Jordan has officially banned the Muslim Brotherhood, the country’s most prominent opposition group, and ordered the closure and confiscation of its offices and assets, Interior Minister Mazen Farraya announced on Wednesday, 23 April. The move comes just days after Jordanian authorities arrested 16 individuals, allegedly members of the group, accused of planning attacks inside the kingdom. According to the government, the plot included manufacturing rockets and drones intended for use against security targets, with at least one missile reportedly ready for launch. Jordan attributed the plot to a Brotherhood-affiliated cell believed to have received training and funding in Lebanon. Farraya stated that all activities by the Muslim Brotherhood, including publishing or promoting its ideology, are now illegal. He emphasized that the group’s continued actions posed a “direct threat” to national stability, adding that the organization had attempted to smuggle and destroy sensitive documents to conceal its operations. “The Brotherhood’s practices endanger citizens’ lives and threaten Jordan’s security,” Farraya said in a televised statement. There has been no immediate comment from Brotherhood leaders following the ban. According to Jordan’s General Intelligence, the 16 suspects had been under surveillance since 2021. Last…
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In a decisive policy shift, the Central Bank of Egypt slashed its benchmark interest rate by 225 basis points in April, marking the first rate cut in more than five years. The move brings the overnight deposit rate to 25 percent and the lending rate to 26 percent, ending a prolonged period of record-high borrowing costs aimed at curbing inflation and supporting the Egyptian pound amid external shocks and currency devaluations. The rate reduction follows nearly a year of stringent monetary tightening and comes amid growing public discontent over the unrelenting rise in living expenses. The central bank’s policy shift follows a notable decline in inflation. Headline inflation dropped to 13.6 percent in March, while core inflation hit a three-year low at 9.4 percent, a sharp turnaround from the record 38 percent inflation seen in September 2023. According to the Central Bank, “the move aligns with upholding the appropriate monetary stance, with the aim of anchoring inflation expectations and safeguarding the projected disinflation path.” Despite progress, inflation remains well above the bank’s 7 percent target, and experts say the rate cut probably would not lower everyday goods in the short…
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The Grand Egyptian Museum will undergo a brief closure from June 15 to July 5 as it enters its final stretch of preparations before fully opening to the public, according to local media reports. During this period, travel companies have been advised to pause all tour stops at the site. This temporary closure will allow teams to focus on essential behind-the-scenes work, such as fine-tuning exhibition layouts, enhancing visitor amenities, and finalising technical systems. As anticipation builds, this marks one of the last major steps before the museum officially opens its doors after years of phased previews and international buzz. Back in February, Prime Minister Mostafa Madbouly confirmed that the Grand Egyptian Museum will officially open its doors on July 3. The long-anticipated launch will be marked by a high-profile ceremony, with government ministries and key authorities tasked with showcasing the museum on a global stage as part of a coordinated promotional effort. Egypt has been preparing for the grand opening of the GEM over the past few years, beginning with a partial trial run in October 2024. This soft opening featured a limited preview of the museum’s exhibition…
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Egypt will officially move to Daylight Saving Time (DST) starting Friday, 25 April, with clocks set to go forward by one hour at midnight, the government announced on Tuesday. Under the 2023 law reinstating summertime, DST will be observed every year from the last Friday in April to the last Thursday in October. This means Egypt will shift from GMT+2 to GMT+3 until late October. The seasonal time change is part of a broader effort to reduce electricity consumption during the warmer months, a strategy adopted by many countries around the world. Egypt first implemented DST in 1957, applying it intermittently over the years. It was last used in 2014 to help manage power shortages before being suspended for nearly a decade. The government brought it back in 2023, estimating that the measure could reduce electricity usage by up to 10 percent….
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Who remembers 1993? Honestly, when you think about it, it’s still a little shocking some 30+ years later that k.d. lang and Cindy Crawford – arguably the most famous supermodel of her era – were on the cover of Vanity Fair like this. Because, truly, this is so gay. So. Gay. Yes, yes, I know this was part of that momentary “lesbian chic” moment we had there in the 90s. But this image is still so strikingly queer that 32 years later Lucy Dacus and Katie Gavin can recreate it for Alternative Press and it still feels fresh and hot and, yes, SO GAY. Lesian chic this, queer ladies of all generations. Happy Hump Day, kittens.
These soft gluten free tortillas are easy to make in any size, and they're perfect anywhere you'd use a corn tortilla, plus for burritos, tacos, and wraps.
I've been perfecting this recipe ever since I wrote my first cookbook, and the tortillas are more flexible than ever. Still made in just one bowl without any special equipment needed!
“Been trying to make a tasty tortilla, GF or not, for years – these are delectable – delicious, a bit chewy, and they don’t break when you fold them! Yay!”
Authentic taste and texture: No packaged tortillas come close to the taste and texture of a soft, flexible homemade flour tortilla with that buttery taste.
Burrito-size: Make these tortillas as small as you like, and up to 10-inches in diameter—or as big as your skillet can hold. No more pretending like a 6-inch tortilla is big enough for a burrito.
Super simple recipe: You only need the most basic gluten free baking ingredients: gluten free flour, extra tapioca starch, salt, baking powder, coconut oil or shortening, and water—mixed in one bowl.
No special equipment: You need a rolling pin to roll the dough, but a wine bottle would probably work, too! You don't need any special equipment like a tortilla press (but you can use one if you like).
Recipe ingredients
Gluten free flour blend: Use your favorite all purpose gluten free flour blend, as long as it's well-balanced and has a finely ground rice flour. My favorites are Nicole's Best Multipurpose GF Flour Blend and Better Batter's original blend.
Tapioca starch: Your gf flour blend will already contain some tapioca starch, which all good blends do. Adding more tapioca starch as a separate ingredient helps make the dough easier to handle and the tortillas a lot more flexible.
Baking powder: Adds rise to your tortillas so they aren't flat.
Salt: Brightens the flavor of the tortillas.
Virgin coconut oil: Adds richness, flavor and tenderness to the tortillas. It's the kind that comes in a jar and is solid at cool room temperature.
Warm water: Adds moisture and brings the dry ingredients together.
How to make gluten free tortillas
Whisk the dry ingredients (all purpose gluten free flour blend, tapioca starch, baking powder, and salt). Add virgin coconut oil and use a fork to work it into the dry ingredients until it looks sandy. Add warm water, and mix to combine. Let the dough rest for about 20 minutes to make it easier to handle.
Sprinkle the dough generously with tapioca starch, and divide into 4 equal pieces. Roll one at a time out into about a 9-inch round that's a bit more than 1/8-inch thick. Cut out an 8-inch round using a cake cutter, the lid of a pot, or a pastry or pizza wheel.
Shape the other 3 pieces, and gather and reroll scraps. Sprinkle the raw tortillas with more flour and stack them.
Place the raw tortillas one at a time in a hot skillet and cook for about 45 seconds or until bubbles begin to form on the underside. Flip and cook on the other side for another 30 seconds or until dry on both sides. Remove it from the hot skillet and keep it warm in a tea towel or in a tortilla warmer.
My Pro Tip
Expert tips
Add extra tapioca starch
Even though your all purpose gluten free flour blend already has tapioca starch in it as an ingredient, adding more tapioca starch makes the tortillas much more flexible.
Shape with plenty of extra flour
Begin with a wet dough and flour it liberally with extra tapioca starch for shaping. In warmer weather, you'll need more flour, in cool, dry weather you may need less. If the dough splinters and cracks as you're rolling, knead and roll in more tapioca, gather the dough, and roll it again—until it rolls more smoothly. Pinch together any tears, and keep rolling.
Try a cake cutter for clean lines
Give your tortillas a clean, round edge with a cake cutter, which looks like a large round cookie cutter. You can also use the lid of a large pot if it has sharp edges to cut out the round cleanly, and remove the scraps to re-roll with any remaining dough. For a thicker version of a wrap that doesn't need to be cut at all, our recipe for gluten free flatbread is just as easy.
Let the raw dough rest
The raw tortilla dough is relatively wet. As it rests, the flour absorbs some of the moisture, making the dough easier to handle. Try wrapping it in plastic wrap and letting it rest in the refrigerator, too.
Line your tortilla press
If you prefer shaping your tortillas with a tortilla press, line the press to prevent the dough from sticking to it. Try slicing a quart-size zip-top bag in half and lining the top and bottom of your tortilla press with each half.
I prefer to roll out the dough using a rolling pin, since a tortilla press won't press the dough thin enough, or make a larger round than about about 5-inches. It's also very hard to get the dough thin enough for a flexible tortilla without using a rolling pin. A tortilla press is great to use for gluten free corn tortillas, which are naturally thicker.
Ingredient substitutions
Tapioca starch
Tapioca starch is a unique flour that adds flexibility to gluten free baking recipes. There's no perfect substitute for tapioca starch, but I sweet white rice flour, also known as glutinous rice flour, sometimes works similarly.
If you have Expandex modified tapioca starch, which is chemically modified tapioca starch, you can use that instead of regular tapioca starch. Instead of 1 1/2 cups (210 grams) all purpose gluten free flour, use 1 3/4 cups (245 grams), plus 35 grams Expandex. For shaping the tortillas, use more of the flour blend (not Expandex).
Virgin coconut oil
In place of virgin coconut oil, you can use vegetable shortening. I like Spectrum brand nonhydrogenated vegetable shortening, and Crisco should work, too. Unsalted butter at cool room temperature should also work, but the dough will be wetter. I would not use an oil that's liquid at room temperature, which will make the tortillas feel and taste greasy.
In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces so the mixture looks sandy.
Create a well in the center of the mixture, add the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, mix in more water slowly by the drop.
Knead the dough together and press it into a ball, cover with a moist tea towel or plastic wrap, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water. You can also let it rest, covered in plastic, in the refrigerator for up to 3 days for easier handling.
Shape the dough
Sprinkle a flat workspace liberally with tapioca starch. Place the first piece of dough on top, and sprinkle again with more tapioca. Spread the tapioca all around the dough.
Use a knife or bench scraper to divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
Work with piece of dough at a time, use a rolling pin to roll out the dough about ¼-inch inch thick.
If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
Roll the dough, sprinkling with more tapioca and moving the dough frequently to prevent it from sticking or tearing, a bit more than 1/8-inch thick and at least 9-inches in diameter (to make 8-inch rounds).
Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round approximately 8-inches in diameter. You'll cut one 8-inch round from each of the original 4 pieces of dough.
Gather the scraps and set them aside with the other pieces of remaining dough. You will reroll scraps together after you've worked with at least 2 pieces of dough.
Sprinkle each raw shaped tortilla with extra tapioca and stack them on to of one another as you work.
Cook the tortillas
Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
Place one round one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on underside (about 45 seconds).
Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla is dry (about another 30 seconds).
As it cooks, press down on the top of the tortilla to help it sear a bit, and cook it on the first side again if necessary. Remove the tortilla from the pan, place on large tea towel or in a tortilla warmer, and cover.
Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
You will make up to 2 more 8-inch tortillas from the scraps for a total of 6, 8-inch tortillas.
Make-ahead instructions
If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in moisture. Serve the tortillas within a few hours.
To freeze the tortillas, allow them to cool completely to room temperature.
Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.
Video
Notes
Flour blends.My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend (with added xanthan gum). Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but add an additional 1/2 teaspoon xanthan gum to the dry ingredients or the dough won't hold together very well.Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.Tapioca starch.This is one of the flours in all good gf flour blends, but you still need to add more here. You may be able to use glutinous rice flour (also called sweet white rice flour) in its place. If you have Expandex modified tapioca starch and would like to use that instead, you'll need 1 3/4 cups (245 grams) all purpose gluten free flour (1/4 cup more) plus 35 grams Expandex. For shaping the tortillas, use more of the flour blend (not Expandex).Nutrition information.Nutrition information is an estimate, per tortilla assuming the recipe makes a total of 6 8-inch round tortillas total.
Place any leftover tortillas, still wrapped in a tea towel in a plastic bag to seal in moisture. If you have a tortilla warmer, which is just a round container with a lid, place a couple of moist paper towels on the bottom and stack the still-warm tortillas in there. Serve the tortillas within a few hours.
For longer storage, place the cooled tortillas in a stack, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Defrost at room temperature, and refresh in a hot, dry skillet or wrap them in a wet paper towel and microwave for 20 to 30 seconds.
You can also store the raw tortilla dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Shape the dough while it's still cold.
FAQs
Why is my dough crumbly?
Make sure your raw dough is wet enough that you can use plenty of additional tapioca starch to roll out and shape the rounds. If it's crumbly, add more warm water by the tablespoonful until it holds together and almost feels a bit greasy.
Can I roll them out with plastic wrap or parchment?
You can roll the dough between sheets of plastic wrap or parchment paper, but it's almost impossible to avoid having seams on the tortillas where the paper wrinkles. Those seams tend to make the tortillas more fragile. If you do roll the dough this way, knead in about 2 tablespoons of extra tapioca starch first, or the dough will be too fragile to get off the paper.
Should I grease the skillet I cook the tortillas in?
These flour tortillas are cooked in a hot, dry skillet, but you can grease it lightly with more coconut oil or even a bit of butter. The best skillet to use is cast iron, but you can also use a nonstick skillet at a slightly lower temperature. You can also use a griddle like we do for our almond flour tortillas.
Can I make these tortillas with Caputo Fioreglut flour?
This recipe would probably work with that flour, but you will probably need to add more water, and the tortillas most likely won't brown very well. The dough should be quite easy to handle.
Can these be shaped and frozen raw?
Sure, you can shape the raw tortillas into rounds, stack them with parchment paper between each round, and freeze them raw. Cook right from frozen, and make sure the skillet is very hot or the dough may stick.
Packaged gluten free tortillas
If you'd rather buy than make your gluten free tortillas, there are quite a few on the market these days. Here are the brands I recommend from personal experienced:
Mission Gluten Free Tortillas: They're sold fresh, not frozen, and are sold in original and spinach herb flavors. They usually cost about $1 per tortilla, and come in a 6-pack. They also contain soy, but are gluten, dairy, and egg-free. They do kind of taste like potato and taste better browned in a skillet than when simply heated in the microwave.
Rudi's Gluten Free Bakery Plain Tortillas: Usually sold frozen, not always easy to find, and appear smaller in size than Mission. They have a really classic flour tortilla taste, though, and perform well when heated.
BFree Quinoa & Chia Seed Wraps: Very flexible, and even though they look strange because of the obvious chia seeds, they don't taste “healthy.” They're expensive at nearly $9 for 6 tortillas. Theysell Sweet Potato Wraps and High Protein Wraps, too.
Siete Almond Flour Tortillas: Taste like almonds, but not in an overpowering way, and they're super thin and flexible. They usually cost about $1 a tortilla in a package of 8, and they are pretty widely available.
Mi Rancho Burrito Size Gluten Free Tortillas: By far the best packaged gluten free flour tortillas, but I don't think they're sold in stores. They're super flexible, taste great, and they're large enough to make a full-size burrito. I've bought them on the mirancho.com website, they're super expensive and are only sold in larger packages.
Maria & Ricardo's Gluten Free Quinoa Flour Tortillas: Don't taste like quinoa flour to me, and heat really well. Available at Whole Foods and on Amazon.com. They are made in a facility that processes wheat, but on a dedicated gluten free line, but they're “certified gluten free” by gfco.org.
Pope Francis, who passed away on Monday, 21 April at the age of 88, leaves behind a profound legacy marked by his vocal advocacy for peace and justice, particularly concerning the ongoing conflict in Palestine. His final days were characterized by a deep concern for the humanitarian crisis in Gaza, where he consistently called for ceasefires and entry of humanitarian aid. Just hours before his death, during his Easter address, Pope Francis expressed solidarity with both the Israeli and Palestinian peoples. He highlighted the suffering in Gaza by expressing that the situation in Gaza is “dramatic and deplorable humanitarian situation.” Throughout his papacy, which began in 2013, Pope Francis was a steadfast advocate for peace in Palestine. He often condemned violence and called for humanitarian access, reminding the world that “war is always a defeat.” This sentiment was evident in his statements following significant escalations in the conflict. For instance, during his Angelus address on 29 October 2023, he explicitly called for a ceasefire in Gaza, urging that humanitarian aid must be allowed into the region. In December 2023, after renewed Israeli attacks following a temporary ceasefire, he expressed deep…
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This easy oat flour banana bread is made in one bowl without any other flours for a soft, fluffy, and hearty loaf with tons of banana flavor.
I've made banana bread out of pretty much every flour there is by now, and this variety is by far my absolute favorite. Bananas and the subtle sweetness of oat flour are a perfect match.
my take
Nicole's Recipe Notes
Texture and flavor: Every slice is fluffy and soft, full of naturally sweet banana flavor, and hearty from all that oat flour but still tender.
Never fails: Unlike some quick breads that tend to burn before they bake through, this easy recipe bakes to golden brown perfection all over, every time.
Oat flour only: No need to combine oat flour with starches or all purpose flour to get a beautiful loaf with the perfect taste and texture.
Recipe ingredients
Oat flour: Finely ground and sifted flour made from whole oats gives this bread its basic structure, and a slightly nutty sweetness.
Baking powder/baking soda: Provide rise in the oven, plus help in browning.
Salt: Balances sweetness and enhances the banana flavor.
Xanthan gum: Totally optional, but helps bind the bread together.
Butter: Adds richness, flavor and moisture.
Bananas: Add tons of flavor and lots of natural sweetness.
Sugar: Adds sweetness and helps keep the bread tender.
Honey: Adds some depth of flavor and some subtle sweetness. You can sub it for maple syrup.
Eggs: Binds the bread together and provide lift.
How to make oat flour banana bread
Place melted butter, eggs, sugar, honey and mashed bananas in a large mixing bowl, and whisk to combine well. Sprinkle baking powder, baking soda, salt, and xanthan gum on top, and whisk to combine. Add 2 1/2 cups of oat flour, and mix just until combined.
The batter will be soft. Scrape it into a greased and lined loaf pan, and spread it into an even layer. Sprinkle the top with a couple tablespoons of old fashioned rolled oats, and slice the batter down the center.
Bake in the center of a 350°F oven for 50 minutes. If the loaf isn't fully baked yet, reduce the oven temperature to 300°F so it doesn't burn while it finishes baking all the way through.
My Pro Tip
Expert tips
Use commercial oat flour, or sift
In this recipe, the bread rises taller if you use commercially prepared finely ground and sifted oat flour. If you make your own oat flour by grinding oats in a blender, sift it before using it in this recipe to ensure that you only include finely ground flour in your bread.
Don't overmix
The batter for this bread is quite soft, and you want it to stay that way. Don't mix it in a blender or food processor, and after you've added the oat flour, only mix until just combined. That way, your bread will turn out tender and soft.
Measure your bananas by weight
For consistent results, measure your ingredients, including the mashed bananas, by weight. I usually get the 400 grams of mashed bananas I need for this recipe from 3 large peeled ripe bananas. But since bananas vary in size, sometimes I need a bit of a 4th banana, or a little less than 3. If you overmeasure your bananas, the bread will be too wet to rise without sinking.
Ingredient substitutions
Dairy free
In place of melted butter, you can make this bread dairy free using block-style vegan butter like Miyoko's Creamery or Melt brand. I think that Earth Balance buttery sticks would also work here, but reduce the salt by half because Earth Balance is really salty. Avoid any nondairy butter that comes in a tub, since that type is mostly oil.
Egg free
Try replacing each egg with one “chia egg” or “flax egg” each. Flax eggs provide more structure, and I think the banana flavor is enough to hide any unpleasant flax flavor. Bob's Red Mill Egg Replacer should work, too.
Oat free
You can usually find a good substitute for oats in baking, but since this banana bread is made with 2 1/2 cups of oat flour, and no other flours, it might not be possible to make this recipe without oats entirely.
Xanthan gum
You can make this bread without any xanthan gum, but it helps the bread hold together better and keeps it fresh for longer. You can also try guar gum in its place, or even 5 grams of psyllium husk powder.
Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with parchment paper and set it aside.
In a large bowl, place the melted butter, eggs, the mashed bananas, honey, and sugar, and whisk to combine well.
Scatter the xanthan gum, baking powder, baking soda, and salt over the top of the wet mixture. Whisk to combine. The mixture will still be thin but will have a white cast to it.
Add the oat flour, and mix until just combined. The batter will be soft and very sticky.
Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Use a butter knife or offset spatula to score about 1/4 inch deep down the center along the length of the batter in the pan.
Scatter the optional old fashioned rolled oats on top of the wet batter.
Place the pan in the center of the preheated oven and bake for about 50 minutes, or until the top is relatively firm to the touch, the loaf is golden brown all over and a toothpick inserted in the center comes out with a few moist crumbs attached.
If the loaf isn't fully baked yet, reduce the oven temperature to 300°F, and continue to bake until the loaf is fully baked (usually less than 10 minutes more).
Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve.
Notes
For the oat flour.I highly recommend using commercially-prepared finely ground oat flour for the smooth texture and even rising of this banana bread (rather than grinding your own, which I do in other cases). Bob's Red Mill has finely ground oat flour, and so does nuts.com. If you're gluten free, be sure to buy the Bob's Red Mill bag that says “gluten free” on the label.
Once completely cooled, wrap the bread (or individual slices) tightly in plastic wrap, and it will stay fresh for about 3 days.
For longer storage, wrap tightly in freezer-safe wrap and freeze for up to 3 months. Defrost individually wrapped sliced at room temperature or in the microwave for about 20 seconds.
Refresh previously frozen slices in the toaster oven. If there are any slices that seem to have gotten a bit stale, sprinkle lightly with lukewarm water and place in a toaster oven at 300°F for about 5 minutes or until warmed through. It will taste freshly baked.
FAQs
Can I replace oat flour with something else? Like coconut flour?
You can sometimes replace oat flour with finely ground blanched almond flour, but I'm not sure if that would work here. Instead, use our recipe for almond flour banana bread to use that flour. You can't use coconut flour in place of almond flour or oat flour, since it behaves very differently in baking.
Can I use this recipe to make muffins?
This recipe would probably work as muffins. They might need a little bit more structure, so be sure to use the optional xanthan gum, and try replacing 2 tablespoons or 20 grams of oat flour with an equal amount of cornstarch.
Can I add mix-ins?
Yes! Try adding about 1/2 cup of chocolate chips, small dried fruit, or chopped pecans or walnuts. Anything that doesn't add moisture should work!
Can I bake this bread in mini loaf pans?
That should work. Fill each mini loaf pan about 3/4 of the way with batter, and begin checking for doneness at about 35 minutes, depending on the size of the pans.
Can I use frozen bananas?
Yes! I always peel, chop, and freeze my really ripe bananas if I'm not ready to use them yet. Then, defrost at room temperature or in the microwave, and mash. Include any liquid along with the mashed bananas.
From the team behind Egyptian Streets, a bold new platform has arrived: Saudi Streets – an independent English-language media initiative dedicated to exploring the culture, people, places, and transformation of Saudi Arabia. Officially launching in April 2025, Saudi Streets aims to offer a fresh, nuanced lens on the Kingdom at a time of extraordinary change. Through human stories, original reporting, and cultural insights, the platform will spotlight the richness and complexity of Saudi life; from its historic souqs and coffee rituals to its booming art scene and megaproject ambitions. A Platform for Culture, Not Clichés Saudi Streets is not a newswire or a PR outlet. Much like its Egyptian counterpart, the platform is built on a foundation of curiosity, creativity, and independence. It will dive into topics often overlooked in mainstream narratives — from the calligraphy revival led by young designers, to the growing presence of Saudi restaurants globally, to the women reshaping the Kingdom’s arts industry. Its five main content categories — Culture,Places, Food, Arts, and Innovation — will house stories that are visually rich, locally grounded and relevant. Why Now? Saudi Arabia is undergoing a period of rapid…
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In a moment that reshaped Middle Eastern diplomacy, Egypt and Israel ended decades of conflict on 26 March, 1979, by signing a peace treaty, the first accord between Israel and an Arab country. Yet, more than four decades later, tension still persists. On 4 April, Egyptian officials accused Israel of inflaming tensions by falsely alleging that troop movements in northern Sinai violate the peace treaty between the two countries. With the onset of 7 October, 2023 war between Israel and Hamas, regional tensions have been at an all-time high. While Egypt has continued to play a massive role as a mediator and a facilitator of ceasefire talks, recent allegations of treaty violations have reignited tensions. This follows a series of similar accusations, beginning on 13 January, 2024, when Prime Minister Benjamin Netanyahu voiced plans to take over the Philadelphi Corridor, a 14-kilometre buffer zone along the Egypt-Gaza border, which Egypt condemned as a breach of the annexes of the 1979 peace treaty. Following a year of conflict, on 24 December 2024, Israel’s former ambassador to Cairo, David Govrin, accused Egypt of breaching the treaty, claiming that Egypt has allocated substantial…
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Doctors at the Suez Medical Complex have successfully reattached a completely amputated hand in a groundbreaking 12-hour surgery, marking the first time such a procedure has been performed in a public hospital under Egypt’s universal health insurance system in the Suez Governorate. The General Authority for Healthcare announced on Sunday, 20 April, that the operation was carried out on a 35-year-old patient who arrived at the emergency department with his left hand severed at the wrist. The patient was immediately transferred to the operating room, where surgeons from the departments of plastic surgery, orthopedics, vascular surgery, and anesthesia worked together using advanced microsurgical techniques to reconnect bones, tendons, blood vessels, and nerves. The authority confirmed the operation’s success, adding that the patient is currently in stable condition and receiving follow-up care at the complex. “This is a major milestone for the healthcare system in Suez,” said Ahmed El-Sobky, Chairman of the General Authority for Healthcare. “It reflects the capabilities of our hospitals to perform complex surgeries according to the highest international standards.” El-Sobky added that the plastic surgery unit at the Suez Medical Complex is now equipped to perform specialized…
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Luxor is world-renowned for its ancient wonders – the towering temples of Karnak and Hatshepsut, the royal tombs in the Valley of the Kings, and the timeless pulse of the Nile. But just across the river, on Luxor’s quieter west bank, lies a lesser-known treasure: Al Moudira Hotel. Nestled beside a natural spring and surrounded by ten hectares of flourishing gardens, Al Moudira feels like a world apart. It is the only palace-style hotel on this side of the city. On a secluded estate, where domed halls, tiled courtyards, and golden light invite visitors to slow down and soak it all in, Al Mourdia’s design draws inspiration from Alexandria, Beirut, Damascus, and Upper Egypt. Al Moudira is more than a hotel, it is a personal vision brought to life by founder Zeina Aboulkheir, who fell in love with Luxor decades ago while sailing on a felucca. Captivated by the city’s energy and sense of stillness, she teamed up with French-Egyptian architect Olivier Sednaoui to design a space that blends tradition, art, and individuality. But what makes Al Moudira truly special is its connection to the local community. Most of the…
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No life is ever untouched by moments of uncertainty, and for Sid Grauman, the American entrepreneur behind Hollywood’s iconic Egyptian Theatre, a historic movie theater located on Hollywood Boulevard, it once seemed as though both his career and the theater itself might never materialize. The year was 1906, and Grauman and his father had lost everything after the San Francisco earthquake wreaked havoc on their business, demolishing two theatres they were operating—the Unique Theatre and the Lyceum Theatre. For a time, it seemed as though Grauman’s dreams of an entertainment career were shattered beyond repair. After all, what could be more devastating, more emotionally crushing, than an earthquake that wipes out everything you have worked so hard to build? Just as the earth trembles without warning, humans too face moments that shake us to our core. Yet, even in the face of such devastation, Grauman refused to give up. Despite losing everything, he did everything he could to lift his spirits. From the ruins of the wrecked theater, he saved one of the movie projectors and, with a tent gifted by an evangelist preacher, he created a makeshift theatre…
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And just like that, Kristen Stewart and Dylan Meyer are married. After more than half a dozen years together, and nearly four years of en-gay-gement, they made it official. I feel like I need to set off a Hunger Games cannon for K-Stew’s singledom. Of course, given the circumstances, it should be a rainbow glitter confetti cannon. But still, *BOOM* There goes the last glimmers of delusional hope for some gay gals. There, there – you truly never had even an iota of a shot, but it’s great to dream big, right?
I actually super love it when queer couples get married because we’ve only been able to do so legally for the last 10 years (well, in June it will be 10 years – if we make it to June…) Each queer couple that vows to love each other until death do they part is a repudiation of the hateful mindset that calls our very existence a sin. Or, in simpler terms, fuck you bigots.
I wish them a long and happy and creative life together. Also getting married at a Mexican restaurant in Silver Lake? Yeah, we’re never gonna be as cool as K-Stew, even now that she’s just an old married lady. Mazel to the couple.
These tender, lightly sweet gluten free sugar cookies are soft but not fragile, so they'll hold any shape you can imagine—with a thick layer of sweet buttercream frosting.
This soft cut-out sugar cookie has become a staple at the holiday celebrations, baby showers, and birthdays of hundreds of readers for years. And they taste just like Lofthouse!
“This was the first GF sugar cookie recipe I’ve tried and I can assure you that my search is off! This will be my new go to!”
“Brought the cookies with decorating supplies to family Christmas and they were a hit! Everyone was surprised that they are gluten free!”
Classic taste and texture: soft, tender cookies that are lightly sweet with lots of vanilla flavor.
Perfect for all occasions: they'll hold any shape, from rounds and basic Christmas stars to Valentine Hearts, spring flowers, Easter bunnies, etc.
Quick and easy: the dough is made in one bowl, with no chilling needed, and they're ready to eat in just 30 minutes, start to finish.
Soft but not fragile: they melt-in-your-mouth, but they're thick enough that they won't break. I've even shipped these cookies across the U.S. (with icing, not frosting), and they arrived looking perfect!
Cookie ingredients
Gluten free flour: Try your favorite gluten free flour blend, even if it's not one of my favorite blends, as long as the rice flour isn't gritty. If it's a little too starchy, you may have to add a few drops of water to bring the dough together. Bob's Red Mill 1-to-1 works well, though!
Baking powder – helps the cookies puff out and spread a bit so they're not dense
Sugars – 1/2 cup granulated sugar sweetens and tenderizes the cookies and and 3 tablespoons of powdered or confectioners' sugar help them hold their shape
Butter – adds tenderness, flavor, and moisture
Egg – binds the cookie dough together, and adds richness
Vanilla extract – adds depth of flavor
Salt – also a flavor enhancer, and helps balance the sweetness
How to make gluten free sugar cookies
Whisk the dry ingredients together (gluten free flour blend with xanthan gum, baking powder, salt, granulated sugar, and confectioners' or powdered sugar). Add the softened butter and press it into the dry ingredients with the back of a spoon until it looks like coarse sand.
Add a beaten egg and vanilla extract, and moisten all of the dry ingredients. Keep working until everything looks uniform, then knead together with clean, dry hands until smooth.
Sprinkle the cookie dough very lightly with more gluten free flour, and roll out about 1/3-inch thick. Use cookie cutters to cut out shapes. Pull away the rest of the dough, gather it into another disk, reroll and cut out more shapes.
Place the raw cut out shapes on a lined baking sheet, and bake at 350°F for less than 10 minutes, just until set, with little to no browning. Let them cool on the baking sheet for a few minutes, then place on a wire rack to cool completely.
Frost with the meringue buttercream frosting or royal icing, or leave plain. Store in a sealed glass container at room temperature, and they will keep their texture for about 1 week.
My Pro Tip
Expert Tips
Measure your ingredients by weight
Since the cookie recipe has so few ingredients, it's really important that they're all in perfect balance. You’ll find that the dough resembles moist crumbs and clumps, and you might be tempted to add more moisture.
Make sure you’re measuring your ingredients (especially the gluten free flour) by weight, not volume, for precise results.
Use soft room temperature butter
The term “room temperature” for butter, eggs, and other baking ingredients usually means about 68°F. Here, if the butter is below about 70°F, it may be difficult to work into the dry ingredients evenly.
To speed its softening, chop cold butter into small pieces and let it sit on the counter for about 20 minutes. Float cold eggs in very warm water during that time, too, or they'll make the butter clump.
Knead the dough until smooth
Once you reach a uniform mixture that resembles moist crumbs and clusters, knead the dough with clean hands to bring it together before rolling it out. You can also use a stand mixer with a paddle attachment to make smooth dough easily, but avoid a handheld mixer with beater attachments or your cookies will have too much air.
Decoration tips
Spoon a generous amount of frosting on the top of a cookie in a mound. Moisten a small spoon, insert it into the center of the frosting at an angle and swirl lightly in a circle.
For classic Lofthouse-style frosting, use a small moistened offset spatula or a simple wide butter knife to flatten a mound of frosting into a disk.
Always let the frosting to set at room temperature until it becomes semi-hard so it's not so fragile.
For a truly hard surface, use royal icing in place of frosting. To decorate sugar cookies, I use a #4 piping tip to outline and then “flood” the center, sprinkling decorations immediately before the icing has dried.
Ingredient substitutions
Dairy free
I have successfully replaced the butter in the cookie dough with Melt brand vegan butter. The edges of the gf sugar cookies aren’t quite as clean as they are when you use butter, but the recipe tastes and looks great overall.
Try replacing the butter in the frosting recipe with Spectrum brand butter-flavored nonhydrogenated vegetable shortening. For the milk in the frosting, use any unsweetened unflavored nondairy milk (I like almond milk).
Egg free
There is only one egg in the cookie recipe, so you should be able to replace it with a “chia egg” or a “flax egg” egg substitute (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Some readers have reported success with Bob's Red Mill egg replacer, too. I also think that “Just Egg” liquid refrigerated plant egg should work.
Meringue powder
Meringue powder is made of egg white powder, sugar, a starch, and some stabilizers. If you can’t have eggs, I’d just eliminate meringue powder as an ingredient altogether. The frosting will just be a bit softer.
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.
Add the butter, and mix to moisten the dry ingredients with the butter, until the mixture looks sandy, pressing down on the butter with the back of the mixing spoon.
Add the egg and vanilla, and mix to combine, until the dry ingredients are all moistened with the wet.
With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff, but not dry.
Place the dough on a clean, flat surface, and roll it into a round a bit less than 1/3-inch thick, sprinkling very lightly with flour to prevent the rolling pin from sticking.
Using a 2 1/2-inch round cookie cutter (or whatever shape you like), cut out shapes from the dough and place them about 1-inch apart on the prepared baking sheets.
It can be helpful to remove the surrounding dough from the cutouts, and then peel the shapes off. Gather and reroll the scraps and repeat the process until you’ve used all the dough.
Place the baking sheet in the center of the preheated oven and bake until the cookies are just set on top, about 8 minutes, depending upon size and shape. The edges of some cookies may brown slightly.
Remove them from the oven before there is any significant browning, and allow them to cool on the baking sheet until set before transferring them to a wire rack to cool completely.
Make the frosting
In the bowl of your stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter, milk and vanilla, and mix on medium speed until combined. Increase the mixer speed to high and mix until creamy (about 5 minutes).
Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick.
Add the optional vanilla seeds and as much of the rest of the confectioners’ sugar as necessary to thicken the frosting, and beat to combine well.
Frost the cookies
Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. Scatter sprinkles, if desired.
Allow the cookies to set at room temperature until the frosting hardens a bit before stacking them. Store any leftovers in an airtight glass container at room temperature. Freeze any plain cookies for longer storage.
Video
Notes
Flour blends.My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend (with added xanthan gum). Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but add an additional 1/4 teaspoon xanthan gum to the dry ingredients or the cookies will be crumbly.Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.Substitution suggestions.Dairy-free: In place of butter, try vegan butter in the block. My favorite brands are Melt and Miyoko's Creamery. Avoid Earth Balance buttery sticks or anything else that is very soft at room temperature, as it contains a lot more moisture and the cookies won't really hold their shape.Egg-free: I recommend trying a “chia egg,” Bob's Red Mill egg replacer, or “Just Egg” liquid refrigerated plant egg.Alternative to frosting: royal icing or this easy glaze. This will take 12 to 24 hours to set completely. Note about nutrition informationNutritional information is approximate, per cookie, and is for the cookies only and does not include frosting or icing of any kind at all.
Once these cookies are cooled, you can store them plain in a sealed glass container at room temperature. They'll stay fresh that way for at least 1 week. If you've used royal icing and allowed it to set fully, they'll last up to 2 weeks that way.
With the buttercream meringue frosting, once it's set, you can stack them and store them in a sealed glass container for up to 2 days.
For longer storage, freeze them. If they've been frosting, freeze in a single layer on a rimmed baking sheet for 2 hours, then pile them into a freezer-safe zip top bag and freeze for up to 3 months. Defrost at room temperature. Don't heat cookies with icing or frosting or the topping will melt.
You can also freeze the raw cookie dough. Roll out the dough, cut out shapes, and freeze the rounds in stacks with a light dusting of gluten free flour between them. Wrap them tightly and freeze. When you're ready to bake, place the rounds on prepared baking sheets and let them defrost before baking as usual.
FAQs
Why is my cookie dough crumbly?
If you’ve got the right ratio of ingredients, you’ll find that your dough resembles moist crumbs and clumps. Try pressing it into a disk. If it doesn't hold together well, you can try adding water by the drop and kneading it in to the dough until you reach the right consistency. Go slowly, though, since you don't want a drop more water than absolutely essential, or your cookies won't keep their shape in the oven.
Why are some of my gluten free sugar cookies hard and others soft?
You probably rolled out your sugar cookie dough a bit unevenly. That means some cookies came out thinner, baking faster and becoming crispier, while others stayed soft.
Can I make these cookies without rolling out the dough?
For best results, try my gluten free drop sugar cookies recipe instead. But if you change your mind mid-recipe, you can use this recipe. Just portion the cookie dough into equal-sized pieces, roll each in your palms into a ball, place it on the baking sheet, and flatten it using the palm of your hand. Bake at 350°F until the cookies appear set all the way to the center. Depending on how thick your cookies are, you may have to increase the baking time.
Egypt’s Foreign Minister Badr Abdelatty arrived in Riyadh on Monday, 21 April, for an official visit to discuss regional developments and deepen cooperation with Saudi Arabia, as part of the Egyptian-Saudi Political Follow-up and Consultation Committee. The annual committee session, held alternately between both countries — aimed to deepen strategic cooperation and align positions on pressing regional and international issues, particularly the war on Gaza. In a statement by Egypt’s Ministry of Foreign Affairs, the two ministers praised the growing strength of Egyptian-Saudi relations, emphasizing the directives of President Abdel Fattah El-Sisi and Saudi leadership to continue building a comprehensive partnership across economic, political, and security sectors. Abdelatty stressed Egypt’s commitment to creating an enabling environment for Saudi investment, highlighting recent tax and financial reforms and opportunities in industrial localization and tech cooperation. He also called for activating the Egyptian-Saudi Supreme Coordination Council to expand collaboration in sectors ranging from trade and culture to military and security affairs. On regional developments, the two sides reaffirmed their rejection of any forced displacement of Palestinians and reiterated the urgency of securing a ceasefire in Gaza, especially amid worsening humanitarian conditions. They also…
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The Confederation of African Football (CAF) announced Sunday, April 20, the official venues for the upcoming Under-20 Africa Cup of Nations, set to kick off in Egypt on April 27. The tournament, which runs through May 18, will feature 13 national teams and be staged across three Egyptian cities: Cairo, Ismailia, and Suez. This marks the 17th edition of the continental youth championship. CAF confirmed that the prestigious Cairo International Stadium will host the opening match between Egypt and Zambia. The tournament format will see teams divided into three groups. Group A, which includes host nation Egypt, will play its matches at the Suez Canal Stadium in Ismailia. Suez Stadium will serve as the venue for Group B fixtures, while Cairo’s 30 June Stadium will host the Group C contests. The competition’s structure allows the top two teams from each group and the two best third-placed teams to advance to the quarterfinals. Ultimately, the four semi-finalists will secure qualification to represent Africa at the 2025 FIFA U-20 World Cup in Chile. Egypt assumed hosting duties for the tournament following Côte d’Ivoire’s withdrawal earlier this year. Youth and Sports Minister Ashraf…
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Egypt’s Ministry of Environment has launched the first phase of an ambitious marine conservation initiative aimed at preserving coral reefs in the South Sinai region, beginning with the Ras Mohammed Protected Area, officials said on Thursday. The initiative, announced by Environment Minister Yasmine Fouad, focuses on the maintenance and strategic installation of buoys to curb the environmental damage caused by unregulated boat anchoring, a major threat to fragile reef ecosystems. The project is part of a broader national strategy to promote sustainable tourism and safeguard marine biodiversity in the Red Sea. Fouad noted that the project will help “reduce the pressure from random boat docking” while promoting long-term ecological balance. The first phase includes a comprehensive assessment of existing buoy locations, their usage, and appropriate installation methods. The multi-stage initiative will be implemented in cooperation with the Hurghada Environmental Protection and Conservation Association (HEPCA) and the Chamber of Diving and Water Sports (CDWS), with logistical support and permits facilitated by relevant authorities. South Sinai’s coral reefs are considered among the most biologically diverse in the world, drawing divers and marine tourists from across the globe. Environmentalists have long warned that…
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In a ceremony that took place on Sunday, 20 April, Egypt has officially inaugurated the headquarters of the African Space Agency (AfSA) in Cairo. The event was attended by notable officials including Egypt’s Minister of Foreign Affairs, Badr Abdelatty, and other high-ranking dignitaries from both national and international space agencies. The AfSA will be aiming to support sustainable social and economic development across Africa, aligning with the African Union’s Agenda 2063. It will address critical challenges by collecting and analyzing vital data and focus on areas such as food security, disease prevention, groundwater monitoring, and disaster response. Minister of Foreign Affairs, Badr Abdelatty, expressed pride in Egypt’s role as the host for this continental institution. He emphasized the importance of the agency in promoting African integration and its potential to unify member states’ positions in international forums, particularly within the United Nations. The minister also acknowledged Egypt’s commitment to investing in the agency by highlighting a generous contribution of USD 20 million (EGP 1 billion) to support its operations. The event saw the unveiling of the agency’s new logo, designed by a Cameroonian youth which symbolizes the aspirations of the…
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President Abdel Fattah El-Sisi has expressed his condolences following the passing of Pope Francis in a statement on Monday, 21 April. The president said that he mourned “with deep sadness and sorrow” the death of the head of the Catholic Church, calling him “an exceptional global figure,” who worked tirelessly to promote tolerance among religions and bridge dialogue between peoples. “He was a voice for peace, love, and mercy — and an example to be emulated in devotion to noble values,” the statement read. El-Sisi also highlighted Pope Francis’ support for the Palestinian cause and his advocacy for an end to conflict and a just and lasting peace. The president extended his condolences to the Vatican, followers of the pope, and those who admired his legacy, praying that God may have mercy on his soul. Pope Francis, the first Latin American and Jesuit pope, died on Easter Monday at the age of 88, according to a statement by the Vatican. He passed away peacefully at 7:35 a.m. at his residence in Casa Santa Marta in Vatican City, just a day after greeting thousands of worshippers in St. Peter’s Square. Elected…
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“Been trying to make a tasty tortilla, GF or not, for years – these are delectable – delicious, a bit chewy, and they don’t break when you fold them! Yay!”