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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free Oreo Recipe

26th June 2018 ·

Gluten Free Oreo Recipe

Egg Free Recipes· Free From Recipes· Gluten Free Biscuit & Cookie Recipes· Gluten Free Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Sweet Gluten Free Recipes

This gluten free Oreo recipe was created by 10-year-old ‘Roo’ last week.

Gluten free Oreo recipe...made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #wholegrain #fairyflour

She came home from school in ‘need’ of a sugar fix.

I generally avoid sugar so there was nothing suitable in the cupboards.

If you ever want to get your kids into baking this is the way forward. “Roo’ regularly bakes now because she knows that otherwise there will be no treats in the house!

Gluten free Oreo recipe...made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #wholegrain #fairyflour

Our ‘go to’ recipe book for inspiration is Short and Sweet by Dan Lepard. His recipes are incredible and I’ve never had a problem converting them into a gluten free (and often dairy free too) version. He is one of my baking hero’s.

After a quick flick through the book she came across a recipe called Toll house yo-yos. I’ve no idea why they are called that.

‘Roo’s’ all chocolate, gluten free version reminded me of a huge and more spectacular Oreo. You could cut them thinner for a more Oreo-like biscuit. I personally prefer this chunky satisfying version.

Gluten free Oreo recipe...made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #wholegrain #fairyflour

Did I resist the temptation? No of course I didn’t, which is how I know they are spectacular. They are light and chocolatey and completely irresistible.

‘Roo’ exchanged the ‘normal’ plain flour for my wholegrain gluten free flour blend. It works beautifully in the place of wheat flour in most recipes and is particularly good in biscuits. I’m 100% certain that nobody would know these were gluten free.

Buy the Free From Fairy's wholegrain gluten-free and rice-free flour blends on her online shop and never make an inferior bake again!

In addition to swapping the flour, ‘Roo’ (under my guidance) used a lot less sugar in our gluten free Oreo recipe than in the original recipe. In addition to 150g dark chocolate (which we didn’t use) we cut the sugar down from a total of 475g to 300g. Still a lot, but a whole lot less than in Dan’s recipe!

If you need to avoid dairy too then I suggest using dairy-free margarine in place of the butter. I haven’t tried making these with coconut oil but I’m sure it would work if you reduced the amount to 120g and added a little extra milk. Then they would be vegan too.

Anyway, whatever you do, be sure not to the loose the recipe. Pin it now.

Create this delicious gluten free oreo recipe. It's lower in sugar and also egg free and nut free. #glutenfree #eggfree #nutfree #biscuit #oreo #glutenfreesnack

 

Here’s ‘Roo’s gluten free Oreo recipe…

Gluten free Oreo recipe...made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #wholegrain #fairyflour

Gluten Free Oreo Copycat Recipe

You'd never know that these copycat chocolate sandwich cookies were gluten free if you didn't see the proof! This low sugar recipe will easily satisfy your need for Gluten Free Oreos!
5 from 4 votes
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Prep Time10 mins
Cook Time25 mins
15 mins
Total Time35 mins
Servings 14
Author Vicki Montague

Ingredients
  

For the biscuits

  • 75 g Oat flour (or oats ground in a blender to make a flour)
  • 150 g Butter - Organic, grass fed if possible because it contains vitamin k
  • 100 g Icing sugar
  • 145 g Free From Fairy gluten free plain flour
  • 30 g Gluten free cocoa
  • 50 g Gluten free cornflower (or custard powder - Birds in the UK is gluten free)
  • 2 tsp Vanilla extract
  • Milk (dairy or dairy free) to form a dough

For the icing

  • 200 g icing sugar
  • 3 tsp vanilla extract
  • cold milk to form a paste

Instructions
 

  • To make the biscuits beat the sugar and butter together in a bowl until light and fluffy. I made my icing sugar by putting granulated sugar into my Optimum Vac 2 blender
  • Add all the dry ingredients and stir well
  • Add enough milk and bring together into a soft dough
  • Using a piece of cling film on a clean surface, roll the dough into a log with a diameter of approx. 5cm, then wrap the dough in the clingfilm
  • Place the dough carefully into the freezer to cool for 15 minutes (alternatively cool in the fridge for 30 minutes)
  • Once cooled, heat the oven to 170 degrees C/150 degree fan/Gas mark 3
  • Line two baking trays with non-stick baking paper or re-usable silicon paper
  • Unwrap the dough and with a sharp knife slice into disks of approx. 1cm thickness. If the dough crumbles just stick it back together
  • Place the discs of dough onto the prepared baking trays with 2-3 cm between them
  • Bake for around 25 minutes until firm
  • Remove from the oven and allow to cool before filling with icing
  • To make the icing combine the ingredients together to form a smooth, thick paste

Nutrition (Approx)

Calories: 244kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 74mg | Fiber: 2g | Sugar: 21g | Vitamin A: 271IU | Calcium: 11mg | Iron: 2mg
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Reader Interactions

Comments

  1. Fiona Manoon says

    8th May 2019 at 7:54 am

    Quite interesting and creative recipe.
    It looks tempting .
    I would love to try this out.
    Thanks for sharing !!
    keep Posting !!

    • Vicki Montague says

      8th May 2019 at 9:36 am

      Thanks!

  2. Mark says

    20th January 2019 at 4:36 pm

    5 stars
    As good as the gluten originals

  3. Healthy Kitchen 101 says

    29th June 2018 at 8:26 am

    wow, Your Roo is really adorable and talent! ๐Ÿ˜‰
    Well done!!
    – Natalie Ellis

    • Vicki Montague says

      29th June 2018 at 11:32 am

      Ah, she really is! She is the next big thing in the allergy world ๐Ÿ˜‰

  4. anh ngoc says

    27th June 2018 at 2:09 am

    thanks for sharing

    • Vicki Montague says

      28th June 2018 at 1:53 pm

      You’re welcome!

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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