Sunday, February 13, 2011

Gluten Free Chocolate Chip Cookies (with a rice free option)

Seems like some folks have multiple allergies, not just issues with gluten, but also with other grains. This recipe takes that into account. So far I have only used rice and sorghum flour, but I imagine one could use others as well. I'm also going to mess around and see if I can come up with an egg free version. Right now I have a batch in the oven for a Valentine's Day party at the Artist's play rehearsal tomorrow, so I'm reluctant to do too much experimenting for this batch.

1 3/4 cup rice or sorghum flour (or a blend)
1/2 cup corn starch
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 cup brown sugar (packed)
1 cup (2 sticks) butter
2 tsp Kahlua (or vanilla extract, I keep Kahlua around to use in baking as I prefer it sometimes.)
2 eggs
2 cups chocolate chips

Preheat oven to 375 Fahrenheit. Mix the butter and sugar. Add the eggs. Add the xanthan gum, baking soda, and salt. Add the rice/sorghum flour. Add the cornstarch. Add the chocolate chips. Drop onto an ungreased cookie sheet and bake at 375 F until it just barely shows a little brown on the edges. You do not want to overcook these!

Alternately, you can make a sort of log out of the dough and freeze it for later. I brought a plate full of these made from frozen dough to a playdate and it was promptly gobbled up. (And nobody noticed that it was gluten free.) If you want to bring a plate of these somewhere but hope to have a few left over for midnight snacking, you'd better just leave a few at home because you are unlikely to bring home anything but an empty plate.

1 comment:

Mommymita said...

Thanks Jo! They were so good.