Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Recipe Converstion

3 posts in this topic

I found this recipe that sound awesome but  need help converting it into gluten free. What is the best flour to use and do I need to add xantham gum.


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut

Share this post

Link to post
Share on other sites

Ads by Google:

The recipe sounds great.  It's pretty much the old Tollhouse Chocolate Chip recipe except for the coconut.  


You do need to add xantham gum to help the dough bind but don't add it if you use an all-purpose gluten free flour that contains it.  Just buy an all purpose flour (like Pamela's) that primarily contains rice and a blend of other flours.  Bob's Red Mill AP has a garbanzo bean base and makes some cookies not masked with lots of spices (e.g. cinnamon) taste "off".  You can look up online for homemade flour blends too.  Use a little less flour too when converting a wheat recipe to a gluten free (e.g. 1 cup remove a tablespoon or two).   gluten-free dough tends to suck up moisture.  I usually make sure I buy big eggs and it helps!  


In any case, just make 1/2 the recipe (that's a double recipe) especially since you're just trying it out.  Let the dough chill a while in the refrigerator.  Helps with binding and flavors blending -- something always not needed with wheat flours.  Bring all items to room temperature.  I keep my flours in the freezer, so this is necessary and I stick eggs in a tepid water bath to bring them to room temperature faster.  


Bake them all or put the dough in the refrigerator in a sealed dish.  It will keep for up to three weeks.  Then you can make "fresh-baked" every couple of days or when your cravings hit!  Another choice is to bake them all and then freeze them in a sealed container.  Defrost on the counter and enjoy!  


Share this post

Link to post
Share on other sites

Just an idea. Something I do when I try a recipe for the first time and I'm not sure it'll turn out well, and it is what I would personally do here. Rather than 1/2 I would do 1/4 of the recipe. I always cut the recipe down to 1 egg.


If you have a cookie scoop, you can also use it to perfectly portion the dough on a cookie sheet on parchment paper then freeze them, then pop them in a baggie or container. Makes your fresh dough last a bit longer for fresh baked cookies. Not all doughs freeze and bake successfully, but chocolate chip cookies almost always do. I also do like to just freeze the baked cookies in those perfect portion freezer bags, it helps keep me from getting out more than I should at a time when a craving hits.


Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • pablito, here is the full serum (blood) panel. Make sure your doc runs ALL of the tests on it, not just 1 or 2. Insist!!!!! YOU are in charge. Remember that. Some people test negative on the most common 1 or 2 tests they run so it's always better to have the full panel run. Anti-Gliadin (AGA) IgA
      Anti-Gliadin (AGA) IgG
      Anti-Endomysial (EMA) IgA
      Anti-Tissue Transglutaminase (tTG) IgA
      Deamidated Gliadin Peptide (DGP) IgA and IgG
      Total Serum IgA   
      Also can be termed this way: Endomysial Antibody IgA
      Tissue Transglutaminase IgA 
      Total Serum IgA 
      Deamidated Gliadin Peptide (DGP) IgA and IgG Remember that celiac disease is a genetically inherited disease so it's important for you to find out if you have it and if so, then your kids & all first degree relatives (siblings, parents) need to be tested every 2 years in the absence of symptoms but right away if symptoms present. Do not go gluten free after the blood work as if you get positive blood work, you will need an endoscopy which you'll need to continue eating gluten for. The pimple things may or may not be the celiac rash as there are many skin problems associated with celiacs.
    • Hi, I've been experiencing on and off left side abd pain and bloating for about 3-4 years (doctors in the past didn't help much, just said I have IBS). My new doctor did some blood work and found out  my vitamin D was low, CRP was high.  Antigiladin Igg was a weak positive. I had an endoscopy done and the doctor confirmed I don't have Celiac, but she found very small ulcers (took Pepcid for 2 weeks). She also told me I have a leaky gut and non celiac gluten sensitivity. I'm taking probiotics for the leaky gut.  So for the past 3 months I've been eating gluten free and the pain came back 2 times.  The pain is always on the left side of my abdomen. Makes me feel weak, starts with constipation and usually ends with diarrhea. Tylenol helps the pain.  I'm waiting on my food allergy tests results to see if it can be anything other than gluten. So my question is, what does a weak positive Antigiladin IGG mean if a gluten free diet is not helping?  Could the "leaky gut" cause my Antigiladin IGG to rise? Really confused here, just want to start feeling better and not have the pain come back ever again.     Thanks
    • Thank you very much for the reply and advice I assume doctors didn't know or check into this disease too much back in the early 80's or my family doctor would have easily seen these symptoms and discussed this with me then. If I do have this disease it would explain a lot about my health and overall physical discomfort all my life. Pretty sad if it is the case and it could have been prevented but thankful I know about it now. I have made an apt with my doctor so shouldn't be long before I know for sure. Thanks again for your help
    • I continue to do more research but only found 3 journal articles which discuss the reversal of the fold pattern, possibly why I can't find answers I was waiting on on my latest celiac panel to come back so here it is, expecting slight cross contamination from eating out and possible several recent dentist visits. All three tests are based on a normal scale of 0-20 being within range.  DPG IgA - 24.5 DPG IgG – 6.84 tTg IgA – 22
    • Coffee giant Starbucks looks to feature more and better dietary specialty options, including gluten-free products. Will they succeed? View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member