Navigating the wheat free, gluten free diet

Posts tagged ‘Trefoils’

Help Make Gluten-free Girl Scout Cookies Happen

Earlier this year, I posted a recipe for homemade gluten-free girl scout cookies, Trefoils to be exact, that didn’t really taste like the real thing, but were an admittedly delicious substitute.  Yet all the while I was thinking of how nice and convenient it would be to bring home a box of real gluten-free girl scout cookies, along with some Thin Mints and Tagalongs for my gluten friendly pals.

Now, a troop mother in Long Island is looking to make that happen.  Her daughter, Elle, has celiac disease, and though she has sold numerous boxes of the annual treats, she’s never tasted one herself.

[Stacy] Malinow said, “When my daughter is asked what’s your favorite cookie, she has a tough time with that, because she can’t answer that. She generally says Thin Mints, because she knows she likes mint, but she’s never had the cookies.”

I think she should start answering honestly – that no cookie is her favorite because the organization doesn’t feel like there’s enough demand.  If that doesn’t tug at your heartstrings as you stand there buying cookies from a girl who’s never had them, you don’t deserve them.
Malinow estimates that 131,000 girl scouts have food allergies that prevent them from eating the cookies that fund their girl scout troops activities.  Malinow has started a petition to prove the demand is there.  You can sign it here.
-Taylor
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Gluten free shortbread cookies are full of win

After reading a Mental Floss post about Girl Scout Cookie copycats, I got a real jonesin’ for some Trefoils (those are the shortbread ones shaped like the Girl Scout symbol that come in the light blue box).

The recipe called for things I already had in my kitchen, so that amped up the craving.  The primary ingredient? Two sticks of butter. Paula would be proud, y’all.

The only thing was I had to sort of wing it on how much xanthan gum to use to bind it, but my baking experiments have been so full of FAIL lately that I just went for it.  And it worked!

The cookies looked almost exactly like the recipe’s example, except bigger because I didn’t want to be hanging out by the oven all day waiting for batches of little cookies.  And even though the original recipe called for the dough to be rolled and cut out, I bypassed that and simply spooned them onto the baking pan and then flattened them with the floured bottom of a glass.

The one thing I’ll say is that the cookies, while delicious, especially with coffee or milk, tasted more like those Danish butter cookies that come in a tin than Trefoils.  I didn’t care.  They may or may not have been eaten already.

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