Want to convert your grandma’s cookie recipe to gluten-free? This book will show you a simple conversion process so you can get back all of the magic from your family’s cookie tradition.
You’ll also get the recipes for the 5 Most Epic Gluten-Free Cookie Recipes of All Time. Yep, they’re all gluten-free and converted from recipes passed down by real grandmothers. They’re well-tested, easy to make, and wickedly good.
Get These 5 Epic Gluten-Free Cookie Recipes:
1. Sugar Cookies. Over 200 years old, this old-world family recipe lives on for those who can’t eat the gluten. Instantly pacifies unruly children and adults alike.
2. Gingerbread Cookies. A spicy, healthier version of the buttery classic, this recipe can easily be made dairy free and egg-free for people with multiple food allergies.
3. Abuelita Spicy Hot Chocolate Cookies. Abuelita means “little grandmother” in Spanish, and this recipe turns the intoxicating magic of traditional spiced hot coco and puts it in a cookie.
4. Peanut Butter Kisses. With love from “Grandma Kitty,” Christmas in our house isn’t magic unless we get a batch of these.
5. Classic Chocolate Chip. The recipe that started it all – not only the first scratch recipe I ever made (with my grandma, of course) but it’s also the first recipe I converted to gluten-free. Super quick, easy, and makes a cookie that’s epically chewy with just a perfect bit of crunchy.
So what’s the biggest secret of great gluten-free baking? It’s the right mix of flour. This book makes it simple and breaks it down so you’ll learn how to bake your best cookies ever.
This book uses a simple mix of 3 kinds of flour (plus a little xanthan gum with alternatives given):
1. Tapioca flour/starch
2. Brown rice flour
3. Sorghum flour
Easy, right? You don’t need 17 types of flour, just these 3, plus some xanthan gum.
So get this book, dust off your recipe cards, and get started rekindling your family traditions so you can eat cookies.
Happy Baking!
