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Good Chocolate Chip Cookie Mix Or Recipe?
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12 posts in this topic

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

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I modify the Toll House recipe.

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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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My family loved Pamelas

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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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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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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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Alton Brown has gluten-free recipes? How did I not know this? Was there a whole episode?

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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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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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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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    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
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    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
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