Saturday, September 8, 2012


I know I'm not alone when I say that my belly isn't too tolerant of wheat products. The bloating, itchy eyes and brain fog that occurs post-wheat consumption means I eat gluten free most of the time. My boyfriend doesn't have any food sensitivities so my home isn't necessarily a gluten free zone - you'll be able to gather that from some of my other recipes. There are occasions when I consume some gluten products but I usually end up in discomfort and feeling regretful.

I spied this recipe last week and thought I would use it as inspiration for my first gluten-free recipe post. If you're a wheat-eater, you can use regular flour instead of the GF version I've included here. Let's begin, shall we? 

You will need:

6 tbsp (110 grams) butter
3/4 cup sugar (I used brown but the original recipe asked for granulated - oops!)
225 grams of peanut butter (smooth or crunchy, it doesn't matter)
1 egg
1 tsp Vanilla
1 cup Self-Raising Gluten Free Flour (or use plain flour +  a teaspoon of baking powder)
Your favourite jam/jelly/preserve (I used raspberry)

First up, preheat your oven to 160°C (325°F). Grease and flour your baking tray or line with baking paper.

Dice your butter and pop it in the mixing bowl

Dump in the sugar and mix 'til creamy. If your butter is a bit hard, don't be shy - get your hands in there to help it melt a little.

Add the peanut butter and mix til combined.

Crack an egg into the big brown mess you've created, add a teaspoon of vanilla, then mix.

Slowly add the flour and mix until the dough ends up in a ball. I used my hands toward the end to make it a little more spherical.

The dough mix should make 30 balls, so you know what to do. Keep rollin' rollin' rollin... We don't want no limp bizkits! See what I did there? Tee hee hee!

Pop the balls onto the tray and press down with a fork. 

Bake your cookies for 12-15 minutes. Once you take them out of the oven, allow them to cool before sandwiching them with your favourite jam.

And voila! The best gluten-free "sandwich" you're ever likely to taste! 

... Have you got any trusty gluten free recipes you'd like to share with me?


  1. they look soo yummy! I am not gluten intolerant (though I steer clear of bread and pasta most of the time) but I find that a lot of gluten free recipes are so yummy and often they are better than the gluten version :) Thanks for sharing this recipe with us!

    xo Emilie @ Hungry Delights

  2. This looks great! I saw your post about Wheat Belly, and I think I will try this recipe once I drop the 10 pounds that I urgently need to lose. I'm tracking my wheat free progress on a blog too ( ... I'm hoping that I start to feel and notice results like you did when you started to eliminate wheat!


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