Jules’ cooki E -book

Jules’
cookiE-book
by Jules E. Dowler Shepard
JulesGlutenFree.com
Text © Jules E. Dowler Shepard 2010
All rights reserved. No part of this book my be reproduced in any form or by
any means, electronic or mechanical, including photocopying, recording or any
information retrieval system, without prior permission in writing from the author.
Version.1.0
Jules’
cookiE-book
Table of Contents
Click on any recipe or page number
to jump directly to that page.
Introduction
Introduction and Cookie Notes.............................................................4
Gluten Free Recipes
Chocolate Chip Cookies......................................................................5
Graham Crackers.............................................................................6
Gingerbread Cookies (bottom of page)....................................................6
Linzertorte Cookies........................................................................ 7-8
Oatmeal Raisin Cookies......................................................................9
Peanut Butter Cookies..................................................................... 10
Peanut Butter and Jelly Cookies (bottom of page).................................... 10
Pecan Snowball Cookies................................................................... 11
Filled Raisin Cookies................................................................... 12-13
Snickerdoodles.............................................................................. 14
Vanilla Wafers............................................................................... 15
About Jules Gluten Free™................................................................. 16
About Jules Gluten Free™ All Purpose Flour........................................ 17-18
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Jules’
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Cookies are one of life’s great pleasures. Going gluten-free shouldn’t change
that, and you shouldn’t have to settle for overly sugared, overly fattening
pre-packaged gluten-free cookies when you need to satisfy your sweet tooth.
I have found over years of reading gluten-free recipes and labels from pre-packaged gluten-free
cookies, that they tend to be even higher in sugar and fat than their gluten-containing counterparts.
Now, no one ever said a cookie was supposed to be good for you, but it certainly need not be worse
for you than a gluten cookie! The primary reason for higher fat and more sugared gluten-free
cookies is because those ingredients are used to cover up bad or odd-tasting gluten-free flours
(who wants to bite into a sugar cookie that tastes like bean flour?!).
I formulated my patent-pending flour to have no taste, so you’ll never need to compensate by adding
extra sugar. I also labored to create a flour that performs just like the store-bought flours we all grew
up using; so you won’t need to add more butter than the original recipe calls for to help your glutenfree version keep its shape. With that in mind, I give you 11 of my favorite cookie recipes that are
no better or worse for your waistline than regular gluten-containing cookies! Caution: these recipes
make amazing cookies. Be sure to have friends nearby to share them with, lest you eat them all
yourself!
COOKIE NOTES
Most cookie recipes call for creaming the butter or shortening with the sugar as the introductory step. This is
most effectively done with an electric mixer. This step will help to whip up the butter or shortening and make
it fluffier, while also breaking down the sugar a bit, so that it doesn’t melt as much (e.g. spread) when baking.
Another word about cookie dough. Most cookie doughs do better when cold, particularly the ones that are
rolled out. When chilled, the dough tends to be less sticky and will spread less. If you are having problems
with cookie spread, definitely chill your dough or even freeze it before baking.
I like to cover baking sheets with parchment paper for every cookie recipe I bake. It prevents the cookies from
sticking to the sheet (and then breaking apart when removed), doesn’t leave a greasy aftertaste on the bottoms
of the cookies, and helps me spend less time in the kitchen doing clean-up duty when I’m done!
If you have a convection setting on your oven and a convection temperature is not given, simply reduce the
static temperature by 25 degrees when using your convection setting.
If you bake by weight, as opposed to volume, 1 measured cup of my Jules Gluten Free™ All Purpose Flour
should weigh approximately 130 g.
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JULES GLUTEN FREE™
cookiE-book Recipes
Chocolate Chip Cookies
This recipe may seem a lot like the traditional one you
used to make with regular wheat flour. Luckily, my Jules
Gluten Free™ All Purpose Flour performs so much like
regular wheat flour that very few changes had to be made.
You may want to double this recipe, as they never seem to
make it out of the kitchen!
*Special note: if you love these cookies, look for my
Chocolate Chip Cookie Mix coming out soon!
Ingredients:
• 1/2 cup butter or non-dairy alternative
•
•
•
•
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup granulated cane sugar
3/4 tsp. salt
2 tsp. gluten-free vanilla extract
2 large eggs
1 tsp. baking soda
1/2 tsp. gluten-free baking powder
2 1/2 cups Jules Gluten Free™ All Purpose Flour
8-10 oz. semi-sweet chocolate chips, peanut butter chips or a mixture thereof
1 1/2 cups chopped pecans (optional)
Directions:
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy
– several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar
mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold
(overnight is ideal) – this step is particularly important in this recipe! If your cookies are turning out
very thin and spread out, be sure to refrigerate or freeze before baking.
Preheat oven to 350º F (static) or 325º F (convection).
Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart.
Bake for 9-10 minutes, or just until the edges are lightly browned. Let them stand 5 minutes before
removing them to cooling racks.
Yield: 4 dozen cookies. [ return to table of contents ]
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JULES GLUTEN FREE™
cookiE-book Recipes
Graham Crackers
These are the real deal! Thought you might never have
one again? Think again! This recipe opens up so many
more possibilities: think s’mores and graham cracker pie
crusts!
*Special note: if you love these cookies, but don’t want
to have to make them from scratch, order a bag of my
Graham Cracker/Gingersnap Cookie Mix!
Ingredients:
• 1/2 cup butter or non-dairy alternative
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
1/4 cup shortening
1/4 cup honey or agave nectar
1 cup brown sugar
1 tsp. gluten-free vanilla extract
1 1/2 cups Jules Gluten Free™ All Purpose Flour
1 cup fine rice flour
•
•
•
•
•
•
1/2 cup buckwheat or brown rice flour
dash of salt
2 tsp. cinnamon
3 tsp. baking powder
1/2 cup water
sugar-cinnamon mixture to sprinkle on top
(optional)
Directions:
Beat together the first five ingredients (butter, shortening, honey, brown sugar and vanilla) using an electric
mixer; whisk together remaining dry ingredients (flours, salt, cinnamon and baking powder) in another
bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency
such that you could make a ball with the dough without it crumbling. Divide the dough in half, cover
tightly and refrigerate for one hour or more, until very cold.
Preheat oven to 325º F (static) or 300º F (convection).
Roll one half of the dough out onto a clean counter or baking mat dusted with Jules Gluten Free™ All
Purpose Flour. The dough should make a large 1/4 inch thick rectangle. Roll it more thinly or more
thickly, depending on how you prefer your crackers: the thinner the dough, the crispier the cracker. Cut
into smaller rectangles like graham crackers and lift with a spatula onto a parchment-lined baking sheet.
Finally, prick each cracker with a fork in rows, as you would with a graham cracker and sprinkle with
sugar and cinnamon, if desired.
Bake for 25-30 minutes, or until they are lightly browned. Let cool on the baking sheet 5 minutes before
transferring to a cooling rack.
Gingerbread Cookies:
Follow above recipe but substitute molasses for honey and add 1/2 teaspoon of cloves to the recipe as
well. Cut into gingerbread men and decorate with frosting and sprinkles.
Yield: 3 dozen cookies or more, depending on size.
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Copyright Jules E. Dowler Shepard 2010
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Linzertorte Cookies
I don’t profess to bake a lot of 350-year-old recipes,
but the allure of the Linzertorte was too much to avoid,
having seen and heard so much about this Austrian treat.
While the recipe below isn’t the exact one found in 1653,
little has changed over the years — a testament to the
Linzertorte’s staying power. It must be delicious to have
remained basically unchanged for so long. Enjoy this
cookie version of a really old favorite!
Tart Ingredients:
• 1/2 cup unsalted butter or non-dairy alternative
•
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks),
room temperature
2/3 cup lightly packed brown sugar
1 large egg
1/2 cup toasted almonds, ground*
1 1/2 cups Jules Gluten Free™ All Purpose Flour
1 tsp. gluten-free baking powder
1 tsp. cinnamon
1/2 tsp. salt
confectioner’s sugar for dusting
*Toasting Almonds:
Spread ½ cup raw almonds on an un-greased baking sheet, and toast in an oven preheated to 350º F
for 12-15 minutes, or until golden brown, aromatic and not burned.
Filling Ingredients:
• 1 cup fresh or frozen and thawed raspberries
• 1/3 – 1/2 cup seedless raspberry jam
MORE >
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JULES GLUTEN FREE™
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Linzertorte Cookies
CONTINUED
Directions
Beat butter and sugar with an electric mixer until light
and fluffy. Add in egg and beat until integrated. Slowly
stir in the dry ingredients: ground almonds, Jules Gluten
Free™ All Purpose Flour, baking powder, cinnamon and
salt. Mix until thoroughly incorporated. Shape dough
into a disc and wrap tightly with plastic wrap. Chill in the
refrigerator for at least 2 hours, or until cold and no longer
sticky.
Preheat oven to 375º F (static) or 350º F (convection).
Roll out cold dough onto a clean surface or baking mat lightly dusted with Jules Gluten Free™All
Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 - inch thick.
Cut out cookies with a larger (2 1/2 – 3-inch) circle, star or heart-shaped cutters, cutting one small
hole in the center of every other cookie using small cookie cutters to cut out shapes like hearts, circles,
stars, leaves .... Place cut out cookies onto a parchment-lined cookie sheet and bake for 5-8 minutes,
depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set
out to cool on a wire rack.
Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner
and pourable. Once warmed, remove from heat.
When the cookies have cooled, spread each cookie without a hole cut in the center with the raspberry
filling; top with a cookie with a hole cut out. Dust with confectioner’s sugar before serving.
Yield: 3 dozen cookies, depending on size.
Copyright Jules E. Dowler Shepard 2010
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JULES GLUTEN FREE™
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Oatmeal Raisin Cookies
If anything could give the chocolate chip cookie a run for
its money as America’s favorite cookie, it’s the unique
combination of oatmeal, cinnamon and raisins that blend
together to form the delicious, and slightly addictive,
oatmeal raisin cookie. I didn’t get to enjoy these treats
for several years after going gluten free though, as I had
to wait for certified gluten-free oats to be on the market.
Now that these gluten-free oats are widely available, there
really is no excuse not to make and enjoy this amazing
cookie again, gluten-free!
Ingredients:
• 1/2 cup butter or non-dairy alternative
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
1/2 cup granulated cane sugar
1/2 cup light brown sugar
2 eggs
2 teaspoons gluten-free vanilla extract
1 1/4 cup Jules Gluten Free™ All Purpose Flour
•
•
•
•
•
•
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon
1 1/2 cups certified gluten-free oats
1/2 cup baking raisins*
Directions:
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate
into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the
creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350º F (static) or 325º F (convection).
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie
sheet. Bake for 8 - 10 minutes, or until light brown. If you can wait, let them cool on a wire rack before
removing.
*If you do not have baking raisins on hand, gently boil 1/2 cup of raisins in a saucepan with a cinnamon
stick and enough water to cover them. Stir so they do not stick to the bottom of the pan; cook for 1
minute. Drain, then add to your recipe.
Yield: 2-3 dozen cookies.
Copyright Jules E. Dowler Shepard 2010
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JULES GLUTEN FREE™
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Peanut Butter Cookies
These cookies are addictive, so be careful!!! Depending
on the kind of nut butter you choose, the dough may be
wetter or drier, so add only enough water to the dough in
the last step to keep the dough together in a ball without
being crumbly.
Ingredients:
• 1/3 cup “natural” (unsweetened) smooth peanut,
•
•
•
•
•
•
•
almond, cashew or sunflower nut butter*
1/4 cup granulated cane sugar
1/2 cup brown sugar
3 Tbs. shortening, room temperature
1/4 cup “natural” (unsweetened) applesauce
(or pureed, peeled apple)
1 large egg, lightly beaten
1 1/2 cups Jules Gluten Free™ All Purpose Flour
2 Tbs. +/- water
Directions:
Preheat oven to 350º F (static) or 325º F (convection).
Using an electric mixer, beat together the peanut butter and sugars until smooth. Add shortening,
applesauce and egg, mixing thoroughly. Slowly add flour until integrated, pouring only enough water into
the bowl as necessary for the dough to hold together in a ball without being crumbly.
Scoop dough out into rounded teaspoonfuls, and gently roll between your palms to form balls. Place the
balls on a parchment-lined cookie sheet, 1-2 inches apart. Dip a fork in granulated sugar to keep it from
sticking, and press into the tops of each cookie in a criss-cross pattern. Bake for 10 minutes, or until the
bottoms of the cookies are slightly browned.
Yield: 30 cookies
*Note: to make homemade nut butter, combine 1 cup roasted nuts with 1/2 tablespoon canola or peanut
oil in a food processor or blender. Pulse until completely ground and the nut butter is formed. If the nuts
are already salted, do not add salt to the nut butter or to this recipe; if not, add 1/2 teaspoon salt to the nut
butter while it is being ground. This recipe makes more nut butter than needed for this recipe, so enjoy any
remaining nut butter in your next sandwich or with fruit like apples or pears!
Peanut Butter and Jelly Cookies:
For a fun variation, prior to baking, make a thumbprint in the center of each cookie. Fill that indentation
with 1 teaspoon of thick jelly or preserves. Voilà! A peanut butter and jelly cookie!
Copyright Jules E. Dowler Shepard 2010
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Pecan Snowball Cookies
Sometimes called “Wedding Cookies,” these balls of
crumbly, nutty, powdery yumminess are a traditional
favorite you shouldn’t have to miss just because you’re
eating gluten-free. Take them to your next bridal shower
and I guarantee no one will ever suspect they’re glutenfree until they see you helping yourself too!
Ingredients:
• 1/2 cup confectioner’s sugar
(plus more for dusting finished cookies)
• 1/2 cup pecans
• 1/4 cup sweetened, flaked coconut (optional)
• 1/2 cup butter or non-dairy alternative
•
•
•
•
(e.g. Earth Balance® Buttery Sticks), room temperature
1 tsp. gluten-free vanilla extract
1 tsp. orange zest or peel (optional)
1 cup Jules Gluten Free™ All Purpose Flour
1/4 tsp. salt
Directions:
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are
finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter with the pecan mixture until fully
integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until
blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm, not sticky – at least 2 hours.
Preheat oven to 325º F (static).
Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place
each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until
the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately 1/2 cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each
cookie in the bowl to lightly coat with sugar and serve.
Yield: 2 dozen cookies, depending on size.
Copyright Jules E. Dowler Shepard 2010
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JULES GLUTEN FREE™
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Filled Raisin Cookies
This recipe was one that made my grandmother famous.
I knew this cookie had to be in this collection, representing
a classic old-time favorite with a taste that will always be
in style.
Dough Ingredients:
•
•
•
•
•
•
•
•
•
1/2 cup shortening
1 cup granulated cane sugar
2 large eggs
3 Tbs. cream or liquid non-dairy creamer
1 tsp. gluten-free vanilla extract
3 cups Jules Gluten Free™ All Purpose Flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cream of tartar
Filling Ingredients:
• 1 Tbs. butter or non-dairy alternative
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
3 Tbs. Jules Gluten Free™ All Purpose Flour
2 cup raisins (may use dates and/or figs instead)
3/4 cup water
1 tsp. lemon juice
3/4 cup granulated cane sugar
Dough Directions:
Using an electric mixer, cream shortening and sugar together until light and fluffy. Beat in eggs,
cream and vanilla. In a separate bowl, whisk together dry ingredients: flour, baking soda, salt and
cream of tartar. Gradually stir this dry mixture in with the wet ingredients and beat until totally
integrated. Cover and chill until dough is cold, at least 2 hours.
Filling Ingredients:
Stir butter and flour together in a medium saucepan over medium heat. Once combined, add
remaining ingredients and stir occasionally, cooking until thickened to the consistency of thick
pie filling. Set aside to cool.
MORE >
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Filled Raisin Cookies
CONTINUED
Cookie Directions:
Lightly dust a clean counter or pastry mat with Jules
Gluten Free™ All Purpose Flour. Roll 1/2 of the
cold dough out very thinly, to a thickness of 1/8 inch.
Cut 3-inch round cookies with a cutter and lay half
of the rounds on a parchment-lined cookie sheet.
Lightly brush the edges with water or milk, then lay a
teaspoon-sized dollop of filling in the center of each
round on the sheet. The filling should be mounded in
the middle, not extending to the edges, to allow room
to seal each cookie. Lay another round on top of
each filled round and press to seal the edges. Using a
fork, press the tines gently around each edge as well.
Brush the tops of the cookies with milk to help them
form a crust and brown slightly.
Bake for 8-10 minutes, or until lightly browned.
Yield: 3 dozen filled cookies.
Copyright Jules E. Dowler Shepard 2010
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JULES GLUTEN FREE™
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Snickerdoodles
This is one of those recipes you might as well just double
now, since the first recipe will be gobbled up even before
it’s cooled!
Ingredients:
• 1 1/2 cups granulated cane sugar
• 1 cup shortening, butter or other non-dairy
•
•
•
•
•
•
•
alternative (e.g. Earth Balance® Buttery Sticks)
2 large eggs
2 3/4 cup Jules Gluten Free™ All Purpose Flour
1 tsp. baking soda
2 tsp. cream of tartar
1/4 tsp. salt
2 Tbs. granulated sugar
2 tsp. cinnamon
Directions:
Cream shortening and sugar until fluffy. Add eggs and beat until combined.
In a separate bowl, whisk dry ingredients together: Jules Gluten Free™ All Purpose Flour; baking soda,
cream of tartar and salt. Add to wet ingredient bowl and mix until thoroughly incorporated.
Cover tightly and refrigerate until cold, at least 2 hours.
Preheat oven to 400º F (static) or 375º F (convection).
Shape dough into 1-inch balls by rolling in the palms of your hands. Roll each ball in the sugar and
cinnamon mixture. Place on a parchment-lined baking sheet spaced 1-inch apart, and bake for 8-9
minutes, or until lightly browning and puffed. Remove to cool on a wire rack; the cookies will sink
slightly in the middle when cooled – this is normal.
Yield: approximately 3 dozen cookies.
Copyright Jules E. Dowler Shepard 2010
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Vanilla Wafers
How long has it been since you’ve had a vanilla wafer?
It had been about 15 years for me, and although I loved
the way this cookie tasted, I had to run it by gluten eaters
to see how it stacked up to a store-bought ‘Nilla Wafer.
The results? It was hard to tell, since their mouths were
full (and then they ate more), but they nodded vigorously
when asked if they tasted like the “real thing”!
Ingredients:
• 1/2 cup butter or non-dairy alternative
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks),
room temperature
1 cup granulated cane sugar
1/8 tsp. salt
1 large egg white
1 Tbs. gluten-free vanilla extract
1 Tbs. vanilla milk (dairy or non-dairy)
1 tsp. gluten-free baking powder
1 1/3 cup + 1 Tbs. Jules Gluten Free™ All Purpose Flour
Directions:
Beat together the butter, sugar and salt until light and fluffy. Add in egg white, vanilla and milk. Slowly
beat to incorporate the flour and baking powder, mixing until totally combined.
Refrigerate until cold for slightly thicker cookies, or bake immediately.
Preheat oven to 350º F (static) or 325º F (convection).
Scoop dough into a piping bag with a large icing tip or other plastic bag with a small corner cut out.
Evenly squeeze dough out onto a parchment-lined baking sheet, forming rounds approximately 3/4-inch
wide, spaced 1 inch apart.
Bake for approximately 12 – 14 minutes, or until edges are lightly browned.
Yield: 7 dozen cookies.
Copyright Jules E. Dowler Shepard 2010
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About JULES GLUTEN FREE™
Never one to compromise, celiac patient-expert Jules Shepard
was tired of the bland-tasting, gritty compromises too many
celiacs suffer with. So she set out to develop a truly allpurpose gluten-free flour she could easily use in her existing
recipes. The result is her patent-pending formulation that took
this experienced baker more than two years to perfect.
Manufactured in a certified allergy-free, gluten-free and kosher
facility, Jules Gluten Free™ All Purpose Flour now can be
shipped directly to your door. Combined with Jules’ FREE
weekly recipe newsletter, Jules Gluten Free™ All Purpose
Flour will open many doors for gluten-free eaters…the first of
which leads you (back) into your kitchen.
“Shepard’s breakthrough
was in nailing down a
mix of five grains and
starches to approximate the
properties of wheat flour.”
“So she...came up with her
own flour mix. And when
she entertained, no one
could tell they were eating
gluten-free.”
In addition to heading product and recipe development at Jules
Gluten Free™, Jules travels the country speaking to thousands
of people annually, teaching cooking classes and educating and
inspiring people about her no-compromise approach to living
gluten-free. She also has written two books. The First Year:
Celiac Disease and Living Gluten-Free is a month-by-month
reference for newly diagnosed celiacs and anyone making the
transition to living gluten free. Her first book, Nearly Normal
Cooking for Gluten-Free Eating continues to be a best-seller in
the gluten-free community. Her third book will be released in
the summer of 2010.
To order Jules Gluten Free™
All Purpose Flour, please visit us at
JulesGlutenFree.com or call
(877) 236-3940.
If you have any questions about any of
these recipes, please contact us at
[email protected]
Jules Gluten Free™ All Purpose Flour and Mixes are Patent Pending. All rights reserved.
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About JULES GLUTEN FREE™ All Purpose Flour
A lot of people taking advantage of this e-book may be unfamiliar with my
all purpose baking flour. Yet it’s called for in every recipe, so I thought
I’d say a word about it. As well, many people ask when I teach gluten
free cooking classes if they can use another all purpose gluten free flour in
my recipes. My answer is always, “I can’t say for sure.” What I can say
is that these recipes are tweaked, honed and perfected using Jules Gluten
Free™ All Purpose Flour; which is to say that, they’re not typical gluten
free recipes you may see that are developed with other flours, that may
have built-in compensations: to cover up for an aftertaste, for example, or
that call for extra butter or sugar to mask a gritty texture.
I developed my Jules Gluten Free™ All Purpose Flour to mimic the wheat
flour we all grew up baking with. And that it does. Its bulk-to-starch ratio,
its texture and its lack of taste were what I was used to baking with before
going gluten free. It also accommodates my penchant for baking lowand very-low-fat recipes; something I’ve done my whole life (so adding
extra butter and sugar wasn’t acceptable to me...and shouldn’t be for you,
either).
I know you’ve heard the pitch before from other all-purpose flours. I know you’ve read that they’re
cup-for-cup replacements, too. I know you’ve undoubtedly had less than stellar results with them,
too. One of the purposes of this e-book, and the photographs of the actual cookies that I’ve made
with the recipes, is to prove to you, to celebrate, that making your grandmother’s famed cookie
recipe, but gluten free, is possible. That indulging once in a while can be as, well, indulgent as you
remember. I simply wouldn’t publish a single recipe that wasn’t as good as the original, glutenFILLED version. I have served, and will continue to serve, ALL of these recipes to ALL of my
friends, and they’ll never think I’ve compromised on the taste and texture, nor will they think I feel
they should lower their standards to eat my gluten free creations.
Here’s what some of my customers have said about my flour.
“I recently ordered a bag of your flour, and I LOVE IT!!! I went gluten free this past
May and it has been difficult to say the least, to find good flour for baked goods.
Thank you for a great product and great service!”
– Kim T. Safety Harbor, FL
“Truly, your flour mix HAS given us back our life! Thanks again. You are truly an
angel to many!!!!!!!!!”
– Beth M. South Portland, ME
“Many thanks to everyone at Jules Gluten Free for making the best product in the
world!!!!”
– Connie Beale
“Gluten Free Flour Power! Your GF flour is a gift to those wrestling with
celiac disease.”
– Lauren Haro, Scottsdale, AZ
MORE >
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cookiE-book
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About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
Rave Reviews
My flour also has gotten rave reviews by independent sources who have put it through their tests.
Here’s one of the latest to do so, from Glutenfreeda, which rated Jules Gluten Free™ All Purpose
Flour five out of five stars on Taste, Texture and Storage:
Jules Gluten Free™ All Purpose Flour Ratings
Taste: Texture: Storage: Availability: Here’s a snippet from the reviewer:
“The Cinnamon Buns looked and tasted exactly as I remember Cinnamon Buns
from “the old days” with the bread having the same consistency and look as
yeast bread should. The “not gluten free tasters” had no idea that a gluten free
flour was used to make the Cinnamon Buns.”
- Glutenfreeda Reviewer
Click here to read the full review.
I want you to love baking again. I want you to look forward, again,
to life’s simple, indulgent pleasures: I want you to have a cookie!
Try my patent-pending Jules Gluten Free™ All Purpose Flour with
confidence. I developed it for you and your family, to make living
gluten free at least one bit easier. And, as always, it’s backed by a
money-back guarantee if it doesn’t live up to what I hope are your
high expectations.
Read more testimonials, see more recipes and order your first
bag of Jules Gluten Free™ All Purpose Flour on my website,
JulesGlutenFree.com.
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