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BTD Forums  /  Cook Right 4 Your Type  /  ISO cookies
Posted by: 541 (Guest), Friday, April 13, 2007, 1:52am
I am looking for a gluten free cookie that tastes good and will ship well to Iraq. It takes about a month to get there any suggestions???
Posted by: Alia Vo, Friday, April 13, 2007, 1:56am; Reply: 1
Welcome to the forum, kalessan.

Have you perused the Recipe Index for cookie recipes and ideas.  You could probably use any number of the recipes and substitute with non gluten grains/ingredients:
http://www.dadamo.com/typebase4/recipes.htm

Alia
Posted by: 541 (Guest), Friday, April 13, 2007, 2:03am; Reply: 2
Thanks...I appreciate that, but I was kind of wanting feed back on how they taste and if anybody has shipped any to an APO AE service address what condition where they in upon arrival
Posted by: Don, Friday, April 13, 2007, 2:06am; Reply: 3
What blood type are you wanting to bake cookies for?
Posted by: 541 (Guest), Friday, April 13, 2007, 3:11am; Reply: 4
well, several guys will be getting my cookies, so I'm not 100% sure. mainly want them to be gluten free but the 1 guy is an O
Posted by: italybound, Friday, April 13, 2007, 3:16am; Reply: 5
kalessan, wishing you a warm welcome to BTD and the forums!!!!
And bless your heart for thinking so kindly of our service people. (clap)(clap)(clap)(clap)(clap)(clap)(clap)(clap) :K)
Posted by: Jane, Friday, April 13, 2007, 5:31pm; Reply: 6
How about Pamela's Pecan Shortbread cookies made with Rice Flour?  Google their site, they have a bunch of different gluten free cookies.
Jane
Posted by: Jane, Friday, April 13, 2007, 5:33pm; Reply: 7
I should have added:  Why not send some Unibars?  The chocolate cherry ones are soft and chewy, really delicious.
Jane
Posted by: Peppermint Twist, Friday, April 13, 2007, 7:29pm; Reply: 8
Jane, your Unibar sugggestion is GREAT. Before you said that, I had been thinking along the same Pamela's line that you mentioned in your previous post, but the thing is:

1. The Pamelas could break up significantly in shipping--they'll still taste good though *lol*.

2. The Pamelas are gluten-free, but have some baddies in them and are basically junk/empty calories/starch/sugar.

The NAP bars, in contrast, will ship fantastically well and they are nutritious as well as delicious! What a fantastic idea.

Jane, you win the prize for best idea of the day. The prize is...well, there is no literal prize, but you do have the satisfaction of knowing that you may have spared some people from having their carb cravings triggered the way we both know Pamela's cookies can, and instead they will get a protein fix and a delicious treat at the same time.

Unibars--yessssssssssssssss!
Posted by: Jane, Friday, April 13, 2007, 8:10pm; Reply: 9
Thank you.  I was munching on one at the time I was typing the Pamela's note and did one of those slap myself on the side of the head things - duh!
Jane
Posted by: Brighid45, Friday, April 13, 2007, 10:13pm; Reply: 10
Hi kalessan, nice to meet you :)

You can use spelt flour as a substitute for wheat flour in most cookie recipes. I make a lot of cookies to ship to 'my' soldiers, they're the basic Toll House chocolate chip recipe made with organic ingredients, Ghirardelli 60% cocoa bittersweet chips and evap cane juice, and I'm told they are a big hit. (I sure get requests for more more more anyway! LOL) Ditto oatmeal-raisin, which are made with organic oats and raisins etc. Both kinds hold up well to being bounced around and don't get too stale if they're put in airtight containers.

You could try subbing brown or white rice flour and add in ground flaxseed to help the cookies hold together, otherwise they'll never hold up during shipping. Just warn potential consumers of the, ah, possible laxative effects of the flaxseed! :) Also, cookies made with rice flour don't brown nearly as much, so they can look underbaked.

Welcome to the board! I look forward to your posts :)
Posted by: Jill N, Friday, April 13, 2007, 10:25pm; Reply: 11
Quoted from Brighid45
Hi kalessan, nice to meet you :)

You can use spelt flour as a substitute for wheat flour in most cookie recipes. I make a lot of cookies to ship to 'my' soldiers, they're the basic Toll House chocolate chip recipe made with organic ingredients, Ghirardelli 60% cocoa bittersweet chips and evap cane juice, and I'm told they are a big hit. (I sure get requests for more more more anyway! LOL)


I too have used the Toll House recipe for chocolate chip cookies making the substitutions Brighid45 mentioned.  I used agave nectar as the sweetener and I also just pressed the dough into a 9x13 Pyrex dish to make cookie bars instead of cookies.  They are fabulous!!!
Posted by: Alia Vo, Friday, April 13, 2007, 10:43pm; Reply: 12
Nut butter cookies would be another option. Please peruse the following recipe from one of our bloggers, Carol the Dabbler:

http://www.dadamo.com/bloggers/42/

Alia
Posted by: Don, Saturday, April 14, 2007, 12:26am; Reply: 13
Spelt has gluten, so if you really want to send gluten free cookies don't use it.
Posted by: Vicki, Saturday, April 14, 2007, 3:58am; Reply: 14
These are easy to slap together...

1 1/2 cups of white rice flour (asian store flour is much finer and will make a nicer mouth feel cookie)
1/4 teaspoon salt
1/2 - 1 teaspoon ground ginger root
1/4 - 1/2 teaspoon ground clove
(optional tiny pinch of cayenne for kick if BTD compliant)
1/2 cup of agave nectar or similar sweetener
3 tablespoons of molasses

Preheat oven to 350F
Line cookie sheet with parchment paper

Mix together dry ingredients.  Stir sweeteners together and stir into the dry ingredients.  This will make a stiff dough.  Form small balls and arrange on cookie sheet - if desired, press balls to flatten.  Bake for 8 to 12 minutes or so.  Place warm cookies in an airtight container to cool which helps them retain some moisture rather than turning into rocks.  

Option...to lighten the cookie giving it a softer texture, I add about 1/4 - 1/2 cup of soft, but not melted, ghee when adding the sweeteners.  I don't know if this will hold up well to the long shipping.  You could use an oil instead and see what that does.  If the ones with ghee look sunken/wet when cool then bake a bit longer next time.  The cookie is lighter and more pleasing with the ghee, but it may shorten the shelf life.  
Posted by: 541 (Guest), Saturday, April 14, 2007, 10:56am; Reply: 15
Thanks these are all great ideas, I appreciate them all especially the homemade ones. I'll try several and make them cake-shaped and ship whole to minimize breakage  during shipping.

My Sgt. and his guys will appreciate your help!
Posted by: Brighid45, Saturday, April 14, 2007, 12:56pm; Reply: 16
The reason I suggested spelt flour is because cookies made with it hold together better, mainly because of the gluten content. For me it's an okay compromise between regular wheat flour and rice flour, but MoDon is right--if you want to send GF cookies, rice, amaranth or other GF flour is the way to go. :)

Alia's suggestion for nut butter cookies is a good one. Almond butter makes a really delicious cookie. I've made walnut butter cookies with chocolate chips and organic rice crispies added in, they were very popular! The oatmeal-raisin cookies were also a big hit. Homemade fig bars are another favorite. They are not hard at all to make, and they hold up well to shipping. You can also make different fillings from dried fruits to put in the bars besides figs. Apricot bars were a big hit.

Anyway, hope this helps :)
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