Make a Great Gluten Free Cookie!

gf-choc-chip-cookie

The holidays are upon us and if you have guests that cannot eat gluten, here are some tips to convert your favorite chocolate chip cookie recipe into a gluten free superstar cookie

Finally our first snowy day in Colorado this year! It puts me in the mood for a cup of tea and some baking.

While I don’t recommend eating gluten free treats all the time, it is the holidays and you should also enjoy yourself (without overdoing it!)

My gluten free cookies are a popular hit and no one even knows they are gluten free.  I admit, I make them way more than I should!

If you have a favorite chocolate chip cookie that you need to make gluten free for a guest during the holidays here are some tips

Gluten Free Cookie Baking Tips

Rule one: For cookie recipes, replace the all- purpose flour with a gluten free flour blend.   Many companies make blends now but I prefer making my own as I think my recipes come out better (most people can never tell that they are eating a gluten free treat and my chocolate chip cookies are popular!)

Here is my blend:

  • 2 parts brown rice flour
  • 2/3-part potato starch (not flour!)
  • 1/3-part tapioca flour

So, that could look like 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour.  Whisk all this together and store in container until needed for your recipe. 

Bobs Red Mill brand is a brand that can be found in most traditional grocery stores for your flours and for your xanthan gum too. 

Rule Two: always add in xanthan gum.   Typically for a cookie recipe it is one teaspoon xanthan gum. 

Rule 3:  Add in a bit more flour than what the gluten containing recipe calls for.  Usually this amount to 2 tablespoons.  For instance, if the recipe calls for 2 cups flour, I use 2 cups plus 2 tablespoons gluten free flour blend.   

Rule 4: Adjust the amount of vanilla extract.  Most cookie recipes call for 1 teaspoon-adjust this to one tablespoon. Don’t use  imitation, if you want the flavor to stand out.  Use real vanilla extract. 

What else to consider:

  • If the person you are making this for has a gluten allergy or is celiac, often (even if they don’t realize it) they are also sensitive to dairy.
  • For this reason, I use chocolate that is gluten, soy and dairy free. There are a few brands out there that are quite good.  I like Enjoy Life chocolate chip brand (I have no affiliation with them)
  • I replace the butter with Spectrum all vegetable shortening (again, no affiliation with the brand)
  • I use organic coconut sugar. While yes, it is still sugar, I prefer to avoid the GMO’s in processed sugar.
  • I always chill my cookie dough before baking as I do not like super flat and thin cookies and that is what happens when I don’t chill them.

Enjoy!  Let me know how your cookies turned out!

 

 

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Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate) is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

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As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.