vrijdag 22 november 2013

Gluten free chocolate chip cookies (Kopie)

This recipe was passed on to me. It was originally featured on the food network and has been modified a bit as I've continued to improve the recipe for my family. I served them at our super bowl party and no one realized they were gluten free! They taste exactly like the real thing! You won't be disappointed!

Prehead oven to 375 degrees. Bake for 10 minutes. Oven times may vary.

8 oz butter
2 c rice flour~ I use the finely grained thai rice flour found at asian supermarkets
1/4 c cornstarch
2 T tapioca flour
1 t xanthan gum
1 t salt
1 t baking soda
1/4 c sugar- I used evaporated cane juice which is organic sugar
1 1/4 c brown sugar- firmly packed
1 1/2 tsp good vanilla
1 egg + 1 yolk
2 c chocolate chips

Combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda in a medium sized bowl and combine by stirring with a whisk.

cream sugars and butter together slowly pouring in the vanilla as it's creaming. Then add the eggs. Mix until combined.*

slowly add your flour mixture and mix until incorporated.

fold in chocolate chips.

roll into 1 inch balls and bake on a cookie sheet lined with parchment paper.**

* I've learned that one of the biggest mistakes that you can make in baking is over mixing.

** The parchment paper allows for more even baking. It prevents the bottom of the cookies from turning dark.


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