Gluten-Free Chocolate Chip Cookies

Friday February 12, 2016

Ingredients

1 cup vegetable shortening (preferably trans-fat-free such as Spectrum)

2 cups plus 2 tablespoons brown-rice flour mix

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon xanthan gum

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 tablespoon vanilla

12 ounce bag semisweet or bittersweet chocolate chips

1 cup finely chopped pecans (optional)

Instructions

1. Place the oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

2. Stir together the flour mix, baking soda, salt, and xanthan gum in a small bowl with a whisk.

3. In an electric stand mixer, beat together the shortening and sugars in a large bowl with an electric mixer at high speed until fluffy, 2 to 3 minutes. Add the eggs on medium speed, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce speed to low and spoon in the dry mixture until just incorporated, then add the chips.

4. Drop by heaping teaspoons of dough 2 inches apart onto the baking sheets. Cookies will be small. Bake, 1 sheet at a time, until golden, 9 to 14 minutes. Remove from the ovn and let stand 1 minute, then transfer cookies to a rack with a metal spatula to cool and continue making cookies using cooled baking sheets. Store the cooled cookies in an airtight container at room temperature 1 week.

Your Own GF Flour Baking Mix

The brown-rice flour should be extra finely ground, or the cookies and cake will be gritty and heavy instead of tender. Order it from Authentic Foods. Avoid Arrowhead Mills and Bob’s Red Mill brands; they’re too coarse.

Makes 3 cups

2 cups brown-rice flour (extra finely ground) Authentic Foods

2/3 cup potato starch (not potato flour)

1/3 cup tapioca flour

Place all ingredients into a sealable airtight container or gallon freezer bag, and shake until combined well. Store in the refrigerator.


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