I thought I’d kick off this blog with a recipe I am so excited to share. I am something of a cookie snob. I spent a year developing a gluten filled chocolate chip cookie recipe before I got married. I finally found what I think is the perfect mixture, and I am constantly asked for the recipe.
My husband claims he married me in part because of my cookie recipe, and he often uses the cookies as incentive prizes at work because people ask for them.
Well, fast forward a few years, and I find out I have celiac disease. I still made my regular cookies all the time, but I felt a little jealous that I couldn’t join in. So I set to work developing a gluten free version that would be just as good. I’ll be honest, I still miss my delicious glutenous version, but these are a very close substitution.
Now, when I make these gluten free cookies, I still have people ask for the recipe. I laugh and ask them if they happen to have brown rice flour, tapioca starch, and xanthum gum handy. I am a little snarky at times, and I love to see the reaction…
To start, I make my own baking flour to use in all my baking recipes. It is as follows:
Gluten Free Baking Flour Mixture
1 1/2 cup Brown Rice Flour
1/2 cup White Rice Flour
2/3 cup Potato Starch (NOT Potato Flour)
1/3 cup Tapioca Starch
I usually double this batch and store it in a jar in my cupboard. This recipe is more than you’ll need for the cookie recipe, so don’t just dump it all in.
Don’t worry, I’ll add other delicious recipes to help you use up the rest of the mixture.
Chocolate Chip Cookie Recipe
3/4 cup Brown Sugar
3/4 cup White Sugar
1 cup Butter
1 Large Egg
1 tsp Baking Soda
1/2 tsp Salt
1 tsp xanthum gum
2 1/4 cup Gluten Free Flour Mixture (See Above)
2 cups chocolate chips
Cream sugar, butter, and egg. Add the other ingredients minus the chocolate chips, and mix well. Finally, add the chocolate chips. Bake at 375 degrees for 7-9 minutes until slightly brown.