Some people have problems processing gluten in their diet. They may be gluten intolerant or have Celiac disease (more serious), both of which can lead to pain and discomfort. Needing to avoid gluten, which is found in wheat, barley, rye and many processed foods, makes it necessary to find gluten-free alternatives.
If you don’t have a gluten intolerance problem, you probably don’t realize how many foods have gluten in them. Here are two 4th of July recipes you may want to try for yourself or a friend or loved one who is gluten intolerant.
Quick and Easy Chocolate Peanut Butter Cookies
- 1 cup peanut butter
- 1 egg
- 1 cup sugar
- 1 container of marshmallow fluff
- 1 12-ounce package gluten-free chocolate chips
- 1 tablespoon shortening
- (Optional items: candy sprinkles, gluten-free white chocolate chips, raisins, or other ingredients up to 1/2 cup)
Begin by preheating your oven to 350 degrees. Combine the peanut butter and sugar and then add the egg. Stir these until well combined. Spoon this mixture onto an ungreased baking sheet. Bake the cookies for 7-11 minutes or until they’re slightly brown. Remove them from the oven and allow them to cool.
In a microwave-safe bowl, combine the chocolate chips and shortening. Stir frequently. Place a spoonful of marshmallow fluff on the cooled cookies, top with another cookie, and then dip the cookies in the melted chocolate. Allow them to cool on a wire rack and add sprinkles if desired.
Red, White and Blue Gluten-Free Cupcakes
- 2 1/4 cups all-purpose gluten-free flour
- 1 1/3 cups sugar
- 2 teaspoons xanthium gum
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (you can substitute same amount of margarine or 1/4 cup applesauce)
- 1 cup milk (you can substitute same amount of rice milk)
- 1 teaspoon vanilla
- 2 large eggs
- 1 jar strawberry ice cream topping
Preheat your oven to 350 degrees. Line or spray a cupcake tin to avoid sticking cupcakes.
In a large bowl, combine the flour, xanthium gum, baking powder and salt. Mix well. Add a stick of butter, vanilla and the milk. Beat this for about one minute, being sure to scrape the sides.
In a small bowl, beat the eggs for about one minute before adding the sugar. Beat the mixture for another minute. Add this to the dry ingredients and beat for about 1 1/2 minutes on high speed.
Fill the cupcake pan about 1/2 full in each hole. Next, place 1 teaspoon strawberry topping on top of the batter and then fill the cup to about 2/3 full. Bake these in the oven for about 25 minutes. Allow them to cool for five minutes before removing them from the pan. They should cool completely before frosting them.
- 1 cup softened butter (2 sticks)
- 2 teaspoons vanilla
- 4 cups sifted powdered or confectioner’s sugar
- 4 tablespoons milk
- 5 drops blue food coloring (more or less to reach the desired shade)
Beat together the butter and vanilla for about 30 seconds on medium speed. Slowly add two cups of the powdered sugar while beating. Add two tablespoons of milk and then the rest of the powdered sugar. Add the remaining milk in small amounts until you get the correct consistency for frosting your cupcakes. Add red, white and blue sprinkles if desired.
If you know someone with gluten intolerance they’ll appreciate having gluten-free 4th of July desserts available for them to enjoy the same as everyone else.