Baking, although a challenge, has gone better than expected. I especially like the flour mix I found at Gluten-Free Goddess (see “Karina’s Notes” at bottom of post for details).
Using this as a guideline, I adapted a recipe in my file for chocolate chip cookies. I believe it originally came off the back of a bag of Nestle Chocolate Chips. Now it’s been made allergy friendly, with very good results.
Gluten Free Chocolate Chip Cookies
- 1 c. sorghum flour
- 1/2 c. buckwheat flour
- 1/2 c. millet flour
- 1/2 c. potato starch
- 1/4 c. coconut flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
Combine and set aside.
In a large bowl, cream:
- 1 c. butter
- 3/4 c. sugar
- 3/4 c. brown sugar
- 1 t. vanilla
Beat in
- 2 eggs
- 1/4 c. water
And add
- 2 bags Enjoy Life Chocolate Chips
Drop by rounded spoonfuls onto baking sheets. Bake 10-14 minutes at 375.
These cookies had excellent flavor and texture. They set up nicely and browned well. The only thing making them different from “regular” chocolate chip cookies was that they were more crumbly when eating them.
Definitely a winner, we’ll be making these again.
