I tried these cookies out tonight and they are truly delicious! Nobody could tell they were gluten free :-)
Ingredients:
2 1/4 cups GF flour mix
1 teaspoon GF baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons GF vanilla
1 package or 2 cups GF semi sweet chocolate chips
*Gluten-Free Flour Mix:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
(sift well)
Directions:
1. Preheat oven to 375 degrees. Combine flour blend, baking powder, baking soda, salt, and xanthan gum in a medium bowl.
2. Combine butter, brown sugar and sugar in a large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue beating until well mixed.
3. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir chips in.
4. Spoon the dough onto an ungreased cookie sheet. Bake 9-12 minutes or until light golden brown. Do not over bake!
2 1/4 cups GF flour mix
1 teaspoon GF baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons GF vanilla
1 package or 2 cups GF semi sweet chocolate chips
*Gluten-Free Flour Mix:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
(sift well)
Directions:
1. Preheat oven to 375 degrees. Combine flour blend, baking powder, baking soda, salt, and xanthan gum in a medium bowl.
2. Combine butter, brown sugar and sugar in a large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue beating until well mixed.
3. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir chips in.
4. Spoon the dough onto an ungreased cookie sheet. Bake 9-12 minutes or until light golden brown. Do not over bake!
5 comments:
Wow! These look great! I am new to baking gluten free. I just bought a book called "Gluten Free Baking Classics" with lots of good tips for baking. In the book the author says the difference in her recipes is the flour she uses to make her mixes. She recommends an extra finely ground brown rice flour, either from an Asian store or from Authentic Foods. Do you have a favorite brown rice flour brand that you would recommend?
Hi Emily!
You know what, I always use white rice flour because it is much more fine. When I first started out I used brown rice flour because it has higher nutritional value, but unless it is finely ground like you are saying, you can feel/taste it in the food! That is a great tip the author gives...I'll have to be on the look out for a more finely ground brown rice flour!
In the meantime, for this recipe, you can just use white rice flour. I forgot to mention that so I just added it.
Good to hear from you, and good luck on the gluten free diet! Feel free to email me or comment if you have any more questions :-)
Dierkesek@gmail.com
Katie
These cookies look delicious! I can't wait to make them tommorrow for my family. My little girl will be thrilled! The recipe I have been using they end up gritty or flat. Yours look so good!! Thanks for sharing.
Hi Jenny,
These are really really great! I'm sure your little girl will love them!
You'll have to blog them so I can see how they turn out!
Katie
Scratch that, it doesn't look like you have one! You'll just have to let me know how they turn out :-)
Post a Comment