Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Alton Brown


Hollylou42

Recommended Posts

Hollylou42 Rookie

Tonights episode of Alton Brown was called Sub Standards and featured substitution recipes and ideas if you didn't have bread flour or buttermilk what you could use instead but....

he also covered if you had health reasons for not using foods, what you could do instead. So he talked all about gluten and what it is and then he re-did a past show's chewy cookie recipe and made it gluten-free!

As far as I know this was a new episode, but if it is old news sorry for a post about this. But Alton Brown's recipe for Chocolate Chip gluten-free cookies is as follows (I haven't tried it yet, since I just saw the episode 2 hours ago, but I always love his stuff, so these couldn't be bad :) )

Open Original Shared Link

8 ounces unsalted butter

11 ounces brown rice flour, approximately 2 cups

1 1/4 ounces cornstarch, approximately 1/4 cup

1/2-ounce tapioca flour, approximately 2 tablespoons

1 teaspoon xanthan gum

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces sugar, approximately 1/4 cup

10 ounces light brown sugar, approximately 1 1/4 cups

1 whole egg

1 egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Enjoy!

-Laura-


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



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

Thank you so much for posting this! I LOVE Good Eats!

Very interesting that he uses egg AND egg YOLK! I bet he has some kind of sophisticated explanation about fat globules and protein, or something like that! I think I'll try that combination in my next cookie recipe!

melmak5 Contributor

I am a huge AB fan, and yesterday was a really rough day for me... I have been feeling really miserable and unable to get any doctors to call me back about pain management that I was seriously considering eating a pizza. (I know, I know, it was not sane or rational, but I was really hurting and at the time it just felt like if I am going to be in pain anyway, may as well enjoy part of it.)

Seeing Alton whipping up a batch of gluten free cookies, it warmed my heart and kept me to my cucumber salad for dinner. I am really excited to try them out!

  • 2 weeks later...
Mom to Many Newbie

My husband called me into the room to see what Alton was doing.

I was thrilled to see media buzz about gluten-free cooking! We love goods eats! We watch it a few times a week.

I spend so much time in the trenches trying to take good care of my celiac kids. (As all of you do.)

Our cookie recipe is very good, but I will happily try Alton's.

I appreciate the media buzz. I appreciate the awareness that is created by the buzz.

Thank you Alton!

Marianne

GeoffCJ Enthusiast
  Mom to Many said:
My husband called me into the room to see what Alton was doing.

I was thrilled to see media buzz about gluten-free cooking! We love goods eats! We watch it a few times a week.

I spend so much time in the trenches trying to take good care of my celiac kids. (As all of you do.)

Our cookie recipe is very good, but I will happily try Alton's.

I appreciate the media buzz. I appreciate the awareness that is created by the buzz.

Thank you Alton!

Marianne

My wife just burst into my office. She made me switch away from the Daily Show to a cooking show, but it was neat to see gluten-free on the TV!

Geoff

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,887
    • Most Online (within 30 mins)
      7,748

    BradL
    Newest Member
    BradL
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      First, I hope you know that celiac disease is not an allergy to gluten. It is an autoimmune disease reaction that is triggered by gluten consumption. Allergies don't trigger immunes responses whereby the body attacks it's own tissues but this is what is actually happening with celiac disease and what distinguishes celiac disease from NCGS (Non Celiac Gluten Sensitivity).  Second, though I think your question other question has already been answered. Since the tTG-IGA antibody test is only 90 to 98% specific, elevated values for this test will be have non-celiac disease causes in 2 to 8 out of 100 cases. I realize that is addressing your question in a general way but the...
    • Shining My Light
      @trents This info is so helpful and I’m absorbing it all. My blood tests were almost a month ago and I feel like it came out of left field. I never even heard of term “silent celiac.” I thought celiac gave you violent diarrhea when you consumed a tiny bit of gluten. That’s it. Not that it damages your small intestine, not that it made the absorption of vitamins and minerals compromised. None of it. To me it was just an allergy to gluten.  My close family and friends think I’m crazy for even giving it a second thought because “no symptoms, no worries.”  It’s unfortunately hard for me to let something go that I don’t know enough about. Therefore all the research came into play.  I’m glad I’ve joined...
    • trents
      Lot's of folks would trade places with you with regard to the unintentional weight loss. Seriously, though, I would be concerned about vitamin and mineral depletion due to malabsorption in the small bowel. One thing you can do now to address that which will not jeopardize the accuracy of further testing for celiac disease would be to start taking some high potency vitamin and mineral supplements. Make sure they are all gluten free if you will continue to use them - after diagnosis, that is. Wheat starch is sometimes used as a filler in pills. A multivitamin may not be potent enough. So, I would go for a B-complex, magnesium glycinate (the form of magnesium is important for good...
    • terrymouse
      I'm 5'2" so it's weight I could afford to lose. I guess what's concerning is that it's not on purpose, I haven't been active because I don't have much energy, and it's been steadily going down since I started keeping track of it. So I'm not too worried about where I'm at right now, but it's something I'm keeping an eye on.
    • trents
      A classic case of more than one medical problem going on at a time. We often forget that can happen. Are you concerned about your weight loss? Is your current weight too thin for your height, gender and general build?
×
×
  • Create New...