Comments on: recipe: wheat and dairy free molasses cookies

By: Izzy

Izzy — Sat, 10 Dec 2011 22:24:07 +0000

Made these with Bob’s Red Mill all-purpose gluten free flour mix instead of rye flour and coconut oil as shortening and they turned out great! Just spicy enough, crispy around the edges, and chewy in the center like a traditional molasses cookie. Yum!

By: Megan

Megan — Thu, 10 Dec 2009 18:33:27 +0000

Harmon’s carries a product called Pamela’s Pancake and Baking mix that substitutes perfectly for flour in my gluten free baking. Just sub the rye flour in exact amounts for Pamela’s. You’ll also need to omit the baking soda because Pamela’s already has it.

By: Jen

Jen — Wed, 25 Nov 2009 04:04:55 +0000

thanks for checking out the recipe everyone.
Barbara – they’re for a wheat allergy so the substitution from wheat to rye flour was an easy one. I’m not sure what flours would be best for a gluten free recipe but if you have a suggestion please leave one!

By: Barbara

Barbara — Sat, 21 Nov 2009 14:45:55 +0000

Came in through tastespotting.

Just a heads up–if you’re eliminating wheat because of gluten intolerance/celiac disease, rye still isn’t safe. Wheat, rye, barley, spelt, and kamut all have gluten in them. Oats are usually safe, especially if they’re certified gf.

If you’re just straight up allergic, these look tasty and spicy!

By: Free Coconut Recipes

Free Coconut Recipes — Sat, 21 Nov 2009 01:49:38 +0000

Looks delicious! Congrats on your recipe post to TasteSpotting!

By: Alisa - Frugal Foodie

Alisa - Frugal Foodie — Sat, 21 Nov 2009 00:17:49 +0000

Oh wow, those cookies look fantastic! Molasses cookies are one of my favorite holiday treats.