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

Lane R Rookie
Lane R
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...

OMG! This is fantastic! I make these cookies for my family and they LOVE them...Now I can make them again!

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

Celiac.com Sponsor (A8-M):


  • Replies 66
  • Created
  • Last Reply
nocommente Rookie
nocommente
Posted

This is a terrific recipe! I made these with Tapicoa flour, since I can't have potato. I put in extra flour until the dough was thick enough.

I also used Crisco. The first batch turned out great. The next batch tasted good, but they were very flat.

I'm not a careful measure-er, and I suspect the amount of shortening or butter is to blame. Those of you with flat cookies might try using less butter.

Slick pans also make cookies flatter. Even if the cookie sheet isn't non-stick, it may still have a very slick surface. I'm going to try making a batch on wax paper to see how that works.

penguin Community Regular
penguin
Posted
This is a terrific recipe! I made these with Tapicoa flour, since I can't have potato. I put in extra flour until the dough was thick enough.

I also used Crisco. The first batch turned out great. The next batch tasted good, but they were very flat.

I'm not a careful measure-er, and I suspect the amount of shortening or butter is to blame. Those of you with flat cookies might try using less butter.

Slick pans also make cookies flatter. Even if the cookie sheet isn't non-stick, it may still have a very slick surface. I'm going to try making a batch on wax paper to see how that works.

Don't use wax paper because the wax melts off of it and ruins both your cookies and your cookie sheet. Use parchment paper instead, it's coated in silicone which does not melt.

nocommente Rookie
nocommente
Posted

Thanks for the tip. I won't use wax paper. However, is parchment paper a "non-stick" type surface? I'm trying to keep the cookies from spreading.

penguin Community Regular
penguin
Posted
Thanks for the tip. I won't use wax paper. However, is parchment paper a "non-stick" type surface? I'm trying to keep the cookies from spreading.

Yes. I've always used it for baking cookies with excellent results. It's also really handy because you can "stage" your batches and not have to wait for your cookies to come out and cool before setting up another pan.

lonewolf Collaborator
lonewolf
Posted
What egg sub did you use? I tried te geltin one this time, and I think thats why mine are a bit gummy.

Gelatin doesn't work well in cookies. I know your wife will cringe at the thought, but try some ground flax meal (about 1 Tbs.) mixed in 3 Tbs. water, mixed in with the sugar. Then also use the egg replacer. This will make them stick together and puff that little bit. I also usually use 1/3 C of almond butter, but I think you try to stay nut free.

VydorScope Proficient
VydorScope
Posted
Gelatin doesn't work well in cookies. I know your wife will cringe at the thought, but try some ground flax meal (about 1 Tbs.) mixed in 3 Tbs. water, mixed in with the sugar. Then also use the egg replacer. This will make them stick together and puff that little bit. I also usually use 1/3 C of almond butter, but I think you try to stay nut free.

Egg replacer? You mean that Ener-G stuff? Never bought it...

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

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

Just reactivating the thread for ajay as I did not know how to cut and paste it to a reply :lol: . Probably someone else will want the recipe anyway PLUS all the cooking tips.

lonewolf Collaborator
lonewolf
Posted
Egg replacer? You mean that Ener-G stuff? Never bought it...

You can use Ener-G or another replacement that has baking powder in it. The point is that for cookies you need both qualities of eggs - the stick-together factor and the puffing-up factor.

penguin Community Regular
penguin
Posted

For the people who do not yet know:

Open Original Shared Link

VydorScope Proficient
VydorScope
Posted
You can use Ener-G or another replacement that has baking powder in it. The point is that for cookies you need both qualities of eggs - the stick-together factor and the puffing-up factor.

AH, I often use, 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder per egg. The geletion was an expiremtn. Thats what I did with the last batch I mande (used GFP mix that time) and they came out much better, just a bit dry.

Babs83 Rookie
Babs83
Posted

I tried this recipe last night and mine came out flat also! I was very disappointed, but we ate the dough. That's the best part.

jerseyangel Proficient
jerseyangel
Posted
I tried this recipe last night and mine came out flat also! I was very disappointed, but we ate the dough. That's the best part.

If you can do it, try using shortening, and reduce the amount to 1/2 cup. I've made this recipe 4 times now, and this last batch was the best yet. In addition to reducing the shortening, I also tweaked the sugars--I use 1/2 cup of brown sugar, and 4 tbsp. of sugar. I use Ener-g Potato Starch and more chocolate chips than the recipe calls for. I bake for exactly 8 minutes. Delicious :D

GlutenFreeAl Contributor
GlutenFreeAl
Posted

Dude, mine came out completely flat too!! It was like the potato starch disappeared and the butter and sugar just carmelized!

I'm wondering if there's a difference between gas and electric stoves...

jerseyangel Proficient
jerseyangel
Posted

Oh no! I feel kind of bad telling everyone how much I like these--I've made them 4 times now, and have had no problems. I have a gas oven, if that makes any difference.

mouse Enthusiast
mouse
Posted

Well I USED Patti's tweaking of the Toll House recipe and ADDED a few tweaks of my own. I have an electric oven. I added one extra level Tbl of the potato starch and an extra tiny pinch of the baking soda. I also baked mine for 9 minutes, but that is in MY oven. I would try 8 mins first and then decide. I also found that I could only use one cookie sheet at a time centered in the oven. When I did two, some of the outer cookies carmelized and flattened. I also use parchment paper, which I reuse for the next batch. I use a melon baller for uniform cookies. These turned out FANTASTIC and looked an tasted like regular Choc. Chip cookies. They even raised. One of my gluten eaters said they looked and tasted like the regular ones and sure did beat my other 2 batches LOL. Hope this helps anyone with an electric oven. Also don't forget to use Patti's advice to let cool on the cookie sheat before moving to a cooling rack. I just slide the parchment paper and cookies off and start the next batch. Oh, I forgot to mention, that I let the cookie sheet cool before I put more on as that way they don't start to melt. I use two cookie sheets and one has time to cool before I use it.

  • 2 weeks later...
AndreaB Contributor
AndreaB
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

Are these soy free. It seems chips have soy lecithin in them. I've found enjoy life chips recently and they don't have soy lecithin in them.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,920
    • Most Online (within 30 mins)
      7,748
    MLSpade
    Newest Member
    MLSpade
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • cristiana
      Newly diagnosed mam to coeliac 11 year old

      By cristiana · Posted

      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK.  Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs.    If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend you join Coeliac UK, as they provide a printed food and drink guide and also a phone app which you can take shopping with you so you can find out if a product is gluten free or not. But one thing I would like to say to you, no matter where you live, is you mention that your daughter is anxious.  I was always a bit of a nervous, anxious child but before my diagnosis in mid-life my anxiety levels were through the roof.   My anxiety got steadily better when I followed the gluten-free diet and vitamin and mineral deficiencies were addressed.  Anxiety is very common at diagnosis, you may well find that her anxiety will improve once your daughter follows a strict gluten-free diet. Cristiana 
    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
×
×
  • 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.