the strongest contender

This cookie has the most potential yet. I found the recipe on gluten free girl's blog. It combines amaranth flour, sorghum flour, tapioca starch, and potato starch. The cookie was a hefty 3 oz. with lots of chocolate and a good chew. The recipe calls for letting the dough rest for a full 36 hours. I wasn't able to cook it at 36 hours, so I tried 12 hours and again at 48. The 12 hour was more grainy than the 48 hour seemed to break down sooner. Perhaps the 36 will be just right. I am beginning to feel like goldilocks! Pictures to come soon.