|Photo Credit: Renee Marchol's Gluten Free Chocolate Chip Cookies|
In the end, I did not feel intrepid enough for any of these for my first summer bake sale's gluten free baked good. So I chose an American classic, the simple chocolate chip cookie.
In the early 2000s I remember buying gluten free flour mixes that were woefully savory-tasting. I remember recipe fails baking for my boyfriend on an IBS diet.
The gluten free cookies of those days were strangely salty rather than sweet and puck-like like hardtack. Unappealing.
|Photo Credit: Renee Marchol's Kitchen King Arthur Gluten Free flour|
I'm testing wheat free cookie recipes tonight to determine if gluten free flour has improved in the past 8 years.
Gluten Free Chocolate Chip Cookies
1 3/4 cups King Arthur Gluten Free Flour
3/4 cups white granulated sugar
1 TB molasses
1/4 tsp sea salt
1/3 cup soy milk
1 TB ground almonds
3 TB oats
2 TB coconut oil
1/3 cup canola oil
1/2 tsp baking soda
3/4 cup chocolate chips (conventional or vegan)
Preheat oven to 375 degrees Fahrenheight.
Combine the dry ingredients in a small bowl. Mix the wet ingredients in a medium mixing bowl. Combine dry into wet mixture.
|Photo Credit: Renee Marchol's Gluten Free Chocolate Chip Cookie Dough|
Note: Contains nuts, oats and soy. If you use vegan chocolate-style chips, the recipe will be dairy-free. The Post Punk Kitchen's Wheat Free Chocolate Chip cookie recipe inspired this version.
My review? The oat flavor was more noticeable than the chocolate. This was dissappointing. Also the texture was crackly like toffee on the browner edges. Unfortunately, the cookies had a dusty aftertaste. It still tasted better than the past bean-based gluten free flour and neutral rather than salty. I would rate this a B- as opposed to the F of the early gluten free flour mixes.
I don't expect the fresh batch, tomorrow morning, to sell well.