Thursday, December 24, 2009

Finally, a Successful [Gluten-Free] Baking Adventure

I finally [successfully] baked something gluten-free. And right before the holiday. I am feeling pretty proud of myself, let me tell you. 


I had to return Isa's Cookie Book to the library yesterday, so I felt a bit pressured to make some final cookies from it. I had not-so-great luck with the sugar cookie recipe, so I thought I would stick with the basics this time and just make the Chocolate Chip Cookies. 


The baking adventure was a success! The cookies turned out golden brown, looked and tasted like "normal" ones (crispy on the outside, warm and gooey on the inside) and even reminded me of my pre-vegan cookie days, when cookies were chock-full of eggs and processed sugar and loads of butter. I may have eaten more than one, but definitely less than seven, so there are still a few left for when I get hungry on my road trip later today. I have added the recipe below, with my tweaking. Note: I halved the recipe so that I didn't waste too many ingredients in case they turned out badly. 





The tweaked recipe:



1/4 c. brown sugar
1/8 c. white sugar
1/3 c. canola oil
1/8 c. “milk”
1/2 T. cornstarch
1 c. Bob's Red Mill gluten-free flour
1/4 t. baking soda 
1/4 t. salt
1/2 c. chocolate chips


Preheat oven to 350’. Scoop dough into balls (I used a melon scoop, so they were about 1" balls). Flatten balls of dough and place on baking sheet a bit apart. Bake about 6 minutes, or until they are jut a little browned around the edges. Cool on baking sheet for 5 minutes, then transfer to the rack to cool. Eat as many as possible and enjoy with a glass of hazelnut milk. YUM!

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