When I started the six week program I thought that going gluten-free would actually be difficult. For me and my needs, turns out, it’s not all that challenging. It requires a little organization and planning, especially when you’re dining out. Once I set out on my journey I began finding so many gluten-free blogs. You’ll find many of my new favorites in my blog roll. A great deal of GF bloggers showcase baked goods and these bakers have mastered the science of baking and substituting gluten-free flours for the traditional ingredients. I’m not sure how good I’ll be at transforming a large stack of recipes I have saved, but I’m willing to take on the challenge. First I am relying on those who have already blazed the path so I can learn about all the different flours and discover my own preferences.
I purchased my first gluten-free baking book earlier this year and tried a couple of recipes. All the recipes only used almond flour. I didn’t like any of the results. The end products were too crumbly and the almond flavor overpowered the other ingredients. I won’t even share the author or title. The book is now on the shelves of some Goodwill. The second book I purchased was Easy Gluten-Free Baking, by Elizabeth Barbone. I’ve mentioned this book when I made blueberry muffins, Day 26. This week I decided to try her Classic Chocolate Chip Cookie based off the infamous Toll House recipe.
CLASSIC CHOCOLATE CHIP COOKIE
- 1 ¼ cups white rice flour
- ½ cup sweet rice flour
- ¼ cup cornstarch (I used tapioca starch)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) butter, softened (I used Earth Balance butter – it’s what I had on hand)
- ¼ cup granulated sugar (I used palm sugar)
- ¾ cup brown sugar (I used date sugar)
- 2 large eggs
- 2 teaspoons vanilla extract
1 (12-ounce) bag chocolate chips (I used Enjoy Life GF, soy free chocolate chips)
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- Whisk together dry ingredients
- In a mixing bowl, cream together butter, sugar, and brown sugar until a thick paste forms, about 1 minute. Add eggs, 1 at a time (I like to bake with my eggs at room temperature), mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.
- Drop rounded tablespoons of dough onto cookie sheets, about 2″ apart.
- Bake first sheet for 10 to 12 minutes or until golden brown.
- Remove sheet from oven and place on a wire rack to cook, 3 to 5 minutes then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.
Makes about 3 dozen cookies.
What I’ve discovered about gluten-free baked goods is they are better after they’ve been frozen. The good folks at New Cascadia Traditional Bakery taught me that when I bought my first loaf of gluten-free bread from them. I haven’t learned the science behind why freezing makes GF baked goods better, but I’ll share as soon as I find out.
My second recipe from this book and I think the results are quite good so far. These cookies were tasty. Half way through the baking process I peered into the oven and noticed they weren’t flattening out. I’m certain the Earth Balance was the reason. So I took them out and with the bottom of the glass flattened them. Perfect!