In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
½ cup salted butter, softened
¾ cup packed, brown sugar
½ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 package Andes Baking Chips (substitute a bag of the baking chip of your choice, and the recipe works out equally well)
1 and 1/3 cups white rice flour
1 and 1/3 cups tapioca flour
1 teaspoon Xanthan gum
I use a stand mixer with the paddle attachment for this, however a hand held mixer could, of course be used. Starting at low speed and then moving up to the highest speed as ingredients are incorporated, cream together the butter, sugars, baking soda, baking powder, Xanthan gum, vanilla and eggs until fluffy and lightened in color, scraping down the sides of the bowl at least twice during beating.
Turn off mixer, scrap down the bowl again and add the entire bag of baking chips. Use the lowest stir level to incorporate the chips into the mix, turn off mixer. Add all of the flours to the bowl, and mix again at low speed just until incorporated. Place all of the dough into a gallon sized zip bag or wrap tightly in plastic wrap, and chill in the refrigerator at least one hour. (Do not try to skip the refrigeration. Chilling for longer is fine. I have found that baking up small batches and storing the remainder in the refrigerator for several days works very well.)
When ready to bake take a small spoonful of dough and roll between your palms to form a ball. Place on a greased cookie sheet and slightly flatten with your palm. These cookies turn out the softest and chewiest when made quite small, mine are usually between the size of a quarter and a half dollar after flattening. Try to make them all about the same size to aid baking.
Bake in a 350F degree oven for 8 to 10 minutes, do not over-bake. Cookies are done when they are no longer glossy and are just starting to lightly brown on the edges. Let stand on the cookie sheet for 2 minutes before transferring to cooling racks. These soft cookies stay soft for days!
I have found that a bag of Ghirardelli chocolate chips substituted for the Andes Chips makes an out of this world chocolate chip cookie. Experiment with your favorite baking chips!