Gluten-free cookies
Cookies of gluten-free flour and starches with butter, sugar and egg, crumbly or crisp, with tea and coffee and for tart and cheesecake bases, for coeliac disease.
Gluten-free cookies are cookies of gluten-free flour and starches (rice, corn, almond, buckwheat, tapioca) with butter, sugar and egg or a binder, pale or brownish, crumbly or crisp, close in taste to regular ones, suitable for coeliac disease and gluten intolerance. They are served with tea, coffee and milk, crumbled into the base for tarts and cheesecakes and into desserts.
Calories, proteins, fats and carbohydrates per 100 g of product
Gluten-free cookies, Raw: Calories 373.0 kcal, Proteins 10.1 grams, Fats 16.8 grams, Carbohydrates 44.9 grams per 100 g of product.
Recipes with this ingredient
Gluten-free pastry is a delicate and aromatic treat, perfect for those on a gluten-free diet. Its history traces back to the traditions of Russian cuisine, where simple and accessible ingredients are transformed into an exquisite delicacy. This dessert combines the crunchy texture of gluten-free cookies, the creamy softness of butter, and the sweet caramel depth of condensed milk. After cooling, the pastry achieves a dense yet melt-in-your-mouth consistency. Decorated with cream and nuts, it becomes not only a delicious but also an impressive dessert for any tea party or festive table.
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