Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?


Alton Browns gluten-free Chocolate Chip Cookies

Rate this topic

Recommended Posts

Hi, I have a few questions for those of you who have baked these, the measurements don't add up, he says to use [11 ounces brown rice flour, approximately 2 cups ] but 2 cups is 16 ounces, thats a big difference...same thing with the sugars.

I've read great reviews on these cookies but don't know which measurements to use.

heres the recipe:

Thank you for the help!!

The Chewy Gluten Free Recipe courtesy Alton Brown, 2007

Show: Good Eats

Episode: Sub Standards

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

Share this post

Link to post
Share on other sites

All I can think is that with the brown rice flour, there will be a difference in weight based on how fine the grind is. Did he say what kind he uses?

You might look at the gluten-free chocolate chip cookie recipe on www.foodphilosopher.com, which tastes as close to Tollhouse as I've ever had. See if the proportions are similar to Alton Brown's recipe (BTW, isn't he a hoot?!)

Share this post

Link to post
Share on other sites

thanks, I thought of that but the sugar measurements are off too..weird! thanks for the webiste and tip on the other cookies, going to grab it right now

he is a hoot!!

Share this post

Link to post
Share on other sites

AB is really big on cooking by weight rather than measuring, due to the differences in density. A little digital food scale works great for this.

FWIW, my wife makes the regular tollhouse recipe, replacing the flour 1 to 1 with featherlite mix and they come out fantastic, just as good as the "real" ones. People that have eaten them have had no idea that they were different from normal cookies.

Share this post

Link to post
Share on other sites

It's a bit difficult to navigate the foodphilosopher website.

Here is the page for the chocolate chip cookies: http://foodphilosopher.com/assets/docs/0603gluten.cfm (To get there from the home page, click on "gluten-free recipes," then "gluten-free archives" then "3 foolproof recipes to get you started." They COULD organize that part a bit better, I think, but the recipes are so good, I don't want to complain.

This page has the brown rice flour mix that they use: http://foodphilosopher.com/assets/docs/glutfree.cfm (Click on "our gluten-free philosophy" at the top of the gluten-free recipe archives.)

Share this post

Link to post
Share on other sites
thank you, do you have the featherlite recipe?

1 cup rice flour, 1 cup tapioca starch, 1 cup corn starch, 1 tablespoon potato flour (not starch)

My wife has had really good luck replacing flour in recipes with this on a 1:1 basis. She adds 1/2 tsp of xantham gum per cup at the time of baking.

For quick breads (zucchini bread) and muffins, she uses a mix of featherlite and Bette Hagman's gluten free mix (6C rice, 2C potato starch, 1C tapioca starch) in a 3:1 ratio of featherlite to gluten-free mix. It comes out great.

Share this post

Link to post
Share on other sites

I have made these and they turned out GREAT.

just use normal rice flour in stead of wheat flour, same measurments.

Then use soy milk instead of milk milk. they are GREAT!

Share this post

Link to post
Share on other sites
Hi, I have a few questions for those of you who have baked these, the measurements don't add up, he says to use [11 ounces brown rice flour, approximately 2 cups ] but 2 cups is 16 ounces, thats a big difference...same thing with the sugars.

I think I can help clear up the original question: 8 ounces is 1 fluid cup. So you can use that measurement when measuring liquid but solids are a completely different matter because they have different densities. For example, 1 C. of tapioca flour weighs a very different amount than 1 C. of brown rice flour. Just like a cup of lead marbles will weigh significantly more than 1 cup of feathers.

The reason someone like Alton Brown will give you the measurement by weight (because he's a total food science geek - I say that with all due respect) is because with any flour, but especially gluten-free flour, there can be a significant difference depending on how you pack the cup. If you sift the flour then scoop and measure, you will get a lighter cup than if you reach directly into a firmly packed bag of flour with your measuring cup. So weight is the way to go if you want to be specific in telling some one a recipe. I think this is particularly true with gluten-free cooking - and certainly with chocolate chip cookies. If you use a "heavy" cup of flour you could get quite puck like cookies (dense). If you use a "light" cup of flour, they will run all over the pan. My rule of thumb is to gently tap the measuring cup (with a knife or spoon) when measuring so as to settle the flour but not pack it or fluff it.

Okay - can you tell I'm an Alton Brown wanna be? Enough of that!


Share this post

Link to post
Share on other sites

Well, bless Alton B's geeky little heart - this makes me really happy! I've been so frustrated that NONE of the gluten-free cookbooks I've looked at do anything by weight, and the crazy way that these gluten-free flours and mixes behave makes them a pain to try to measure accurately. Plus, I know he's a great cook, so I can expect these to be good. Thanks for sharing the recipe!

I got Shreve Stockton's book from the library, and read in her introduction that she *almost never cooked* before going gluten-free. I never did try any of the recipes - they may be really great. But that intro just did not inspire confidence!

Share this post

Link to post
Share on other sites

thanks everyone for the help

Arc, for the measurements

Barb, for clearing that up lol

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Top Posters +

  • Upcoming Events

    • March 20, 2019 04:00 PM Until 08:00 AM
      Celiac Emotional Healing Support Group
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 24, 2019 Until March 27, 2019
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 30, 2019 Until March 31, 2019
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Forum Statistics

    • Total Topics
    • Total Posts
  • Who's Online (See full list)

    There are no registered users currently online

  • Forum Discussions

    I am celiac and eat gluten-free, DF, SF and sunflower free because I'm highly reactive to all 4. I discovered about a year and a half ago that I would have severe and immediate GI reactions, similar to as if I ate dairy, to anything with sunflower/safflower products in it, but I think that's when using the oil became more prevalent too. Strange because I loved sunflower seeds as a kid. I've also linked it to places I've eaten out where everything was fine and then discovered they started using s
    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated that
Potatoes are good for breakfast! Your concoction sounds pretty good. K, how about this? Peel & dice potatoes, fry them in just enough olive oil to keep them from sticking in a skillet until they begin getting crispy. Toss in diced sweet peppers or maybe chili peppers, onions to soften. I know you're not doing egg yolks b/c of iodine but you can do the whites. Pour egg white on top until the white is done. If you have a steak or some leftover steak, you can heat that on the side. YUM!
  • Blog Entries

  • ×
    • Create New...