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Discussion Starter · #1 ·
Just checking. I'm making cookies for someone with a gluten allergy. I don't want to have eggs in the house at all, but will get some if I have to.
 

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Everything from Ener-G that I've ever eaten was gluten free...we've had the pretzels, crackers, bread, and a few other things. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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yes <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Discussion Starter · #5 ·
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<div>Originally Posted by <strong>Chanley</strong> <a href="/community/forum/post/7313888"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">make sure you line your cookie tray with parchment paper<br><br><br>
Dont use a wooden spoon, use metal.</div>
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What will the parchment paper do? I didn't use it tonight and the cookies would not spread. They're lumps. Not cookies. I even had to bake them for about 5 minutes longer at a temp 10 degrees higher than the recipe called for!
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>Caden's Mom</strong> <a href="/community/forum/post/7313970"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">What will the parchment paper do? I didn't use it tonight and the cookies would not spread. They're lumps. Not cookies. I even had to bake them for about 5 minutes longer at a temp 10 degrees higher than the recipe called for!</div>
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The parchment paper protects against cross contamination. If your cookie sheets are non-stick, they're already gluten contaminated and can't be decontaminated. The parchment paper is a barrier.<br><br>
What recipe did you use?
 

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Your cookie sheets are contaminated with gluten. Someone w/ CD is likely to react to even minute traces like this.<br><br>
If the cookies were lumps, you may have too much flour. What was your recipe? Maybe we can help you figure this out. My cookies don't usually spread like regular cookies, but they're not usually hard, if that's what you mean by lumps. If they're nice and soft, but not flat like you're used to seeing them, then flatten them a little before baking. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
ETA posted at the same time as jocelyndale <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Discussion Starter · #8 ·
I'm not eating these cookies BTW, so some it contains our allergens.<br><br>
Thanks for the tip on the parchment paper. Will wax paper do the same thing?<br><br>
1/2 c butter softened<br>
1/2 c shortening (butter flavored)<br>
1 c brown sugar<br>
1/2 c granulated sugar<br>
1 tsp baking soda<br>
1 tsp vanilla<br>
2 eggs (used Enger-G instead)<br>
2 1/2 c flour<br>
12 ounces of chocolate chips (I didn't measure, just used what was left in the bag from the last time I made these, the chips were in the freezer prior to baking)<br><br>
Mix shortening and butter add baking soda mix in egg and vanilla. Stir in flour and chocolate chips and bake.<br><br>
And since they had DS's allergens, I couldn't taste them to see what was wrong. I had to rely on DH and he can't really figure out what was wrong by taste, like I sometimes can.<br><br>
ETA: Note this batch wasn't for the gluten free person. That's coming up next week. I just wanted to be certain that I could use enger-g for him. I'll be getting rice flour and wanted to know if I had to get eggs too. He'll probably get sugar cookies since chocolate chips sometime have gluten in them, I believe.
 

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You can't bake with waxed paper. Foil is fine, though. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Did you sift your flour? Sometimes that will help. If they cookies aren't spreading, it's usually too much flour. If you did sift the flour, try using a little less, take out a Tbs or 2. Also, is your baking soda new? Baking soda goes bad fairly quickly if not stored in an airtight container.<br><br>
DOn't use waxed paper, you can't bake on that. If you don't have parchment paper, use aluminum foil. Or even cut up paper bags. If your cookie sheets aren't nonstick, don't worry about it, just scrub them really really well.<br><br>
Same goes for when cooking allergen free foods for yourself. I can't tell you how many "mystery reactions" Liam had before someone told me about kitchen tool cross contamination! ANd I always forget to mention it since he's no longer that sensitive and I don't worry about it anymore (except for egg. I still have pans I use for egg and not for my and his food.)<br><br>
ETA, boy that must have taken me a long time to type (darn, I really need to learn how to type!) b/c once again, I was posting before/at the same time as jocelyndale. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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I'm up WAY past my bedtime. lol. I don't know why I hate going to bed so much. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 
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