt, raising agents, flavoring , similar to natural. Does not contain ingredients that cause allergic reactions. Low calorie content of 444 kcal (proteins - 5.5 g, fats - 23 g, carbohydrates - 63 g, fiber - 4.5 g), allows you to diversify your diet with dairy-free, gluten-free, vegan diets.

Chip choko

Advantages:

low calorie content;
versatility of use;
high quality.

Flaws:

presence of synthetic ingredients.

Delicacy with the addition of a chocolate bar

The base for the dessert consists of the following products:

Three eggs.
Two large spoons of water.
70 g granulated sugar.
Mix for (110 grams).
Half a small spoon of soda.

The cream contains:

Coconut milk – 0.5 l.
70 grams gluten free rice flour.
100 g chocolate bar.
Three yolks.
A glass of granulated sugar.

To make a gluten-free chocolate cake recipe, you need to place the whites and yolks in separate bowls. The first component is combined with granulated sugar. You need to add a third of the baking mixture and water to it. Mix the ingredients. Add the rest of the gluten-free flour and soda. Beat the whites with a whisk. This product is added to the dough. The base is cooked in the oven for thirty minutes. Then the cake needs to be cooled and cut into two fragments. To make the cream for a gluten-free chocolate cake recipe, you need to break the bar. The yolks are ground with granulated sugar. Add rice flour. Coconut milk needs to be heated and the egg mixture poured into it. Keep the ingredients on the stove, stirring from time to time. Then you should add pieces of the chocolate bar and wait until it dissolves. You should get a dark mass.

The cooled cream is applied to the surface of the bottom sponge cake. Then the second tier is placed. Another layer of cream is placed on top.

Gluten-free cookies for children classic recipe

Ingredients:

Corn flour - 350 g
Rice flour - 350 g
Mineral sparkling water - 1 tbsp.
Sunflower oil - 1 tbsp.
Sugar - 0.5 tbsp. or to taste
Raisins – 50 g
Soda - a pinch

Step-by-step preparation of gluten-free cookies for children: classic recipe:

Combine corn and rice flour. Add sugar and soda and stir.
Mix vegetable oil with mineral water.
Combine the ingredients and knead the dough. Leave it to steep for 10-15 minutes.
Soak the raisins in hot water for 10 minutes, then wipe dry with a dry towel and add to the dough.
Roll out the dough into a thin layer and cut out the cookies into your preferred shape.
Bake gluten-free cookies for children for 20 minutes at 180°C.

Alternative to flour and milk

Gluten is found in large quantities in grains such as wheat, rye, barley, and oats. This means that all products made from wheat and rye flour, as well as oatmeal cookies, are prohibited.

There is practically no gluten in crops such as rice, buckwheat, corn, soybeans

It is from them that we will make flour. For this we need a regular coffee grinder. In it you need to grind the required amount of cereals (rice, buckwheat, corn). We also need starch (potato or corn) for baking. It is present in many recipes.

Milk can also be replaced with other products. Special lactose-free milk is sold in stores. There are plant analogues: soy milk, almond milk. In some recipes, you can add vegetable oil instead of milk.

Gluten-free flours

Walnut cake without flour

This recipe cannot be called dietary, as it contains a lot of protein and sugar. But the benefits of the absence of gluten will be noticeable, especially for those who are allergic to it or have contraindications. Walnut cake can be served at a holiday table or just for an evening dinner. Its preparation time is 1.5 hours.

Ingredients:

hazelnuts (hazelnuts) – 350 g;
2 tsp. baking powder;
eggs – 6 pcs. (whites and yolks will be used separately);
sugar (to taste).

For decoration:

0.5 l cream;
crushed nuts – 2 tbsp. l.

To prepare you need:

Prepare a baking dish, grease it with oil, preheat the oven to 170 degrees.
Make nut flour: grind hazelnuts in a coffee grinder and add baking powder.
In a large bowl, beat the yolk with sugar until pale yellow. Add the nut mixture with baking powder.
In another bowl, beat the whites. Separate 1/3 of it and add it to the yolk. While whisking, gradually add the whites until the consistency is the same color.
Pour the batter into the prepared pan. Bake in the oven for 1 hour. You can hold it for 10–15 minutes longer. The top of the finished cake should spring back.
Wait for the cake to cool completely and cut it into 3 parts. Brush the space between them with whipped cream.
To decorate, cover the sides and top with cream. You can sprinkle with crushed nuts.

To make the cream fluffy, you need to choose a fat content of at least 30%. And the product and the container in which it is whipped must be cold.

Shortbread gluten-free oatmeal rice cookies

Ingredients:

Rice flour - 2 tbsp.
Oatmeal - 4 tbsp.
Walnuts - 20 pcs.
Water - 0.4 tbsp.
Sour cream 15% - 1 tbsp.
Cocoa powder - 1 tsp.
Sugar - 4-5 tbsp.

Step-by-step preparation of gluten-free oatmeal rice cookies:

Mix rice and oat flour with sugar and cocoa.
Pour water over the dough and stir until smooth. You need to get a viscous dough.
Add sour cream and stir again.
Chop the walnuts and add to the dough.
Line a baking sheet with parchment and spoon out the dough, leveling it into equal sized cookies.
Place the baking sheet in a preheated oven at 170°C and bake for 30 minutes.
Store gluten-free oatmeal rice shortbread cookies in a box in the refrigerator for 5-7 days.

Shortbread

There are so many gluten-free shortbread recipes out there. Let's stop at the oatmeal and rice treat.

Components:

two tablespoons of rice flour;
four tablespoons of oatmeal flour;
20 peeled walnuts;
one spoon of low-fat sour cream;
one dessert spoon of cocoa;
half a glass of water;
granulated sugar to taste.

To prepare such a delicacy, you should follow a number of steps:

Both types of flour must be mixed with cocoa and granulated sugar.
Pour the resulting mixture with water and knead until viscous.
Next, stir in sour cream and chopped walnuts.
Spoon even lumps of dough onto a baking sheet lined with parchment paper. They should be the same and small.
Bake cookies in the oven at 170 degrees for about half an hour.
These cookies should be stored in the refrigerator for no more than one week.

Gluten Free Pizza Mix

You can make a delicious pizza base without using wheat flour. Regular oatmeal, which can be found in any kitchen, is suitable for this.

Recipes for the Moulinex bread machineBaking with nuts

You will need:

A glass of oatmeal;
Three eggs;
60 gr. cheddar cheese;
Salt;
Black pepper;
Tomato paste;
Ingredients for filling (chicken fillet, olives, mushrooms and herbs).

Cooking method:

Oatmeal must be chopped. To do this, set the blender to the most powerful mode and grind the oatmeal to flour.
Beat the eggs. Add flour to them. Mix thoroughly.
Grate the cheese on a fine grater.
Add grated cheddar cheese to flour mixture. Add salt and pepper.
It is best to bake pizza using baking paper. Roll out the dough thin and place it on a baking sheet.
Place the dough in the oven for 15 minutes until the pizza base is lightly browned.
Remove the dough from the oven. Grease with tomato paste, place grated cheese and filling on the base. Place the pizza in the oven for another 15 minutes.

Baking for fasting people

110 g sugar;
90 ml water;
225 g wheat flour;
15 ml vinegar;
6 g soda;
210 g corn flour;
110 ml oil.

Time – 30 min.

Calorie content – 369 kcal/100 g.

How to make lean cornmeal cookies without eggs:

Both types of flour need to be sifted and sugar added to them, mixed;
In a separate container, combine the oil with water, stir with a fork or whisk;
Dissolve soda in a large spoon of vinegar, and then pour it into the water-oil liquid, stir;
Now pour the liquid into the flour mixture, stir and knead into a fairly fatty dough. There is no need to add more flour;
Let the dough rest for about ten minutes, then cut it into pieces that need to be rolled into balls. Place them on a baking sheet; it is not necessary to grease it;
After this, bake at 180 Celsius for a maximum of twenty minutes.