Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
betty r says
December 15, 2008 at 8:37 pm
You put your mind to something and you can convert almost every recipe to GF, Jeanine! Good for you..you will not be deprived nor sick this Christmas!
December 16, 2008 at 8:21 am
Thanks, Betty! Definitely NOT deprived this Christmas. 🙂 I’m thinking I should probably stop working in the kitchen already, but I love trying new recipes, and it’s the only time of year we make the really good, sweet, rich baked goods, I just can’t stop! 🙂
December 16, 2008 at 10:28 am
This post is worth gold… A GF oreo cookie is so useful and versatile. I will be sure to try it soon. The Christmas Rum Balls look great. My mother-in-law use to make some every year and it was always something we all looked forward to. I think of her every time I see a picture of rum balls… warms my heart.
December 19, 2008 at 9:17 am
Alexa, I think I’m going to make a cheesecake in a springform pan using these oreo crumbs as the base. No one will be able to tell the difference. Definitely going to keep some on hand, you never know when you might need some. 🙂
December 10, 2010 at 12:04 am
I just tried making the rum balls. They taste great, but the mixture is way to soft to roll. Is the amount of liquid listed in the recipe correct?
December 10, 2010 at 7:06 am
Hmm…yeah, the amount of liquid is right. You may have to add up to 2 Tbsp extra crumbs, if you find it too wet, but you should be able to roll them. I don't recall having any issues with them when I made them, so I'm not quite sure what it could be.
December 8, 2011 at 7:05 pm
I am prepping to make these as we speak. I couldn’t find the tapioca flour. Any suggestions. Would it be to messy to use tapioca?
Thanks so much!
December 8, 2011 at 7:40 pm
Hi Kelly, You will need something in place of the tapioca flour, otherwise the dough will not work. Tapioca flour is also called tapioca starch (the two are the same). You can also sub potato starch for the tapioca starch in this case, or you may even want to try cornstarch. But, since I have not tried either of these, I can not vouch for them, sorry. Let us know what you do and how it works for you!
December 9, 2011 at 1:03 pm
I added a little more cornstarch. They came out great! However I am definitely picking up some tapioca flour to have on hand because now I am baking gluten free I see it in several recipes.
Thanks so much for this recipe!
December 12, 2011 at 9:06 am
Phew, glad to hear that it worked! Yeah, I stock my pantry with brown rice, potato starch and tapioca starch, then I feel like I can do anything. lol
December 20, 2012 at 10:41 am
I plan to try this recipe but will substitute honey for the corn syrup. Corn syrup contains GMOs.
November 20, 2014 at 2:32 pm
Can you tell me is the egg subsitute the same as the powder egg replacer or is it a liquid egg product.
November 20, 2014 at 2:49 pm
Karen, it’s a powder – but I think these would be easy to make without it (it’s an old recipe, I’m thinking I need to make an updated version)
November 22, 2014 at 9:38 am
Thanks, I can get the egg replacement powder at my local bulk barn store, Looking forward to trying these out on my son as rum ball are his favorite, interested to see if he can tell if they are gluten free.
Trish Young says
December 9, 2014 at 11:40 am
just made the Oreo cookies, left out the egg substitute, and just used 2 tsp more egg in the liquids and they turned out fantastic! I was going to make these rum balls today, for Xmas, do you think they will freeze ok?
December 9, 2014 at 3:29 pm
Absolutely,Trish! They freeze great, and they are best made at least a week in advance to get the flavours really going. Oh, so good. Might have to add this to my list this year again. 😉
December 10, 2017 at 3:04 pm
Jeanine, thanks for posting. Nine years after your post, this recipe is still finding followers. I’m making this later today for an office party. Happy holidays!
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