Dr. Gundry’s Delicious (Gluten-Free) Sugar Cookie Recipe (2024)

FAQs

Dr. Gundry’s Delicious (Gluten-Free) Sugar Cookie Recipe? ›

Sweeteners like inulin, which Dr. Gundry recommends, are also great food for feeding your gut bacteria. They do need sugar to live, after all. We all want a little something sweet from time to time and if we deprive ourselves entirely of sweet flavors, it can a make a new diet more stressful and harder to sustain.

Sweeteners like inulin, which Dr. Gundry recommends, are also great food for feeding your gut bacteria. They do need sugar to live, after all. We all want a little something sweet from time to time and if we deprive ourselves entirely of sweet flavors, it can a make a new diet more stressful and harder to sustain.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

6- If your cookies still insist on spreading, add an extra 1/4 cup of my gfJules Gluten Free All Purpose Flour to the remaining dough to help hold them together (also helps at high altitude!).

“In my practice,” Dr. Gundry says, “seventy percent of people who are sensitive to gluten react to corn as if it was wheat! I have only one patient who remains celiac after two years, and she not only eats in restaurants, but her husband has toast every morning that she makes for him!”

As per our expertise, stevia and erythritol are two of the healthiest sugar alternatives due to their: low glycemic index.

Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

How do you add moisture to gluten free cookie dough? ›

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

It affects the small intestine – the part of the digestive system responsible for absorbing nutrients. If you have coeliac disease, eating gluten – a protein found in wheat, rye, barley, and oats – causes damage to the lining of your small intestine. It also causes inflammation in other parts of your body.

There's a bread out there that you can have as much as you want. It's called the Barely Bread and comes with a nod of approval from well-known American heart surgeon Steven Gundry, who has created its recipe. He believes it's the best bread one can have. It contains no grains and is lectin- and gluten-free.

Refined sugar may negatively impact gut health when consumed in high amounts. As a result, interest in sugar alternatives has grown. Options like honey, maple syrup, stevia, and monk fruit may benefit gut health, while other examples like saccharin and sucralose may negatively impact the gut microbiome.

Honey has been shown to lower blood pressure and improve cholesterol. Honey also contains anti-inflammatory and antibacterial properties which may reduce inflammation.

The Drawbacks of Allulose

While not many side effects have been identified, it's possible that when consumed in higher amounts, allulose may cause GI upset due to its poor absorption. In addition, some research shows that allulose may promote the growth of certain bacteria associated with poor effects on gut health.