This first post is dedicated to my cousin. She has recently been diagnosed with Celiac and is just getting used to the change. I started this blog to help her and others like her to see that being gluten free can be a blessing instead of a curse. Becoming gluten free opened my world to a whole new view of what healthy eating is. I would never want to change back.
Anything you loved to eat before, it can be done gluten free. It only takes a little mad scientist time in the kitchen to get the hang of it. Until recently, I had been buying all my breads, muffins and mixes from the store. I was intimidated by all the different types of flours and thickening agents. With time researching recipes and experimenting in the kitchen, you will find that gluten free baking, although there are more variables involved, can give you more control over the texture and taste of your baked goods.
Here is my new favorite recipe for Double Chocolate Chip Cookies.
Happy Baking 🙂
Double Chocolate Chip Cookies
4 0z. melted butter
1 cup Brown rice flour
2 Tb. Cocoa powder
2 Tb. cornstarch
1 Tb. Tapioca flour
1/2 tsp. Xanthan Gum
1/2 tsp. salt
1/2 tsp. Baking soda
3/4 c. evaporated cane sugar
1 whole egg
1 egg white
2 Tb. Vanilla Almond (or Rice) milk
6 – 8 oz. Chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat.
In a medium bowl, combine rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Set aside.
Add sugar to the bowl with the butter and cream together. Add the whole egg, egg yolk, and milk, mix until well combined.
Slowly incorporate the flour mixture until thoroughly combined.
Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.
Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
Remove from the oven and cool the cookies on the pans for 2 minutes.