Gluten Free Easy Winter Issue 2008

Enjoying the Holidays Gluten-Free!


Turkey, potato pancakes, egg nog, and fruitcake; are just some of the dishes that we are accustomed to having over the holidays. For most of us the celebration during holidays usually revolves around the food, and the planning of the festive meals.

As family and friends get ready to celebrate around the dinner table, those following a gluten-free diet may find these times challenging and frustrating.

Gluten is found in breading, stuffing, fillings, sauces, soups, desserts, cereals, and pastas. Since so many traditional holiday meals contain gluten, planning a gluten-free holiday meal can feel a bit overwhelming. However, with a little planning following a gluten-free holiday menu can be delicious, and safe.

Here are some helpful ideas to get you through the holidays:

  • Stock up on gluten-free ingredients, and educate yourself on what foods contain gluten like: casseroles, gravies, salad dressings, beer, and soy sauce. Make sure you have gluten-free versions of all your favorites on hand.

  • Take advantage of gluten-free resources, recipes, and cookbooks that are easily accessible. Check out our gluten-free product listings, and resources listed in our expanded resource section: ( Also many gluten-free products are available in many grocery stores, and health food stores.

  • Try some of the delicious gluten-free flours now available such as; bean, nut, soy, corn, potato, rice, coconut, tapioca, grits, quinoa, teff, buckwheat, millet, amaranth, or sorghum flour to bake cookies, cakes, and rolls.

  • Being invited to dinner parties can be tricky. For situations like this, it is important to talk to the host before the party, see what is planning to be served so you can bring a gluten-free dish with you.

  • If your plans include dining out at a restaurant, try to check out menus ahead of time, or call the restaurant. There are also many restaurants that have gluten-free menus, check out how to find a gluten free restaurant under our expanded resources section,

  • Don’t be afraid to remind the waiter to be careful about your meal preparation to avoid gluten contamination. In all cases it is always best to talk to the manager or the chef if you can to make sure they are especially careful with your selections.

Newsletter Sign Up, click here

featured Chef

Jacqueline Mallorca
Author of "The Wheat-Free Cook, Gluten-Free Recipes for Everyone"

Living Gluten-Free

Read this beautiful portrayal of gluten-free living written by;
Jacqueline Mallorca, chef and author of “The Wheat-Free Cook
Click Here


Looking for Some Delicious Holiday Treats?

This month our Featured Chef Richard Coppedge from The Culinary Institute of Amercia in Hyde Park brings us: Linzer Cookies, Éclairs and Lean Bread.

featured Chef

Richard J. Coppedge, Jr., C.M.B.,
Professor in Baking and Pastry Arts
The Culinary Institute of America
Author of Gluten Free Baking

Trying to find a Great Gluten-Free Bread, Cookies, or Pizza?

Check out our gluten-free product listing. Every month more products are added to our database so make sure you check it out regularly.
Click Here


Confused about Information about Gluten?

Learn the latest information by visiting our gluten facts area.
Click Here





Contact Us

Marlisa is available for presentations, workshops and culinary demos.
Click Here

Double Chocolate Chip Cookies

chocolate chip cookies


  • 2 ¼ Cups all purpose gluten-free blend below
  • ½ Cup Brown rice flour
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1tsp Salt
  • 2 tsp Xantham gum
  • ¾ Cup white sugar
  • ¾ Cup brown sugar
  • 2 Eggs slightly beaten
  • 2 Sticks of butter
  • 1 tsp Vanilla extract
  • 12oz Semi sweet chocolate chips (Like Nestles)
  • 6 oz Semi sweet chocolate chunks ( Like Nestles)


  1. Preheat oven to 350.
  2. Combine all dry ingredients except sugar and chips;
  3. Cream butter, add sugar and cream some more, add eggs and vanilla extra.
  4. Mix flour mixture into creamed mixture, if too wet add a little extra flour blend. Dough should be wet but holds together well.
  5. Add ¾ of the chips, reserving the rest of the chips and chocolate chunks for topping. See tips below for baking.
  6. Use a tbsp scoop to place cookies on the baking sheet, spray scoop with cooking spray to make it easier to get off batter. Scoops that have the handle to push out dough best.
  7. On each baking sheet only put 2 cookies on each row on the baking sheet because they may spread out into each other.
  8. Bake cookies until they are just starting to brown but a little white in the middle. Remove from oven let sit for about 1-2 minutes and remove from baking sheet and cool on aluminum foil or rack.

Baking Blend
Should be mixed and kept on the side in a container to be used instead of flour in recipes.

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch or corn starch
  • 1 cup tapioca flour
  • 1/2 cup chick pea or almond flour

Servings: 48 cookies

In this Issue:

Helpful Ideas to get you through the Holidays

Double Chocolate Chip Cookies Recipe

Living Gluten-Free, by Jacqueline Mallorca

Looking for Some Delicious Holiday Treats?
Ideas from Chef Coppedge, this Month's Featured Chef

Trying to find a Great Gluten-Free Bread, Cookies, or Pizza?

Confused about Information about Gluten?

Contact Us
© Gluten Free Easy, © Total Wellness, Inc. and Marlisa Brown MS RD CDE CDN, All Rights Reserved, Issue 1.0 Dec 2008