I am extremely excited about this recipe. I am doing some baking today and wanted to make chocolate chip cookies that I could eat but all the other recipes that I have tried came out with a beany after-taste to them. So I went to the Bob's Red Mill website and found this one. If I didn't make them myself, I wouldn't know that they are gluten free. They are absolutely amazing. So without futher a-due, here is the recipe.
Gluten Free Chocolate Chip Cookies
1 1/4 c Sorghum Flour
3/4 c Tapioca Flour
1 tsp Xanthan Gum
1Tbsp Corn Starch
1 tsp Baking Soda
1 c Butter, softened (or you can do 1/2 c butter and 1/2 c margarine)
3/4 c Sugar
3/4 c Brown Sugar
1 lg Egg
1 tsp gluten-free Vanilla
1 c chocolate chips (I put in 1 1/2 c so)
Preheat oven to 350 degrees.
Measure the Sorghum Flour, Tapioca Flour, Xanthan Gum, Corn Starch, and Baking Soda and sift together, set aside.
Let butter soften and bring egg to room temperature.
Cream butter, margarine, and sugars.
Add dry ingredients about 1/2 c at a time, mixing between additions, until all ingredients are combined.
Add chocolate chips and fold them into the dough. Chill the dough for about 30 minutes.
Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 - 10 minutes.
Enjoy!
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