Tuesday, January 6, 2009

The Best Homemade Gluten Free Chocolate Chip Cookies

1C 1T Brown Rice Flour
1C 1T Gluten Free Flour Mixture****(see the directions to make this flour at bottom)****2T Soy Flour
1t Xanthan Gum
1t Salt
1t Baking Soda
3/4 C Firmly Packed Brown Sugar
3/4 C White Sugar
1C Butter
1t Vanilla extract (if you are using the gluten free vanilla powder you will only need to use 1/4t)
2 Eggs
1 Package Milk Chocolate Chips

Preheat oven to 375 Degrees F. Cream together eggs, butter, sugars & vanilla. Add Salt, Baking soda, xanthan gum. Mix flours together in a separate bowl and slowly add into creamed mixture. Scrape sides and make sure all ingredients are fully incorporated. Add package of chocolate chips and mix till evenly distributed.

I use a 1.5" Diameter cookie scoop to make the process go easiest. Grease two cookie sheets. I usually do 8 scoops per sheet and while one sheet is in the oven I prepare the next sheet. I do not suggest to bake more than one sheet at a time since Gluten Free foods can be pretty tempermental.

Place cookie sheet into preheated oven for 8 min. or till edges are beginning to brown. Pull them out of oven and let them rest on the cookie sheet for atleast 5 min. then move the to a cooling rack.

Don't over bake these. If you over bake these they will become brittle and gritty.

This recipe was made for higher altitude climates so if your cookies aren't flattening and stay in a ball don't add the 1T of the Brown and GF Flours. If your cookies run all over the place start by adding a 1t of extra flour (either GF or Brown) and increase from there.

GF Flour Mixture
6 C White Rice Flour
2 C Potato Starch (Flour) (Make sure it says Potato Starch sin plain Potato Flour is different and only stays good for a short while)
1 C Tapioca Flour

Mix together in and large air tight container and keeps well on the shelf. Its handy for many recipes.

No comments:

Post a Comment