gluten-free chocolate chip cookies
being able to eat the cookies i made: priceless
i first noticed that wheat had a negative effect on me about two years ago. when i cut out dairy and wheat for a two week trial, i lost the last few pounds that i’d been trying to loose. read: bloat. ever since that time, i can tell when i’ve had a source of gluten because my pants don’t fit! don’t worry, i’ve been all kinds of tested, and i’m neither allergic to wheat nor have celiac, but i am *definitely* gluten sensitive. in other words, i feel a lot better when i don’t eat foods with gluten in them.
i miss bread. and pasta. and beer. oh beer, i miss you so much! there are some gluten-free products out there, and i have tried them; some are good, but gluten-free baking mixes have left me less-than-satisfied. i had given up baked goods until i found this recipe.
according to living without, “this high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.” i agree; the teff flour has sort of an apple sauce smell and taste, so you wouldn’t want to use this flour blend where that would interfere. i make up a bunch and store it in a container. i always have it on hand and use it just like wheat flour in any old recipe i want!
gluten-free high-fiber flour blend
1 cup brown rice flour or sorghum flour
1/2 cup teff flour (preferably light)
1/2 cup millet flour or Montina® flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
then there’s the all important guar or xantham gum that you really ought to use when baking gluten-free. they’re actually natural products–guar gum comes from a tree and xantham gum comes from seaweed–and they act as a binding agent, keeping your gluten-free baking mixes from being too dry and crumbly. add 1/2 teaspoon per cup of flour in baked goods; 1 teaspoon per cup of flour for recipes with yeast.
me, i used the recipe from the back of the chocolate chip bag. feel free to make additional substitutions based on your dietary needs. make these cookies vegan by using an egg substitute and coconut oil instead of butter (it adds a delicious tropical flavor, too!). here’s the *new* recipe, accounting for the gluten-free-ness:
gluten-free chocolate chip cookies
2 1/4 cups high-fiber blend gluten-free flour
1 teaspoon baking soda
1 teaspoon salt
1 rounded teaspoon xantham or guar gum
1 cup (2 sticks) butter, softened (or coconut oil or vegetable shortening)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (or egg substitute; follow re-constituting directions)
2 cups (12-oz. pkg.) chocolate chips
1 cup oatmeal, uncooked
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and xantham or guar gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. add eggs (or egg substitute after following instructions), one at a time, beating well after each addition. gradually beat in flour mixture. Stir in chips and oatmeal. drop by rounded tablespoons (or larger!) onto cookie sheets. line with parchment paper for easy removal.
BAKE for 9 to 11 minutes or until golden brown. take a peek earlier rather than later, as gluten-free baking seems to brown a little more quickly than wheat baking. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.