KOSHER RECIPES FOR GLUTEN-FREE LIVING
Wednesday, January 10, 2007
My first gluten-free chocolate chip cookies
I've made cakes, I've made knishes, I've made gorgeous doughnuts. But one thing I've never tried baking since going gluten-free is something as basic as chocolate chip cookies. So this weekend I whipped up these cookies, based on a recipe I found on RecipeZaar. I used Enjoy Life's mini chocolate chips, and chose Pamela's Baking Mix* for the all-purpose flour. The tapioca and sweet rice flour were added for their glutinous (but not gluten-ous!) properties, which make the cookie stay chewy even once they cool. You can replace all the flours with a total of 1 1/2 cups of any gluten-free all purpose flour, but they will not turn out quite as chewy.
CHOCOLATE CHIP COOOKIES
1 cup gluten-free all-purpose flour
1/4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour)
1/4 cup tapioca flour
2 tablespoons almond meal
1/4 cup softened butter
1/2 cup brown sugar or turbinado sugar
1/2 cup white sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 375 F degrees. Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
In a separate bowl, blend flours, baking soda, almond meal and salt. Fold dry ingredients into wet ingredients and mix well.
Grease a baking sheet and drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies. Bake for 10 minutes. Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free all-purpose flour mix such as Arrowhead Mills Gluten-Free All-Purpose Flour Mix. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!