I’m working hard these days on devising new recipes for my family. It’s been quite the journey - baking and cooking up a storm and using my poor family as guinea pigs.
They haven’t complained so far: especially since I’m also working on recipes for things like crepes, pies and other goodies.
We are avoiding oxalates - which are implicated in a number of conditions. We’ve found that following a low oxalate diet has helped significantly reduce the severity of my son’s seasonal allergy reactions, which has been great. Between our recent experience with adding bee pollen to our diets and this new dietary approach, my son has been able to go through the entire summer without antihistamine!
So, I keep working on making sure that our family favorite foods are revised to make them low oxalate. It’s a challenge - low oxalate eating is not like your regular avoidance diet - but it’s been well worth the effort.
My latest contribution is a gluten-free and low oxalate cookie!
My husband is Dutch - born and raised. North American cookies just do not cut it for him! So, when I saw a very easy looking gluten-free recipe for Dutch Sugar Cookies, I figured it would be a snap to change into into something low oxalate compliant as well.
I was right!
Check out my latest recipe. Make it for you and yours and enjoy! You can make this dairy free as well as gluten free. I include the substitutions below.
==================================================================
Monique’s Gluten-Free And LOD Dutch Sugar Cookies
Ingredients:
1/2 cup rice flour
1 cup potato starch
1 cup corn starch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup butter (or combination of butter and coconut oil - or straight coconut oil for dairy free)
1 egg or egg substitute
2 teaspoons vanilla extract
additional potato starch for kneading / rolling dough
Instructions:
Preheat over to 350 degrees.
In a small bowl, whisk together flours, baking powder, xanthan gum, and salt. Set this aside.
In a larger bowl, cream the sugar and butter or shortening together. Beat egg. Cream in egg and vanilla. Make sure that all “wet” ingredients are well blended.
Add dry ingredients, mixing enough to combine everything. The dough will be a very soft ball. If it is too “sticky”, add a bit more potato starch until it can be formed into a soft ball.
Using about half of the dough, roll it out between either parchment paper or wax paper. Sprinkle bottom layer of paper liberally with potato starch before rolling! Also sprinkle starch on top of the dough. Dough should be an even thickness of about 1/8 inch once rolled. Then, use either a cookie cutter or simply cut the cookies as squares (which is what I did). If the dough becomes to “floppy” or loses its shape, place in the refrigerator for a few minutes to allow it to stiffen up and then roll again. (The good news is that - unlike gluten dough - you can’t overwork it!).
Place cookies on an ungreased pan for baking.
Bake cookies for about 13-16 minutes, depending on the thickness of the cookie. Let them cool slightly before you remove them from the pan. These cookies tend to be “delicate” and break easily, so easy does it!
Makes about 40 cookies. With 40 equally sized cookies, each is 1.5 mg oxalate.
Enjoy!
