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Good Chocolate Chip Cookie Mix Or Recipe?


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11 replies to this topic

#1 munchkinette

 
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Posted 04 August 2008 - 07:21 PM

Bob's Red Mill mix is gross because all I can taste is ground beans. What's a good mix or recipe? Should I have bought the Pamela's mix?
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Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003
Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)
Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)
Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

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#2 domineske

 
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Posted 04 August 2008 - 07:33 PM

I have had really good results using Mr. Ritts flour mix and the recipe from Nestle's chips.
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#3 MySuicidalTurtle

 
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    "Like a rolling stone?"

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Posted 05 August 2008 - 02:13 PM

I modify the Toll House recipe.
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#4 purple

 
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Posted 05 August 2008 - 02:22 PM

I use the recipe from eatingglutenfree.com Called: soft batch(chocolate chip). The sugar cookie recipe is good too. Both take pudding mix.
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#5 Chrissyb

 
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Posted 05 August 2008 - 07:27 PM

My family loved Pamelas
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Chrissy

#6 MNBeth

 
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Posted 06 August 2008 - 09:37 AM

Alton Brown took on gluten-free Choc.Chip Cookies a while ago. We love these:

gluten-free Chocolate Chip Cookies
The Chewy Gluten Free Recipe courtesy Alton Brown, 2007
Show: Good Eats
Episode: Sub Standards

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
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#7 dbmamaz

 
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Posted 06 August 2008 - 01:46 PM

I made the recipe from the book gluten free baking classics, and thought it was the best chocolate chip cookie i'd ever had. You do have to make sure to use extra-fine rice flour.
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Cara - 42, mom to dd 15, ds 12, ds 4
Off gluten and dairy (and tapioca ;-( ) since 11/07
A.L.C.A.T. test showed over 50 sensitive foods
Celiac panel came back negative.
Regular allergy testing reacted to every inhalant and all but 6 foods.
Slowly adding in foods, started w 19 and now have 25

#8 Brenda P.

 
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Posted 06 August 2008 - 03:36 PM

I've used the gluten-free recipe from the Land O Lakes butter website (google Land O Lakes chocolate chip cookie recipe). Both my young kids love it! Of course, I have to use an egg, butter and rice substitute due to additional food allergies. The bright side of this is that they can eat the raw cookie dough-- which tastes great, too. However, I'm sure it's extra yummy with all the real goodies. Their recipe has a great flour mix--a combo of rice (I use sorguhm instead), tapioca, potato starch and xantham gum. I've done a lot of recipe searches and this seems to be the best one I've found.
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#9 munchkinette

 
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Posted 07 August 2008 - 06:08 AM

Alton Brown has gluten-free recipes? How did I not know this? Was there a whole episode?
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Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003
Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)
Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)
Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

#10 cruelshoes

 
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Posted 07 August 2008 - 06:13 AM

The recipe on the back of the Pamelas Ultimate bag are the easiest and best, IMO. I get foolproof results with it, but I always refrigerate the dough over night before baking. My NGF parents had some at our place last night, and my Dad said they were the best cookies he had ever had.
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-Colleen
Dx 8/05 via bloodwork and biopsy (total villous atrophy)
13-year old son Dx 11/05 via bloodwork and biopsy
Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

#11 ebrbetty

 
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Posted 07 August 2008 - 07:18 AM

Hi, I agree, I hate the taste of bean flour!
After searching for almost 3 years for a great chocolate chip cookie recipe, I finally found one :D Just use Bette H gluten-free featherlight flour mix [I make it up myself] and then follow the tollhouse cookie recipe...they are just as good if not better than Real chocolate chip cookies. Everyone loves them and has no idea they are gluten-free.
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~Betty

#12 sickchick

 
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    but you don't look sick.

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Posted 07 August 2008 - 09:42 AM

Bob's Red Mill has been the only bread mix that has made me GAG and run out of the kitchen crying :lol:

I have tried Pamela's and The Craving's Place here they always work out for me :)
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Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)




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