August 16, 2006

Chocolate Chip Cookies Gluten-Free - Version #2

I was beseeched by my kids to make cookies today. They needed to be gluten-free Chocolate Chip Cookies, like the ones I had made before that were so good. Oh, that made my heart swell...my children were requesting gluten-free cookie rather than the spelt version.

I had made a spelt version of these cookies using brown rice flour, Montina flour and spelt for my family . Since they were low gluten and not gluten-free, I didn't get to try them. This combination of flours got high ratings from my family for taste. Since then, I have been trying to recreate the richness these cookies had using only gluten free flours. I've come close, but haven't quite hit it yet. Try, try, again....

This version looked good on the cookie sheet as they came out of the oven. They held their edges and retained a little loft. This recipe is based on the traditional Toll House Cookie recipe. The main modifications are made in the use of the various flours and adding a binding agent.


Recipe - Version #2

1/4 cup Montina flour
1/2 cup Almond Meal
1 cup Brown Rice flour
1/2 cup Sweet Rice flour
1/2 cup Oat flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
1/3 cup brown sugar
1 1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp kuzu (kudzu) powder, softened in 1 tsp water
1/4 tsp xanthan gum
2 large eggs
2 cups chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees. Cream the butter. Add the sugars and vanilla flavoring and cream again. Add the eggs and blend well after each one is added. Add the rest of the ingredients gradually as you blend. Add chocolate chips and nuts.

Bake on a parchment paper covered cookie sheet for 11 to 13 minutes. Remove from the oven and allow to cool before removing them from the cookie sheet.

Makes about 4 dozen cookies.

Both of my kids said that these were the best yet of all the chocolate chip cookie versions I've made. My husband and I think they're great too.

4 comments:

inlandchi said...

For anything bready or cakey I use unflavoured gelatin, usually about a tablespoon (if you aren't vegetarian)-- it makes the texture a lot better. I haven't tried it with cookies but it's worth a try. It's great in pancakes.:)

wendy said...

Hi, Not a blogger but love reading others and getting ideas. We have Celiac in our home therefore lots of GF cooking. We came upon a regular choc chip cookie recipe that we transfered to gf. It works really well, the cookies keep shape, last well in cookie jar(if they last), small size is best.
This recipe is from Martha Stewart,july 03.

Carolynn's choc-chip cookies

2 c. plus 2 tbsp. Bob's red mill Gluten free baking flour
1/2 tspbaking soda
1 c. butter
1 c. plus 2 tbsp firmly paked brown sugar
1/2 c white sugar
1 large whole egg plus 1 egg yolk
1 tsp vanilla extract
1 1/2 c semi sweet choc. chips
1 c chopped walnuts(optioal)

Melt butter in saucepan. turn off heat and add sugars and whisk until combined. Transfer to mixing bowl and let cool to room temp. In seperate bowl mix dry ingredients, set aside. Whisk egg, yolk, vanilla into butter mixture. Fold in flour mix. Fold in chips and nuts. Refridgerate until firm, 30 minutes.
Preheat oven 325. Use teaspoons to measure out dough on pans. Small two bite cookies is what you are basically after. Bake 11 -12 minutes. DO NOT allow to cool on pan. Remove to racks and let cool there.
This has proved to be a very good adaptation.
Wendylbird@verizon.net

Sheltie Girl said...

Thanks for the gelatin idea. I tried gelatin in my early gluten free days, but didn't like many of the recipes that I tried. It doesn't hurt to go back and try again. Gelatin would be a less expensive option for baking than kuzu powder or if you couldn't find kuzu where you lived.

Sheltie Girl said...

Wendy - Thanks for sharing your Chocolate Chip recipe with me. I'll give it a try...