Homemade Vanilla Wafers


Homemade Vanilla Wafers

Being gluten-free has certain challenges. Over time, they’ve become less daunting. But, there’s still the occasional hurdle in my path.

I’m not one to shy away from hurdles. Ever. I tend to have an extraordinary tolerance for pain, quite often fueled by my desire to have things done my way. I’ve never been one to take no for an answer. My husband says I’m stubborn. So did my dad.

I call it tenacious.

Regardless, it has served me well.

In the kitchen, there are certain mainstream foods that are iconic. So iconic that they’re called for by name in recipes. Think about cream of chicken soup, lady fingers, Oreo cookies, and yes, Vanilla Wafers.

For the average person, there is no challenge here. They simply pull a box from the shelf at their favorite grocery store and, presto, they have exactly what they need.

For someone on a specific diet – be that gluten-free, dairy-free, refined sugar-free, egg-free, vegan – it’s not so simple. We obsessively read labels, search for creative solutions, and often go another route all together just so we can feed our families delicious foods.

And, when we really want to eat one of those iconic foods, we put on our aprons, get out our mixers, and start creating. And, yes, it mandates tenacity.

I was in one of those moods when I decided that I must have Vanilla Wafers. They were one of my favorite cookies as a kid. There’s just something about them that breeds smiles. Maybe the understated simplicity. Or the crunch. Or the fact that they make pudding into a grand affair.

My version of Vanilla Wafers is, dare I say, better than I remember from my childhood. They’re homemade, and isn’t nearly everything homemade better?

These wafer cookies are crispy, just like the originals. But the bite is lighter and fresher. When you whip up a batch, you’ll see what I mean.

I made my version of dairy free cookies refined sugar-free as well. If you want to use butter, substitute an equal amount for the butter-flavored non-hydrogenated shortening, and do the same for the dairy-free milk.

And, yes, the recipe is correct. Use two tablespoons of vanilla. Because gluten-free flours have a stronger flavor than their wheat-based counterparts a little more extract is necessary to make sure the vanilla shines.

What iconic foods do you miss the most? Have you attempted to create your own version?

  Homemade Vanilla Wafers


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