May 9, 2016 - 7:30pm
GF cookie base recipe?
in this particular case, choc chip.
Not vegan. Just an experiment to see if I can get good flavor and texture compared to reg flour.
I will use butter and/or coco oil. I use brown sugar and canned (not spiced) pumpkin to sweeten.
I have Teff and Quinoa.
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thanks for those. dunno why the didn't turn up in my goog.
I found others, but so far, all seem to lack using both teff and quinoa.
http://glutenfreeonashoestring.com/gluten-free-soft-batch-chocolate-chip-cookies/
thanks, those look promising.
I've been gluten-free for eight years
I've been gluten-free for about 8 years. I'm a very experienced baker, but found GF baking to be very challenging. Everything I know about baking had to be tossed aside. Gluten free baking has its own rules...examples: don't put a French bake on anything as GF flours dont caramelize, they take on a bitter taste if overly browned. GF flours are a #%+! to hydrate, so they require additional fats and moisture, and a good rest before baking. Most GF flours have a very short shelf life and are best kept in freezer.
Also, GF baking is $$$$$!
I came up with my own GF flour blend for choc chip cookies after trying a few commercially produced blends, all of which produced horrible cookies.
While my flour blend and cookie recipe is not perfect (I'm still tweeking it) it produces a good cookie. I bake by weight, so the recipe is in grams. I'm sorry I don't know the volume equivalent.
I tried a variety of flours in a variety of ratios, but keep coming back to this blend.
I indicated the brands I use in ( )
GF Flour Blend (makes enough for 2 batches of cookies)
Sift flours at least three times to ensure it is well blended
205 grams brown rice flour (Authentic Foods)
105 grams white rice flour (Authentic Foods)
48 grams sweet rice flour (Mochiko)
48 grams oat flour (Bob's Red Mill)
31 grams tapioca flour (Bob's Red Mill)
5 grams xanthan
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My GF cookie recipe was adapted from a recipe from the blog Not Without Salt. Since GF doesn't follow the rules, I made changes to sugar ratios and fats.
As mentioned above, the cookie dough must be rested before baking. I make my dough the day before and rest overnight in the refrigerator.
GF Chocolate Chip Cookie
Whisk and set aside:
220 grams GF flour blend
5 grams fine sea salt
4 grams baking soda
Cream for 4 minutes with paddle attachment on medium low speed:
115 grams unsalted butter, slightly softened (Kerrygold)
45 grams full fat cream cheese, softened (Kraft Philadelphia)
165 grams cane brown sugar (C&H)
45 grams cane turbinado sugar (Wholesome)
45 grams cane granulated sugar (C&H)
Mix into creamed butter and sugars to fully incorporate:
1 large egg
10 grams vanilla extract or paste (Nielsen Massey paste)
Mix in GF flour mixture untik just blended
Mix in 250 grams chocolate, chopped (Callebaut bittersweet or Trader Joe's 72% Dark Chocolate)
Chill overnight in refrigerator
I use a #40 scoop
bake at 360 for about 12 minutes. Rotate sheet after 6 mins.
thanks for the detail norcal. my new scale should be here today. I'll give these a go.
I normally augment mine with a bit of frozen OJ and orange zest like PacBons or Frontier spices.