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 Cookie What I Have Discovered

Marlie

Recommended Posts

Marlie Apprentice
Marlie
Posted

After dozens of batches of chocolate chip cookies I have finally found a way to make CCC that look like their non gluten-free version and taste like them without grittiness or a cake like texture that do not require the dough to be refrigerated.

Follow original toll house recipe but make the following changes.

Reduce oven temperature to 350 if cookies spread reduce to 325 to stop spread. Oven temperature really effects these cookies. Use only a teaspoon of dough, which will create about a 2 to 2 1/2 inch cookie. Jules flour has worked the best creating a non cake like texture. Add an extra 1/4 cup flour to recipe. Cut butter from 1 cup to 1/2 cup. No other changes to original recipe. I have tried this several times with great success. I bake these on a Williams and Sonoma gold cookie sheet for nine minutes.

I have tried various flours, with and without combinations and individually of xantham gum and guar gum, with baking powder ranging from 1/4 teaspoon to two teaspoons, diff't amounts of butter and flour. However these are by far the best!

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

Celiac.com Sponsor (A8-M):


Noomers Rookie
Noomers
Posted

I do love me some Jules cookies. B) I know this is changing the subject, but do you find that baking non-cookie stuff with her mix always ends up way too "springy"? I made cornbread using it and it was so dense and moist that it tasted like corn-flavored birthday cake...yummy, but wasn't what I was going for.

mushroom Proficient
mushroom
Posted

Every time that I make CCC's I say to self "This has too much butter" but always forget to reduce it. Glad you found out that it works. :)

Marlie Apprentice
Marlie
Posted
  • Author

I do love me some Jules cookies. B) I know this is changing the subject, but do you find that baking non-cookie stuff with her mix always ends up way too "springy"? I made cornbread using it and it was so dense and moist that it tasted like corn-flavored birthday cake...yummy, but wasn't what I was going for.

Have only thus far tried only cookies and brownies. I'm trying to nail one thing at a time before I move to the next. I did nail Pumpkin Bread with the Authentic Food Flours. I've only accomplished brownies, chocolate chip cookies, snickerdoodles, Peanut Butter Blossoms, Pumpkin Bread and Waffles. Lemon Bars are my next challenge. I'm finding I don't like the gluten free cookbooks and am altering my non gluten Free recipes to gluten-free through alot of trial and error.

I can say authentic foods and Jule's are the only flours I have had success with anything I've tried. These both produce no grit like texture. Authentic Foods flours are more akin to a cake flour and Jule's is more akin to a traditional all purpose flour in my humble opinion.

zus888 Contributor
zus888
Posted

Since I prefer the cookie dough to the cookie, how does the dough taste?

Noomers Rookie
Noomers
Posted

Honestly, a tiny bit strange. The texture isn't quite right. The finished product is absolutely incredible though!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Since I prefer the cookie dough to the cookie, how does the dough taste?

We made Jules chocolate chip cookies from her mix and only baked a few of them! I thought I was being a good girl and freezing the dough in balls for later baking...um, no. Everyone kept eating them straight out of the freezer! :rolleyes:

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

Celiac.com Sponsor (A8-M):


Marlie Apprentice
Marlie
Posted
  • Author

Since I prefer the cookie dough to the cookie, how does the dough taste?

To me they taste the same. However, since you are not baking them you can up the butter to the normal amount and cut the flour back to the original recipe. We eat half of these as dough. We haven't yet but will make our own cookie dough ice cream. And by the way I am an extremely picky eater and extremely picky CCC person.

Archived

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

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


  • Member Statistics

    • Total Members
      131,550
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.