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Dessert
Gluten-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies
Makes 20 3-Inch Cookies
These chewy gluten-free, dairy-free, Egg-free Chocolate Chip Cookies are delicious for any occasion. For added nutrients and flavor variation, replace the chocolate chips with chopped dried fruit.
1¾ cups + 2 tablespoons gluten-free flour blend of choice (or see recipe below)
2 tablespoons golden flax meal
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup Spectrum organic shortening or butter or margarine of choice
¾ cups packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
1½ teaspoons tapioca syrup or lecithin
¼-⅓ cup water
½ cup semi-sweet chocolate chips*
1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper.
2. Mix together flour blend, flax meal, baking powder and baking soda.
3. In a separate bowl, mix together shortening and sugars. Add vanilla and tapioca syrup and blend.
4. Add flour mixture and enough water until dough comes together. Stir in chocolate chips.
5. Drop dough by the tablespoon about 2 inches apart onto prepared cookie sheet. Bake for 12 to 15 minutes for chewy cookies, longer for crisp cookies. Cool slightly before transferring onto cooling rack. Store in an air-tight container.
*TIP Gluten-free, dairy-free, soy-free semi-sweet chocolate chips are available at www.enjoylifefoods.com.
All Purpose Gluten-Free Flour Blend
Makes 9½ cups
2 cups super-fine brown rice flour
1½ cups sweet rice flour
2 cups cornstarch
1 cup chickpea or garfava flour
1 cup tapioca starch
2 cups sorghum flour
Mix all ingredients together and refrigerate in an air-tight container until used.
Recipe created by Rebecca Reilly, author of Gluten-Free Baking (Simon & Schuster).
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Comments (3)
Posted by: Unknown | July 28, 2010 7:48 AM
Rice and Corn does not contain gluten. Look on a box of rice chex and it says gluten free.
Posted by: LW Moderator | July 14, 2010 2:03 PM
You don't have to wait...corn and rice truly are gluten-free. What you have to be careful of is cross-contamination...like in a Chinese restaurant. You could be served rice that might have a few grains of a breading in it. Or rice cookies could be baked in an oven where bread was baked and you'd pick up some small amount of wheat. If you have Celiac you can't "cheat." A tiny bit of gluten is as bad as a whole bunch. Your best bet is to look for products that say "gluten-free". Get a copy of a gluten-free grocery guide that lists gluten-free by brand name and tells you which stores carry it. Use your copy of "Living Without" magazine like a catalog. Don't be afraid. There are millions of foods you can eat and enjoy!
Posted by: Cant Wait | July 10, 2010 5:01 PM
Help, I'm hearing that we are not to have rice and corn, because it is gluten. Does anyone else know about this? Now I really don't know what to eat. Please respone if you know of anything. Thanks, eva