Below is a little teaser of a recipe from a soon to be released book, Gluten Free Cookies by Luane Kohnke. As many of you know, in addition to my work as a children’s author, I also conduct taste-testing and reviews of gluten-free companies and authors. You will have an opportunity to read the review of many tested recipes we will be doing out of Luane’s book over the next two months. So check back soon at the above mentioned link!

Enjoy and Happy Valentines Day, Tina

Gluten Free Sugar Cookie Cut-Outs

Ingredients:

1 cup brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons almond flour
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg

Makes 48 to 60 cookies

I developed this recipe for my friend Gail.  She was diagnosed with celiac disease late in life, and really missed her sweets. She told me that these cookies reminded her of the sugar cookies her grandmother made.

Directions:

1. In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda,  cream of tartar, and salt. Whisk in almond flour. Set aside.

2. In the large bowl of an electric mixer, combine butter and sugar. Set mixer speed to medium and beat until light and fluffy. Add vanilla extract and egg. Beat until well combined, about 1 to 2 minutes. Reduce mixer speed to low. Add flour mixture and mix until just incorporated. Divide dough into quarters, and wrap each quarter in plastic wrap or wax paper. Chill for 1 to 2 hours, or overnight.

3. Preheat oven to 350°F. Line cookie sheets with parchment.

4. Roll dough, one quarter at a time, between sheets of wax paper, to 1/4-inch thickness. Cut with heart-shaped cookie cutter, dipping cookie cutter in brown rice flour or all-purpose gluten-free flour to aid cutting.

5. Place cookies on prepared cookie sheets, spacing them about 2 inches apart. If dough becomes too soft to reroll easily, return it to the refrigerator or place it in the freezer for 5 to 10 minutes, until it is firm enough to reroll. Sprinkle cookies with granulated sugar, demerara sugar, or gluten-free sanding sugar.

6. Bake until edges are pale golden brown, about 10 to 12 minutes. Cool on cookie sheets for 5 minutes.

7. Transfer cookies, still on parchment, to wire racks to cool completely. Store cookies in an airtight container for up to 1 week.

Recipe taken from Gluten-Free Cookies by Luane Kohnke
(978-1-4162-0623-1; $18.95; Pub date: March 2011; Sellers Publishing; 50+ full-color photos, Hardcover)

Author Bio:

Luane Kohnke has been an accomplished gourmet cookie baker for more than 20 years. Her love for cookie baking began when she was nine years old, living on her family’s farm in Wisconsin, and she developed an interest in gluten-free baking about 15 years ago. Luane lives in New York City. For more information, visit www.luanekohnke.com.

Tina Turbin
www.TinaTurbin.com

     What exactly should you look for in a healthy, well-balanced lunch? You should make sure to include whole grains, fruits and vegetables, calcium, and lean protein. The USDA has daily recommendations for children for each of these food groups, and you should aim to provide as much as possible in each category when preparing your child’s lunch.

     Collect recipes just as you would for dinners which can deliver to your child the nutrition he needs in a variety of creative ways. You can make lunch for the whole family in large servings—for Mom, Dad, and all the kids. Not only will this ensure that you’re feeding your child a variety of tasty foods, since you’ll be eating it yourself, but you’ll also save money and time by simplifying lunch-making.

     If you’re strapped for time, get your kids to prepare their own lunches the night before (this is usually better than rushing in the morning).  Kids are actually happy to help with cooking are able to pull it off with success with some supervision. It is with this in mind that I’ve created Danny the Dragon Children’s Cookbook as part of my Danny the Dragon children’s series. 

     Give your child the daily gift of a well-balanced lunch and watch him thrive!

A recent study shows that preschoolers who were given probiotic supplements twice a day were less likely to experience fevers, coughs, and runny noses than preschoolers who weren’t taking any during flu season.  Probiotics are “good germs,” which promote a healthy balance between good and bad bacteria and between good bacteria and yeast in the digestive system. As a result, immunity is boosted.

Breast milk naturally has probiotics and there are also probiotic-fortified formulas out there for non-breastfed babies. There’s also a type of fiber called prebiotics which promotes the growth of probiotics. You can pick up powdered or liquid infant and children’s probiotics at the health food store and add these to breast milk, formula, or other liquids your child is drinking. Make sure to check the container for storage instructions. Usually, they need to be stored in the refrigerator. You can also find this nutrient in probiotic-rich foods such as yogurt and yogurt drinks as well as certain brands of baby foods.

     It all starts with some planning. It’s best to create a menu for the week with healthy recipes that take thirty minutes or less to prepare, unless you know you’ll have more time available for cooking. There are many easy, healthy recipes available online which you can prepare in a snap.

     Homemade cooking is the best way to ensure the family will be eating right. Even healthier TV dinners can be packed with sodium. When you prepare your own food, you are in control of it. You can add powerful nutrients by throwing in some wheat germ oil, rich in Omega-3 fatty acids, low-fat instead of regular cheese, or whatever you’ d like.

      When you go grocery shopping, I recommend that you leave the kids at home. If you do have to take the kids along with you while you go shop, make sure everybody eats a big, filling meal first. One of the most important steps in improving your kids’ diets is keeping the house full of healthy foods instead; remember, your kids can’t binge on junk food at home if you don’t have any.

     Prepare snacks ahead of time for the week, keeping them in high-quality storage containers. Your kids can grab from these ready-made snacks, such as celery and almond butter, when they start to get hungry. Eventually, you’ll be sure to find tons of good-for-them goodies that you’ll both approve of.

     Finally, get the kids involved in healthy cooking. Studies show that children who participate in household chores, such as cooking and making their own lunches, grow up with a better sense of self and end up more successful than less helpful or involved children. Kids of all ages will be able to find some way to help with the cooking, and they will love to be included.

Here is a little sneak preview to my readers. I am about to be in a video supporting two wonderful companies. One is a well known gluten-free company and the other is a terrific non-profit gluten-free company which raises awareness about gluten free as well as research. Besides this, I get to use anyone else in the videos I want! Audition time again. We will all be wearing these delightful home- made aprons and Danny will be on the front of them too. Some say we should sell them eventually but there is also talk about many more videos so we shall see.