Gluten-Free Snickerdoodles

Nothing says fall quite like the spicy cinnamon smell of these cookies baking, almost like Grandma used to make.

Gluten-Free Snickerdoodles

1 cup fat (vegetable shortening, lard, butter, margarine, olive oil, canola oil -- your preference)
1 1/4 cups sucanet
2 eggs
1 teaspoon gluten-free vanilla extract
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons flax seeds, finely ground
2 teaspoons chia seeds, finely ground
1 cup sorghum flour
1 cup brown rice flour
3/4 cup tapioca flour

Preheat oven to 400 degrees.

Cream fat, eggs and sucanet together. Add vanilla, salt, cream of tartar and baking soda and stir until completely combined.

Grind seeds (I grind them in the blender, until they are a powder); whisk together with the flours. Mix into the creamed mixture until combined. Dough should be thick.

Refrigerate dough for 1 hour, until firm.

In a small bowl, combine 2 tablespoons sucanet with 1 teaspoon ground cinnamon.

Form dough into balls, and roll in cinnamon/sucanet mixture. Place on lightly greased baking sheet.

Bake 7-8 minutes at 400 degrees.

What Is Celiac Disease?

Celiac disease is an autoimmune disease that causes the body to damage the villi in the small intestine every time gluten, a protein found in wheat, rye and barley, is consumed.

When the villi are damaged, the small intestine is unable to properly absorb nutrients from food, resulting in malnutrition, vitamin deficiencies, and a wide variety of conflicting symptoms that make diagnosis difficult.

Gluten intolerance, as an allergy, can also occur without the full autoimmune response of Celiac Disease. It is estimated that 1 in 133 people have some form of gluten gluten sensitivity.

There is no medical treatment for Celiac Disease and gluten sensitivity, other than a gluten-free diet.

It sounds easy.

However, gluten is found in a variety of unexpected places, including vinegar and natural flavorings and malt coloring, just to name a few.

Many people with Celiac Disease are sensitive to the point that minor production line contamination from wheat can trigger a reaction.

The National Foundation for Celiac Awareness publishes a partial list of symptoms and Celiac Disease checklist here.

Please consult your physician if you believe you may have Celiac Disease for further information about testing.

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