Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Did Google's AI Develop the Perfect Gluten-Free Chocolate Chip Cookie?

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      How many tries, and how much time, does it take a computer with Artificial Intelligence to develop the perfect gluten-free chocolate chip cookie?


    Photo: CC--HAL_SK
    Caption: Photo: CC--HAL_SK

    Celiac.com 12/28/2017 - Big data gets credit for a lot of things, much of it deserved. Data has brought a measure of sanity and relevance to internet searches, advertising and social media. But can data bake a perfect cookie? Google says it can.

    The result? A gluten-free chocolate chip cookie that derives its alleged perfection from, wait for it...cardamom.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    In an effort to demonstrate Google's new technology for experimental design, a research team dreamt up a real-world challenge: “designing the best possible chocolate chip cookies using a given set of ingredients," says senior staff engineer Daniel Golovin.

    Google engineers established the inputs: chocolate, flour, vanilla etc. Google employees would test a recipe, give it a numerical rating and then the system would recalibrate the recipe based on the feedback.

    They did this dozens of times, each time baking, rating, and feeding the ratings back in for a new recipe iteration. Once the AI perfected a baseline chocolate chip cookie, the engineers turned to up Jeanette Harris of the Gluten Free Goat Bakery & Cafe. The team wanted their final cookie to be gluten-free.

    They also threw the AI a curve by adding a couple of tricky ingredients to the mix, cardamom and Szechuan pepper, just to see how the AI would respond. The result was an entirely new gluten-free cookie: The Chocolate Chip and Cardamom Cookie.

    So, how is it? Is Google's AI-developed gluten-free Chocolate Chip and Cardamom Cookie the best of all possible gluten-free cookies? Here's the recipe. Give it a try and let us know how it goes.

    Google's AI-Crafted Gluten-Free Cardamom Chocolate Chip Cookie

    Google's Artificial Intelligence unit crafted this cookie recipe after two months and 59 recipe attempts. It is the first cookie recipe developed and perfected entirely by AI.

    Ingredients:

    • Tapioca starch ½ cup + 2 tablespoons
    • Brown rice flour ½ cup
    • OG Sugar ¾ cup + 1½ tablespoons
    • Raw Sugar ¼ cup
    • Cardamom 2 teaspoons
    • Flaxseed Meal 1½ tablespoons
    • Sorghum Flour ¼ cup
    • Xanthan Gum 1½ tablespoons
    • Sea Salt 1½ teaspoons
    • Baking Soda 1 teaspoons
    • Chocolate Chips 1 cup
    • Water ¾ cup
    • Safflower oil ¾ cup

    Directions:
    Combine all dry ingredients, except chocolate chips, in a bowl and mix well.

    In another, combine all the wet ingredients, and then add to the dry ingredients and mix to combine.

    Add the chocolate chips and fold in until just mixed using a large spoon, drop on parchment lined in sheet pan and bake at 350F about 12 minutes.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Since I fell in love with the homemade lavender biscotti from my favorite coffee shop in San Francisco, I’ve been trying to incorporate this distant cousin of mint into my cooking. Lavender is easily found in specialty food stores or online, and a little goes a long way. This recipe for shortbread makes about 30 delectable cookies. It’s important to chill the dough; it will be firm and easier to work with.
    Ingredients:
    1½ cups almond meal flour, plus extra for dusting
    ¼ cup cornstarch
    2 tablespoons dried lavender flowers, chopped
    2 tablespoons honey
    ¼ cup sugar
    8 tablespoons butter, cut into 1-tablespoon pieces
    ½ teaspoon salt

    Mark Christian
    This recipe was converted from Kilograms to USA measurements.
    Ingredients:
    Butter - 5 oz. or 0.625 Cups Potato Starch - 0.55 Cups Sugar Castor - 0.37 Cups Cocoa Powder - 1.75 Tablespoons Dark Treacle - 2 Tablespoons Glucose - 2 Tablespoons Glycerine - 1.75 Tablespoons Egg - 1.37 oz. Ammonium Bicarbonate - 0.66 Teaspoon Sodium Bicarbonate - 0.42 Teaspoon Salt - 0.42 Teaspoon Maize starch cornflour - 0.39 Cup Rice flour - 0.30 Cup Soy Flour - 0.22 Cup Water Dark & White Choc Chunks - 10.31 oz. Directions:
    Add butter, sugar, cocoa powder and potato starch to blender and mix high speed 4 mins. Add glycerine, treacle and glucose...

    Tina Turbin
    Celiac.com 12/07/2016 - With the holiday season upon us baking is on everyone’s mind. Homes are filling with excitement and the families are planning big meals, and visits and gatherings of family and friends. We are well aware that pie is an ever popular dessert but how about something different this season that adheres to the Paleo template! These Dark Cocoa Tahini Cookies will delight everyone as a clean and healthy, fresh change to their senses.
    Dutch-processed cocoa is an unsweetened cocoa powder which is a bit darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces that common bitter flavor and lends a...

    Jefferson Adams
    Celiac.com 03/30/2017 - As we say goodbye to winter, these gluten-free coconut snowballs are sure to please. They're easy to make, a snap to bake and a nice lemony zing makes plenty tasty.
    Ingredients:
    1 cup sweetened flaked coconut ½ cup almond meal ½ cup potato flour 1¼ cups confectioners' sugar 6 tablespoons unsalted butter, softened 1½ teaspoons vanilla extract 4 teaspoons milk 1 tablespoon fresh lemon zest Dash of salt Directions:
    Grind ½ cup of the coconut in food processor.
    Chop remaining coconut and set aside.
    To the blender, add potato flour, ¼ cup of the confectioners' sugar and the salt.
    Pulse and blend more....