For Maggie (GF Xmas cookies)

So many people now just don’t get along with Gluten…me, I eat everything but am just one of the lucky ones and in our house we have to do GF and low FODMAP meals. Here are some ideas to get you cooking up a storm this Christmas and don’t let the GF kids miss out on getting in the kitchen, using their hands and getting creative. It isn’t uniquely my dough recipe but I have adapted it from one found on the world wide web to be one I can use for the Xmas Baking workshops these hols for my GF kids ( of which there are a few this year). Have a go, roll between two sheets of baking paper and read the ingredients of the hard boiled sweets carefully to make sure that the thickener used is not wheat based or to be really sure, use sweets labelled gluten-free. By the way for those of you who have a dairy-free child in the house, just use a dairy free spread instead of the butter. Happy Baking!
Gluten-Free Stained Glass Window Xmas Cookies


1 c caster sugar

1 c softened butter

2 large egg yolks

1 tsp vanilla

2  and 1/4 c Gluten-Free Flour Blend (see below)

1/4 tsp salt

Boiled sweets for the stained glass window centre (crush them while in the wrapper with a rolling pin or gently with a hammer)


  1. Combine sugar and butter in bowl.
  2. Beat at medium speed, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed.
  3. Add flour blend and salt; beat st low speed until well mixed. Cover; refrigerate 1 hour or until firm.
  4. Heat oven to 180°C.
  5. Get two pieces of baking paper and place some dough on top, sprinkle with a little GF flour and place the other sheet of paper on top and gently roll the dough, one-half at a time (keeping remaining dough refrigerated), to 1cm thickness.
  6. Cut some large shapes from the dough and carefully remove the ouside dough with a butter knife as it rips very easily.
  7. Cut a smaller shape or two from the large shape and place some of the sweets that have been crushed ( dont over-do it or they will ooze everywhere).
  8. Bake on the paper on a baking tray for 10-12 minutes or until edges are lightly browned and the lolly has hardened into a ‘window’. Let stand on the baking tray to cool completely.


Gluten-free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

*As of 4/12/2018 the tapioca starch brand I use (see pic) is available at Coles in Asian section for $1.49

Gluten Free Wraps

These began as some experimental fun and I also used them as dumpling wrappers when doing some GF Asian dumplings and the kids liked them better than the usual wrappers.

1 c potato flour
1/2 c tapioca starch
1/2 tsp salt
1 c boiling water

  1. Mix all of the ingredients together and leave to sit until cool.
  2. Get 2 sheets of baking paper and put a little GF flour on the surface before placing a dough ball on top then add a little Gf flour to the top of the dough ball before adding the sheet of paper on top.
  3. Roll on top of the paper until you stretch out a wrap sized circle.
  4. Heat a pan with a little rice bran oil on a medium heat for a couple of minutes.
  5. Add the wrap and cook for about 2-3 mins and turn carefully and cook on the other side.
  6. Use as wrap with salad and cheese or meat or also try topping with passata, herbs and mozzarella cheese and popping into a hot oven for a GF pizza. Yum!