Welcome to Tom Sawyer Gluten Free Products

TOM SAWYER
ALL PURPOSE COOKIE MIX

NUTRITIONAL FACTS

Package size 18.2 ounces (516g)
Serving size 29 g
Servings per package 18


Amount per serving
Calories 105 Calories from Fat 1


% Daily Value*
Total Fat < 1g 0 %
Saturated Fat 0g 0 %
Cholesterol 0mg 0 %
Sodium 124mg 5 %
Total Carbohydrate 26g 9 %
Dietary Fiber 1g 1 %
Sugars 12g
Protein 1g 1 %


Vitamin A 0 % Vitamin C 0 %
Calcium 1% Iron 1 %


% Daily Value is based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie requirements.

Total Fat 65 g
Sat Fat 20 g
Cholesterol 300 mg
Sodium 2400 mg
Total Carbohydrates 300 g
Dietary Fiber 25 g
Protein 50 g


Ingredients: Rice flours, tapioca starch, granulated sugar, brown sugar, salt, baking powder, baking soda, xanthan gum, guar gum.

APPLE SPICE COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/4 Cup Vegetable shortening/butter
1/2 Cup Apple Sauce
1 Each Fresh large egg (well beaten)
1 tsp. Gluten Free Vanilla
1/4 tsp Spice of choice:

  • Ginger
  • Nutmeg
  • Cloves
  • Cinnamon
1/2 Cup Small or chopped raisins

Place contents of package mix into mixing bowl. Add shortening/butter, apple sauce, and spices into mix. Blend until only very small lumps remain. Place raisins, eggs and vanilla into mixture and combine well. The dough will be stiff. Grease hands and form dough into 1 1/2 inch balls. Place all the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. Recipe makes about 18 cookies.

BANANA NUT COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/4 Cup Vegetable shortening/butter
1/2 Cup Ripe Banana (well mashed)
1 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/4 Cup Dried Banana chips (optional)

Place contents of package mix into mixing bowl. Add shortening/butter and mashed banana, into mix and blend until only small lumps remain. Mix eggs, vanilla and banana chips together in another bowl and blend into mixing bowl. The dough will be stiff. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into preheated oven for 10 to 12 minutes or until done. Recipe makes about 18 cookies.

CHOCOLATE CHIP COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer GF Chocolate Chip Cookie Mix 18.2 oz. (516 gram)
1/2 Cup Vegetable shortening or butter
2 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/3 Cup Semi–sweet chocolate chips
1/3 Cup Chopped nuts (optional & choice)

Place contents of package mix into mixing bowl. Add shortening or butter into mix and blend until fine texture is achieved. Add the chips and nuts and combine well. Mix eggs, and vanilla in small bowl, add to mixing bowl and blend into a stiff dough. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into preheated oven for 10 to 12 minutes or until done. The recipe makes about 18 cookies.

MOLASSES COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/4  Cup Vegetable shortening/butter
1/3 Cup Molasses
1 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/4 tsp. Each spice:
Nutmeg

Cinnamon
1/2 Cup Small or chopped raisins

Place contents of package mix into mixing bowl. Add shortening/butter, molasses, and spices into mix and blend until only small lumps remain. Mix eggs and vanilla together in another bowl and add to mixing bowl and blend well. The dough will be stiff. Add the raisins and work into dough. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. Recipe makes about 18 cookies.

OATMEAL COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/2 Cup Vegetable shortening or butter
2 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/2 Cup Rolled Oats
1/3 Cup Raisins
3 1/2 Tbls. Milk

Place contents of package mix into mixing bowl. Add shortening/butter into mix and blend until only small lumps remain. Add the oats and raisins and combine. Mix eggs, milk, and vanilla together in another bowl and then add to mixing bowl and blend well. The dough will be stiff. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. The recipe makes about 18 cookies.

PEANUT BUTTER COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/4 Cup Vegetable shortening/butter
1/2 Cup Crunchy Peanut Butter
1 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla

Place contents of package mix into mixing bowl. Add shortening/butter and peanut butter into mix and blend until only small lumps remain. Mix eggs and vanilla together in another bowl and add to mixing bowl and blend well. The dough will be stiff. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. The recipe makes about 18 cookies.

PUMPKIN COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram
1/4 Cup Vegetable shortening/butter

1/2 Cup Mashed Pumpkin (canned or fresh cooked)
1 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/2 tsp Pumpkin Pie Spice
(Yellow Squash or Sweet Potato may be substituted for pumpkin)

Place contents of package mix into mixing bowl. Add shortening/butter, mashed pumpkin, and pumpkin pie spice into mix and blend until only small lumps remain. Mix eggs and vanilla together in another bowl and then add to mixing bowl and blend well. The dough will be stiff.  Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into preheated oven for 10 to 12 minutes or until done. Recipe makes about 18 cookies.

SPICE COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/2 Cup Vegetable shortening/butter
2 Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla
1/4 tsp. Ginger, Cloves, and Nutmeg
1/2 tsp Cinnamon

Place contents of package mix into a mixing bowl, add all or choice of spices and blend. Add shortening/butter into mix and blend until only small lumps remain. Mix eggs and vanilla together in another bowl and add to mixing bowl and blend into stiff dough. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. The recipe makes about 18 cookies.

SUGAR COOKIE

NOTE: Read all labels to insure that all ingredients are gluten free.

Preheat oven to 375 degrees

One package of Tom Sawyer All Purpose Cookie Mix 18.2 oz. (516 gram)
1/2 Cup Vegetable shortening or butter
2  Each Fresh large egg, well beaten
1 tsp. Gluten Free Vanilla

Place contents of package mix into mixing bowl. Add shortening or butter into mix and blend until only small lumps remain. Mix eggs and vanilla together in another bowl and then add to mixing bowl and blend into a stiff dough. Grease hands and form dough into 1 1/2 inch balls. Place the balls on greased baking sheet and press down slightly. Insert sheet into pre–heated oven for 10 to 12 minutes or until done. The recipe makes about 18 cookies.

Gluten Free Flour | 2155 West State Route 89A, Suite 106 | Sedona, Arizona 86336 | Info@GlutenFreeFlour.com | 1-877-372-8800

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