• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Chocolate Chip Cookies
0

13 posts in this topic

Ok, I haven't been too adventurous with baking so far. I'm feeling like perhaps it's time I venture out. My kitchen is small and I'm moving back to the midwest soon and don't want to get too stocked up on lots of different flours...but looking ahead I'm going to get a new place with a nice big kitchen!!

I have a few questions on how to convert some of my FAVORITES...

Pams seems to be popular for baking mixes... Does this brand make a good Chocolate chip cookie mix. I love them, they are my favorite and I would love any tips on how to make he perfect gluten free chocolate chip cookie.

Chex Mix. My Ma makes the best chexmix under the sun. IT's going to be a task but I am determined to convert it! I figure I can just eliminate the wheat chex. I know I'm good with rice chex. What about corn chex? and is Lawry's gluten free?

and finally I make this delicious Chocolate chunk cheese cake that is as rich and delicious as it sounds. This one is easy because the only glutenous ingredient is the oreo cookie crust. Any suggestions or recipes on how to reproduce the oreo cookie crust. I ususally just smooshed the cookies down into the bottom of my spring form pan. I found a gluten free oreo cookie recipe but feel like making the cookies just to smoosh them sounds like a lot of work. Any easier suggestions?

Thanks!!! I look forward to hearing from all of the experts!! :)

1

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


The KinniToos (sp.) oreo cookies from Kinickkinnick(sp) are wonderful and would most definitely be easiest and do the trick.

Would you please share your recipes, sounds wonderful. Thanks.

1

Share this post


Link to post
Share on other sites

Chex Mix:

Rice Chex are gluten free

Use Health Valley Corn Crunchem's (look just like Corn Chex)

Lea & Perrins Worcestershire Sauce is safe

Lawry's is safe

Check the nuts that you use . . . not all are safe . . . shared lines and all that. Some actually say "may contain wheat". We've been OK with Planters.

I use the Pamela's baking mix quite a bit. It's one of my ingredients in choc chip cookies but I also use my flour blend. Celiac-Mommy uses it like you are planning to do and I know she cuts the butter in half (because of the almond meal in the mix) otherwise they spread too much. I think that's all she does but I will see if I can find a link to one of her posts about her cookies.

1

Share this post


Link to post
Share on other sites

Here's Rachelle's Recipe . . . Might as well take advantage of the time and effort she's spent working out the kinks :P

This is the only one I use any more. I've tweaked it so many times to make it perfect and simple--well, it's perfect to us...

Chocolate Chip Cookies

6 TBS butter

1/2 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2-1/2 cups Pamela's baking mix

1 12-ounce package (2 cups) semisweet chocolate pieces

Directions

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and granulated sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

Enjoy! :D

1

Share this post


Link to post
Share on other sites

As a busy mom of three small children, one of whom is my celiac, I have found it easiest to keep a simple rice flour blend on hand and then make everything work from that. I have made really good chocolate chip cookies just by using the recipe on the back of the chocolate chip bag along with the rice flour blend and a few teaspoons of xanthan gum. I use the blend that is 6 cups white rice flour, 2 cups potato starch, and 1 cup tapioca starch. I always add extra flour to keep the cookies from spreading.

This may not be as easy as other methods, but I find that I am too busy to learn to cook with a million different flours. Perhaps someone has a better bulletproof recipe to share, but my three kids love the cookies made this way, very soft and close to traditional.

1

Share this post


Link to post
Share on other sites
Ads by Google:


I just use the Pamela's mix and the directions on the bag. I do not flatten them down at all, just drop the spoonful on the tray and bake. :D

People rave about them! Gluten eaters beg me to make them some. :rolleyes:

1

Share this post


Link to post
Share on other sites

All good advice but I'll add that you'll get a nicer cookie if you use half butter and half shortening. They'll brown less quickly and have an especially good flavor. For your cheesecake. I make a Death by Chocolate cake that is excellant. I took the regular recipe from the cacao website and subbed the 4 T's of flour with cornstarch and the sour cream with mayonaisse. This would be good as your base or air dried and crumbled then added with melted butter for a crust. M-M-M!

Need the cheesecake recipe!

1

Share this post


Link to post
Share on other sites




Lea & Perrins Worcestershire Sauce is safe

For any fellow Canadians out there: Lea & Perrins is NOT safe up here, they use Barley Malt Vinegar in it. Heinz, who distribute Lea & Perrins, has put out their own brand, Heinz Worcestershire Sauce that IS gluten free and, therefore, safe to use. I verified this with the company this past week.

1

Share this post


Link to post
Share on other sites
Need the cheesecake recipe!

I'll post the cheese cake recipe tomorrow. I haven't made it in a whle and need to get it out of the back of my recipe box.

1

Share this post


Link to post
Share on other sites

Here's two tips on gluten-free chocolate chip cookies:

1) Use a rice/sorghum/tapioca flour blend (don't forget the sorghum b/c it makes the cookie chewier) w/ a tsp of xantham gum thrown in there.

2) Once you make the batter, stick it in the fridge overnight. It makes the cookies softer because the butter gets cold and doesn't spread out the cookie as much in the oven.

If you do these two things, you can pretty much use the Toll-House recipe.

1

Share this post


Link to post
Share on other sites




Here is my favorite choc chip cookie recipe:

http://www.recipezaar.com/244829

also found here:

http://www.eatingglutenfree.com/recipes_de...oftbatchcookies

I use real butter and 1 bag choc chips. Spray pan and skip the parchment.

You can use rice flour blend or sorghum blend or some of each. I like sorghum in baking. mmm...I am sampling them as I type!!!

1

Share this post


Link to post
Share on other sites

I've only done experiment with baking chocolate chip cookies with no gluten, but the recipe I used was very very good. I got it from the Land O' Lakes website, of all places. These come out very nearly exactly like "normal" Toll House cookies. I'm close to saying I even prefer them over wheat flour ones. I'm not **quite** ready to say that, but I am close. Anyhow, here is the link: No Gluten Toll House Cookies

1

Share this post


Link to post
Share on other sites

I have used Pamela's for chocolate chip cookies. Everyone liked them! I found that they tend to spread though, and using half butter, half shortening helped with that problem.

That said, I also have a buckwheat based chocolate chip cookie that I just love (a little bit heavier of a cookie, not like toll house cookies everyone thinks about). It comes from the Gluten Free Goddess website.

And I recently tried a recipe I had from one book with a flour blend from another book - voila!!! My husband finally said - I can't tell the difference between these and gluten ones! So that is the recipe I am sticking with. I am at work right now, so do not have the recipe at hand to post. I will have to find it at home and post it. Simple recipe, not to many ingredients, reminds me of making toll house cookies - that easy. The only difference I notice is that they need to bake longer than regular cookies - but the end result - really good! :D

The flour blend is Annalise G Roberts brown rice flour blend; the recipe comes from a book by Jules Shepard called, "Nearly Normal Cooking for Gluten Free Cooking." I use Chocolate Chip cookie recipe I (just in case anyone has these two books and wants to try).

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,377
    • Total Posts
      935,762
  • Member Statistics

    • Total Members
      65,065
    • Most Online
      3,093

    Newest Member
    CleoTheLeo
    Joined
  • Popular Now

  • Topics

  • Posts

    • Update: I have been taking Chanca Piedra (specifically, Royal Break-Stone, by Whole World Botanicals) on an empty stomach in the morning for the liver-gall bladder and surprisingly my lips are almost normal. I know the peeling lips may be caused by different issues but I hope this info helps someone.
    • Hi Cristiana, I'm so sorry that you are still not feeling well.  When do you go back to your Dr? I wish I could help more, but it's so hard to know what was what when I was on the PPI.  I was diagnosed with celiac and h. Pylori on the same day so I was already feeling awful.  Then I was put on 2 antibiotics with the  PPI.  I do remember feeling terribly nauseous, but just assumed it was the antibiotics.  When I started tapering, I still wasn't feeling well.  It really took months before I started to feel decent.  But I assume that it was the celiac. I really hope you start to see some improvement...((((hugs))))
    • @scorpio it has now been almost 2 years and I am curious if you ever found something that worked for you. My boyfriend suffers from EC as well and I am desperate to find a resolution for his sake. He's been dealing with it for over a year now and it is taking a toll on his work and social life.   Any updates would be helpful
    • I am going through the diagnosis stage as well. My family has strong history for celiac disease, and while I always had discomfort and other symptoms ( some of which i didnt know about) I wasn't tested until recently because I was DEATHLY afraid of needles. The results are highly positive but I am still getting a biopsy in early August. From what I have learned about it is that the endoscopy is beneficial to looking for not only signs of celiac but also other diseases that have similar symptoms to celiac. Because of your mixed result it wouldn't hurt to get a biopsy but it really is personal preference. I understand what you are going through and didn't like the idea much either but I really think it is something that can help you in the long run. P.S. There are lots of testing being done for new medications or other ways to "cure" celiac other than a gluten-free diet. It is my understanding that this can only be covered by insurance with a confirmed diagnosis (biopsy) but I don't need to get into that. The bottom line is that a biopsy is confirmatory especially since the doctors could see in the intestine, so to me, I feel better knowing that there's no chance of going gluten-free for nothing.
    • Hi Everyone!  Thank you for all your responses!  This site is so helpful and I appreciate everyone who replied to my post.   I was able to get an earlier appt with Maureen Leonard who was absolutely wonderful like you all said and after more testing and even a genetics test, my son now has a diagnosis of celiac disease.  He's been gluten free now for a few weeks.  He is doing very well on the diet so far.  He does seem to be sleeping better which was always a problem since he was an infant, so that is a good sign!  We test in 3 months and I hope that his iron levels go up. 
  • Upcoming Events