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
      131,542
    • Most Online (within 30 mins)
      7,748
    Carol Zimmer
    Newest Member
    Carol Zimmer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
    • Celiac50
      Unusual bright yellow but odourless discharge

      By Celiac50 · Posted

      That sounds so very likely in my case! I will absolutely ask my doctor on my next bone check coming up in March... Thanks a lot! 
×
×
  • 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.