Saturday, August 1, 2009
Not Martha's Milk Chocolate Cookies
This week, I revamped a recipe from Martha Stewart's "Cookies" cookbook. Instead of all purpose flour, I used a mix of brown rice flour, potato starch and tapioca flour. I also added a bit of xanthan gum to mimic the elasticity that you would otherwise get from gluten. The cookies had a soft, meringue-y chew with a rich chocolate flavor. Perfect as a cookie sunday with vanilla and fudge swirl ice cream! I'll post pictures in the next couple of days.
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I had some friends over last night and they had some of the choc chip you made and thought they were amazing couldnt believe they were GF! i think if you really make them your own it would be awesome.howd the 36 hour dough taste?
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