GlutenFreeNetwork.com » gluten free recipe

Gluten Free Chocolate Chip Cookies

lauraj — Mon, 04 Jan 2010 23:45:24 +0000

These cookies use sweet rice flour, also known as glutinous rice flour. Don’t be fooled by the name; there’s no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located. It can also be found in many boutique grocery stores, such as Trader Joe’s or Whole Foods. Other gluten-free flours may be substituted, but be prepared to adjust the amount of flour needed to compensate for variations in starchiness.

It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

Prep Time: ~10 minutes
Baking Time: ~25 minutes
Difficulty: Easy

Equipment

Large mixing bowl
Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
Wooden spoon
Cookie sheet
Non-stick silicone baking sheet liner (Silpat, etc.)

Ingredients

½ cup (1 stick) (120ml) butter
½ cup (120ml) sugar
½ cup (120ml) brown sugar
2 eggs
½ tsp vanilla extract
1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour
1 tsp xanthan gum
¾ tsp baking powder
½ tsp baking soda
Chocolate chips (as many as you like)

Procedure

Preheat oven to 350°F (180°C).

1. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
2. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don’t worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
4. Fold in the chocolate chips.
5. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½” (4cm) in diameter.
6. Bake until golden brown, about 25 minutes.

Notes

This will likely take longer to bake than a gluten-containing cookie recipe. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.

The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don’t have one, parchment paper might also work.

From Wikibooks, the open-content textbooks collection: en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Gluten-Free)

Gluten-Free Dino Kale, White Beans and Pasta

lauraj — Sun, 08 Nov 2009 19:13:44 +0000

On the surface, I don’t think of kale and white beans as two of the more interesting ingredients, but this recipe sounds like it might refute that theory!

www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner~y2009m10d25-Gluten-free-dino-kale-white-beans-and-pasta-recipe

Wheat Free Baking Mix

lauraj — Sat, 13 Dec 2008 23:49:44 +0000

Gluten free baking is tricky to say the least. But here is a recipe for a wheat free baking mix that you can use to make all sorts of baked goods.

Ingredients
1 part white rice flour
1 part brown rice flour
1 part tapioca starch
½ part amaranth flour

Notes, tips and variations

Use the above mix to replace a given quantity of wheat flour. For example:

for 350 grams wheat flour, “1 part” = 100 grams and “½ part” = 50 grams
for 7 ounces wheat flour, “1 part” = 2 ounces and “½ part” = 1 ounce

Add some vegetable gum (e.g. xanthan gum, guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. Here are the recommended quantities of vegetable gum to add per 1 cup of baking mix:

½ tsp. xanthan/guar gum for cakes

1 tsp. xanthan/guar gum for breads or pizza

½ tsp. to no xanthan/guar gum for most cookies.

Adapted from the Gluten Free Cookbook and text available under the Creative Commons Attribution-ShareAlike License