I love everything about a loaf of fresh baked bread or a still-warm batch of cookies. The smell, the feel, even the heft of the flour as I spoon it in the cup. I'll be honest, when I became aware that wheat allergy or gluten intolerance might be something my family would have to face, I was resistant. 100%. Life without wheat didn't seem worth living.
But, to be honest, I've gone gluten-free before, and I have to admit there are worse crosses the bear.
I go in for blood work next week to test for Celiac disease. For the time being, it's still up in the air whether any member of our family will have to give up gluten for good. But if we do need to make this change, I'm determined to continue blessing my loved ones with that toasty, comforting feeling of a still-warm batch of cookies. And now, you can do the same for yours.
No matter what the results of my blood draw are, I believe it's worth learning to bake gluten-free.
With a few fail-safe recipes under my belt, I can be a tremendous blessing friends, neighbors, and even strangers who suffer from gluten intolerance or Celiac disease. These folks are just as deserving of a postpartum meal, a pick-me-up, or a welcome-to-the-block treats as anyone--only they might be more afraid to ask. They may feel guilty about asking anyone to go to the extra bother, afraid of judgment, or fearful of seeming ungrateful for turning down a gift of food that could make them ill. Going the extra mile to meet dietary needs for someone in crisis is such an added gift to them. And one of the most comforting foods I can think of is chocolate chip cookies.
The trick, I've found is to use melted butter and baking powder, not soda. The hot butter activates the baking powder before baking and gives it a good rise, which in turn allows the dough to resettle while it cools and give it that nice, wrinkly top that marks a great chocolate chip cookie.
Also, note that the sugar content is 1/2 c. less than most traditional wheat recipes, this is because rice flour is considerably sweeter than wheat. Trust me, you want to leave it out.
Perfectly Chewy Chocolate Chip Cookies (Gluten-Free)
Makes approximately 3 dozen cookies
2 1/2 c. gluten-free flour blend
1/2 t. xantham gum (if not included in your blend)
1 t. salt
1 t. baking powder
1 c. brown sugar
1/2 c. white sugar
2 stick butter, melted
2 t. vanilla
1 1/2 c. chocolate chips (gluten-free)
- Combine flour blend, xantham gum if using, salt, baking powder, and sugars in a large bowl. In a separate bowl, mix melted butter with eggs and vanilla. Pour wet ingredients into dry and stir until thoroughly combined. Stir in chocolate chips.
- Bake at 375F for 10 minutes or until bottoms have begun to turn golden-brown at the edges and cookies are golden but still soft.
- Cool on baking sheet 5 minutes. Remove to wire racks and cool completely.