Recipes submitted by:  Grace Cockburn

In the category:  Desserts


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Gluten Free Pie Crust (that you actually want to eat!!!)
Another recipe from The Gluten-Free Gourmet by Bette Hagman. This is a truly great pastry - flaky, tender, with no funny taste or texture, and easy to handle. (The upside of gluten-free pastry: no gluten means pastry is NEVER tough.)  
~ Submitted by Grace Cockburn

Real Carrot Cake
Comes from The Gluten Free Kitchen by Roben Ryberg. It really is good. I now have to reduce the cinnamon (salicylates), but it's still good. If you need to make it low-salicylate, substitute grated peeled firm pear (Bosc) or golden-delicious apple, omit the cinnamon and use vanilla if you can. Gluten-free. I've used goat-cheese dairy products. If you can't tolerate them, then eat it plain, or dust with icing sugar.  
~ Submitted by Grace Cockburn

Real Chocolate Chip Cookies
My kids eat these, and love them. They are a little less chewy than wheat ones, but that is the only difference. Yes, they are high in sugar.   
~ Submitted by Grace Cockburn

Snowball Cookies (also known as Mexican Wedding Cakes)
~ Submitted by Grace Cockburn


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