A stack of gluten-free rum balls

Joyce Lucich, a fellow Sacramentan, has family members that are celiac and although she herself is not, she always attempts to create gluten-free treats for them. When you are celiac or have family members or friends that are celiac you must become resourceful. Taking any recipe and coming up with a plan to make it gluten-free is a must. It isn’t rocket science, but when newly diagnosed this is unfamiliar territory; so tread lightly, but do it fealessly.

Joyce took her regular recipe for rum balls and transformed it into a gluten-free recipe simply by changing the type of cookies used. She also slightly adjusted the recipe to accommodate the fact that the gluten-free animal crackers that she bought came in a 10 oz. box while the vanilla wafers she normally uses come in 12 oz.

If you are interested in making these rum balls without the Karo Syrup (corn syrup) due to corn allergies, then you could substitute the Karo Syrup with brown rice syrup.

Ingredients:

1 (10oz) box of gluten-free cookies ( any cookie

similar to vanilla wafers)
 

1/3 cp powdered sugar
 

3/4 cp. chopped walnuts
 

6 oz. of chocolate chips
 

4 heaping tbsp. Karo Syrup
 

3/4 cup rum
 

powdered sugar, additional for rolling

Directions:
Crush cookies in food processor until fine. Add powdered sugar and mix well. Add nuts and stir.

Melt chocolate chips until creamy and stir in Karo Syrup. Mix well. Add in rum and stir well.

Combine chocolate mixture with cookie mixture. Blend well to make sure all of cookie absorbs the liquid.

Refrigerate for at least an hour or more to let the mixture set.
                                                                                                                      

When ready to roll, take out tablespoon-size portions, dust with powdered sugar and roll into a ball.

Roll in powdered sugar, one more time. Keep stored in an airtight container.

*Note: Can be kept for a month or more if stored properly.