After a bit of research and self experimentation I’ve decided to become gluten-free. I know, it’s all the rage, right? I came to this decision based mostly on some studies that gluten has a negative effect on thyroid disorders, essentially making them worse. Not to mention that when I eat wheat products, I hate the way I feel afterward. Just gross.
But that meant I had to give up baked goods. How depressing is that?? And me? Cookie Addict? C’mon, there is NO way!
I once made zucchini bread with gluten-free flour. It was this kind. And let me tell you. It was nasty. Positively disgusting. I thought, “What in the H? People eat this crap??” That was 8 months ago.
Today I tried again. This time with my beloved chocolate chip cookies. And this time I use this flour. (Mixed it myself). The result? Soooo good! Sure, it’s not exactly the same, but I’ll take it. I fed them to my kids and my husband and they had no clue. They gobbled them up. And I’m pretty sure if you came to my house and partook, you’d be clueless too.
I bought a book on gluten-free baking, one with glowing reviews. The chocolate chip cookie recipe is from that book. Gluten-Free Baking Classics by Annalise G. Roberts.
Gluten Free Chocolate Chip Cookies
- 1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
- 2 cups plus 2 tablespoons brown-rice flour mix
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 12 oz semisweet chocolate chips
- 1 cup finely chopped walnuts (optional)
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Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
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Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
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Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
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Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
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Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
So here I go, embarking upon my gluten-free journey. If you have some tips, please share them. Recipes? Even better.
2 comments:
I made these muffins and Diego and his friends ate them like they were normal muffins. But you could probably sub the rice milk for regular milk and the flaxseed/water for an egg.
All-purpose flour mix
4-1/2 cups White Rice Flour
1-1/2 cups Potato Starch (not potato flour)
3/4 cup Tapioca Flour (also called tapioca starch)
(Combine and store for future use)
WHEAT FREE BANANA MUFFINS
Ingredients:
1-1/3 c. wheat-free all-purpose flour mix
1/2 teas. xanthan gum
3/4 c. rolled oats
1/3 c. granulated sugar
2 teas. baking powder
1/4 teas. salt
1 T. Flax seed meal + 3 T warm water, combine and let sit for 10 minutes
3/4 c. rice or soy milk
3/4 c. mashed banana (about 3 medium)
1/4 c. canola oil
1 teas. vanilla extract
1/2 c. "safe" chocolate chips (optional)
Directions:
1) Preheat oven to 375 degrees. Spray muffin tins with "safe" cooking spray.
2) In a mixing bowl, combine flour, xanthan gum, oats, sugar, baking powder and salt. Mix well. To the dry ingredients, add the flaxseed meal mixture, milk, oil, banana and vanilla extract (and chocolate chips, if using). With a spoon, mix the wet ingredients into the dry until they are moistened.
3) Fill muffin tins 3/4 full. Bake at 375 degrees for 18-20 minutes. For mini muffins, bake for 8-10 minutes. Remove from the oven and allow to cool slightly in the pan, then remove from the pan. Serve them warm or transfer to a plastic container to freeze.
Oh great, you're gonna be one of THOSE people.
Jk jk. Good luck, I'll be curious to see how it goes.
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