Going gluten free has been a little bit of a bumpy ride for our family. Sometimes we slip up, sometimes I let the kids cheat a little and sometimes I feel like this should be a lot easier to figure out. I nearly lost my marbles trying to figure out the gluten free flour situation.
I have read so many conflicting reports about gluten free flour. Some people prefer to make their own blends, some people have a brand that does it for them. I honestly felt I was too new to all of this to start measuring out flour to xantham gum ratios. I am not saying I won't look into this when I am on sturdier ground, but for right now it was daunting for me.
After trying a few gluten free flours, I read great reviews about Pamela's Baking & Pancake Mix and decided to give it a try. I have to say, this has become my go to gluten free flour. For baking it substitutes perfectly!
I have been told numerous times by my family, that the gluten free cookies I am buying at the store are G R O S S. I have made a point to try all of the new gluten free snacks I have been giving them. I have to admit…the kids hit the nail on the head – gross.
There are definitely some gluten free cookies that they like, but with that great taste comes a hefty price tag. After hauling my cart full of groceries through the store, it doesn't feel good to throw a 7.99 bag of chocolate chip cookies on top of the pile.
After my last food shopping trip, I opened up my Pamela's Baking & Pancake Mix and see if it would work for a regular cookie recipe. I am so happy to report that Pamela's did the trick and I was able to make some incredible chocolate chocolate chip cookies from allrecipes.com! My family members were thrilled with the outcome. They were so good I made another batch for my niece's birthday party and no one knew they were gluten free!
GLUTEN FREE CHOCOLATE CHIP COOKIES:
Ingredients:
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups gluten free flour
2/3 cup Hershey's unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F.
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on cookie sheets before transferring to wire racks to cool completely.
Thanks for Reading!
Daniele
Although no one in our family is gluten allergic, we have friends who are – and besides I try to limit the amount of wheat we eat since it’s in everything. This looks like a great recipe, and we’ll be trying it.