c is for cookie and it’s gluten-free for me

I used to bake all the time but I lost the baking bug once I went gluten-free. I’m trying, slowly, to get back into the groove. For the past few days I have been craving chocolate chocolate chip cookies. Tonight I was despairing about the perceived lack of job postings that await me once I finished my masters, and well, what goes better with doom n’ gloom than fresh-baked cookies?

I followed the basic recipe on the back of a bag of Ghiaradelli semisweet chocolate chips but subbed Bob’s Red Mill All-Purpose Gluten-Free Baking Flour for the regular flour at a 1:1 ratio and added the appropriate amount of Xanthan gum based on the suggested rations on the Bob’s Red Mill Bag. After mixing everything but the chips in, I added a generous helping of cocoa powder. Oh and I realized I was out of brown sugar so I just skipped that.

These were some of the best gluten-free cookies I’ve ever made. They actually came out a decent shape and were the perfect chewy texture. I was quite happy, to the point where I am now wondering why I ate so many of them in one sitting. Um, because they went perfectly with the 2009 Finca Vieja tempranillo I was drinking? Sure. That’s the reason.

This entry was posted in baking, chicago, comfort food, dessert, gluten-free, recipes. Bookmark the permalink.

One Response to c is for cookie and it’s gluten-free for me

  1. Peg A says:

    I bake semi-professionally and have been asked to make gluten-free stuff for a local cafe. I need to try the xantham gum for texture, I hear it is the only way!

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