Fork and Beans
Making allergen friendly food fun for the family
I’m making Christmas Lights Cut Out Cookies from the magazinew Gluten Free Holidays, is a shortbread sugar cookie. My question, can I keep the dough refrigerated overnight and bake the next day?
If you do, you might find the dough a bit crumbly. But all is not lost if so, Just warm it up a little between your hands and should be fine. Haven’t chilled the dough so I am just guessing 🙂
Hi, I’m new to the vegan world. We are not vegans but I have two children one with eggs allergy and another with a dairy. We are don’t need to be gluten free but I’m very interested in your recipes. I was wondering if I can use all purpose flour instead of the mixture of weights of the gluten free flours? If so is it a one to one ratio? Thanks so much. Can’t wait to try some of your cookie recipes for Christmas 🙂
Hi Cara (great name, by the way) 🙂
You can most definitely use regular flour! Just add up the total measurement of the flours and starches listed in the recipes and replace with your own flour.
I used your Graham Crackers as a base for Moon Pies. Starting with your flour blend, I swapped out the Molasses for Dark Agave, used Coconut Sugar rather than Brown Sugar and omitted the cinnamon. Perfect! I love, love, love the texture. Thank you.
Huzzah! I am so pleased that Laurel is pleased with my recipe 🙂
I made the vegan gluten free thin mints today to take to a monthly vegan potluck and they were a huge hit! Thanks for the recipe 🙂 I followed it for the most part, but made a few substitutions -instead of vanilla extract in the cookie itself, I used organic peppermint extract; Instead of Ener-G Egg Replacer, I used 1 TBSP ground flax seeds mixed with 2 TBSP water; I used raw cacao powder instead of unsweetened cocoa powder and used only semi-sweet vegan chocolate chips (no dark chocolate) for the coating mixed with more organic peppermint extract (didn’t have any peppermint oil-just extract)
Great to hear, Jenn!!! xo
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