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

Chocolate Chip Cookies

TinkerbellSwt

Recommended Posts

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I need help. I have the recipe for the wheat free cookies made with only potato starch.. well the cookies spread so far all over the pan, I have one giant cookie. I remember there being a few recipes on here for the cookies.. the toll house ones.. however, I cannot search for it. Everytime I try to search for a subject, nothing that I am looking for comes up. I have no idea if I am doing it right or not.

Anyway.. I am looking for any recipe. Please! I need chocolate chip cookies!

But for eating raw cookie dough.. the recipe I have is fantastic!!!

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I use the Toll House recipe off the chocolate chip bag but use rice flour instead of regular flour and vegan butter. They come out good usually and I know other people substitute more things but I only do the rice flour and vegan butter.

Open Original Shared Link

Guest nini
Guest nini
Posted

I substitute rice flour (or Orgran's all purpose gluten-free flour) for regular flour in the Tollhouse recipe, it's very easy. But then I also am in love with the Pamela's chocolate chip mix!

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

no need to add xanthan gum or anything? I havent tried the Pamelas yet. I was just feeling adventerous to bake some cookies for Colin tonite.. good thing he is only 17 months and doesnt realize it yet!

Guest nini
Guest nini
Posted

I haven't had to add Xanthan gum with cookies. But I also eat them as soon as they come out of the oven.

TriticusToxicum Explorer
TriticusToxicum
Posted

I also use the Tollhouse recipe. i like to use the Betty Hagman rice flour blend and 1 tsp of xanthan gum per cup of flour (usually about 2 tsp works well) I also throw the cookie dough in the fridge for an hr before baking. This helps keep the cookies thick and chewy. :)

jerseyangel Proficient
jerseyangel
Posted

Hi Stephanie,

I actually make these cookies all the time--I like that they use potato starch, as I'm sensitive to grains and have to severly limit them (and I don't like to limit cookies :D )

Are you using butter? That will make them spread I think because the potato starch dosen't "hold" it very well. I use Spectrum Organic Shortening, and they come out great. If you can use it, Crisco also works.

I have also tweaked the recipe so it has less sugar. The cookies come out a little lighter, but very good. I'll post that recipe if you'd like it :)

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

Celiac.com Sponsor (A8-M):


Green12 Enthusiast
Green12
Posted
I also throw the cookie dough in the fridge for an hr before baking. This helps keep the cookies thick and chewy. :)

What an excellent tip Richard :) I will have to keep this in mind next time I bake cookies, the last time they flattened way out and were really crisp, I bet the chilling will help.

TriticusToxicum Explorer
TriticusToxicum
Posted
What an excellent tip Richard :) I will have to keep this in mind next time I bake cookies, the last time they flattened way out and were really crisp, I bet the chilling will help.

I have a terrible sweet tooth, and bake cookies at least once a week :ph34r: I've been known to use extra brown sugar, almonds, walnuts, PB chips, white choc. chips, PB , and Nutella in different variations of the Tollhouse recipe. Someday I'll throw all of the above in and see what happens! Chilling & X-gum makes a huge difference IMO, the cookies come out chewy-tender and stay that way :rolleyes::)

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

Thanks for all the suggestions.. I am ready to try some today.. and yes jersey;.. I would love it if you posted your receipe. Using the potato starch made the dough taste exactly like the old stuff used to taste. I almost started to cry when I tasted the raw dough. It was just like old times!

floridanative Community Regular
floridanative
Posted

I'd just like to add for those of us who are 'mix' bakers, the Gluten Free Naturals line out of NJ makes the best gluten-free cookie mix I've had. I use it for choc. chip since DH is allergic to the dark choc. in the awesome Pamela's mix. The GFN mix tastes like roll and bake cookies if you like those. The mix does not have choc. in it so you can use the mix to substitute in other cookie recipes and it tells how to do that on the package. This line also offers a wonderful pancake and pizza mix. All their mixes contain soy flour which must have similar properties to wheat.

jerseyangel Proficient
jerseyangel
Posted
Thanks for all the suggestions.. I am ready to try some today.. and yes jersey;.. I would love it if you posted your receipe. Using the potato starch made the dough taste exactly like the old stuff used to taste. I almost started to cry when I tasted the raw dough. It was just like old times!

Sure!

Grain Free Chocolate Chip Cookies

Heat oven to 375.

In medium bowl, combine 1/2 cup Spectrum Shortening (or other shortening), 1/2 cup light brown sugar, 1 tsp. pure vanilla extract, and 1 egg until creamy. Add 1/2 tsp. salt, 1/2 tsp. baking soda, 1+1/4 cup potato starch and 1 cup chocolate chips, and mix until combined and there are no lumps.

Drop from teaspoonfuls onto cookie sheet and bake for 8-10 minutes or until very lightly browned. Cool on a rack, and store tightly covered when completely cool.

These are lighter than traditional choc. chip cookies, but are really good!

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

jerseyangel Proficient
jerseyangel
Posted
thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

Hope Colin likes them! M-m-m, pound cake sounds good :P

jaten Enthusiast
jaten
Posted
thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

So how did the chocolate chips cookies turn out? I wish I had read your post about the spreading cookies sooner! Yesterday I made cookies from what must have been that very same recipe....YUMMY cookie dough, but the final product was more like one huge chocolate chip crepe :huh:

(I had chilled the dough just because it worked for my schedule to mix them to be baked later, but did use butter as the recipe called for.)

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

I am ready to make the potato starch with butter recipe just for snacking today! I havent tried the toll house recipe.. Colin loves jerseys choc chip cookie recipe with shortening. We are in love with the pumpkin cookie recipe.

The pound cake I didnt like from GFP. Almost too sweet.. in some weird way. oh well.. always looking for new ideas!

jerseyangel Proficient
jerseyangel
Posted

Stephanie,

I'm so glad Colin likes the cookies! :D

jaten Enthusiast
jaten
Posted

still potato starch, but shortening, not butter. I'll try that next time I need cookies. Sounds delicious. Thanks!

  • 3 years later...
ciavyn Contributor
ciavyn
Posted

Re: an update on this?

Just curious if anyone could suggest a current gluten free flour that might be bought off the shelf (I'm new to this, so mixing up flours by hand is a bit daunting) and substituted in the tollhouse recipe? Also - shortening instead of butter? Must have Xantham Gum?

I am making these for a Christmas party on Monday, and I need them to turn out correctly! :)

hannahp57 Contributor
hannahp57
Posted

pamelas baking mix can be used for regular recipes... but decrease butter/shortening by 1/3 (if calls for 1 cup use 2/3 of a cup) and either should work... another tip to prevent spreading is refridgerating the dough

halfrunner Apprentice
halfrunner
Posted

These are amazing according to DH...I ran across the link in another thread on this site, but don't ask me to remember which one. I was surprised to run across it since I had no idea that Alton Brown (or anyone else on FN) did this kind of recipe.

Open Original Shared Link

larry mac Enthusiast
larry mac
Posted

In 2006 there was no Betty Crocker Chocolate Chip Cookie Mix. Now there is. I highly recommend it.

best regards, lm

Archived

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

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


  • Member Statistics

    • Total Members
      131,779
    • Most Online (within 30 mins)
      7,748
    erin.wright
    Newest Member
    erin.wright
    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

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.