The holiday season is upon Central Texas, bringing to mind joyous times and elaborate meals shared with family and friends. It is a time to be thankful for what we have and most importantly, a time to celebrate. One common tradition throughout the world is parents and children baking together in the kitchen. There is nothing better than tasting a hot and fresh cookie minutes after they come from the oven or after it has been decorated with sugar icing. However, many people are gluten intolerant, which means they are allergic to wheat products or have a more serious condition called celiac disease. The protein found in wheat, rye, and barley and most grain-based products such as cereals, breads, and pasta can create problems for those who consume it.

Many traditional holiday foods contain gluten. The main treatment for celiac disease is to avoid eating any foods that contain gluten. Even the smallest amount of gluten is harmful and can cause symptoms in some people. While just a few years ago it was difficult to find breads and cereals that didn't contain gluten, today more and more products are appearing in grocery aisles and specialty food stores.

In 2008, Dell Children's Medical Center of Central Texas coffee shops began carrying a gluten-free product. Kim Wirth, a nurse at Dell Children's and her partner, Kristen Erdem, developed a product from a blend of buckwheat groats, quinoa and legumes such as garbanzo bean and northern white bean flakes. Their three-year project resulted in a food naturally high in fiber, high in protein, low in fat and sodium and free of the gluten protein. They called it "ARZU", the Turkish word for hope. "We wanted to create a healthy, versatile, tasty, and easily prepared food for children," said Kim. "It's the type of treat a mom is happy to serve her most precious picky child. For nearly 20 years, I cared for numerous critically ill children with organ failure, diabetes or transplants. A huge part of my job was reinforcing and supporting patients with their dietary restrictions."

"Arzu takes only minutes to prepare and can be served 'everyday a different way,' said Kristen. "It is great as a warm breakfast cereal, quick lunch at the office, savory side dish, spicy appetizer or flour, oatmeal or bread crumb replacement in baking and cooking. We are especially proud that our creation is free of gluten, dairy and animal products."

GoodHealth.com asked Kim and Kristen. Could Kim and Kristen if they could use Arzu to create holiday recipes, they rolled up their sleeves and went to work.

"The holidays are the perfect time to introduce new, soon to be favorite traditions," said Kim. "Now children and parents with gluten-intolerance can participate in the wonderful tradition of cookie baking. They can make the gluten-free dough, roll it out, bake it and then decorate and eat the cookies as if it were any other type of dough."

The following are Kim and Kristen's specially created tasty recipes that can be enjoyed by the whole family.

Gluten-Free Sugar Cookie

Makes 2 dozen 2 1/2-inch cookies

Ingredients:

• 1/2 cup Arzu Original
• 1/3 cup warm milk
• 1 stick butter (or margarine)
• 1 1/2 cup sugar
• 2 eggs
• 1 cup sorghum flour
• 1/3 cup tapioca flour
• 2 teaspoon gluten-free vanilla
• 2 teaspoons gluten-free almond extract
• 1/2 teaspoon Xanthan gum
• 2 1/2 teaspoons baking powder

Directions:

• Mix dry Arzu with warm milk. Set aside to cool.
• Pre-heat oven to 350 degrees F.
• In large mixing bowl, cream butter, sugar and eggs together.
• Add additional dry ingredients and mix well.
• Add Arzu and milk mixture and mix well.
• Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator).
• Use mixture of 1/2 cup sorghum flour and 1/2 cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough longer.
• Roll to approximately 1/8th inch thickness and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best. It is important to keep all cookies close to the same thickness as possible for even cooking.
• If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking.
• Place on cookie sheet lined with parchment paper and bake in preheated oven for 7-10 minutes.
• Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment. Important: If cookies are not cooled completely, they may break.

Icing:

Ingredients:

• 1 cup confectioners' sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons agave nectar
• 1/2 teaspoon gluten-free almond extract
• 1/2 teaspoon gluten-free vanilla extract
• Food coloring of choice

Directions:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners' sugar.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Gluten-Free Gingerbread Cookies

Makes 2 dozen 2 1/2 inch cookies.

Ingredients:

• 6 Tablespoons butter (or margarine)
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1 teaspoon cider vinegar
• 1 cup quinoa flour
• 1/3 cup tapioca four
• 1/2 cup ARZU Chai Flavor
• (may substitute with Original Flavor Arzu and 2 Teaspoons cinnamon)
• 1/4 teaspoon ground cloves
• 2 teaspoons ground ginger

Directions:

• Pre-heat oven to 350 degrees F.
• In large mixing bowl, cream butter and sugar together.
• Add eggs, molasses and vinegar. Mix well.
• Add remaining ingredients. Mix until blended.
• Chill covered dough (30 minutes in freezer) or (2 or more hours in refrigerator).
• Use mixture of 1/2 cup quinoa flour and 1/2 cup tapioca flour to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough longer.
• Roll to approximately 1/8th inch and cut with gingerbread cookie cutters. It is important to keep all cookies as close to the same thickness as possible for even cooking.
• Decorate as desired with raisins, cranberries, etc. for buttons and eyes. Sprinkle sugar onto gingerbread cookies and lightly press into dough before baking.
• Place on cookie sheet lined with parchment paper.
• Bake in preheated oven for 12-15 minutes.
• Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment. Important: If cookies are not cooled completely, they may break.

New Orleans Bourbon Balls

A traditional holiday party treat in New Orleans, now with a gluten-free twist!

Ingredients:

• 1/2 cup ARZU Original
• 1/2 cup powdered sugar
• 1 Tablespoon powdered cocoa
• 1 Tablespoon honey
• 1/4 cup Bourbon
• 1/2 cup chopped pecans (optional)

Directions:

• Place ARZU and bourbon in a bowl. Stir together.
• Add all other ingredients and stir until blended together.
• Use additional powdered sugar to roll mixture into small 1/2 inch balls. Roll in additional powdered sugar to prevent sticking together. Store in airtight container. Will keep in airtight container for up to 2 weeks.

About Kim Wirth and Kristen Erdem

Both Kim and Kristin were displaced by Hurricane Katrina. Kim and her family relocated to Austin after their home was devastated. Kristin grew up in Gentilly Terrace in New Orleans, between the river and the lake. She too moved to Austin with her family. Both Kim and Kristin get family members to regularly be taste testers with new recipes. Both are passionate about the possibilities of good nutrition and better health for all people and so spent the better part of three years developing Arzu.

You can find additional recipes at grainiacs.com/ or by visiting worldwisegrains.com. You can find Arzu products online at worldwisegrains.com, and locally at People's Pharmacy or the Dell Children's coffee shops.