Thursday, March 12, 2009

Gluten-Free Chocolate Chip Cookies

I tried my regular chocolate chip cookie recipe, and then substituted the gluten-free flour blend. It took 2 tries to get it right, and they are not as "fat" as the regular ones, but they have a good flavour, and after I increased the flour blend they only spread a little, and not all over the pan. A pretty good cookie that got the thumbs up from the Junior High Boys.

1/2 cup hard margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup rice flour*
1/2 cup tapioca starch*/flour
1/2 cup cornstarch
1 teaspoon guar gum*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream together margarine and the sugars. Add egg and vanilla. Mix in rice flour, tapioca starch, cornstarch, guar gum, baking powder, baking soda and salt. Add chocolate chips.

Divide dough into 24 balls, and place about 2 inches apart on lightly greased cookie sheets. NOTE: use margarine to grease pans; or make sure your cooking oil spray has no flour added to it.

Bake at 325*F for about 10 minutes. Let stand/cool on cookie sheets for a few minutes, then transfer to cooling racks.

*rice flour is readily available at most grocery stores. Tapioca starch and guar gum were available at Nutter's Bulk Foods for a very reasonable price. A large bag of tapioca starch was about $3, and the guar gum was about $6 for 250 g.

1 comment:

  1. Johanna8:16 PM

    You need to label this one "gluten free". Also, if you get bored, you should just "Search" your posts for "gluten free" and then add the label to everything that comes up. There are only two recipes showing up in the gluten free section, and I know you have more than that.


    I made these tonight with a few revisions and they were awesome.

    1/2 cup Spectrum Shortening for: Butter
    Ener-G Egg Replacer for: 1 egg
    2 cups Bob Red Mill Gluten Free Flour Blend for: Rice Flour, Tapioca Starch, Corn Starch
    Xanthan Gum for: Guar Gum
    Added enough Rice Milk to create cookie dough

    Without adding the rice milk my dough was very, very dry (more like flour cut into butter), but I think that was because of the egg replacer. Added enough milk to make a dough consistency, and it worked well.

    The dough tasted pretty horrible, but the cookies were amazing. Even Nate was trying to sneak them.