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kolka

Aaaarrrrgggg!

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Sorry, still new to gluten-free baking and very frustrated.

I made chocolate chip cookies, Bette Hagman's recipe:

1


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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I'd try less than a 1 to 1 ratio. Last I made cookies, the dough is typically kinda clumpy. That is, you can make a ball out of it and it will stay round, rather than spread like bread dough. Think meatballs, and go for something sorta like that. I typically add a little liquid at a time until I get a good consistency. Putting it all in at once would be asking for trouble with an untested recipe (in my limited gluten-free baking experience).


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I'm not familiar with using clarified butter. What consistency/temp is it when you use it? does it return to the same type of solid as unclarified butter? I think the "solidity" of the butter is important to the end result. Kind of like the difference between using butter, melted butter, or oil in a recipe - they all make a different consistency in the dough. I think Riceguy is correct - if there is additional liquid in the recipe, cut it back and check the texture of the dough. If there isn't, I would be tempted to add an extra tablespoon of flour. Too much will make it dry. I think there is a very fine line between "enough" and "too much".

Don't think of the cookies as wasted, especially if they taste ok. Think of their potential as a cookie crumb crust...

I know it's frustrating to learn this all over, when you thought you had it mastered. I found that I just adjusted my expectations for a while - things may not look perfect every time, but if I get an edible product, that's a good thing! ;)

Don't give up.

Debbie


Gluten free since July 97

corn free since Jan 98

Never diagnosed by a Doctor

Symptoms cleared on gluten-free diet

Mom and one sister are also gluten-free

One sister with type I diabetes (diagnosed at age 10)

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Spectrum makes an organic non-hydrogenated shortening. It is made with palm oil. Go to spectrumorganics.com

I found it at Meijer. Just a regular no frills market.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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I'm sorry you wasted a whole cup of butter... not sure why you clarified it? I wouldn't do that with the following...

How about a whole new recipe, tried and true. I typed it up for ya. No flour blends to work with just straight up recipe. The only substituing I've ever done is to omit the nuts as we're nut-free (present company excluded LOL!)....

These are excellent chocolate chip cookies. I make them all the time for my dd to bring to school/girl guides and the kids ask for them. HIGHLY recommend:

from Canadian Living Magazine.

Chewy Crisp Gluten-Free Chocolate Chip Cookies

1 1/2 cups butter, softened

1 1/2 cups granulated sugar

3/4 cup packed brown sugar

3 eggs

1 Tbsp vanilla

3 cups brown rice flour

1 cup potato starch

1/2 cup tapioca starch

1 1/2 tsp baking soda

1 tsp xantham gum

3/4 tsp salt

3 cups semisweet chocolate chips

3/4 cup pecan (optional - we're nut free)

3/4 cup shredded sweetened coconut

Line rimless baking sheets with parchment paper, set aside.

In large bowl, beat butter with granulated and brown sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, potato and tapioca starches, baking soda, xantham gum and salt; stir in chocolate chips, pecans and coconut. Pour over butter mixture, stir to combine.

Drop by 1 Tbsp, about 2 inches apart onto prepared pans. Bake in top and bottom thirds of 350F oven, rotating an switching pans halfway through, until light golden, about 12 minutes. Transfer to racks; let cool completely.

Makes about 10 dozen.

NOTE FROM ME: I make half of them in the oven and put the rest of the cookie dough in a container in the fridge to make later, up to 3-4 days later. Or to scoop for a little cookie dough treat.

Also, these are especially good warmed in the microwave for about 10 seconds.

Trust me, these are great.

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I can't comment on the butter/crisco substitutions, but something I will suggest is chilling the dough before baking.

Everytime I make cookies and DON'T chill the dough first, they spread like crazy. I put the mixing bowl in the fridge for about 20 - 30 minutes and then form cookies and bake. Put the bowl back in the fridge between batches of baking. (I don't have a convection oven, so I bake one cookie sheet at a time.)


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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Thanks for the responses. I will chill the other half of the dough overnight and try baking it tomorrow.

Clarified butter - I clarify the butter because my dd is casein-free. She can't have any dairy except clarified butter and that's because when you clarify butter, the casein is removed. We can't eat crisco or margarine for health reasons. Therefore, the only options are clarified butter, coconut oil and lard.

Where do you buy non-hydrogenated lard? Do Spanish or Asians markets have it?


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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Alton Brown actually did a choc chip episode where he explained the difference in the structure and texture of the cookies with shortening vs butter. even non-clarified butter will spread more and make thinner cookies than ones with shortening. has to do with the types of fat and their chemical structures and reactions with the flours. I wish I remembered more. Clarifying may further change that structure.

But it's worth trying with chilled batter. That can make a BIG difference.

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Sorry, still new to gluten-free baking and very frustrated.

I made chocolate chip cookies, Bette Hagman's recipe:

1


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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Thanks for the Alton Brown tip.

I baked the second batch just now this morning after being in the fridge all night and they still spread like crazy. So, I'll cut back on the amount of butter next time? There's nothing that I can cut back on - still need two eggs. There's no other liquid in it.

I'm just so frustrated, using the butter, flours, the time that goes into it and then it turns out to be all wasted.


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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I'm just so frustrated, using the butter, flours, the time that goes into it and then it turns out to be all wasted.

But you said that they were still tasty? So it doesn't sound like it was all wasted at all...

I say this only to emphasize the fact that you may need to change your expectations of the appearance of food, along with *exactly* what it tastes like, as gluten-free stuff will cook a bit differently. But hopefully getting the moisture down right will help. I've never had cookies be terribly particular, but I don't bake them that often. (I'm a muffin girl. ;) )


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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If your next attempt is still too moist, you could put together an additional batch, and make it on the dry side. Then mix it with the first. I've accidentally added too much liquid on a number of occasions, and I just sprinkled in some extra flour to offset the mistake. Once you make a few batches of something, you get to know how the dough/batter should be. So you don't always have to bake it to find out when it's too far from the mark.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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We can't eat crisco or margarine for health reasons. Therefore, the only options are clarified butter, coconut oil and lard.

Missy's mom made a good suggestion that I'll second. Spectrum makes a great non-hydrogenated shortening that works well in baking. We can't/won't eat Crisco or any margarine and I won't eat hydrogenated oils. Try the Spectrum - it might be the perfect solution for you.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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Sorry, still new to gluten-free baking and very frustrated.

I made chocolate chip cookies, Bette Hagman's recipe:

1


Kim

"Life isn't about how to survive the storm

but how to dance in the rain."

Positive bloodwork 1/9/06

gluten-free since 1/12/06

Very positive dietary response

DS (12 years old)

Biopsy 7/7/06 ~ Diagnosed Celiac 7/12/2006

gluten-free since 7/15/2006

DD (almost 6)

HLA-DQ2 positive

Celiac Bloodwork negative 2 different times

Still eating gluten for now.

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