Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

As others mentioned, the easiest way is to use an existing recipe and adapt it for the best blend of art (your changes) and science (established ratio of ingredients). Sarah Phillips - author of "Baking 9-1-1" and the great web site - http://www.baking911.com/ - made 100 different attempts before she came up with a low-fat White Cake recipe she liked. I made a form I use for creating new recipes, or for altering existing ones. I may have several pages of changes for the same recipe using this form before I am done. The form is divided into two columns. On the left side I'll place the original recipe (hand-written or a photo-copy), or sometimes I'll photo copy it on the back of the form if it's large). I may be adapting it to have high-fiber, low-fat, sugar-free, gluten-free, wholegrain, etc..., or it will be my first attempt, if it's an original recipe. On the left side I add my notes, after making the recipe, in boxes marked: -Ingredient changes (I made from the original recipe.) -Results - this is where my training as a Foods Judge comes in handy and I'll judge my recipe by those standards. -Next time - notes about changes I need to make or options I can use for the same recipe. I usually don't make more than three significant alterations on any one try. It's also beneficial to know some food science. For instance: -Additions of cinnamon, cloves, allspice and nutmeg ADDED TO THE DOUGH should be kept to around 1/4-teaspoon per cup of flour in yeast bread because too much can be detrimental to yeast growth. Now you know why the cinnamon is applied to the dough and rolled-up, not added to the dough in large amounts. -Bread dough characterized as sweet, salty or low absorption may require a special kind of yeast called Osmotolerant Instant Active Dry Yeast. Another helpful hint when making sweet breads and you don't have an osmotolerant instant active dry yeast product is to add 1/4 t. ascorbic acid or 3 t. lemon juice to assist in the rising. You'll also note sweet breads often call for more yeast because of the slow rise. -Adding an acid (ascorbic acid, lemon juice) to yeast breads that contain wheat germ, or whole wheat flour (which also contains wheat germ) will aid in preventing glutatione from forming, which can damage the gluten. Short heavy loaves of 100% whole wheat bread are a sign of gluten damage. -Just how much sugar CAN you add to a yeast bread before you damage the gluten? Two tablespoons of sugar per cup of flour is about the maximum you can add without major gluten damage. -How much milk or dry milk powder is too much in yeast bread? Milk affects the volume, symmetry, cellular structure, and texture. If the loaf looks more like a roller coaster ride, then there is too much dairy. You can overcome some of the effects of large amounts of dairy by scalding milk (which alters that protein in the whey of the dairy product), or using Special Dry Milk Powder from King Arthur Flour. -If you reduce the salt in a yeast bread recipe, you should also reduce the amount of yeast because salt regulates the yeast. So a general rule-of-thumb, if you reduce the salt by 50%, then reduce the yeast by 50% as well. -There is generally a ratio of ingredients used in most types of baking that is already well-established in the world of food science. There is generally a proportion maintained between ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs). For instance, a standard plain cake has, by measure, one-third as much fat as sugar; two-thirds as much milk as sugar; and about three times as much flour as liquid. When I developed gluten-free cookie recipes, I first formulated a basic cookie recipe, and then made other changes to make many kinds of cookies from the same base recipe. I didn't have to reinvent the recipe each time, just alter it. You can also follow bakers' percentages for bread making. Following the same percentages you can make one loaf, or a recipe for 10 loaves. It's also good to know how much flour there is in different amounts of dough: 2-1/2 cups flour = 1-pound loaf 3-cups = 1-1/2-pound loaf 4-cups = 2-pound loaf -When you reduce fat and sugar you will be sacrificing tenderness, so find foods that may be substituted for those. For instance: *Whey-based milk substitute powder has a shortening effect on baked goods, so you can add it and reduce fat. *You can generally use 25% less coconut oil than butter or shortening and get the same effect. *Use Sweet Dairy Whey powder (not to be confused with whey protein powder) and you can significantly reduce the amount of sugar. -You don't always have to change the ingredient to change the recipe. When making bread if you add the fat early in the recipe it has a shortening effect on the gluten. The result is a closed-grain crumb, almost cake like, and a shorter loaf. Add the same amount of fat later, after the gluten has developed, and you'll get a higher loft and a more open crumb. Neither is right or wrong, but you'll get a different texture. Closed grain if you are going to use it for sandwiches dressed with mayo, and an open crumb for toast for all those openings for butter and marmalade to settle into. -Egg whites are drying, so when you try to lower fat and use egg whites only, you may have to add another ingredient to make up for effects found in the egg yolks. Yolks contain lecithin which have an emulsifying effect you can't get with whites. -Make low-fat baked goods in small amounts because they don't keep as well as those with fat. So instead of a 9x13-inch pan, make a recipe in a loaf pan or 8-inch square to avoid dried-out leftovers. -If I think I'll need to taste a batter that contains raw eggs, before I bake it, I'll use reconstituted pasteurized whole egg powder, or powered egg yolks or egg whites to avoid a food safety issue from tasting raw eggs. And a million other little things that come in handy with altering or creating recipes. -Grainlady

Thanks. I was just diagnosed about a year ago--my symptoms were on and off dry coughing that had no reason - for 30 years! For 30 years I coughed periodically, and tried inhalants, and antihistamines, and steroids, and homeopathic remedies, and nothing worked. One day, a doctor said, have you ever been tested for a wheat/gluten allergy? One month after stopping wheat/gluten, I stopped coughing. I am happy to say that I am not severely allergic, i.e. I can eat a little wheat/gluten now and then with no affect, so on special occasions like a birthday, I'll have a small piece of cake and be fine. Most of the time, the recipes I've tried for gluten-free foods have been pretty bad, so I just gave up on that. I am glad to see your website.

Recipe: gluten - free giant double chocolate cookie mottogear4 hours ago Eat this all by yourself, or share! Either way, it's one if the best cookies I've made! If you don't want it gluten free, use all purpose flour instead of the rice flour, and don't use the xanthen gum. ingrediants: •5 tablespoons rice flour (white or brown)• 1/4 teaspoon baking soda• 1/4 teaspoon vanilla extract• 2 tablespoons softened butter• 2 tablespoons brown sugar• 2 tablespoons white sugar• 1/4 teaspoon xanthen gum• 1 egg yolk• 1 heaping teaspoon cocoa powder• 2-3 tablespoons chocolate chips directions: 1. Preheat oven to 350 degrees. 2. In a medium bowl, cream together butter, brown sugar, and white sugar by hand (of you can use a mixer). Add egg yolk and vanilla extract and mix to combine. 3. Add rice flour, baking soda, xanthen gum, cocoa powder, and chocolate chips. Shape dough into a circle and place on a baking sheet. Flatten slightly. Bake in preheated oven for 13-15 minutes. Eat immediately.