A Free From (Not Guilt) Festive Treat: Gluten-Free Piped Cookies

“Between two evils, I always pick the one I never tried before.” Mae West

There’s no shame in admitting the truth: gluten is what makes baked goods pillowy, chewy and elastic. Gluten is a protein, providing structure to baked goods so they don’t crumble apart. Gluten also creates little pockets of air in the batter to produce light, fluffy baked goods. Even though gluten is nice and strong, it is also what lends that tender elastic crumb to cakes and breads. However, it is possible to create great baked goods, through following simple advises:  never use a single gluten free flour, instead, use a mixture of different gluten free flours and a starch. Incorporate protein into the gluten-free flour blend with a high-protein flours, such as amaranth, quinoa, millet, sorghum, buckwheat, bean flours and nut/seed flours. One may need to adjust the amount of flour used when converting traditional gluten-filled recipes to gluten free. Resist the temptation of adding more flour or starch to a recipe until tested as written, even if the batter looks too thin. For gluten free baked one must measure flours and starches properly. Psyllium husk is a wonder ingredient that achieves brilliant result when preparing gluten-free goods.

“I can resist anything except temptation.” Oscar Wilde


380 g gluten-free flour
1 tsp gluten-free baking powder
1 tsp psyllium husk
2 tsp vanilla extract
330 g butter
2 eggs
1 egg yolk
120 g powdered sugar
Zest of 1 lemon
80 g cornstarch


Line baking sheets with baking paper. Preheat the oven 180 degrees C. Whisk soft butter, powdered sugar and vanilla sugar until light and frothy. Mix in eggs, egg yolk and lemon zest. Mix flour and cornstarch then blend into dough mixture. Fill dough into piping bag with star nozzle and pipe different shapes onto baking sheet. Bake on middle shelf for 10 – 15 minutes until lightly golden. Remove cookies on baking paper from baking sheets and allow to cool completely. If desired, dip cookie tips or half the cookie into melted chocolate coating and leave to set on baking paper. These cookies tastes best after 3 to 4 weeks of storage in airtight container.

“Self-knowledge is better than self-control any day,” Raquel said firmly. “And I know myself well enough to know how I act around cookies.”  Claudia Gray

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: