Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

NestlÉ Toll House Semi-sweet Chocolate Morsels

fanny

Recommended Posts

fanny Apprentice
fanny
Posted

I'm trying to bake chocolate chip cookies but I don't know is I could use tha morsel that i used before celiac.

if anyone can help that will be great.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 66
  • Created
  • Last Reply
VydorScope Proficient
VydorScope
Posted

Nestle SemiSweet is Gluten free. And they even have a gluten-free version of their famous cookie recepie, some one posted it not long ago, I will try to find it and copy it over for you.....

EDIT: here foudn it...

Wheat-Free Toll House Cookies (Gluten-Free)

(Makes 50 two-inch cookies)

Ingredients:

1 c plus 2 Tbsp. potato starch

1/2 tsp. baking soda

1/2 tsp. salt

10 Tbsp. butter, softened

6 Tbsp. sugar

6 Tbsp. firmly-packed dark brown sugar

1/2 tsp. vanilla extract

1 egg

6-oz pkg. (1 c) semi-sweet chocolate morsels

1/2 c chopped nuts

Directions: Preheat oven to 375 F. In small bowl, combine potato starch, baking soda and salt; set aside. In large bowl, combine butter, sugar, dark brown sugar and vanilla extract; beat until creamy. Beat in egg. Gradually add potato starch mixture. Stir in Nestlé Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375 F. for 8 to 10 minutes.

fanny Apprentice
fanny
Posted
  • Author
Nestle SemiSweet is Gluten free. And they even have a gluten-free version of their famous cookie recepie, some one posted it not long ago, I will try to find it and copy it over for you.....

EDIT: here foudn it...

thanks so much. I'll have cookies tonight.

jenvan Collaborator
jenvan
Posted

I use the original toll house recipe with my gluten-free cookies--I just sub my flour blend 1:1 ratio. They are good :)

jerseyangel Proficient
jerseyangel
Posted

Hey Vincent--Thanks!!!! That cookie recipe has no grain--just potato starch. Perfect for me :D

fanny Apprentice
fanny
Posted
  • Author
I use the original toll house recipe with my gluten-free cookies--I just sub my flour blend 1:1 ratio. They are good :)

i'm using the pamela's backing mix.

VydorScope Proficient
VydorScope
Posted
i'm using the pamela's backing mix.

Yes tahts a very good mix :D

Hey Vincent--Thanks!!!! That cookie recipe has no grain--just potato starch. Perfect for me :D

Some one in the archives fo this boared emailed NEstle and they sent that recipe... I forget who, but a search on Nestle under this seciton brings it up. So cant take credit for it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Well, I never would have seen it if you hadn't posted it so you're stuck with the credit :lol:

jkmunchkin Rising Star
jkmunchkin
Posted
I use the original toll house recipe with my gluten-free cookies--I just sub my flour blend 1:1 ratio. They are good :)

Do you add xanthum gum to it at all? I tried that once and while they tasted great I had to scrape them off the pan because they just flatened into one big cookie.

(This was my first baking attempt and before I'd ever heard of xanthum gum).

jenvan Collaborator
jenvan
Posted
Do you add xanthum gum to it at all? I tried that once and while they tasted great I had to scrape them off the pan because they just flatened into one big cookie.

(This was my first baking attempt and before I'd ever heard of xanthum gum).

No, the mix I use already has xanthan gum in it. I've had great success with any recipe I've subbed the flour in. The mix is Authentic Foods Mult-Flour. Go here and scroll down to the last one on the page: Open Original Shared Link Sorry about those cookies! I think that happened to my 1st ones too :( I like this mix b/c I prefer to use the old recipes I've been using, rather than a new one made to be gluten-free. I sub this flour in a 1:1 ratio and its worked great in the cookies and banana bread I've tried.

jkmunchkin Rising Star
jkmunchkin
Posted
No, the mix I use already has xanthan gum in it. I've had great success with any recipe I've subbed the flour in. The mix is Authentic Foods Mult-Flour. Go here and scroll down to the last one on the page: Open Original Shared Link Sorry about those cookies! I think that happened to my 1st ones too :( I like this mix b/c I prefer to use the old recipes I've been using, rather than a new one made to be gluten-free. I sub this flour in a 1:1 ratio and its worked great in the cookies and banana bread I've tried.

Thanks Jen!!! You are the 2nd person in a week to tell me about Authentic Foods. I'm definately gonna have to get this.

jenvan Collaborator
jenvan
Posted
Thanks Jen!!! You are the 2nd person in a week to tell me about Authentic Foods. I'm definately gonna have to get this.

Cool! Let me know what you think. (PS: 5 days till NYC! : )

jerseyangel Proficient
jerseyangel
Posted

Today, I made the gluten-free Nestle Cookie recipe that Vincent found--they are very good! The texture is lighter, but they taste just like toll house cookies. I had all but given up finding a recipe that didn't call for a grain flour. This one is good. :D

jenvan Collaborator
jenvan
Posted
Today, I made the gluten-free Nestle Cookie recipe that Vincent found--they are very good! The texture is lighter, but they taste just like toll house cookies. I had all but given up finding a recipe that didn't call for a grain flour. This one is good. :D

Happy for you! :D

VydorScope Proficient
VydorScope
Posted
Today, I made the gluten-free Nestle Cookie recipe that Vincent found--they are very good! The texture is lighter, but they taste just like toll house cookies. I had all but given up finding a recipe that didn't call for a grain flour. This one is good. :D

OKay , good now I will try it then :D

pixiegirl Enthusiast
pixiegirl
Posted

LOL you let someone else be the guinea pig for the cookie recipe!!

:P

Susan

VydorScope Proficient
VydorScope
Posted
LOL you let someone else be the guinea pig for the cookie recipe!!

:P

Susan

Who me? *looks innocent*

jerseyangel Proficient
jerseyangel
Posted

Well, for Mr. Innocent, and everyone else--the cookies were so good even my non gluten-free husband liked them. I bought some more potato starch today while I was out so I could make more this week--they're almost gone :ph34r::D

dyepretty Newbie
dyepretty
Posted

Tropical Source gluten and dairy free chips are the best.

They are semi-sweet, and sweetened with cane juice.

They care about the cocoa farmers they work with, and are dedicated to fair labor practices.

They make lovely chocolate bars too, and are found at your local co-op or health food store.

Dye

mouse Enthusiast
mouse
Posted

I just went to the store and bought potato starch. Is that the same as potato starch flour? I bought Bob's Red Mill as I did not want to drive all the way to the health food store. I want to make cookies tomorrow with the Toll House recipe. Thanks.

jerseyangel Proficient
jerseyangel
Posted
I just went to the store and bought potato starch. Is that the same as potato starch flour? I bought Bob's Red Mill as I did not want to drive all the way to the health food store. I want to make cookies tomorrow with the Toll House recipe. Thanks.

Armetta--Yes, potato starch and potato starch flour are the same thing. Good luck with the cookies :)

VydorScope Proficient
VydorScope
Posted
Armetta--Yes, potato starch and potato starch flour are the same thing. Good luck with the cookies :)

Falvor is good but they are a bit gummy. I of couse had to sub on the egg, and did not have any butter so used flax oil margin.

mouse Enthusiast
mouse
Posted

Will I am going to use the egg, but not the butter. I plan on using my marg. My corn allergy is thru the roof, but I was reading on another thread link here, that if you are allergic to the corn protein, then you can have the oil (my marg is made from corn oil). I am hoping I am allergic to the protein as I am allergic to the milk protein - casein. Boy, am I a gambler, he he. I will find out, won't I. :blink:

jerseyangel Proficient
jerseyangel
Posted
Falvor is good but they are a bit gummy. I of couse had to sub on the egg, and did not have any butter so used flax oil margin.

Mine weren't gummy at all--kind of a light, tender texture. Of course, I used an egg--that could have made the difference. I didn't use butter, either--I used Crisco. Normally, I would have used Spectrum Shortening, but I'm almost out and have not gotten to Whole Foods for a while. I thought about using my Smart Balance margarine, but was afraid it would make them spread out too much. I might still try it sometime. If I do, I'll use a bit less.

mouse Enthusiast
mouse
Posted

Thanks Jerseyangel. I did not think of Crisco. It says soy on it and that (at the moment) is one of my lesser allergies. I have avoided anything with soy for a long time, except when I go to PF Changs and that is probably why it has not gotten as bad as the corn. Until this happened, I never realized the things that have corn in them. Gluten free is a cinch compared to this other corn junk. I can't wait to make these cookies. Have nothing doing tomorrow and so am going to expend my limited energy making wonderful cookies.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      22

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      That is the goal, after all.
    2. Wheatwacked
      - Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      34

      Blood results

      Celiac Disease causes more vitamin D deficiency than the general population because of limited UV sunlight in the winter and the little available from food is not absorbed well in the damaged small intestine. Taking 10,000 IU a day (250 mcg) a day broke my depression. Taking it for eleven years. Doctor recently said to not stop. My 25(OH)D is around 2...
    3. Known1
      - Known1 replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing your thoughts. I respectfully disagree. You cherry picked a small section from the page. I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on ...
    4. Wheatwacked
      - Wheatwacked replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      31

      results from 13 day gluten challenge - does this mean I can't have celiac?

      Here is a link to the spreadsheet I kept to track my nutrition intakes. Maybe it will give you ideas. It is not https so browsers may flag a security warning. There is nothing to send or receive. http://doodlesnotes.net/index3.html I tracked everything I ate, used the National Nutrition Database https://www.foodrisk.org/resources/display/...
    5. Wheatwacked
      - Wheatwacked replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      31

      results from 13 day gluten challenge - does this mean I can't have celiac?

      Hello @catnapt, That's so true. Every person with Celiac Disease has different symptoms. There are over 200 that it mimics. Too many still believe that it is only a childhood disease you outgrow. Or it's psychosomatic or simply a fad. Idiots. It's easy to get angry at all of them. You just have to pick at the answers until you find...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,413
    • Most Online (within 30 mins)
      7,748
    EBeloved
    Newest Member
    EBeloved
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Wheatwacked · Posted

      That is the goal, after all.  
    • Wheatwacked
      Blood results

      By Wheatwacked · Posted

      Celiac Disease causes more vitamin D deficiency than the general population because of limited UV sunlight in the winter and the little available from food is not absorbed well in the damaged small intestine.  Taking 10,000 IU a day (250 mcg) a day broke my depression. Taking it for eleven years.  Doctor recently said to not stop.  My 25(OH)D is around 200 nmol/L (80 ng/ml) but it took about six years to get there.  Increasing vitamin D also increases absorption of Calcium. A good start is 100-gram (3.5-ounce) serving of salmon,  vitamin D from 7.5 to 25 mcg (300 to 1,000 IU) but it is going to take additional vitamin D supplement to be effective.  More importantly salmon has an omega-6 to omega-3 ratio 1:10 anti-inflammatory compared to the 15:1 infammatory ratio of the typical Western diet. Vitamin D and Depression: Where is all the Sunshine?
    • Known1
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Known1 · Posted

      Thank you for sharing your thoughts.  I respectfully disagree.  You cherry picked a small section from the page.  I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on labeling issues or concerns with identifying these “ingredients of interest” on packaged food products in the U.S. “People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options,” said FDA Commissioner Marty Makary, M.D., M.P.H. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.” --- end quote Anyone with celiac disease is clearly a stakeholder.  The FDA is encouraging us to share our experiences along with any data to help develop future "policies that will better protect Americans and support healthy food choices".  I see this as our chance to speak up or forever hold our peace.  Like those that do not participate in elections, they are not allowed to complain.  The way I see it, if we do not participate in this request for public comment/feedback, then we should also not complain when we get ill from something labeled gluten-free. Have a blessed day ahead, Known1
    • Wheatwacked
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By Wheatwacked · Posted

      Here is a link to the spreadsheet I kept to track my nutrition intakes.  Maybe it will give you ideas. It is not https so browsers may flag a security warning. There is nothing to send or receive. http://doodlesnotes.net/index3.html I tracked everything I ate, used the National Nutrition Database https://www.foodrisk.org/resources/display/41 to add up my daily intake and supplemented appropriately.  It tracks about 30 nutrients at once.
    • Wheatwacked
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By Wheatwacked · Posted

      Hello @catnapt, That's so true.  Every person with Celiac Disease has different symptoms.  There are over 200 that it mimics.  Too many still believe that it is only a childhood disease you outgrow.  Or it's psychosomatic or simply a fad.  Idiots.  It's easy to get angry at all of them.   You just have to pick at the answers until you find the ones that work for you.  I too suffer from not being able to take the drugs that work for "everyone else".  SSRIs make me twitch ane feel like toothpicks are holding my eye open, ARBs cripple me.  Statins cause me intestinal Psuedo Obstruction.  Espresso puts me to sleep.  I counted 19 different symptoms that improved from GFD and dealing with my nutritional defecits.  I couldn't breath through my mouth until I started GFD at 64 years old.   My son was born with celiac disease, biopsy diagnosed at weaning.   So why are we the one-percenters.  Why, after being silent for so long, does it suddenly flare? There is the possibility that you have both Celiac Disease and Non Celiac Gluten Sensitivity.  NCGS was not established as a diagnosis until 1980.  NCGS is diagnost by first elimating Celiac Disease as the cause, and showing improvement on GFD.  Nothing says you can't have symptoms from both.  Wheatbelly: Total Nutrition by Dr. Davis was helpful to me. We come to the forum to share what we've learned in dealing with our own symptoms.  Maybe this will help someone. Speaking of which if you don't mind; what is your 25(OH)D vitamin D blood level?  You mentioned a mysterious Calcium issue. Vitamin D, Calcium and Iodine are closely interactive. It is not uncommon for postmenopausal women to have insufficient intake of Iodine.   (RDA): Average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals; often used to plan nutritionally adequate diets for individuals You are a one-percenter.  You may need higher intake of some essential nutrient supplements to speed up repairing the damages.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.