Wednesday, February 13, 2008

Gluten Free Valentines

Valentine’s Day is one of the sweetest of the year and thankfully there are plenty of gluten and wheat free goodies and recipes so that those of us stricken by Cupid and Celiac can enjoy the day. Classics like Hershey’s Kisses, Necco’s Conversation Hearts and M&Ms are confirmed gluten free. Check out this list of gluten free candies and be sure to double-check with the manufacturer before indulging your sweet tooth or giving a gift to your valentine. In addition to lots of sweets, there are some cute non-edible gluten free gifts here.

The recipe below is from a Celiac listserve. Look how beautiful the cookies turn out; what a romantic and delicious gift! Visit to find a restaurant where you and your sweetheart can enjoy a stress-free gluten free Valentine’s dinner! From all of us at, Happy Valentine’s Day!

In an electric mixer, beat 1/3 cup unsalted, softened butter, softened and 4-oz. Philadelphia cream cheese together until fluffy.
Whisk together 2 cups Beth’s All-Purpose Flour (Gluten Free Pantry), 1 cup sugar, ½ teaspoon Rumford baking powder, and ½ teaspoon grated lemon peel. Beat 1 cup of flour mixture into butter mixture.
Add 1 egg, 1 teaspoon pure vanilla extract and 1 teaspoon lemon juice. Beat in remaining 1 cup of flour mixture.
Cover and chill dough for 2 hours or overnight.
Preheat oven to 375° degrees.
Divide dough in half. On a well-floured (rice flour) surface, roll half the dough at a time to ¼ inch thick – or thinner (keep remaining dough refrigerated).
Using a 2 ½ inch cookie cutter, cut dough into circles. Using a small heart-shaped cutter, cut out centers from half of the cookies. Place on cookie sheets lined with parchment paper.
Bake 10 minutes or until edges are firm and bottoms are lightly browned. Do not overbake. Cool completely on a wire rack.
Sprinkle powdered sugar on cutout cookies. Spread 1 teaspoon raspberry jam on each of the solid cookies; top each one with a cutout cookie.