October 15, 2009

Gluten free cookies...

The testing and the journey are still ongoing. The doctor and bloodwork and such are now involved and we are searching for some answers to why I feel so badly all the time. In the meantime, I am experimenting with some gluten free and found this most excellent chocolate chip cookie recipe from this book.

Here is the recipe but if you want more you need to pick up this great book. It is SO worth it. I have also made the scone recipe and some other quick bread items.

1 cup vegetable shortening (must be shortening and not butter or margarine)
1 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups plus 2 tbsp Brown Rice Flour Mix (see below for this)
1 1/2 tsp baking soda
1 teaspoon xanthan gum
1/2 tsp salt
12 ounces chocolate chips
1 cup chopped nuts (optional)

1. Preheat oven to 375 degrees F. Position rack in center of oven. Lightly grease cookie sheet with cooking spray (I actually just used parchment paper and it worked better)
2. Beat shortening and both sugars at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Add flour, baking soda, xanthan gum, and salt; mix at medium speed until well blended. Mix in chocolate chips and nuts.

4. Drop heaping teaspoons of dough onto cookie sheet about 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown. (for convection ovens, bake at 350 degrees F using no more than three trays at a time.) Transfer to a wire rack and cool. Store in an airtight container.

Flour Mix:
6 cups brown rice flour
2 cups potato starch (not potato flour) I use potato flakes and it works nicely
1 cup tapioca flour

Mix together and use as is.

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