Choc Chip Continued

Here are the pictures! I forgot to mention that I changed the original recipe a bit. Less egg, a lot less salt, less time in the oven.

Butterscotch Chocolate Chip Cookies

I won't have pictures up until tomorrow, but I had to write about these cookies immediately! I tried a new recipe tonight from the blog: The Art of Gluten Free Cooking. This one called for a mixture of white rice flour, sorghum flour, and xanthan gum. There isn't any actual butterscotch in the recipe, but the good amount of brown sugar gives the cookies a rich, butterscotch-y flavor. Even after the cookies cooled, they were soft and chewy with a slightly crispy, caramelized base. E didn't even know that they were g-free when I asked him to give them a try!

Day 1: Chewy Oatmeal Raisin Cookies

This recipe comes from Gluten Free Baking Classics by Annalise G. Roberts. It called for brown rice flour, tapioca flour, potato starch, xanthan gum, GF oats, along with all the usual suspects (brown sugar, eggs, butter, etc). The cookies were DELISH! Chewy, buttery, with only a tiny touch of graininess. I hope to find a finer grind of brown rice flour for next time, which should do the trick.

Prep work

I added a bunch of alternative flours and assorted ingredients to the baking arsenal this week: sorghum, amaranth, tapioca, coconut, white rice and brown rice flours. As well as xanthan gum, guar gum and potato starch.

Before we got started, I wanted to see where the bar was set for g-free cookies. So far I've tried two. The mini-choc chip cookies from Cherry Brook farms were dry and tasted like saw dust. The over-sized choc chip cookie from the Alternative Baking Company (ABC) were off-tasting and somewhat tough. The problem with the ABC cookie, is that they tried to be all things to all people. Gluten-free, dairy-free, nut-free, etc.

I've been looking at a bunch of g-free recipe blogs for tips like Gluten Free Girl and The Art of Gluten-Free Baking. I also picked up Gluten-Free Baking Classics.

I can't wait to get baking!