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
1
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.