No Name Gluten Free, Sugar Free Cookie

I made this beautiful gluten free, sugar free rhubarb, strawberry pie for Christmas Day Dinner.  I came back to my computer a couple of days later to type the recipe into this blog, and guess what?  I lost the recipe.  It was a beautiful, light, flavorful shortbread type crust made from gluten free brown rice flour, tapioca flour, and coconut flour.  I can’t remember how much butter and water I used though, so I have to try and recreate the pie crust recipe.  I thought when I made the original crust that it would make a nice cookie as well.  Here is the first try at a gluten free, sugar free cookie.  I like the taste and texture, but it is nothing special.  It turned out to be a soft cookie, with flavor but nothing too distinguished.  Below are the ingredients and measurements I used to make the cookie.  They couldn’t have been to awful tasting after all I ate all two dozen of them.


No Name Gluten Free Sugar Free Cookie

  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 12 cup watercookie
  • 3 Tablespoons Butter or Margarine
  • 1 Egg
  • 3 Heaping Table spoons of Stevia

Mix all ingredients together until a nice creamy dough appears.  Preheat oven to 400 degrees.  Drop by

Teaspoon fulls onto parchment paper on cookie sheet.  Bake 15-20 min, until golden brown on the bottoms.

Makes about 24 cookies.

Why don’t you give these a try, they are a nice light, little cookie that can surly satisfy anyone who is stuck on a diet of hard, crunch things for snacks.  I get tired of eating nuts and seeds all the time and want something soft to snack on.  These cookies fill that bill.  I will be trying different things like adding peanut butter, or chocolate to see how I can change it up, but for a basic gluten free, sugar free cookie this one is pretty good and you can dress it up with a little frosting and some sprinkles if you like.  If you bake these cookies, please let us know how they turned out for you and what you think of them.  If you are tired of eating healthy food that taste like your lawn, or a cardboard box then you have to try these cookies.

Remember, Keep on Crafting Montana!

Strawberry Rhubarb Gluten Free Pie

I just love strawberry rhubarb pie, just rhubarb pie.  When I was a little girl, my mom would make a rhubarb sauce that we would poor over vanilla ice cream.  Man it was so good, your mouth would water just thinking about it, or at least mine does still to this day.

I have been told a couple of different times that I needed to be gluten free because my body could not digest the protein gluten.  I tried back in the early 80’s but everything tasted like the cardboard box, coated with some sort of plastic and gave up after a year of trying.  I have been trying to go completely gluten free since 2009.  I continued to find that the foods prepared for commercial marketing lack taste and do not take into consideration the combination of foods some of us can not eat for one reason or another, my other problem food is sugar, and most combinations of sugars our other foods break down to.  So I make things from scratch  Sometimes they end up being dogie treats for my service dog, Dee, and some times I come up with something really good.  Below find the recipe and step by step instructions for making this gluten, sugar free strawberry, rhubarb pie!  Just add your favorite topping, beverage or memory of eating rhubarb pie and you have the perfect relaxing winter day. The first pie was made with sugar free Jello strawberry flavored, but once I noticed it had aspartame in it, I chose to just add some tapioca flour to the fruit mix for a thickening agent on the second and finale pie I baked.

The crust is like a shortbread crust, very light and flavor full.  The first fruit mix was just delicious, sweet and tart at the same time.  I ate the whole pie, and decided that I didn’t need to use the Jello, as it does contain aspartame and apparently the taste of the aspartame was addictive to me.  The second pie was not nearly as sweet as the first pie but it did have a nice balance between sweet and tart, but it could have had more of a jelly type sauce like the canned fruit for pies or even when cooking with refined sugar.  Steveia does not become syrupy when heated, I would suggest adding some Knox gelatin to thicken it appropriately.  Adding tapioca is an old trick, but if the fruit and sugar do not make a syrup like liquid the pie will seem dry and the fruit will look more leathery and less inviting.

Gluten Free Sugar Free Strawberry Pie

That is how my pie turned out, and below is the recipe for the one with the Jello in it.

 Pie Crust

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/2 cup brown rice flour
  • 8 Tablespoons (1/2 cup) salted soften to room temperature Butter
  • 1/4 cup water
  • Cut butter into flours, until crumbly.  Add about 1/4 cup water one tablespoon at a time, working dough with hands until a soft ball forms.
  • Place dough in a 8 inch pie pan and press out and up sides.  Fill with fruit mixture.
    Fruit Filling
  • 1 1/2 cup fresh or frozen strawberry
  • 1 1/2 cup fresh or frozen Rhubarb chopped small.
  • 1 pkg Sugar free Strawberry flavored Jello 0.60 oz.
  • 2 Heaping Tablespoons Stevia, almost 1/4 cup.
  • If using frozen fruit let defrost in Stevia and jello powders.  Stir and add to pie crust.
  • Preheat oven to 400 degrees and bake pie about 1 hour.

The one thing I did not like about using the Jello is that it contains Aspartame.  Some people have a funny reaction to Aspartame, so if you choose not to use the Jello, you can add tapioca to the mixture, about 1 Tablespoon to help thicken the fruit mixture.  The Jello pie has a little more flavor, and a better filling jell, I think it could be achieved using Knox gelatin, but I haven’t tried it yet.  Give this a try and let me know what you think.

And remember, Keep on Crafting Montana!